Buttermilk doughnuts

Ingredients

• 4-½ cups (540 g) all-purpose flour
• 4 teaspoons (20 g) baking powder
• 2 teaspoons (12 g) kosher salt
• 1 cup + 2 tablespoons (225 g) sugar
• 6 egg yolks
• 2-½ tablespoons (37 g) butter
• 1-¼ cups (300 g) sour cream
• ¼ cup (50 mL) buttermilk
• Vegetable oil for frying

Glaze

• 3-½ cups (438 g) powdered sugar
• ¼ cup (50 mL) milk
• ¼ cup (50 mL) buttermilk
• 1 teaspoon (6 g) kosher salt

Method

1. To prepare donuts, spray medium bowl with nonstick pan spray, line with plastic wrap and spray plastic wrap.
2.  Sift flour, baking powder and salt in large bowl; set aside.
3. Add sugar, egg yolks and butter to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer.  Turn to Speed 2 and mix 30 seconds. Turn to Speed 10 and beat 1 to 2 minutes or until light and fluffy. Stop mixer and add sour cream and buttermilk. Turn to Speed 5 and mix 1 to 2 minutes or until smooth. Continuing on Speed 5, add dry ingredients, ½ cup at a time, mixing well after each addition.
4. Transfer dough to prepared bowl. Spray top of dough with nonstick pan spray, cover with plastic wrap and refrigerate 1 hour.
5. Line baking sheet with parchment paper and spray with nonstick pan spray.
6. Turn out dough onto lightly floured work surface. Dust surface of dough with additional flour and roll to ½-inch thickness. Cut out 14 circles using 3-inch round cutter. Cut out center holes using 1-¼-inch round cutter, dipping cutters in flour before each use. 
7. Arrange donuts and donut holes on prepared pan. Cover lightly with plastic wrap. Refrigerate 30 minutes. 
8. Heat 2 inches of oil in large pot over medium heat until thermometer registers 340°F. Add donuts, in batches, to hot oil. When donuts float, cook 40 seconds then flip over gently using slotted spoon. Cook 80 seconds on second side, then flip over again and cook 80 seconds longer. Remove donuts with slotted spoon to wire rack set above baking sheet to drain. Follow same procedure to cook donut holes. Cool 10 minutes before glazing.
9. To prepare glaze, gently whisk all ingredients in medium bowl until smooth. Dip donuts and donut holes about three fourths of the way into the glaze, then place with dry side down on wire rack until glaze is set. 

Chef’s tips: 

Dough can be kept tightly wrapped in refrigerator for up to 1 week before rolling and frying. Cut donuts can be frozen up to 1 month. Thaw in refrigerator before frying.

To make chocolate glaze, replace ¼ cup of the powdered sugar with ¼ cup cocoa powder.