Recipe: Sour Cream Doughnuts with Orange Vanilla Glaze
Here’s some good advice from me to you: Show up at the office with a dozen doughnuts and you’ll be the Person of the Hour. Show up at the office with a dozen homemade doughnuts and you’ll be the Person of the Year. Make a dozen homemade doughnuts for your family and you’ll secure their loyalty for a lifetime. In short, a dozen homemade doughnuts could very well be the key to your success. This recipe is cakey and crusty on the outside, fluffy and rich on the inside. The orange vanilla glaze on top seals the deal with lip-smacking perfection. I could go on and on, but I’m about to become the Person of the Year. I invite you to do the same!
Sour Cream Old-Fashioned Doughnuts
adapted from Top Pot Hand-Forged Doughnuts
2 1/4 cups cake flour (plus more for rolling and cutting)
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons shortening
2 large egg yolks
2/3 cup sour cream
canola oil for frying
Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a large mixing bowl, mix the sugar and shortening for one minute on low speed, until sandy. Add the egg yolks, then mix for one more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light colored and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed, scraping the sides of the bowl each time. The dough should be sticky, like biscuit dough. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap for at least 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 inches deep) in a deep fryer, large pot or high-sided frying pan to 325 degrees. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 inch thick, flouring the top of the dough and the roling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently re-roll the dough to make extra holes and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, untl golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels and allow to cool for 10-20 seconds before dunking in glaze.
HINT: No need to have a donut cutter. Use the glass to cut the outer circle and the screw-on cap to a bottle of vinegar.
Orange Vanilla Glaze
3 1/2 cups powdered sugar
1 1/2 teaspoon light corn
zest of one orange
2 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup hot water, plus more if needed
Place the powdered sugar, corn syrup, orange zest, orange juice, salt, vanilla and hot water in a large mixing bowl. Using a whisk, blend until the mixture is smooth and all of the sugar has been incorporated. If the glaze seems too thick, add more hot water, a teaspoon at a time.
To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.