Shopping List

Ingredients

Granulated sugar, 1 cup

4 large egg yolks

Unsalted butter, 2 oz (4 tablespoons)

Sour cream, 1 1/2 cups (full fat)

All-purpose flour, 4 cups

Baking powder

Salt

Nutmeg (optional, gives a traditional taste, but I don’t care for it)

1-2 quarts Frying oil (canola, safflower, vegetable, sunflower, peanut)

Powdered sugar, 3-4 cups

Milk

Vanilla Extract

For chocolate donuts: 1/2 cup unsweetened cocoa powder, preferably dutch processed.

Equipment

Electric mixer, handheld or stand

2 large mixing bowls

Cooking spray

Large, deep dutch oven or heavy bottomed pan. Should be at least 3 inches deep.

Long-handled slotted spoon or skimmer for removing donuts from oil. Tongs are an okay substitute.

Cutters for donuts. Something 3 to 4 inches and a second 1 inch cutter. A donut specific cutter is fine. As are glasses.

Candy thermometer (I don’t have a brand preferance. Just something accurate, and ideally that clips on to the pot. Candy thermometers are sold in most grocery stores)

Rolling pin

Sharp knife for scoring, optional

A cooling rack is helpful, but not totally necessary.