*Ingredients
- for cakes:
° 2 1/4 c cake flour
° 1 1/2 teaspoon of baking powder
°1 teaspoon salt
° 1/2 tsp ground nutmeg
° 1/2 cup (100g) of sugar
°2 teaspoons (29 grams) butter
Temperature of 2 liters of egg yolk
° 1/2 cup (113 g) sour cream
°Canola oil for frying - For icing:
° 3 1/2 cup (350g) sieved sugar powder
° 1 1/2 teaspoon corn syrup
° 1/4 teaspoon salt
° 1/2 teaspoon vanilla extract
° 1/3 cup hot water
*How to do this:
- for cakes:
In a bowl, sift the cake flour, baking powder, salt and nutmeg together.
In a stand mixer bowl with paddle attachment, whisk the butter and sugar together until you have a sandy texture. Add egg yolks and mix with light/thick. Add dry ingredients to the mixer bowl in 3 batches alternately with sour cream and finish with flour. The dough will be sticky. Cover with plastic wrap and cool for 1 hour.
On the flour working surface, roll out the 1/2 inch thick dough. Use cookie cutters or cookie cutters of different sizes to cut as many cakes as possible, and dip cookie cutters into flour if necessary to prevent them from sticking. You’ll get 12 doughnuts and a hole.
Pour 2 inches of canola oil into a heavy bottom saucepan with conducting a frying thermometer. Heat to 325 degrees Fahrenheit. Fry the cakes slightly at a time, taking care not to overcrowd the pan. Fry on each side for 2 minutes, taking care not to let them burn. Let it drain on a paper bag to absorb excess fat.
- For icing:
Mix all the ingredients in a bowl with a whisk until smooth. Dip every doughnut into glaze.
Place on a wire rack over a baking tray to pick up any excess frost. Let it stand for 20 minutes until the ice is adjusted. Cakes are best served on the day of making, but can be stored in an airtight container at room temperature for a few days.
Enjoy !
