Soured cream sage doughnuts

Method

1. Mix the flour, cornflour, baking powder and salt together in a small bowl and set aside.
2. Put the sugar and sage in a large bowl and use your fingertips to rub the sage into the sugar until fragrant. Add the yolks and butter and whisk until pale and smooth. Pour in the soured cream and beat for another minute to combine.
3. Add the flour mixture in 3 batches, stirring gently after each addition so it comes together into a dough. Once all the flour has been added, tip out the dough – it’ll be quite soft and a little sticky – wrap well and chill for 1-2 hours (or overnight) until it has firmed up.
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5. Once chilled, generously dust the worktop with flour. Roll out the dough to 1cm thick. Dip a doughnut cutter in flour and cut out as many doughnuts as you can (keeping the little centres, known as doughnut holes), then re-roll and cut again. Put the doughnuts and doughnut holes on a baking sheet in the fridge.
6. Pour 5cm oil into a heavy-based saucepan, then heat to 170°C. Fry 2-3 doughnuts at a time for about 2 minutes on each side, keeping an eye on the temperature and adjusting the heat when necessary. The doughnut holes will take about half the time to cook. Put the cooked doughnuts on a plate lined with kitchen paper and let them cool for a few minutes.
7. To make the glaze, whisk all the ingredients in a bowl until smooth. The glaze should be quite runny, so add a little more milk if it’s too thick. Arrange a wire rack with a tray underneath, dip the doughnut holes and the top of each doughnut quickly in the glaze, then put them on the rack. Let the glaze set for 15 minutes before serving.