Name: Sour Cream Donuts
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Bleached cake flour (such as Swans Down®), plus more for work surface, hands and cutter - 2 ¼ cups; Baking powder - 2 teaspoons; Kosher salt - ¾ teaspoon; Ground nutmeg - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Sour cream, room temperature - ⅔ cup; Granulated sugar - ½ cup; Egg yolks, room temperature - 2 large; Unsalted butter, melted and cooled slightly - 1 tablespoon; Vegetable oil - 1 tablespoon; Vanilla extract - 1 teaspoon; Vegetable oil as needed for frying - 1 teaspoon; Powdered sugar - 4 ½ cups; Unsalted butter, melted - ½ cup; Hot water - 6 tablespoons; Light corn syrup - 1 ½ teaspoons; Kosher salt - ¼ teaspoon; Vanilla extract - ¼ teaspoon

Ingredients for - Sour Cream Donuts

1. Bleached cake flour (such as Swans Down®), plus more for work surface, hands and cutter 2 ¼ cups

2. Baking powder 2 teaspoons

3. Kosher salt ¾ teaspoon

4. Ground nutmeg ½ teaspoon

5. Ground cinnamon ¼ teaspoon

6. Sour cream, room temperature ⅔ cup

7. Granulated sugar ½ cup

8. Egg yolks, room temperature 2 large

9. Unsalted butter, melted and cooled slightly 1 tablespoon

10. Vegetable oil 1 tablespoon

11. Vanilla extract 1 teaspoon

12. Vegetable oil as needed for frying 1 teaspoon

13. Powdered sugar 4 ½ cups

14. Unsalted butter, melted ½ cup

15. Hot water 6 tablespoons

16. Light corn syrup 1 ½ teaspoons

17. Kosher salt ¼ teaspoon

18. Vanilla extract ¼ teaspoon

How to cook deliciously - Sour Cream Donuts

1 . Stage

Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a bowl until well combined. Dotdash Meredith Food Studios

2 . Stage

Whisk together sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla in a large bowl until well combined. Dotdash Meredith Food Studios

3 . Stage

Gradually fold flour mixture into sour cream mixture just until combined. (Dough will be quite soft and sticky.) Dotdash Meredith Food Studios

4 . Stage

Cover, and chill in the refrigerator until dough is cold and just slightly firmed, about 2 hours.

5 . Stage

Turn dough out onto a heavily-floured surface and pat or roll to 3/8- to 1/2-inch thickness, flouring hands or rolling pin as needed. Cut dough using a floured 3 1/2-inch round cutter. Cut holes in the center of the dough circles using a floured 1 1/4-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Reroll, and cut dough scraps, repeating process as needed. Dotdash Meredith Food Studios

6 . Stage

Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C), about 30 minutes.

7 . Stage

Fry 1 to 2 donuts at a time until golden brown and cooked through, 1 to 1 1/2 minutes per side, adjusting heat as necessary to maintain oil temperature. Dotdash Meredith Food Studios

8 . Stage

Transfer donuts to a baking sheet lined with paper towels using a spider strainer. Let drain, and cool for 5 minutes (see note). Dotdash Meredith Food Studios

9 . Stage

Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined. Dotdash Meredith Food Studios

10 . Stage

Place 1 warm donut in the powdered sugar mixture, craggy side up; use a spoon to coat donut completely in the glaze. Dotdash Meredith Food Studios

11 . Stage

Remove donut from glaze using two forks placed underneath; let excess drip off, and then transfer donut to a wire rack placed over a rimmed baking sheet. Repeat with remaining donuts and glaze. Dotdash Meredith Food Studios

12 . Stage

Let donuts stand until glaze is set before serving, about 25 minutes. Donuts are best enjoyed the same day, but any leftovers can be stored at room temperature in an airtight container for 2 days. Dotdash Meredith Food Studios