maple-glazed sour cream doughnuts
  • Doughnuts
  • 3 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons (packed) finely grated orange peel
  • 1/2 teaspoon vanilla extract
  • 1/3 cup melted unsalted butter, cooled briefly
  • 1 cup sour cream
  • Glaze
  • 2 cups powdered sugar
  • 1/4 teaspoon maple extract
  • 5 tablespoons (about) heavy whipping cream
  • Canola oil (for deep-frying)
  1. For doughnuts: Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.
  2. For glaze: Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.
  3. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
  4. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
  5. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely. Working with 1 doughnut at a time, spread glaze over 1 side. Arrange doughnuts, glaze side up, on rack.
  6. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze
  7. Notes: I usually grind one nutmeg and mix with dry ingredients. I adlib my maple flavoring. To get the two tone glaze I make one batch and coat the doughnuts with it. Then I make another batch with slightly more maple flavoring and drizzle this darker glaze over the first glaze.