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Sour Cream Doughnuts

Ingredients

Doughnuts

240g granulated sugar
35g unsalted butter
5 large-egg yolks
380g sour cream
600g all-purpose flour
15g baking powder
12g kosher salt

Glaze

100g whole milk
0.5t salt
400g powdered sugar

Procedure

Dough

Whisk together pastry flour, salt, and baking powder. Set aside.
Line a large tupperware with plastic wrap and spray the surface of the wrap with cooking oil. Set aside.
Stand mixer w/ paddle attachment: beat together sugar, butter, egg yolk on high speed until mixture lightens and increases in volume, 2min. Stop the mixer.
Add sour cream to stand mixer, mix on medium until homogenous. Stop the mixer.
Turn the mixer on low and gradually add the dry ingredients you previously whisked together. Add more as soon as the flour from the last addition no longer appears dry in the mix. Don't let this take too long, or you'll form too much gluten.
Transfer the dough to the plastic wrap lined tupperware and fold the edges of the greased plastic wrap around the dough. Cover with a lid and refrigerate.
Dough can be used as soon as 60min, or kept for as long as 1.5wk in the refrigerator.

Glaze

Heat milk, don't boil, just heat up to perhaps 160F.
Stir in sugar and salt, combine until dissolved.
Store or use. Can be reheated easily in microwave.

Frying

Preheat fryer to 350F.
Dust surface with flour.
Remove enough dough for current batch (you can make just one, if appropriate, or the full batch).
Shape dough into squares, 2"x2"x0.5". Slice top of squares to provide expansion fissures.
Fry about 5-6minutes, turning occasionally.
Remove to cooling rack, glaze.

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