My sweetheart Made this homemade ” old fashioned sour cream cake donuts “, y’all help me make his day with compliments …Be kind
For the donuts:
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup (100 grams) sugar
2 tablespoons (29 grams) butter, at room
°Vegetable oil, for frying.
°3 tablespoons softened unsalted butter.
°¼ cup. Granulated sugar.
°¼ cup. Golden brown sugar.
°2 large egg yolks.
°½ tablespoon of vanilla extract.
°1½ cups. Of sour cream.
°2½ cups. All-purpose flour.
°2 tablespoons of baking powder.
°1 tablespoon cornstarch.
°½ tablespoon of salt.
°¼ tablespoon ground nutmeg.
*INGREDIENTS NEEDED TO MAKE THE GLAZE:
°3 Cups. Of powdered sugar.
°½ Cup. Melted salted butter.
°1 teaspoon of vanilla extract.
°4 tablespoons hot water.
1st step :
First, in a large dish, mix 3 tablespoons of melted unsalted butter with caster sugar and brown sugar. Use an electric hand mixer to mix the ingredients well, then add 2 large egg yolks and the vanilla essence to the mixture. Mix it again once more.
Next, sift the following dry ingredients into a separate bowl: flour, cornstarch, baking powder, salt, and nutmeg.
Using a spatula, fold one-third of the flour mixture into the butter and sugar mixture. Next, you’ll like to add about a third of your sour cream. Mix a little more.
Add the second third of the flour mixture, then stir in another half cup of sour cream and do the same for the third time.
Now add the remaining third of the flour, mix, then add the last half cup of sour cream. Then, tightly cover the donut batter with a thick piece of plastic wrap. Refrigerate for at least an hour, or until solid.
Roll out the donut batter to about 1/2 inch thickness and cut out as many donuts as possible using a cookie cutter or two different sized cookie cutters once you have gently dusted your area of flour work.
Re-roll the leftovers, then cut out as many donuts as possible from the remaining dough. If necessary, repeat this procedure. I had about 12 donuts.
Bring the oil temperature to 325 degrees Fahrenheit by filling a heavy-bottomed saucepan with about 2 inches of corn oil.
Fry the donuts in small batches for 2 minutes on each side, being careful not to overload the pan. Watch them closely to avoid overheating. Also be sure to adjust the heat according to the thermometer. And to remove excess oil from cooked donuts, place them on a paper towel-lined tray.
You will need half a cup of melted butter and a little vanilla essence in the frosting, which you can combine with powdered sugar.
Let the donuts cool on a cooling rack once they have been dipped in the glaze. With a cup of coffee or a glass of fresh milk, enjoy them.