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Old-Fashioned Sour Cream Donuts

Old-Fashioned Sour Cream Donuts

Old-Fashioned Sour Cream Donuts

These old-fashioned sour cream donuts are the perfect addition to your weekend breakfast! You don’t have a fancy, expensive donut machine to make these either. Just simply stir a few ingredients together and pipe them into hot oil using a large zipped-top bag.
This is the delicious and easy donut recipe you are looking for !!

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Ingredients:

For the donuts:

  • 2 Tbsps butter, room temperature
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 tsp salt
  • 1/2 cup sour cream
  • 1/2 tsp ground nutmeg
  • oil for frying

For the glaze:

  • 1 1/2 tsp corn syrup
  • 3 1/2 cups powdered sugar, sifted
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/3 cup hot water

Instructions:

  1. Sift together the cake flour, baking powder, salt, and nutmeg in a small basin.
  2. In a large mixing basin, cream together the butter and sugar until smooth (the texture will be sandy).
  3. Mix in the egg yolks thoroughly.
  4. In three batches, add the dry ingredients, alternating with the sour cream and finishing with the flour.
  5. Refrigerate the dough for 1 hour after wrapping it in plastic wrap.
  6. Make the glaze by mixing together all ingredients in a large shallow dish when the dough is almost done chilling.
  7. Remove the dough from the fridge and roll it out to a thickness of about 12 inches on a floured surface.
  8. To make as many donuts as feasible, use a donut cutter (or two circular biscuit cutters). You should be able to get around 12.
  9. In a heavy-bottomed pot, pour about 2 inches of canola oil. Preheat the oil to 325 degrees Fahrenheit. Cook the donuts in batches of two or three at a time, being careful not to overcrowd the pot.
  10. Cook for about 2 minutes on each side, keeping an eye on them so they don’t burn. To absorb the grease, place them on a platter lined with paper towels.
  11. Place a wire cooling rack over a tray. Dip the cakes in the glaze, covering each side, and place them on a wire rack. Leave it for 15-20 minutes until it hardens
  12. Donuts are best served right once, but they can be kept at room temperature for a few days in an airtight container.

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