OLD FASHIONED SOUR CREAM GLAZED DONUTS

To make this easy muffin recipe, I’ve added everything you’ll need below:

For the waffles, you will need:

° 250 grams of cake flour.

° 1½ teaspoons of baking powder.

° 1 teaspoon of salt.

° 1/2 teaspoon ground nutmeg.

100 grams of sugar.

30 grams of soft butter at room temperature.

2 large egg yolks.

115 grams of fresh cream.

Rapeseed oil, for frying.

+For the glass, I used:

° 350 grams of sifted powdered sugar.

° 1 1/2 teaspoons of corn syrup.

° 1/4 teaspoon of salt.

° 1/2 teaspoon vanilla extract.

° 1/3 cup of hot water.

* How to make the cakes:

Step 1: I sifted the cake flour, baking powder, salt and nutmeg into a mixing bowl.

Step 2: Gathered the butter and sugar in the bowl of a stand mixer with the paddle attachment and beat until sandy.

Step 3: I then mixed in the egg yolks until they were light and thick.

Step Four: In three batches, I added the dry ingredients to the mixer bowl, alternating with the sour cream and ending with the flour.

Step 5: When the dough became dirty, I chilled it for an hour after wrapping it in plastic wrap.

Step six: Next, I rolled out the dough to about 1/2 inch thick on a fresh sheet.

Step Seven: To make as many cupcakes as possible, I used a doughnut cutter or two different cookies, dipping the cutters in flour as needed to keep them from sticking.

Note: You should be able to get about 12 donuts and holes with this recipe.

Step Eight: In a heavy-bottomed pot equipped with a frying 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.

Here’s the method for the glaze:

Step 1: In a mixing bowl, whisk all ingredients together until smooth.

Step 2: Using a pastry brush, I coated each donut with glaze.

Step 3: To catch the excess glaze, I placed a rack on a tray and let it dry for 20 minutes.

Note: The cakes are best eaten the same day they are made, but can be stored at room temperature for a few days in an airtight bag.

I hope you enjoy these cakes!!!

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