When we visited Seattle a few years ago, one of the top places on my must see what Top Pot Doughnuts. The first bite of their delicious cakey treats brought us back three times that trip.
Sour Cream Old Fashioned Doughnuts
Adapted from Top Pot Hand Forged Doughnuts
2¼ cups cake flour
1½ teaspoon baking powder
1 teaspoon salt
¾ teaspoons ground nutmeg
½ cup sugar
2 tablespoons shortening
2 large egg yolks
⅔ cups sour cream
coconut oil for frying
Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a spatula, until the mixture is light colored and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like biscuit dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for at least 45 minutes.
Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured surface to ½ in thick, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 15 seconds, then gently flip them. Fry for about 60 seconds, until golden brown and cracked, then flip and fry the first side again for 60 seconds, until golden brown. Transfer to a rack set over paper towels.