Recipe
Preparation40 minutes
Cook time25 minutes
ServingsMakes 10 to 12
Episode1884
Ingredients
- 2-1/2 cups Cake flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Granulated sugar
- 1/2 tsp Ground nutmeg
- 2 Tbsp Unsalted butter, melted and slightly cooled
- 2 Eggs
- 1/2 cup Sour cream
- 2 tsp Vanilla extract
- Vegetable oil, for fryingFor the Glaze:
- 2 1/2 cups Powdered sugar
- 2 tsp Light corn syrup (optional)
- 2 tsp Vanilla extract
- 3–5 Tbsp Hot water, or as needed
Preparation
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1) In the bowl of a standing mixer fitted with a paddle attachment, beat together the sugar, eggs, melted butter and vanilla for about 2 minutes until well combined, then add the sour cream and mix until incorporated.
2) In a separate bowl, whisk together the cake flour, baking powder, salt and nutmeg, add to the wet ingredients and mix just until a soft, slightly sticky dough forms. Cover and refrigerate for about 30 minutes.
3) On a well-floured surface, gently roll the chilled dough to about 1/2-inch thickness, then cut out the donuts using a donut cutter. Gather the scraps and gently re-roll once to cut out the remaining donuts.
4) Add a few inches of vegetable oil to a heavy bottomed pot (or a deep fryer), making sure the pot is no more than halfway full, and heat to 325 to 340°F.
5) Fry the donuts in batches, without overcrowding the pot, for approximately 2 to 3 minutes per side until deeply golden brown and cooked through. Fry the donut holes separately, adjusting the time as needed. Transfer to a wire rack set over a baking sheet to drain and cool slightly.
6) For the glaze, whisk together the powdered sugar, corn syrup and vanilla, adding enough hot water to create a smooth, pourable glaze that's thin enough to coat the donuts but thick enough to cling to them.
7) While the donuts are still slightly warm, dip them into the glaze, then return them to the wire rack and allow the glaze to set before serving.
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