Sour Cream Doughnuts
On my recent trip to Canada, besides getting a Black Bear, I was most excited about getting Tim Hortons Coffee and doughnuts. When my husband and I were in Germany, we would go to Tim Hortons in the morning and grab a cup of coffee and a doughnut. I quickly became the biggest Tim Hortons fan. Living back in the states we don't have the Tim Hortons chain here, and I'm not quite sure why? Its much better than some well known coffee shops.
Well during my trip to Canada, I may have drove right out of the airport and straight to Tim Hortons, I was that excited. And yes I may have visited Tim Hortons at least 4 others times while I was there. But hey they extra doughnut pounds I gained were well worth it! But before I started to burn off those excess calories I had one last craving for the beloved sour cream doughnuts I love so much. So I made my version and I will admit they were equally delicious. I even bought Tim Hortons coffee grounds at London Drug while I was there to take home. So I enjoyed a beautiful cup of dark roast coffee and sour cream doughnuts. Ahhh....delightful!
Sour Cream Doughnuts
just like Tim Hortons
2¼ cups White Lily All-Purpose Flour
1½ teaspoon baking powder
1 teaspoon Kosher Salt
½ cup sugar
2 tablespoons shortening
2 large egg yolks
⅔ cups sour cream
canola oil for frying
3½ cups Confectioner's Sugar
1½ teaspoon Lyle's Golden Syrup
¼ teaspoon Kosher Salt
½ teaspoon Vanilla Extract
⅓ cup plus 1 tablespoon hot water, ( more if needed to reach desired consistency)
Sift flour, baking powder, and salt together in a bowl, set aside.
In a stand mixer fitted with a paddle, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured 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 cookie/biscuit dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours).
In a deep fryer, bring canola oil up to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to ½ inches thick, or about 4 inches in diameter, 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.
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 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels.