Strawberry Sour Cream Doughnuts

Begin by heating the oil in a heavy saucepan or pot over medium heat. Allow at least 3-4 inches deep of oil to fry. Heat oil to about 350℉ (test using a candy or meat thermometer).

In a medium-sized mixing bowl, whisk together the melted butter, sugar, egg yolk, sour cream and vanilla extract. Add the chopped strawberries and stir to combine. Add the flour, baking soda, baking powder, and salt and stir just until the mixture comes together.

Turn onto a floured counter and knead gently to form into a dough. Roll out on a floured counter until about ½ inch thick and cut out the doughnuts using a floured doughnut cutter or I just use a 2 ½-inch cookie cutter and a 1-inch cutter to cut out the centers.

Fry the doughnuts (a few at a time depending on the size of your pot) in the 350℉ oil until golden brown on both sides. Try to maintain the oil at a steady temperature in the 350℉ range for best results. Remove from the oil and let rest on a paper towel to soak up extra oil before glazing. Fry the remaining doughnuts and doughnut holes, reforming the scraps as needed until all the dough is used.

Glaze the fried and slightly cooled doughnuts with the strawberry glaze (instructions below) or dust with powdered sugar or simply leave them as-is.

You will want to glaze the doughnut while they are still slightly warm, so make the glaze right as soon as you finish frying all the doughnuts. In a small mixing bowl, combine the strawberries, powdered sugar, and vanilla. Mix well with a fork and mash the strawberries as best as you can to let out the juices and to prevent having large chunks of strawberry in the glaze. Add just enough cream to form a glaze-like consistency. Not too thin so as the make the doughnuts soggy but not as thick as icing would be.