Old fashioned donuts with sour cream

+donut dough:

°240 grams of granulated sugar.

°40 grams of butter

°5 large egg yolks.

°1½ cups of sour cream.

°600 gr. of pastry flour.

°1 tablespoon baking powder

°1 tablespoon kosher salt

°Vegetable oil; for frying.

+ice:

°Half a cup of full fat milk.

°1 teaspoon kosher salt.

°3 cups of powdered sugar.

*to prepare:

Step 1:

Sift the flour and baking powder into a large bowl. Mix the salt with an egg beater. Put aside. Cover the inside of a large mixing bowl with plastic wrap, then spray the plastic wrap. Put aside.

The second step:

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and egg yolks on high speed for about 2 minutes, or until the mixture is light and fluffy.

Step 3:

Stop the mixer and add the sour cream. Stir over medium heat until the mixture becomes smooth and homogeneous.

The fourth step:

With the mixer on low heat, add the dry ingredients to the bowl 1 tablespoon at a time while the mixer is running. When there are a few large strands of flour left in the bowl, add the next spoonful.

Fifth step:

Stop mixing after all of the dry ingredients have been added. You want to do this as early as possible so your cake doesn’t get too much gluten, which will create tunnels and make it tough.

Sixth step:

Transfer the dough to the bowl lined with plastic wrap. Spray the top of the dough with nonstick spray, then fold the edges of the plastic wrap over the dough to cover it. Refrigerate for 60 minutes. At this point, you can place the dough in the refrigerator for up to a week.

Here are the steps for the chopping and frying process:

level 1:

Line one half of a baking sheet with parchment paper and spray with nonstick cooking spray. Set the pot aside.

The second step:

Sprinkle a little flour on the work surface. Sprinkle the top of the dough with flour while it is still in the bowl. Roll out the dough on a floured work surface, floured side down. Sprinkle the top with a little flour.

Step 3:

Brush the top of the dough to get rid of excess flour. Use 3-inch and 1 1/4-inch ring cutters to cut out the cookies and holes.

The fourth step:

Pat the rings lightly in the flour before slicing each donut. Place the donuts and donut holes on the already prepared baking tray.

Fifth step:

Cover the baking tray with plastic wrap, but don’t let it touch the cake on top. Put it in the fridge for 30 minutes until it cools down. At this point, I was left to sit overnight.

Sixth step:

Make the glaze while the cakes are cooling. Combine the milk, powdered sugar, and salt in a medium bowl using a whisk.

Seventh step:

Place plastic wrap directly over the icing to cover it. If you want the garnish thinner, you can cook it in a pot of boiling water on the stove. Since I submerged my donut while it was still very hot, I didn’t need to do that.

Eighth step:

Make sure there is at least 2 inches of oil in a deep fryer or Dutch oven. The oil should be heated to 350 degrees Fahrenheit. Change the heat so that the temperature stays between 350 and 360 degrees Fahrenheit while frying. For this you will need a french fries/candy thermometer that screws on.

Step 9:

Gently place 3 donuts in the frying pan and reserve the rest

Enjoy !