This recipe makes about 2 dozen donuts
9 1/3 cups cake flour
3 tablespoons + 1 teaspoon baking powder
2 1/2 tablespoons ground mace
3 3/4 teaspoons salt
2 1/2 cups sugar
10 tablespoons cold shortening, cubed
7 egg yolks
3 1/8 cups sour cream
oil for frying (peanut oil preferred)
- Whisk together flour, baking powder, mace, and salt. Set aside.
- In a large mixing bowl fitted with paddle attachment, beat sugar and shortening until thoroughly combined. Add egg yolks and beat until pale in color. Add sour cream and continue to beat until combined. Reduce mixer to low, add flour mixture a little at a time until all ingredients are combined and dough is formed.
- Wrap dough in plastic and chill for 1 hour or up to overnight.
- In the meanwhile, prepare glaze (recipes below). Cover with plastic wrap until donuts are being fried.
- Remove dough from refrigerator onto a floured surface. Roll dough to 1/2 to 3/4 inches thick. Cut donuts using a 3 1/4 inch round cutter. Cut out holes using a 1 1/4-inch round cutter. Gather and reroll scrapes once. Brush excess flour from donuts before frying.
- Heat oil to 340°F. Carefully place small batches of donut dough into hot oil and fry for about 45 seconds. Flip donuts over and fry for 1 1/2 minutes. Flip donuts again and fry for an additional 45 seconds. Remove donuts from oil onto wire rack using a slotted spoon or spider.
- When cool enough to handle but still warm, dip cracked side of donuts into glaze. Shake off excess and return to rack. Once glaze is slightly set, dip same side of the donuts once again, place on rack. Allow glaze to completely set (about 15 minutes) before serving.
Sift 12 cups powdered sugar. Add 1 1/2 cups hot water, 1/2 cup light corn syrup, 4 teaspoons vanilla, and 1/2 teaspoon salt. Whisk until smooth. Cover with plastic wrap until needed.
Recipe adapted from Cuisine at Home.