OLD FASHIONED SOUR CREAM GLAZED DONUTS

The old-fashioned glazed donuts with sour cream very similar to the taste found in your favorite bakery! Since there is no yeast in this recipe, it is easier and faster to prepare.

For waffles, you will need:

° 250 grams of cake flour.

° 1½ teaspoons of baking powder.

° 1 teaspoon salt.

° 1/2 teaspoons ground nutmeg.

° 100 grams of sugar.

° 30g soft butter at room temperature.

° 2 large egg yolks.

° 115 grams of sour cream.

° Canola oil, for frying.

+For glass, I used:

° 350 grams of sifted powdered sugar.

° 1 1/2 teaspoons of corn syrup.

° 1/4 teaspoons of salt.

° 1/2 teaspoons of vanilla extract.

° 1/3 cup hot water.

* How to make cakes :

Step 1:

I sifted the cake flour, baking powder, salt and nutmeg into a mixing bowl.

Step 2:

Collect the butter and sugar in a stand mixer bowl with paddle attachment and pound until sandy.

Step 3:

Then I mixed the egg yolks until they were light and thick.

The fourth step:

In three additions, I added the dry ingredients to the mixing bowl, alternating with the sour cream and finished with flour.

Fifth step:

When the dough got dirty, I cooled it for an hour after wrapping it with plastic wrap.

The Sixth Step:

Next, I rolled the dough to about 1/2 inch thick on a milled sheet.

The seventh step:

To make as many cupcakes as possible, I used a donut cutter or two different biscuits, dipping the cutters in flour as needed to prevent them from sticking.

Note:

You should be able to get about 12 donuts and holes from this recipe.

The Eighth Step:

In a heavy-bottomed pot equipped with a fried thermometer, I added 2 inches of canola oil.

Step 9:

I fried the cakes in groups, being careful not to overcook the pot, it took 2 minutes on each side.

Step 10:

I removed it from the oil and poured it into a paper bag to absorb the remaining grease.

This is the method for glazing:

Step 1:

In a mixing bowl, whisk all ingredients together until smooth.

Step 2:

Using a pastry brush, I covered each donut with glaze.

Step 3:

To catch some extra glaze, I place a wire rack over a tray, and leave it for 20 minutes to dry.

Note:

It is best to eat the cakes the same day they are produced, although they may be kept at room temperature for a few days in an airtight bag.

Hope you enjoy these cookies !!!

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