To begin, sift the through a fine sieve the flour, cornflour, baking powder and nutmeg for warmth.
Sour cream doughnuts
Ingredients
6
servings
-
For doughnuts
- 200 g
- 50 g
- 1,5 tsp
- 1 tsp
- 100 g
- 30 g
- 2
- 115 g
-
For the glaze
- 350 g
- 1 tsp
- 90 ml
- 1 tsp
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Preparation
In a separate bowl, beat the butter and sugar for 5 minutes. Next add the egg yolks.
Now add to this bowl the rich sour cream, followed by the flour mixture.
Gently knead into a dough, making sure not to overwork it.
Cover and chill the dough for one hour.
When the dough is sufficiently chilled, cut out 10cm circles. Then cut a smaller 3cm circle out from the middle.
Make sure to chill once again for a further 20 minutes.
Next deep fry the doughnuts in small batches at 170c for 3-5 minutes and drain to remove excess oil.
To make the glaze, mix the hot water and vanilla with the golden syrup for sweetness.
Now add into this mixture the icing sugar and beat until smooth.
Place the hot doughnuts on a wire rack, pour over the glaze and allow to set at room temperature.
