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Old-fashioned sour cream glazed donuts are crispy, crackly, moist, and simpler than yeasted donuts. Enrobed in sweet glaze, these donuts are a classic favourite.
THE GLAZE
This recipe is straight-forward, but the thickness of the glaze can determine its appearance. A thicker glaze will result in a white and opaque glaze, and a thinner glaze will result in a clear and translucent glaze. I prefer the clearer glaze because it shows the crackly exterior of the donut. Also, using a thinner glaze will result in a consistent coating over the donut. Lastly, make sure to sift your powdered sugar to prevent a clumpy glaze.
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In a small bowl, sift the dry ingredients, and mix together.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3144-794x630.jpg)
Cream together the butter and sugar until it forms a sandy texture.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3145-794x630.jpg)
Whisk in the egg yolks, one at a time until fluffy.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3146-798x630.jpg)
Alternate the dry ingredients with the sour cream, and mix together until incorporated.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3148-795x630.jpg)
Cover and chill the dough for 1 hour.
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Place the dough on a floured surface, and work together into a coherent dough.
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Roll out the dough to a 1/2 inch thickness.
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Cut the donuts, and place on a floured baking sheet. Re-roll the excess dough, and cut out as many donuts as possible. Chill for 20 minutes. Meanwhile, heat the frying oil in a frying vessel to 375°F.
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Fry the donuts on medium-low heat for 2-3 minutes per side until golden brown.
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Place the donuts on a paper towel lined plate, and allow to drain for 1-2 minutes before transferring to a wire rack to cool completely.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3161-827x630.jpg)
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Whisk together all the ingredients for the glaze until smooth.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3165-860x616.jpg)
Submerge the donuts in the glaze, and all the excess to drip off.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3166-860x611.jpg)
Let the donuts set on a wire rack for at least 1 hour.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/03/IMG-3167-1-831x630.jpg)
Enjoy!
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- 5 cups cake flour
- 5 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 cups granulated sugar
- 1/4 cup unsalted butter
- 1 1/2 cups full-fat sour cream
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- 5 cups powdered sugar
- 1/4 tsp salt
- 1/2 cup boiling water
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Sift together the dry ingredients in a small bowl, and mix until combined.
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Whisk together the butter and sugar until sandy,
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Whisk in the egg yolks, one at a time, until fluffy,
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Mix in the vanilla extract until incorporated.
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Mix in the dry ingredients, alternating with the sour cream until combined.
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Wrap in plastic wrap, and refrigerate for 1 hour.
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On a floured surface, form the dough into a ball.
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Roll out the dough to a 1/2 inch thickness.
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Cut the donuts, (re-roll to make as many donuts as possible).
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Place the donuts on a floured baking sheet, cover, and chill the donuts for 20 minutes.
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Heat the oil in a frying vessel to 375°F.
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Fry the donuts on medium-low heat for 2-3 minutes per side until golden brown.
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Place the donuts on a paper towel lined plate to drain.
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Transfer to a wire rack to cool completely.
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Sift the powdered sugar in a bowl.
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Whisk together all of the ingredients for the glaze until smooth.
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Submerge the donuts in the glaze, and let the excess drip off.
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Place the glazed donuts on a wire rack to set for at least 1 hour.
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Enjoy!