HOW TO MAKE OLD-FASHIONED SOUR CREAM CAKE DONUTS
When I go to a doughnut store, the first thing I do is go through all of the options to see if there are any that include sour cream. Don't get me wrong—there are lots of other yeast doughnuts that I consider to be among my favorites, but the texture of sour cream cake doughnuts is in a league of its own. Nothing else comes close. The contrast between the soft, sensitive inside and the somewhat crunchy exteriors, which are riddled with small cracks and crevices that the glaze drops down into, is one of my favorite aspects of these pastries. To put it another way, these are the perfect doughnut for me in every way.
Making a batch of sour cream doughnuts at home is the best weekend activity I can think of now that the weather is starting to turn cooler. I can't think of anything else that would be as satisfying. Since you don't have to wait for them to rise as you do with yeast doughnuts, they're much easier to make, and the vanilla glaze that covers each one makes them seem picture-perfect.
When you add sour cream to doughnut dough, you will always end up with doughnuts that are delicate and moist. This is because sour cream has a high-fat content. It has an impact that is comparable to that of buttermilk, but it does not cause the dough to become runnier. The addition of sour cream lends the donuts a delicately tart flavor without making them seem too sour.
THE INGREDIENTS NEEDED TO MAKE:
THE DONUTS DOUGH:
240 grams.Of Granulated sugar.
40 grams.Of butter
5 large egg yolks.
1½ cups sour cream.
600 grams.Of pastry flour.
1 Tbsp.Of baking powder
1 Tbsp.Of kosher salt
Vegetable Oil; for frying.
THE GLAZE:
⅓ Cups.Of whole milk.
1 Tsp.Of kosher salt.
3 ¼ Cups.Of powdered sugar.
PREPARATION:
Step 1:
Sift the pastry flour and baking powder together in a large bowl. Mix the salt in with a whisk. Put aside. Cover the inside of a large mixing bowl with plastic wrap, and then spray the plastic wrap. Put aside.
Step 2:
In the bowl of a stand mixer with a paddle attachment, beat the sugar, butter, and egg yolks on high speed for about 2 minutes, or until the mixture gets lighter and bigger.
Step 3:
Stop the mixer and add the sour cream. Mix on medium until the mixture is smooth and uniform.
Step 4:
With the mixer on low, add the dry ingredients to the bowl one large spoonful at a time while the mixer is running. When there are only a few large streaks of flour left in the bowl, add the next spoonful.
Step 5:
Stop mixing when all of the dry ingredients have been added. You want to do this as soon as possible so that your cake doesn't get too much gluten, which would make tunnels in it and make it tough.
Step 6:
Transfer the dough to the bowl lined with plastic wrap. Spray the top of the dough with nonstick spray, and then fold the edges of the plastic wrap over the top to cover. Refrigerate for 60 minutes. At this point, you can put the dough in the refrigerator for up to a week.
THESE ARE THE STEPS TO FOLLOW FOR THE CUTTING AND FRYING PROCESS:
Step 1:
Line a half-sheet baking pan with parchment paper and spray it with nonstick cooking spray. Set the pan aside.
Step 2:
Sprinkle a little flour on a work surface. Dust the top of the dough with flour while it is still in the bowl. Turn the dough out, floured side down, onto a floured work surface. Dust the top with a little more flour.
Step 3:
Brush the top of the dough to remove any extra flour. Use ring cutters that are 3 inches and 1 14 inches to cut the donuts and holes.
Step 4:
Tap the rings lightly in flour before you cut each donut. Put the donuts and donut holes on the sheet pan that has already been prepared.
Step 5:
Cover the sheet pan with plastic wrap, but don't let it touch the donuts on top. Put in the fridge for 30 minutes to chill. At this step, I let mine sit out overnight.
Step 6:
Make the glaze while the donuts are chilling. Milk, powdered sugar, and salt are mixed together in a medium bowl with a whisk.
Step 7:
Put plastic wrap right on top of the glaze to cover it. If you want the glaze to be thinner, you may cook it over a saucepan of boiling water on the stove. Since I dipped my donuts while they were still very hot, I didn't need to do this.
Step 8:
Make sure there are at least 2 inches of oil in a fryer or Dutch oven. Oil should be heated to 350° F. Change the heat so the temperature stays between 350° and 360° F while you fry. For this, you will need a fry/candy thermometer that clips on.
Step 9:
Place 3 donuts carefully in the fryer and keep the rest in the fridge. Once they rise to the top, cook for 30 seconds, then use a slotted spoon to flip them. Fry for about 80 seconds, or until the bottom turns a nice golden brown color.
Step 10:
Then, flip and cook for a further 80 seconds, or until the color is a uniform golden brown. Transfer to a wire rack set over a sheet pan or paper towel.
