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OLD FASHIONED SOUR CREAM GLAZED DONUTS

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How to make old fashioned sour cream ice cakes?

Old-fashioned sour cream ice cakes are very similar to the taste found in your favorite bakery! Since there is no yeast in this recipe, it is easier and faster to make.

When I get a donut craving, it’s really intense. Doughnut stores often have beautiful, greasy doughnuts that leave a weird stain on your mouth, at least in my experience.

I have a few of my favorite local stores, but I don’t get to repeat them. It takes about the same amount of prep time as when I drive across town to my local bakery, so it’s perfect. Plus, you really can’t go wrong if you only eat donuts when you bake them from scratch, right? That, at least, is my area.

To make this easy muffin recipe, I’ve added everything you’ll need below:

For the waffles, you will need:

° 250 grams of cake flour.

° 1½ teaspoons of baking powder.

° 1 teaspoon of salt.

° 1/2 teaspoon ground nutmeg.

100 grams of sugar.

30 grams of soft butter at room temperature.

2 large egg yolks.

115 grams of fresh cream.

Rapeseed oil, for frying.

+For the glass, I used:

° 350 grams of sifted powdered sugar.

° 1 1/2 teaspoons of corn syrup.

° 1/4 teaspoon of salt.

° 1/2 teaspoon vanilla extract.

° 1/3 cup of hot water.

* How to make the cakes:

Step 1: I sifted the cake flour, baking powder, salt and nutmeg into a mixing bowl.

Step 2: Gathered the butter and sugar in the bowl of a stand mixer with the paddle attachment and beat until sandy.

Step 3: I then mixed in the egg yolks until they were light and thick.

Step Four: In three batches, I added the dry ingredients to the mixer bowl, alternating with the sour cream and ending with the flour.

Step 5: When the dough became dirty, I chilled it for an hour after wrapping it in plastic wrap.

Step six: Next, I rolled out the dough to about 1/2 inch thick on a fresh sheet.

Step Seven: To make as many cupcakes as possible, I used a doughnut cutter or two different cookies, dipping the cutters in flour as needed to keep them from sticking.

Note: You should be able to get about 12 donuts and holes with this recipe.

Step Eight: In a heavy-bottomed pot equipped with a frying thermometer, I added 2 inches of canola oil.

Step 9: I fried the cakes in groups, being careful not to overcook the pot, it took 2 minutes on each side.

Step 10: I removed it from the oil and poured it into a paper bag to absorb the remaining grease.

Here’s the method for the glaze:

Step 1: In a mixing bowl, whisk all ingredients together until smooth.

Step 2: Using a pastry brush, I coated each donut with glaze.

Step 3: To catch the excess glaze, I placed a rack on a tray and let it dry for 20 minutes.

Note: The cakes are best eaten the same day they are made, but can be stored at room temperature for a few days in an airtight bag.

I hope you enjoy these cakes!!!

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