Twisted Rum Doughnuts

1. 1

   Knead flour, sugar, butter, sour cream, rum and egg with the dough hook of a mixer until smooth. Wrap in plastic wrap and chill for 30 mins.

2. 2

   On a lightly floured surface, roll out dough to about 1/8 inch thick. Using a serrated pastry wheel, cut out 35 diamonds (around 3/4 x 5 inch). Cut a 2 3/4 inch slit down the center of each and twist one end of the diamond through the slit.

3. 3

   Heat oil in a deep fat fryer or saucepan to about 325u00b0F. Fry doughnuts, in batches, for 3 mins, until golden. Drain on paper towels and dust with powdered sugar. Serve warm or cold.

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