I like sour cream… and did someone say doughnuts? Enough said.
- 2-1/4 cups sifted flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoons butter or lard
- 2 egg yolks
- 1/2 cup sour cream
- Lard or neutral-flavored oil, for frying
- In a medium-size bowl, sift together the flour, baking powder, salt, and nutmeg.
- Beat the shortening and sugar together until sandy. Add the egg yolks and mix until blended.
- Add the dry ingredients to the mixing bowl, alternating with the sour cream and ending with the flour, mixing well between additions.
- The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap, and chill for 1 hour.
- On a floured board or table, roll the chilled dough out to about 1/2-inch thick. Use a doughnut cutter or two differently sized biscuit cutters to cut out the doughnuts, dusting the cutters in flour as needed to prevent sticking.
- Pour the lard or oil into a heavy-bottomed pot to at least 2 inches deep. Heat oil to 325°F.
- Add the donuts to the heated fat a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn. Let them drain on a paper bag to soak up the excess grease.
- You can dust the warm doughnuts in cinnamon sugar or sprinkle them with powdered sugar, if you prefer.
Allow to cool before serving.