old fashioned sour cream cake donuts
*The ingredients :
+To prepare the cakes:
°2 1/4 cups (255 grams) of cake flour
°1 1/2 teaspoon baking powder
°1 teaspoon of salt
°1/2 teaspoon ground nutmeg
°Half a cup (100 grams) of sugar
°2 tablespoons (29 grams) of butter, at room temperature
°2 large egg yolks
°1/2 cup (113 grams) sour cream
°Canola oil for frying
+For the glaze:
°3 1/2 cups (350 grams) sifted powdered sugar
°1 1/2 teaspoon corn syrup
°1/4 teaspoon salt
°1/2 teaspoon of vanilla extract
°1/3 cup hot water
*How to make it :
To prepare the cakes:
– In a bowl, mix cake flour, baking powder, salt and nutmeg.
– In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add dry ingredients to mixing bowl in 3 additions, alternating with sour cream, and ending with flour. The dough will be sticky. Cover with plastic wrap and let it cool for an hour.
On a floured surface, roll out the dough until it is 1/2 inch thick. Use a donut cutter or cookie cutter of different sizes to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 donuts and a hole.
Pour 2 inches of canola oil into a heavy-bottomed pot with a deep frying thermometer attached. Heat to 325 degrees Fahrenheit. Fry the donuts a little at a time, being careful not to overcrowd the pot. Fry on each side for about two minutes, being careful not to let it burn. Leave it on a paper bag to absorb excess grease.
For the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze.
Place on a wire rack over a sheet tray to catch any excess glaze. Leave it for 20 minutes until it hardens. Cakes are best served the day they are made but can be stored in an airtight container at room temperature for a few days.