Ingredients

Doughnuts

1/2 cup granulated sugar

2 tbsp unsalted butter (room temperature)

2 large egg yolks

2 1/2 cups cake flour (1-2 tbsp extra for dusting)

1 1/2 tsp baking powder

1 tsp kosher salt

2/3 cup sour cream

Vegetable oil (for the bowl)

Vanilla Bean Glaze

1/2 cup of icing sugar

2 tbsp of melted butter

1 tsp vanilla bean/paste (substitute with 1 tbsp of vanilla essence if unavailable)

2 tbsp milk

Instructions

1. Beat the sugar and butter in a mixer until fluffy. Add in the egg yolks and continue mixing until well incorporated. 
2. Mix the cake flour, baking powder and salt in a large bowl. Start by adding 1/3 of the dry ingredients into the mixer, then 1/2 of the sour cream, then 1/3 of the dry ingredients, then the remaining 1/2 of the sour cream and lastly the remaining 1/3 of the dry ingredients.
3. Mix for a few minutes until it forms a dough. Finish off kneading by hand and form a ball. Transfer into an oiled bowl and let it chill for at least 1 hour. 
4. Mix the glaze ingredients until smooth. Adjust the sweetness and consistency by adding/reducing sugar and milk to you preference. 
5. Roll out the dough to 1/2 inch thickness and cut out the doughnuts. 
6. Preheat oil on medium heat to 325’F. Test with 1 doughnut or 1 doughnut hole first. Let it cook for 2-3 minutes before flipping.
7. After cooked through on both sides, let it cool on a paper towel for 1-2 minutes. 
8. Dip one side in the glaze and let it cool on a drying rack.