Oh, doughnuts. You and I have had quite the history. I ignored you for the first half of my life, dismissed you entirely actually. I was not a fan. But somehow, and I think a new Krispie Kreme franchise in my town might have played a part, I came around.
I loved you, and you loved me. We enjoyed a few years of bliss before you turned on me. Or rather, my metabolism turned on me. Now you’re a rare treat when I’m feeling indulgent.
These days I’m feeling quite indulgent.
I’m trying hard to have a healthy pregnancy, but I admit that my will power is not as strong lately. I give in way too easily. Given these circumstances I figured it was as good a time as any to finally try making some homemade doughnuts, something that’s been on my to-do list for a while.
I have always preferred old-fashioned cake doughnuts to their fluffy yeast cousins and knew I’d struck gold when I found this recipe for old-fashioned sour cream doughnuts (my favorite!) through Pinterest.
They were much easier than I thought they would be to make, and fried up just as beautifully as I’ve seen in any doughnut shop. The cracks and crevices were perfect for trapping the vanilla glaze, which created a nice crusty exterior as it hardened. Most of the doughnut holes were devoured before the glaze was even set, I just couldn’t help myself.
I think I may just have to use my pregnancy as an excuse to make these again, and soon.
The recipe only makes a dozen doughnuts, so you won’t be stuck with that many to give away (if you don’t want them all for yourself). And trust me, you won’t have any trouble finding people willing to take these doughnuts off your hands.
- 2¼ cup (255 grams) cake flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (100 grams) sugar
- 2 tablespoons butter flavored shortening
- 2 large egg yolks
- ½ cup (4 fluid ounces) sour cream
- Canola oil, for frying
- 3½ cup (350 grams ) powdered sugar, sifted
- 1½ teaspoon corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup (2½ fluid ounces) hot water
- 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 shortening 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, scraping the sides of the bowl down as necessary. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour.
- On a floured surface, roll out the chilled dough to about ½ inch thick. Use a donut 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.
- Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn.
- Let drain on a paper bag to soak up the excess grease.
- Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.
- Store in an air tight container at room temperature for a few days.
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