Glazed Sour Cream Doughnuts

Photo Courtesy of Just A Taste

Glazed Sour Cream Doughnuts |

"For doughnuts:

* 1¼ cups all purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/8 teaspoon salt
* 1/3 cup sugar
* ¼ cup sour cream
* 1 large egg
* 1 Tablespoon unsalted butter, at room temperature
* Vegetable oil, for frying

For sugar glaze:

* 1½ cups confectioners’ sugar, sifted
* 3 to 4 Tablespoons whole milk
* 2 teaspoons vanilla extract

Recipe

Makes 6 to 10 doughnuts, plus 6 to 10 doughnut holes. Recipe adapted from Doughnuts by Lara Ferroni.

First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.

In a separate bowl, whisk together the sugar, sour cream, egg and butter.

Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.

Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.

Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.

Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.

When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.

Fry the doughnuts and doughnut holes in batches until they are golden brown.

Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.

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