Carrot Cake Doughnuts
Servings: 12 doughnuts
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Ingredients
Carrot Cake Doughnuts
- 4- 1/2 cups all purpose flour 565g
- 1 tbsp baking powder
- 2/4 tsp baking soda
- 2 tsps kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1.25 oz butter, at room temperature 35g
- 1 cup granulated sugar 200g
- 2 whole eggs
- 1 egg yolk
- 1-3/4 cup sour cream 350g
- 2 large carrots, grated
Glaze
- 1 cup powdered sugar 120g
- 2 tbsp crème fraiche 30g
- 1/2 carrot
Instructions
Carrot Cake Doughnuts
- Stir flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside.
- Cream the butter and sugar on medium speed with the paddle attachment for 1 minute. Scrape and beat for an additional minute or until noticeable lighter in color.
- Add eggs and beat until homogenous. Add yolks and beat until smooth. Scrape and beat for 30 seconds. Add 1/3 of the flour mixture and beat on low speed until just barely combined. Add in half the sour cream, mixing again until just combined. Repeat and end with the last 1/3 of the flour. Fold in the grated carrots.
- Drop dough onto generously floured surface and let it rest for 15 minutes.
- Dust the top of the dough with flour and roll out to ¾” thickness. Cut out doughnuts and holes and place onto floured baking pan (preferably lined with parchment paper) OR oil parchment paper squares.
- Heat frying oil to 370F. Fry 90 seconds on one side. Flip and fry for 1 minute on the other. Remove from heat and place on cooling rack. Glaze while just barely warm.
Glaze
- Place all ingredients in a food processor and blend until smooth. Just before glazing, stir in 1 tsp very hot water to loosen the glaze.
