Speaking of contradictions, our weather forecast is full of them. It was 77° yesterday. And it's shaping up to be the same today. In two days, it's supposed to snow during the nighttime hours. That is absolutely unacceptable to me and I'd like to know who I can take it up with. It looks like we're in for another backwards season. I mean, who said it was okay to wear flip-flops, shorts, and a tank top while crunching through the red and brown leaves that line the sidewalk? Although that part I'm actually okay with. It's the matter of having to wear my padded coat, fuzzy mittens, sherpa hat, and boots 3 mornings later that gets my engine all revved up.
Old-Fashioned Sour Cream Doughnuts
by
Prep Time: 15 minutes + up to overnight (unattended)
Cook Time: 10-15 minutes total
Keywords: fry breakfast dessert nut-free soy-free vegetarian sour cream Christmas Easter doughnut American
Ingredients (9-12 doughnuts + 15 holes)
- 350 g (~3½ c.) confectioners sugar, sifted
- 1½ tsp. light corn syrup
- ¼ tsp. fine salt
- ½ tsp. pure vanilla extract
- ~75 ml (⅓ c.) + 1 Tbs. hot water
- 255 g (~2 1/4 c.) cake flour + more for work surface
- 1½ tsp. baking powder
- 1 tsp. fine salt
- ~¾ tsp. freshly grated nutmeg
- 100 g (~½ c.) sugar
- 2 Tbs. shortening
- 2 large egg yolks
- 165 ml (⅔ c.) sour cream
- oil, for frying
Instructions
starting the doughnuts:
Sift together the flour, baking powder, salt, and nutmeg. Set aside.
Mix sugar and shortening on low speed until "sandy". Add egg yolks and mix for another minute on medium speed, scraping sides of bowl as needed, until mixture is thick and light in color.
Add reserved dry ingredients to the bowl in three additions, alternating with the sour cream, until just combined. Dough should be sticky, sort of like cookie dough.
Transfer to a clean bowl, cover, and refrigerate for up to 24 hours (but at least 1 hour).
Place confectioners' sugar, corn syrup, salt, vanilla, and hot water in a bowl and whisk until you have a glaze that is not too thick. If needed, thin out with a bit more hot water (add a teaspoon at a time).
Pour oil (vegetable, canola, coconut) oil to a depth of at least 2-inches into a heavy pot or deep fryer. Clip a thermometer onto the pan and bring oil to 325° F.
Roll out the chilled dough on a generously floured work surface to ½" thickness. Dip a 2¾" doughnut cutter (or round cutter w/ a smaller cutter for hole) into flour and cut out as many doughnuts and holes as possible, gently re-rolling dough, as needed.
Shake off any excess flour and gently lower a few doughnuts at a time (don't crowd them) into the hot oil. Once the doughnuts float, fry for 15 seconds, and then carefully flip them over and fry for another 75-90 seconds, until golden and cracked. Flip back to the first side and fry for another 60-75 seconds, until golden. Transfer to a wire rack.
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Let sit a few seconds and dip one (or both) sides into the glaze while the doughnuts are still hot. Set back onto wire rack. Repeat with remaining dough.
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