1 ¼ cup sugar
2 ½ tbst butter
5 each egg yolks
1 ½ cups sour cream
4 ¾ cup flour
1 ½ tsp baking powder
1 tbsp salt Glaze
3 ½ cup powdered sugar
1 tsp salt
½ cup milk
(optional food coloring)
Assorted candies for garnish, sugar sprinkles, fruity pebbles
Sift flour and baking powder then add in the salt.
In a bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lighten and the volume increases, about 2 minutes.
Add the sour cream, then mix on medium until the mixture is combined and smooth
On low speed, add the dry ingredients to the bowl a little at a time. Once all the ingredients are mixed in stop the mixer. Do not over mix dough
Cover dough and refrigerate for an hour.
Lightly dust a work surface with flour. Turn the dough out onto your floured work surface, and lightly dust the top with more flour.
While keeping the dough cool, roll out the dough to ½ inch thick.
Cut out the donuts with donut cutter then place the donuts and donut holes on the prepared sheet pan.
Cover sheet pan with plastic wrap, do not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes.
While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner.
Heat your oil to 350° F. Then fry the donuts it is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels.
When the donut is just cool enough to handle dip the donut in the glaze and place back on the wire rack. (you can add food coloring to glaze if preferred)
Sprinkle your favorite toppings such as crushed candy canes, M&M’, fruity pebbles, etc.