Sour Cream Doughnuts

May 1, 2023

INGREDIENTS

  • 2 ¼ cups bleached cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • ¼ teaspoon McNess ground cinnamon
  • ⅔ cup sour cream, room temperature
  • ½ cup granulated sugar
  • 2 large egg yolks, room temperature
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • vegetable oil for frying

Glaze

  • 4 ½ cups confectioner’s sugar
  • ½ cup unsalted butter, melted
  • 6 tablespoons hot water
  • 1 ½ teaspoons light corn syrup
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla

INSTRUCTIONS

  1. Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a bowl and set aside.
  2. Mix together sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla in a large bowl until well combined.
  3. Gradually fold flour mixture into sour cream mixture just until combined. The dough is going to be soft and very sticky.
  4. Cover with plastic wrap and chill in the refrigerator until dough is cold slightly firm for approximately 2 hours or so.
  5. Turn dough out onto a heavily floured surface and pat and roll to 3/8- to 1/2-inch thickness, flouring your hands and rolling pin as needed. Cut dough using a floured 3 1/2-inch round cutter. Cut holes in the center of the dough circles using a floured 1 1/4-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Roll and cut dough scraps, repeating process as needed.
  6. Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F for about 30 minutes.
  7. Fry 1 to 2 donuts at a time until golden brown and cooked through, 1 to 1 1/2 minutes per side, adjusting heat as necessary to maintain the temperature of the oil.
  8. Transfer donuts to a baking sheet lined with paper towels using a slotted strainer. Let drain, and cool for 5 minutes.
  9. Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined.
  10. Place 1 donut in the confectioner’s sugar mixture, use a spoon to coat the donut completely in the glaze.
  11. Remove donut from glaze using two forks placed underneath; letting the excess drip off, and then transfer donut to a wire rack placed over a baking sheet. Repeat with remaining donuts and glaze.
  12. Let donuts stand until glaze is set before serving, about 25 minutes. Donuts are best enjoyed the same day. You may store any leftovers for up to two days in an airtight plastic container. ENJOY!