Old-Fashioned Donuts

In a medium-size mixing bowl, whisk cake flour, cornstarch, baking powder and salt together; set aside.

In a stand mixer, cream the sugar and butter on medium speed for about a minute. Add in the egg yolks one at a time, letting them fully incorporate between the additions; beat until light and fluffy, about two minutes. Turn the speed to low, add the sour cream and slowly stream in the milk. Working 1/2 cup at a time, add in the dry ingredients until fully incorporated.

Spray a big piece of plastic wrap with cooking spray and turn the dough out onto the plastic wrap. Wrap it up and refrigerate for at least an hour before cutting.

When you’re ready to roll, dust a work surface with some flour. Lay the dough onto the floured surface and flatten it out a bit with your hands to a 1 1/2-inch thickness. Using a round cutter, cut the dough into rounds then, using a small cutter, cut the center out of the doughnut. Knead the leftover dough back into a ball, flatten and cut a few more donuts. Place onto a parchment-lined sheet tray and chill again.

To fry, fill a cast-iron pan 3/4 of the way with canola oil or fill a tabletop fryer according to its instructions. Heat oil to 325°F. Drop the donuts in the hot oil, three at time and fry for a few minutes per side or until light golden brown. Remove to a sheet tray lined with a wire rack and let cool.

While the donuts are cooling, make the glaze: Sift the powdered sugar into a medium bowl. Add the milk and salt, and whisk until smooth.

Working one at a time, place the top half of a donut down into the glaze. Lift it up and let any excess drip off. Place the donut glazed-side up on the rack and repeat with remaining donuts. Garnish while the donuts are still wet then let sit for a few minutes, until the glaze has hardened a bit.

Try Grant’s Coffee-Flavored-Liqueur and Cocoa, Maple-Whiskey or Spiked Pumpkin Spice glazes for “tipsy” donuts!