Is it just me or do old fashioned donuts scream Fall? Maybe because we don’t allow ourselves to eat them during the spring or summer in fear of the tremendous amounts of calories. Or the fact that your girl friends will have a love hate for you if you plan to serve them during bathing suit weather. Either way, time to indulge!Ā Don’t worry if you don’t have a deep fryer, either do I. Just be careful please šŸ˜‰

RIAN&DONUT
My husband makes even my oversizedĀ donuts look tiny.

Old-Fashioned Sour Cream Doughnuts

YIELD:Ā aroundĀ 10-12 doughnuts and holes
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes

Ingredients:

DONUTS:

2 1/4 cup (255 grams) cake flour
1 1/2 tspĀ baking powder
1tspĀ salt
1/2 tsp ground nutmeg
1/2 tsp orange zest (optional)
1/2 cup sugar
2 tbsp butter, at room temperature
2 large egg yolks
1/2 cup 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

Directions:

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.

Pour 2-3 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325Ā°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.

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.

This recipe is adapted fromĀ Completely Delicious.