*Ingredients
+For the donuts:
° 2 1/4 c cake flour
° 1 1/2 teaspoons baking powder
° 1 teaspoon of salt
° 1/2 teaspoon ground nutmeg
° 1/2 cup (100 grams) of sugar
° 2 teaspoons (29 grams) of butter
° 2 L egg yolks
° 1/2 cup (113 grams) sour cream
° Canola oil, for frying
+For the icing:
° 3 1/2 cups (350 grams) powdered sugar, sifted
° 1 1/2 teaspoons corn syrup
° 1/4 teaspoon of salt
° 1/2 teaspoon of vanilla extract
° 1/3 cup hot water
*How to do :
+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 spatula, beat together the butter and sugar until you get a sandy consistency. Add egg yolks and mix until light/thick. Add the dry ingredients to the mixing bowl in 3 batches, alternating with the sour cream, ending with the flour. The dough will be sticky. Covering with plastic wrap also refrigerate for 1 hour.
On a floured work surface, roll out the dough to 1/2 inch thickness. Use one cookie cutter or two cookie cutters of different sizes to cut out as many donuts as possible, dipping the cookie cutters in flour if necessary to prevent them from sticking. You get about 12 donuts and hole.
Pour 2 inches of canola oil into a heavy-bottomed saucepan with a frying thermometer attached. Heat to 325°F. Fry the donuts a few at a time, being careful not to overcrowd the pan. Fry on all sides for 2 minutes, taking care not to let them burn. Let drain on a paper bag to absorb excess fat.
+For the icing:
Mix all ingredients in a bowl with a whisk until smooth. Dip each donut in the glaze.
Place on a wire rack over a baking sheet to catch any excess frosting. Let stand 20 minutes until icing is set. Donuts are best served the day they are made, but can be stored in an airtight container at room temperature for a few days.
Enjoy !
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