Israeli Doughnuts

Combine flour, baking powder, and salt in a large mixing bowl.

Mix sour cream and sugar together in a separate bowl until well combined.

Add the sour cream mixture to the dry ingredients and stir until a soft dough forms, being careful not to overmix.

Turn the dough out onto a floured surface and knead gently for 2-3 minutes until smooth.

Roll the dough to approximately ½-inch thickness using a floured rolling pin.

Cut the dough into doughnut shapes using a doughnut cutter, rerolling scraps as needed.

Heat oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C), using a thermometer to ensure proper temperature.

Carefully place doughnuts into the hot oil in batches, frying 2-3 minutes per side until golden brown.

Remove doughnuts from oil using a slotted spoon and transfer to a paper towel-lined plate to drain.

Place powdered sugar in a shallow bowl or plate.

Coat the warm doughnuts in powdered sugar while they are still slightly warm, shaking off any excess.

Serve the doughnuts warm or at room temperature.