Ingredients
+For donuts:
° 2 1/4 c cake flour
° 1 1/2 teaspoons of heating powder
° 1 teaspoon of salt
° 1/2 teaspoon ground nutmeg
° 1/2 glass (100 grams) of sugar
° 2 tsp (29 grams) butter
° 2 L egg yolks
° 1/2 glass (113 grams) acrid cream
° Canola oil, for frying
+For the icing:
° 3 1/2 glasses (350 grams) powdered sugar, sifted
° 1 1/2 teaspoons corn syrup
° 1/4 teaspoon of salt
° 1/2 teaspoon of vanilla extract
° 1/3 container hot water
How to do it :
For the donuts:
In a bowl, filter together the cake flour, preparing powder, salt and nutmeg.
In the bowl of a stand blender fitted with a paddle connection, beat together the butter and sugar until you get a sandy consistency.
Including egg yolks & blend to light / thick. Include the dry fixings to the blender bowl in 3 bunches, substituting with the acrid cream, finishing with the flour.The mixture will be sticky. Covering with plastic wrap & refrigerate for 1 h.
On flour work surface, roll out mixture to for 1/2 inch thick. Utilize a cookie cutter or two cookie cutters of distinctive sizes to cut out as numerous donuts as conceivable, plunging the cookie cutters in flour in case essential to anticipate them from staying. You be get approximately 12 donuts & gap.
Pour 2 inches of canola oil into a heavy-bottomed pot with a searing thermometer connected. Warm to 325°F. Sear the donuts some at a time, being cautious not to pack the container. Broiling on each side for 2 min, being cautious not to letting them burn. Let deplete on a paper sack to assimilate overabundance fat.
+For the icing:
Mix all the fixings in a bowl with a whisk until smooth. Plunge each doughnut into the glaze.
Place on a wire rack over a preparing sheet to capture any abundance icing. Let stand 20 minutes until icing is set. Donuts are best served the day they are made, but can be put away in an waterproof holder at room temperature for many days.
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