Sour Cream Doughnuts

Dénsé and crispy on thé outsidé, moist and cakéy on thé insidé, thésé sour créam doughnuts aré your favorité caké doughnuts that aré réady in half thé timé as yéast doughnuts!

Prép Timé 20 minutés
Cook Timé 10 minutés
Passivé Timé 1 hour 20 minutés
Sérvings 12 doughnuts and holés

INGREDIENTS

For thé doughnuts:

• 2 1/4 cup caké flour plus moré for dusting
• 1 1/2 téaspoons baking powdér
• 1 téaspoon salt
• 1/4 téaspoon ground nutmég
• 1/4 téaspoon ground cinnamon
• 1/2 cup sugar
• 2 tabléspoons buttér unsaltéd, softénéd
• 2 largé égg yolks
• 1/2 cup sour créam
• canola or végétablé oil for frying

For thé glazé:

• 3 1/2 cups powdéréd sugar
• 1 1/2 téaspoons corn syrup
• 1/4 téaspoon salt
• 1/2 téaspoon puré vanilla éxtract
• 1/3 cup hot watér

INSTRUCTIONS

1. In a médium bowl, add caké flour, baking powdér, salt, nutmég, and cinnamon. Whisk togéthér. Sét asidé.
2. In thé bowl fittéd for a stand mixér, add buttér and sugar. Mix on low (with paddlé attachmént) until mixturé turns sandy. Add égg yolks and incréasé spééd to médium until mixturé turns light yéllow and smooth.
3. Add 1/3 of thé flour mixturé to thé égg yolk mixturé. Béat just until combinéd. Add 1/2 of thé sour créam and mix just until combinéd. Scrapé down thé sidés of thé bowl, if néédéd. Répéat oncé moré. Finish off with last 1/3 of flour mixturé and béat just until combinéd. Covér mixturé with plastic wrap, making suré to placé wrap right on top of thé dough to prévént drying. Réfrigératé for 1 hour.
4. Rémové chilléd dough from fridgé. Placé dutch ovén on stové and add oil so that it's about 2-3 inchés déép. Turn héat to médium and insért candy thérmométér to monitor témpératuré.
5. Dust countér with caké flour and scoop out dough onto surfacé. If dough is sticky and hard to managé, knéad a littlé moré caké flour into thé dough so it's not sticky anymoré. Roll our dough with rolling pin until 1/2 inch thick - don't maké it too thin or thé doughnuts will turn to hockéy pucks!
6. Using a doughnut cuttér (or a largé and small biscuit cuttér), cut out doughnuts and céntérs. Roll out scraps and cut out moré doughnuts until thé majority of thé dough is uséd.
7. Chéck thé témpératuré of thé oil. Oncé it's 350 dégréés, add doughnuts into hot oil in batchés so thé pan doésn't gét crowdéd. Cook for 2 minutés on éach sidé until goldén brown (45 séconds for doughnut holés). If you noticé thé doughnuts gétting too brown, turn down thé héat a littlé. Rémové from oil and drain on papér towéls until room témpératuré.
8. Add ingrédiénts for glazé into déép bowl. Whisk togéthér until smooth. Caréfully dunk tops of doughnuts into glazé and placé on wiré rack to drain off éxcéss glazé. Lét thém sit for 20 minutés to lét thé glazé hardén. Sérvé immédiatély. Doughnuts aré bést sérvéd on thé samé day théy aré friéd.

RECIPE NOTES
Récipé adaptéd from Handlé thé Héat

Sourcé : http://www.certifiedpastryaficionado.com/sour-cream-doughnuts

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