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Old Fashioned Sour Cream Donuts


2 1/4 cups all-purpose flour plus more for dusting

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

2 tablespoons unsalted butter room temperature

2 large egg yolks

1/2 cup sour cream

Canola oil for frying

For the Glaze:

3 1/2 cups powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup water adjust as needed for consistency


Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. In a large bowl, beat together the sugar and butter until smooth, then add the egg yolks and mix until light and fluffy. Gradually add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the flour mixture, until a soft dough forms.

Chill the Dough: Turn the dough out onto a floured surface and gently roll it to about 1/2 inch thickness. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

Cut Out Donuts: Once chilled, use a donut cutter or two differently sized round cookie cutters to cut out donuts and their holes. Re-roll scraps as necessary.

Fry the Donuts: Heat about 2 inches of canola oil in a large heavy-duty pot to 375°F (190°C). Fry the donuts in batches, being careful not to overcrowd the pot, until golden brown on each side, about 2 minutes per side. Use a slotted spoon to transfer the fried donuts to a wire rack set over paper towels to drain.

Make the Glaze: While the donuts are cooling, whisk together the powdered sugar, vanilla extract, and water in a bowl until smooth. If the glaze is too thick, add more water, a tablespoon at a time, until you reach the desired consistency.

Glaze the Donuts: Dip each donut into the glaze, turning to coat completely. Place them back on the wire rack to let the excess glaze drip off. Allow the glaze to set for about 20 minutes before serving.


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