Sour Cream Old Fashioned Doughnuts

Fry at 350F/176C (Heat @ 4.5 on power boil) ,

Until float+15 second

382 g

cake flour(!100.0% !)

1 tsp {3.0 g}

salt(!0.8% !)

2 tsp {10 g}

baking powder(!2.6% !)

1 1/2 tsp 1.75 g

ground nutmeg(!0.5% !)

150 g

sugar(!39.3% !)

3 TBL / 36 g

Shortening(!9.4% !)

or 45 g

butter(!11.8% !)

{48 g} 3

large egg yolks (33g)(!12.6% !)

243 ml / 240 g

sour cream (? c)(!62.8% !)

916 g 3030 Calories

Total(!330 Calories/100g !)(!240%!)

Substitute for cake flour

337 g

AP flour

45 g

Potato Starch

Follow creaming method as for Basic Spice doughnuts.

Rest and chill for 45m to 24 hours.

Roll and cut as for Basic Spice doughnuts.

Fry at -325F/162C- 340F/171C for float time + 15 seconds, flip fry for 75 -90 seconds, then flip and fry again for 60-75 seconds

Note	2014-09-01 Found it easier to fry at 340F/171C on my thermometer, also fried longer to ensure crunchieness.