Classic Old Fashioned Sour Cream Donuts dipped in vanilla glaze.
2 1/4 cups cake flour (plus extra for rolling and cutting)
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 cup granulated sugar
2 tablespoons shortening
2 large egg yolks
2/3 cup sour cream
vegetable oil (or canola oil) for frying
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
In a medium bowl, whisk flour, baking powder, salt and nutmeg together.
In a large bowl, mix the sugar and shortening on low speed for 1 minute. (texture should become “sandy”) Add egg yolks and mix on medium speed for 1 minute or until the mixture is light colored and thick.
Mix dry ingredients into wet ingredients. Add sour cream and mix until just combined. (the dough should become sticky like cookie dough) Transfer dough to a clean bowl, cover, and chill for at least 1 hour (or up to 24 hours).
Fill your frying pan/skillet with 1 inch of oil and heat to 325 degrees F. Lay out cooling racks lined with paper towels near the frying pan.
On a generously floured surface, roll out the chilled dough to 1/2 inch thickness. (brushing the top of the dough and the rolling pin with flour will help keep from sticking) Use a round donut cutter or cookie cutter (with 2 sizes, one for the outer ring, one for the inner ring) to cut out as many donuts as you can from the dough. When you run out of room, roll the dough into a ball, then roll out and cut again. (repeat as necessary)
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time. (don’t crowd them) Once the doughnuts float, fry for 15 seconds, then use tongs to gently flip them over. Fry for 1-2 minutes more until golden brown and cracked, then flip and fry the first side again for 1-2 minutes until golden brown. Transfer to prepared cooling racks. Allow to cool 5-10 minutes before glazing.
For the glaze, heat butter until melted. Remove from heat. Stir in the powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. I recommend allowing them to cool for about 3-5 minutes, then double-dip them so the glaze is thicker! Store at room temperature in airtight containers (they are best eaten fresh though!)