Everyone loves donuts. Old fashioned sour cream cake donuts are the best in my opinion. Making them as donut holes is even better because then you can have more than one without feeling terrible. Plus then you can multiple flavors.
2 Cups Cake Flour
1 1/2 Tsp Baking Powder
1 Tsp Salt
3/4 Tsp Ground Nutmeg
1/2 Cup Sugar
2 Tbs Shortening
2 Large Egg Yolks
2/3 Cup Light Sour Cream
In a small bowl combine your dry ingredients.
In a medium size bowl combine the shortening and sugar until it reaches a sandy texture.
Then add in your egg yolks and combine thoroughly. It should become slightly thick and light yellow in color.
Add in your dry ingredients and mix until slightly combined. Add in the sour cream and combine completely.
Lightly form into a ball and cover. Refrigerate for at least 1 hour but up to 12 hours.
After refrigerating pour at least 3 inches of your preferred oil into a sauce pot. Insert a thermometer and bring the oil up to 350 degrees Fahrenheit. While the oil heats have your dough out and ready. Also cover a tray with paper towel and then place a wire rack over it.
Once your oil is up to temperature spoon small amounts of dough into the oil. Be careful not to over crowd the pot or the oil temperature could drop down low. If that happens your donut holes could burn or become very oily. Cook for 30-60 seconds making sure to role to donut holes so that all sides cook. Once golden brown remove from the oil with a skimmer or slotted spoon and place on the wire rack to cool and drain any excess oil.
Cool the donut holes for 5-10 minutes before glazing. I did multiple glaze flavors for mine but you can totally customize your own flavors. Just mix powdered sugar with the flavorings and then add milk to loosen the glaze.
I did powdered sugar and espresso, powdered sugar, cocoa powder and milk, and finally powdered sugar, vanilla, and milk. Roll the donut holes in the glaze and then set on a tray to harden. Once glazed feel free to enjoy with coffee or tea.
Makes 36 Donut Holes
Serving 3 Donut Holes
Fat 11.5 g
Sat Fat 2.7 g
Cholest. 35.3 mg
Sodium 205.9 mg
Carbs 32.6 g
Fiber .4 g
Sugar 13.4 g
Protein 2.8 g