In Which I mess up my kitchen...

You know that thing that happens, well maybe it doesn't happen to you but it happens to me, where you get the dishes all done and the kitchen relatively clean and then you just cannot resist messing it all up again for the sake of some delectable treat?   Then you're left with a big mess in the kitchen right back where you started from.  It's like some sort of insidious compulsion.  A delicious insidious compulsion I say. 

So the alternate title of this post could be "In Which I make sour cream cake donuts".    I've tried to make yeast donuts before and they were good but these donuts were marvelous!  They were tender and cakey and had just the perfect amount of nutmeg.  

After looking through some recipes I settled on one that kept popping up.

I used
2 1/4 cup of flour (the recipe I used called for cake flour but I used AP)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
2 TBSP shortening or butter
2 egg yolks
2/3 cup sour cream
1/2 tsp vanilla

Sift together flour, baking powder, salt and nutmeg into a bowl and set aside.  In a mixer bowl beat shortening and sugar together for a couple of minutes, then add egg yolks and beat at medium speed, stopping to scrape occasionally, until it's light and creamy.  Then I mixed the vanilla in the sour cream, then you alternate adding the flour mixture and the sour cream  After its' all incorporated it should be like a thick sticky biscuit dough.   Then you leave it to rest.  The recipes said to let it rest for 45-60 minutes but it also keeps for up to 24 hours.   I ended up cooking mine at the 12 and 24 hour marks and they were wonderful both times.   Then you roll it out the thickness you want, I ended up between 1/3-2/3's an inch thick I think, and cut into donut shapes(I ended up using a biscuit cutter and the top to baby's saline spray, you can quit laughing now it was perfectly round and just the right size :P). Then you fry them in hot oil (I don't know what temp but I had my heat set to medium high) till they are golden brown turning them over once then drain them on paper towels and then glaze them while hot (Glaze: 3 1/2 cups powdered sugar (I sifted mine) 1 tsp corn syrup, a pinch salt, 1 1/2 teaspoons vanilla and 1/4 cup hot water).  The recipes said to dip but I spooned the glaze over and I liked that because it kept the glaze from coating the bottom making them too sweet. 

They were wonderfully wonderful.  Although probably quite bad for me in the end but they were indeed wonderful.  Just as good or better than any store bought donut that's for sure :)

And just for fun here's a picture of the finished product.  So I have my kitchen to clean up again, but these lovely donuts were worth the mess!