Old Fashion Sour Cream Donuts

Submitted by Ryda Mae

"Delicious and moist, this donut taste like Grandmas pound cake, covered in silky glaze. Don't let the name fool you, it is not sour AT ALL. Delicious cake like donut that it so easy to make and melts in your mouth."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 6 Donuts

ingredients

• 1 1⁄8 cups cake flour
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 - 1⁄2 teaspoon ground nutmeg
• 1⁄4 cup sugar
• 1 tablespoon shortening or 1 tablespoon vegetable lard, trans-fat-free preferred
• 1 large egg yolk
• 1⁄3 cup sour cream
• canola oil (for frying)

• Glaze

• 1 3⁄4 cups confectioners' sugar
• 3⁄4 teaspoon light corn syrup
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon vanilla extract
• 3 tablespoons hot water (plus more if needed)

directions

1. Sift your dry ingredients in a medium size bowl, set aside.
2. In another bowl, mix your wet ingredients.
3. Add your dry ingredients into the wet, mix 1/3 of the flour mixture, stir well. Add another 1/3, mix well and so forth.
4. Refrigerate for an hour.
5. Flour your surface and roll your dough out to 1/2" thick. Using a biscut cutter or glass, cut out doughnuts. Use a smaller cutter to cut out the holes. If you don't have a smaller one, a pill bottle works well too to cut out the holes. Use your imagination, you will find something.
6. Heat about 2" of oil over low-medium heat to 325, use a candy thermometer for this. Don't have one? Get one! It can make all the difference in how a recipe turns out .When oil has reached 325 keep an eye on it! Once you have started heating your oil, DO NOT LEAVE IT, EVER! Bad things can happen, very bad!
7. Fry your donuts until browned on each side, drain on wire rack or paper towels.
8. Dip in your glaze and give a few minutes for the glaze to set up.
9. For the Glaze: Mix everything in the order it's listed, add more water for a thinner glaze.

Reviews

[Anonymous]

Actually so gross. 0/10 Do not recommend. The batter is way too dry, and just soaks up all the oil. I used a candy thermometer and fried at the exact temperature noted, but by the time all the batter looked even remotely cooked, the outside was crispy and disgusting. They CRUMBLED on the outside and were still raw on the inside. I thought maybe they would taste better with the glaze, but once cooled they were even worse. These 'doughnuts' literally just taste like cold, pure canola oil. A waste of time and ingredients.