Sour Cream Donuts

Directions

• 1)

  Start by sifting together 600 grams of cake flour, 1 1/2 Tbsp baking powder, and 2 tsp of table salt into a bowl. Set aside.

• 2)

  In a stand mixer add 5 egg yolks, 250 grams of plain white sugar, and 2 1/2 Tbsp of unsalted butter. Cream together before adding 1/2 of your dry ingredients and mix to combine.

• 3)

  Add 350 grams of sour cream, mix until incorporated, and then add the rest of the dry ingredients. Mix for 45 seconds to 1 minute being sure to scrape down the sides of the bowl. Your dough will be wet and sticky and that’s how it’s supposed to be.

• 4)

  Place into a bowl, cover, and let rest in the fridge for about an hour or until completely chilled.

• 5)

  Flour your work surface and turn out dough. Roll out to about 1/2 inch thickness.

• 6)

  Liberally cover your donut cutter with flour and cut out your donuts in the dough.

• 7)

  Heat up vegetable oil in a cast iron skillet to 350°F.

• 8)

  Place donuts in oil and cook for about 45 seconds to 1 minute on each side. Remove and place on a wire rack. Do the same with your donut holes, but they will cook faster.

• 9)

  Make the glaze: In a bowl sift 400 grams of powdered sugar along with 2 tsp of corn syrup and 1/4 cup of boiling water. Whisk until smooth.

• 10)

  Cover donuts in glaze and place back on the wire rack to cool and harden.

• 11)

  Serve and enjoy!