Ad Code

Sour-Cream-Glazed-Donut


Sour-Cream-Glazed-Donut


INGREDIENTS:

+For donuts:

° 2 1/4 c cake flour

° 1 1/2 teaspoons of baking powder

° 1 teaspoon of salt

° 1/2 teaspoon ground nutmeg

° 1/2 cup (100 grams) of sugar

° 2 tsp (29 grams) butter

° 2 L egg yolks

° 1/2 cup (113 grams) sour cream

° Canola oil, for frying +For the icing:

° 3 1/2 cups (350 grams) powdered sugar, sifted

° 1 1/2 teaspoons corn syrup

° 1/4 teaspoon of salt

° 1/2 teaspoon of vanilla extract

° 1/3 cup hot water

PREPARATION:

+For the doughnuts: In a bowl, filter together the cake flour, baking powder, salt and nutmeg. In the bowl of a stand blender fitted with an oar connection, beat together the margarine and sugar until you get a sandy consistency. Adding egg yolks and blend to light/thick. Add the dry fixings to the blender bowl in 3 clusters, substituting with the harsh cream, finishing with the flour. 


The mixture will be tacky. Covering with saran wrap and refrigerate for 1 h. On flour work surface, carry out mixture to for 1/2 inch thick. Utilize a cutout or two dough shapers of various sizes to remove whatever number doughnuts as could be expected under the circumstances, dunking the dough shapers in flour if important to keep them from staying. You be get around 12 doughnuts and opening. Pour 2 crawls of canola oil into a weighty lined pan with a searing thermometer joined. Intensity to 325°F. 


Sear the doughnuts a couple at a time, being careful not to stuff the skillet. Broiling on each side for 2 min, being mindful so as not to allowing them to consume. Let channel on a paper sack to retain overabundance fat. +For the icing: Blend every one of the fixings in a bowl with a race until smooth. Plunge every doughnut into the frosting. 


Put on a wire rack over a baking sheet to discover any overabundance icing. Let stand 20 minutes until icing is set. Doughnuts are best served the day they are made, however can be put away in an impenetrable compartment at room temperature for a couple of days.

Enjoy !




Post a Comment

0 Comments