SOUR CREAM DOUGHNUTS

SOUR CREAM DOUGHNUTS , By .

Dense and crispy on the outside, moist and cakey on the inside, these sour cream doughnuts are your favorite cake doughnuts that are ready in half the time as yeast doughnuts!

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 12 Servings

INGREDIENTS:

• 2 1/4 cup cake flour plus more for dusting
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup sugar
• 2 tablespoons butter unsalted, softened
• 2 large egg yolks
• 1/2 cup sour cream
• canola or vegetable oil for frying
• FOR THE GLAZE:
• 3 1/2 cups powdered sugar
• 1 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/3 cup hot water

INSTRUCTIONS:

• In a medium bowl, add cake flour, baking powder, salt, nutmeg, and cinnamon. Whisk together. Set aside.

• In the bowl fitted for a stand mixer, add butter and sugar. Mix on low (with paddle attachment) until mixture turns sandy. Add egg yolks and increase speed to medium until mixture turns light yellow and smooth.

• Add 1/3 of the flour mixture to the egg yolk mixture. Beat just until combined. Add 1/2 of the sour cream and mix just until combined. Scrape down the sides of the bowl, if needed. Repeat once more. Finish off with last 1/3 of flour mixture and beat just until combined. Cover mixture with plastic wrap, making sure to place wrap right on top of the dough to prevent drying. Refrigerate for 1 hour.

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