Sour Cream Donut Holes

Sour Cream Donut Holes

yield: approximately 4 dozen

DONUTS:

2 1/4 c. cake flour

1 1/2 t. baking powder

1 t. salt

1/2 t. ground nutmeg

1/2 c. sugar

2 T. butter, softened

2 large egg yolks

1/2 c.sour cream

Vegetable oil, for frying

In a bowl, stir together the cake flour, baking powder, salt, and nutmeg.

In another bowl, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Alternately add dry ingredients and sour cream, beginning and ending with flour.  The dough will be very thick and very sticky. Cover with plastic wrap and chill for 1 hour.

Lightly flour your hands and shape dough into 3/4-1" balls.  Drop onto lightly floured surface until all donut holes have been formed (should make about 4 dozen).

Pour 2 inches of oil into a sturdy pot and heat to 325°F.  (or use your FryDaddy!)  Drop donut holes into the hot oil and fry, being careful not to overcrowd the pot.  Fry for 3-4 minutes until surface is cracking and dark brown.  Place fried donut holes onto paper towels to absorb excess oil.  

When finished frying, dip each donut hole into the glaze, coating all sides, then drain on a cooling rack.  

GLAZE:

1/3 c. butter, melted

1 1/2 t. vanilla

2 c. powdered sugar

6 T. very hot water 

Stir together all ingredients.  Add more hot water, if necessary to achieve a heavy broth-like consistency, keeping it thick enough to coat each donut hole.