Glazed sour cream donuts

Sift together 600 g cake flour, one and a half tablespoons of baking powder and two teaspoons of table salt, and set aside.

Cream five egg yolks with 250 g plain white sugar and two and a half tablespoons of unsalted butter in a stand mixer with the paddle attachment.

Add about half the dry ingredients, mix just to combine, then add 380 g sour cream.

Beat until well incorporated, add the remaining dry ingredients and paddle for 45 seconds to a minute, scraping down the sides of the bowl.

Put the wet sticky dough in a bowl, cover and rest in the fridge until completely chilled, about an hour; it becomes significantly more workable.

Turn out onto a floured surface and roll out again to about half an inch thick.

Cut with a liberally floured donut cutter, coaxing each one out gently without pinching the edges. Repeat with the remaining dough.

Fry the donuts and the holes in a 350 degree vat of oil. They sink first and then rise very quickly to the top.

Flip once they are nice and golden brown on one side. The exteriors split open, which is the characteristic look of the sour cream donut.

Cool completely on a wire rack. Fry the holes too; they cook faster.

For the glaze sift about 400 g powdered sugar and whisk in two teaspoons of light corn syrup and a quarter cup of boiling water until combined and no lumps remain.

Drop the cooled donuts in, toss with a fork, fish them out with a thin layer of icing, and let them harden about 20 minutes.

Variation: use maple syrup instead of water in the glaze.