120 grams white sugar
3 egg yolks
20 grams butter, softened
190 grams sour cream
300 grams plain flour
1 teaspoon baking powder
½ teaspoon nutmeg
pinch of salt
1 tablespoons rice bran oil and oil for deep frying
230 mIs milk
2 tablespoons maple syrup
¼ teaspoon salt
400 grams icing sugar
In a large bowl or stand-mixer, beat together sugar and butter until creamy, add the egg yolks and mix for 1 minute. Add the sour cream and mix until smooth. Sift the dry ingredients into the bowl and stir until combined.
The dough will be very sticky so place it in a large bowl greased with rice bran oil and chill for 30 minutes in the refrigerator.
On a floured bench top, roll the dough until it's around 75 millimeters to 1 centimeter thick. Line a baking tray with baking paper and lightly oil. Cut out doughnuts, place onto baking tray and then return to the refrigerator to chill for a further 30 minutes.
In a large pot over a medium heat, bring oil to 170ºC.
Using a slotted spoon, gently lower the doughnuts into the oil. Once they come to the surface, let them cook for 30 seconds and then flip them over and fry for 60 seconds. Flip them over again and fry for a further 60 seconds. Carefully remove from oil and place on a cooling wrack lined with paper towels.
In a bowl, mix together milk, maple syrup, salt and icing sugar. Once the doughnuts are completely cool, dip into glaze and then place on a wire wrack to set.