Oh the glory of sour cream donuts. These dense donuts will make anyone's morning. I ended up making these after I went grocery shopping a realized that after I bought a container of sour cream that I already had another one here unopened so I needed to do something with it and what really can you do with sour cream? Well donuts obviously.
These also give me memories of my Grandpa Wayne I know these were one of his favorites so it was nice making these thinking of him.
Anyways these donuts turned out amazing, soft with a slight crunch with the sweetness of the glaze and can I mention super easy since it is a no yeast dough! Mix and fry and you are done just make sure you try to make these for the weekend they go fast.
I would also like to add that I was featured in this amazing blog. Make sure to check it out
2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter room temperature
2 large egg yolks
1/2 cup sour cream
Vegetable oil for frying
3 1/2 cup powdered sugar, sifted
1 1/2 teaspoons dark corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water
In a bowl, sift together 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 donut cutter to cut out donuts or use a small cup if you have to. You should get about 12 doughnuts and holes.
Pour 2 inches of 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 1 minute, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
Mix all ingredients in a bowl with a whisk until smooth. Place each cool donut into the glaze. Place on a wire rack above tin foil to catch any excess glaze. Let sit for 20 minutes until glaze is set. Donuts are best when eaten in the same day but you make place them an air tight container for 3 days at room temp.