Glaze

• In a medium-size mixing bowl, mix three cups of confectioner’s sugar and one-half teaspoon of lemon zest together. Stir in one-half cup of lemon juice as needed until you reach a glaze-like consistency.Set aside until you are ready to use.
• I prefer to use a stand mixer for this recipe. I find it easier to mix in the five cups of Bisquick.
• In the bowl of your mixer, add one and one-quarter cups of white sugar, six large egg yolks, two tablespoons of unsalted butter, and one tablespoon of lemon zest. Mix for approximately three minutes or until well combined.
• Add one and one-half cups of sour cream mixing again for another three minutes.
• In a separate bowl sift together one tablespoon of baking powder, one teaspoon of salt, and five cups of Bisquick.
• Add the dry ingredients into the wet ingredients and mix on slow until incorporated. Do not over-mix.
• Refrigerate the dough in a parchment-lined covered bowl for at least one hour.
• Lay the dough on a lightly floured surface using Bisquick. Roll out the dough with a rolling pin, dusting the dough with Bisquick as needed. Roll out to a thickness of approximately one-half inch.
• Use a round cutter to cut the donut shapes and place them on a parchment-lined baking sheet.
• Heat frying oil to 340 degrees Fahrenheit.
• Lower the donuts into the oil, cooking until each side becomes golden brown. This usually takes one and a half to two minutes for each side.
• Remove the donuts from the oil and let cool on a paper towel.
• While the donuts are warm, dip the tops into the glaze.