Description
These Old-Fashioned Sour Cream Donuts are soft, tender, and perfectly sweetened treats with a rich sour cream base. Coated in a smooth vanilla glaze, these classic doughnuts are fried to golden perfection and perfect for a homemade indulgence that brings nostalgic comfort to your table.
Ingredients
For the Donuts
- 2 1/3 cups cake flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/8 tsp ground nutmeg
- 2 egg yolks, at room temperature
- 2 tbsp unsalted butter, at room temperature
- 1/2 cup white sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Oil, for frying (vegetable or canola oil recommended)
For the Glaze
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted
- 1/4 cup hot water (additional tablespoons as needed to thin glaze)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, salt, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and white sugar using a mixer or whisk until the mixture becomes sandy and well combined. Incorporate the egg yolks and continue beating until the mixture is pale and light in color.
- Add Wet Ingredients: Stir in the vanilla extract and sour cream into the butter mixture until fully combined. Gradually add the dry ingredients in batches, mixing thoroughly after each addition. The resulting dough will be sticky.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for 1 hour to firm up and make handling easier.
- Prepare the Glaze: While the dough chills, mix the confectioners sugar, vanilla extract, melted butter, and hot water in a bowl until smooth. Adjust the consistency by adding extra hot water a tablespoon at a time if the glaze is too thick. Set aside.
- Roll Out Dough: Remove the dough from the refrigerator and transfer it to a silicone mat dusted lightly with flour. Add more flour if the dough is still sticky. Using a rolling pin, roll the dough out to about 1/2 inch thickness.
- Cut Donut Shapes: Using a donut cutter or two round cookie cutters of different sizes, cut out donut shapes. Gather the leftover dough, reroll, and cut until all dough is used.
- Freeze for Shaping: Arrange the cut donuts on parchment-lined baking sheets and freeze for 10 minutes to help maintain shape during frying.
- Fry Donuts: Heat oil in a heavy-bottomed wok or deep fryer to 350°F (175°C). Carefully add the donuts to the hot oil in batches, frying each side for 2-3 minutes or until golden brown. Use a slotted spoon to flip donuts gently and to remove them from the oil. Drain on paper towels to remove excess oil.
- Glaze Donuts: While still slightly warm, dip each donut completely into the prepared glaze, allowing excess to drip off. Place glazed donuts on a cooling rack and let the glaze set for about 15 minutes before serving.
Notes
- Use cake flour for a light, tender dough texture; all-purpose flour can be used but may yield a denser donut.
- Ensure the oil temperature is consistent to prevent greasy or undercooked donuts.
- Refrigerating the dough firms it and makes rolling and cutting cleaner and easier.
- Donuts are best enjoyed fresh but can be kept in an airtight container for up to 2 days.
- The glaze can be flavored with lemon or almond extract for variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
