German Sour Cream Crullers
Delicious old fashion doughnut.
- 2 1/4 cups cake flour, plus more for rolling and cutting
- 1 1/2 teaspoon baking powder
- 1 teaspoon iodized salt
- 3/4 teaspoons ground nutmeg
- 1/2 cup sugar
- 2 tablespoons shortening
- 2 large egg yolks
- 2/3 cups sour cream
- canola oil for frying
Mix sugar and shortening together, add egg yolks and sour cream and mix until blended. Add the flour, baking powder, salt and nutmeg to the sour cream mixture, until blended. Cover dough in bowl and refrigerate for up to 24 hours.
Roll or pat dough out on a floured surface and cut with doughnut cutter.
Heat oil to 325 in large pan, add doughnuts a few at a time and fry for a couple minutes on one side and turn and fry a few minutes more. Place on paper towels to drain the oil.
Dip warm doughnuts in a vanilla glaze and place on a cooling rack to set the glaze.