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Glazed Chocolate Sour Cream Donuts

Yields13 Servings

Donuts:
 2 cups cake flour; sifted prior to measuring
 ½ cup cooca powder
 1 ½ tsp baking powder
 1 tsp salt
 ¾ tsp nutmeg
 ½ cup sugar
 3 tbsp butter; softened but cool to touch
 2 large egg yolks
 1 cup sour cream
 canola oil for frying
Glaze:
 3 ¼ cups confectioner's sugar
 1 ½ tsp maple syrup
 ¼ tsp salt
 ½ tsp vanilla extract
  cup hot water
1

In a medium mixing bowl, stir together flour, baking powder, salt and nutmeg; set aside.

2

In a medium bowl, whisk together sugar and butter.

3

Add egg yolks to sugar mixture and whisk until light and thick.

4

Gently stir in the sour cream and flour mixture alternately in three additions starting and ending with the flour mixture. If dough is too sticky, add a bit more flour; 1 tbsp should do. Cover and refrigerate until firm; about an hour.

5

In a heavy bottom frying pan, pour canola oil until at least 2" deep and heat. Prepare a tray lined with paper towel; set aside.

6

While oil is heating, tip dough out on floured surface or between two parchment sheets, and roll to 1/2" thick. Cut out donuts and holes. I used a 3" donut cutter and was able to get 13 donuts and holes. After cutting out first set, re roll dough and be sure to refrigerate dough if it becomes too soft.

7

When oil is heated to 325 degrees F, drop donuts in pot and fry for 2 minutes. Flip and fry for an additional 1 minute. Do not overcrowd pot. Three at a time is my rule of thumb.

8

Place fried donuts on paper towel lined tray.

9

Prepare glaze by combining all ingredients in a bowl. Whisk gently until smooth. Glaze should be opaque and coat the back of a spoon; not too thick and not too runny.

10

Place donuts on wired rack with a cookie sheet or plastic wrap underneath.

11

Submerge donuts and holes one at a time in glaze and place on wired rack to set for 20-30 minutes.

Nutrition Facts

Servings 13