I love combining iconic foods and flavors and creating a classic dish.
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Mix the sugar and shortening in a stand mixer fitted with a paddle on low speed for about 1 minute. Add the yolks, and continue to mix until the mixture is light in color, scraping down the sides of mixing bowl as it mixes. While set on a low speed, add the dry ingredients and then the sour cream and mix until well incorporated, the dough should be sticky. Transfer the dough to a bowl and cover with plastic wrap for at least 45 minutes and up to 1 day.
Heat the oil in a deep-fryer set to 325 degrees F.
Generously dust flour on a countertop and roll out the chilled dough to 1/2-inch thick. Using a doughnut cutter, cut out 12 doughnuts.
Place the doughnuts into the fryer a few at a time. The doughnuts will float to the top, but continue to fry until golden brown, flipping over halfway through to make sure even cooking on both sides, 1 minute 30 seconds. Remove from the fryer and place on paper towel to absorb excess oil. Set aside to cool.
For the simple syrup: Combine 1 cup water with the sugar and vanilla bean husk and seeds. Bring to a boil and stir until the sugar dissolves, and then set aside to cool. Once cooled, add the lime zest and thinly sliced strawberries.
For the whipped cream: Whip the cream in chilled bowl until peaks begin to form. Add in the sugar and vanilla extract, and whip until you achieve desired texture.
To assemble, preheat a clean grill over high heat. Slice the doughnuts in half lengthwise, like a sandwich roll. Place the doughnuts on the hot grill to lightly caramelize the sugars in the doughnut, a few seconds, and then remove.