Old-fashioned doughnuts with cream cheese glaze

Cream the butter and sugar in an electric mixer about 2 minutes on medium speed.

Add the egg yolk, sour cream and baking powder; mix another 2 to 3 minutes on the same speed until incorporated.

Add the cake flour slowly in three parts. Switch the whisk attachment for the dough hook and knead 5 to 6 minutes.

Generously flour the work surface with cake flour, turn the dough out and sprinkle more flour on top so the rolling pin does not stick to the sticky dough.

Roll out to about a quarter inch thick and punch out the doughnuts with ring cutters, cups of different sizes, or by tracing with a paring knife.

Fill a pot halfway with canola oil and bring it to 375F.

Fry each doughnut 3 to 4 minutes, flipping two or three times, until golden brown and it bursts into a cracked ridge around the top.

Rest on a dry paper towel to blot off excess grease.

Whisk the whipped cream cheese, powdered sugar, warm water and vanilla bean paste into a glaze.

Dip the doughnuts rippled side down into the glaze; rest on a plate 10 to 15 minutes until the glaze sets.