Sour Cream Doughnuts
Sour Cream Doughnuts, sugary tasty goodness. The way doughnuts should be.
Servings: 6 People
Ingredients
Doughnuts
- 120 g White sugar
- 30 g Butter
- 3 Egg yolks
- 190 g Sour cream
- 300 g Plain flour
- 2 teaspoon Baking Powder
- 1 tablespoon Salt
- 1/2 teaspoon Nutmeg
- Vegetable Oil for frying
Glaze
- 400 g Powdered sugar
- 1 teaspoon Golden syrup
- 1/2 teaspoon Salt
- 2 teaspoon Vanilla extract
- 85 ml Hot water
Instructions
Doughnuts
- Unless you have amazing forearms, use a mixer to cream the butter with the sugar, and then add the egg yolks one at a time.
- Sift the dry ingredients, and gradually add with the sour cream until they are both incorporated into the eggy-sugar-butter mix. Cover your bowl with cling film, and let rest for an hour in the fridge.
- When you are ready to fry, take your dough out, and roll on a floured surface. It should be between ½ - ¾ of an inch thick. Use your dough cutter of choice to create your shapes, doughnuts, doughnut bits etc.
- Now, carefully (seriously) heat the oil in a heavy bottomed pan. I suggest cast iron. You want a temp of 350F. In while this is heating, prepare a wire rack with some paper towel underneath. After frying, you want to use the paper to try and catch all excess oil.
- When oil is hot, place a few doughnuts in at a time, don’t over crowd. They should spend apx 2min per side, or until a nice golden brown. Test a few to start, make sure that the insides are cooked. If it is browning before cooking inside than your oil is too hot. Repeat until all are done. Try not to eat them yet.
Glaze
- Once they are finished, get that glaze a glazing. Mix all the ingredients together, and dip your warm doughnuts in. Completely cover those little morsels, and then place back on the wire rack to completely cool.
- Get a great cup of coffee, find a spare moment to sit down and enjoy.