Maple Glazed Sour Cream Doughnuts

There is nothing like gathering your family and friends around when the oil in the pot is ready to fry up some homemade doughnuts.  You might. ..just forget about those doughnut stores!

• 3 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoons instant yeast
• 1 teaspoon salt
• 2 eggs
• 2/3 cup sugar
• 1/4 cup melted butter, slightly cooled
• 2 teaspoons maple flavoring
• 1 cup sour cream
• Vegetable oil for frying
• 2 cups icing/powdered sugar
• 1 teaspoon maple flavouring
• 1/2 cup whipping cream

1. In a medium bowl, stir together the flour, baking soda, baking powder, yeast and salt.
2. In another medium bowl beat the eggs and sugar together with a hand mixer until thick.
3. Add the cooled butter, maple flavoring and sour cream to the egg/sugar mixture.
4. Stir in the dry ingredients a bit at a time until it is all mixed in.
5. Cover and refrigerate for one hour or up to four hours.
6. Remove from refrigerator and roll out the dough on a floured surface to about 3/4 inch thick.
7. Cut out doughnuts and place on a lightly floured surface, cover them with a clean tea towel and allow to sit 30 minutes.
8. In a large heavy saucepan, heat enough oil to come up 1 1/2 inches deep.  Heat the oil to 350 F. Never leave oil on the stove unattended!  Ever!
9. Fry several at a time, turning once when underside is browned.
10. Remove from hot oil to a cooling rack that is set over a cookie sheet (which has parchment paper on it for easy clean up)
11. Once the doughnuts have been fried, dip them in the glaze, smoothing with your fingertips and replace on the cooling rack to dry.

Glaze

• 2 cups icing/powdered sugar
• 6 - 8 tablespoons heavy cream
• 2 teaspoons maple flavoring

Stir together in a bowl about the right size to dip your still warm doughnuts.  Add a bit more cream if necessary. I usually put on thin plastic gloves and spread it evenly with my fingertips.
Return to cooling rack until dry.