Krispy Kreme Sour Cream Doughnuts (Copycat)
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4.9
33 reviews
Excellent
Krispy Kreme Sour Cream Doughnuts (Copycat)
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Classic Sour Cream Doughnuts fried to perfection with a classic powdered sugar glaze just like at Krispy Kreme! No yeast makes these doughnuts easy to make and with festive sprinkles a fantastic Holiday brunch/party treat!
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Ingredients
- 2¼ cups cake flour , more for rolling and cutting
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoons ground nutmeg
- 1/2 cup sugar
- 2 tablespoons shortening
- 2 large egg yolks
- 2/3 cups sour cream
- Canola oil for frying
- 3 1/2 cups powdered sugar
- 1½ teaspoon maple syrup*
- ¼ teaspoon salt
- 1/3 cup hot water , (plus more if needed)
- 1 cup powdered sugar
Instructions
- Sift the flour, baking powder, salt and nutmeg together.
- In your mixer fitted with a paddle (I use a silicone paddle so there isn't anything the paddle misses), mix the sugar and shortening for 1 minute (It will look grainy)
- Add in the yolks and mix for another minute.
- The color of the mixture will be distinctly lighter in color.
- Add in your dry ingredients alternating with the sour cream 1/2 of each at a time on low speed.
- If you are using a silicone flat paddle like me you won't have to scrape the bowl, otherwise scrape the sides down after each addition.
- Move the mixture to another clean bowl and cover with saran wrap for an hour.
- In a cast iron skillet or another heavy bottomed pan, add 2 inches of canola oil.
- Heat oil to 325 degrees (I use a candy thermometer for this).
- Roll out the dough to 1/2 inch thickness on a lightly floured surface.
- Using a doughnut cutter or cutters in your favorite sizes cut into doughnut shapes.
- Carefully take your scraps and continue to re-roll as needed.
- I often fry the scraps in random shapes instead of reshaping too many times. I call those the chef's portion. ;)
- Carefully add the dough to the hot oil.
- Fry until the dough floats to the top, then an additional fifteen seconds.
- Flip and fry for another minute.
- Remove to cooling rack to glaze.
- For the glaze: Mix the powdered sugar, maple syrup, 1/4 teaspoon salt, and hot water until completely mixed.
- Dip the doughnuts in the glaze and let harden for 10-15 minutes.
- Add the last cup of powdered sugar and whisk again.
- Dip the donuts a second time for the thicker glaze on top.
- Top with your favorite sprinkles.
- Try to save some for others.
Notes
- Recipe adapted from Top Pot Hand Forged Doughnuts.
- Top Pot Hand Forged Doughnuts
- The original recipe calls for corn syrup which I don't use and vanilla, so I substitute maple syrup and omit the vanilla. For a more traditional flavor you can use the original 1 1/2 teaspoons of corn syrup and at a 1/2 teaspoon of vanilla extract.
Nutrition Information
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Calories
348kcal
(17%)
Carbohydrates
71g
(24%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
39mg
(13%)
Sodium
255mg
(11%)
Potassium
95mg
(3%)
Sugar
53g
(106%)
Vitamin A
125IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 71g | 24% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 255mg | 11% |
| Potassium | 95mg | 2% |
| Sugar | 53g | 106% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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