June 5, 2015

Sour Cream Donuts

Guess what day it is?! No no, not Hump Day... it's National Donut Day! Hip hip hooray! A day dedicated to sugary goodness, oh my! Donuts are one of my weaknesses. I absolutely cannot resist their crunchy glazed outside and soft, cakey nooks inside. Starbuck's old fashioned doughnuts are my favorite, so naturally, my first attempt at donuts from scratch had to be sour cream cake donuts!

Annnd… these are baked, not fried, so that makes them healthy"ish", right? That's my logic at least. Without further adieu, let them eat cake [donuts]!!

For the Donuts
  • 2¼ cups cake flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup sugar
  • 4 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 2 Tbsp whole milk
  • 1 cup sour cream
For the Glaze
  • 3½ cups confectioners sugar
  • 1½ tsp light corn syrup
  • ¼ tsp salt
  • 1/3 cup hot water
  1. With a pastry blender, blend the dry ingredients in a small bowl; set aside.
  2. Using a stand mixer with a paddle attachment, combine butter and sugar on medium speed. One at a time, add the egg yolks, then the vanilla. Beat until incorporated, about one minute.
  3. Reduce speed to low; add 1/3 of the flour mixture, then the milk, and 1/3 of the sour cream. Repeat alternating the flour mixture and sour cream until just combined. Dough will be thick and sticky.
  4. Wrap dough in lightly-floured plastic wrap and chill for 30 minutes to 1 hour.
  5. Preheat oven to 350°F. Remove and unwrap dough; add more flour if dough is too sticky. Create strips and set in a donut pan. Place in oven and bake for 9-12 minutes, or until a toothpick comes out clean and donuts are golden.
  6. While donuts are baking, prepare the glaze by whisking all ingredients together in a wide-mouth, shallow bowl.
  7. Carefully set baked donuts on a cooling rack above a sheet of foil. Let sit about 5 minutes before dunking into the glaze, then place glazed donuts back on the cooling rack. Let them sit until glaze hardens, then enjoy! :)

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