Old-Fashioned Sour Cream Doughnuts - Heavenly Recipes

Old-Fashioned Sour Cream Doughnuts

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Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
"AMBER" : Mmm! These look so yummy and perfectly old fashioned!
"TARALYN" : I love old-fashioned donuts! Excited to try these ones!
"VANESSA" : These look just like the old fashioned donuts I grew up on!
"JESSICA" : Old fashioned donuts are my very favorite kind! I cannot wait to try these out, they look unbelievable!
"MARISSA" : oh man these look amazing. I can’t wait to try them I’m a huge old fashioned fan
"CARISA" : They look perfect. I was totally trying to make cake doughnuts look like these… Mine aren’t quite at the perfection that yours are! I’m definitely trying these soon!!!
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Old-Fashioned Sour Cream Doughnuts
INGREDIENTS
For the donuts:
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup (100 grams) sugar
2 tablespoons (29 grams) 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 cup (350 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water
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INSTRUCTIONS
For the donuts:
In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.
Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
For the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.
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