Old Fashioned Sour Cream Donuts
User Reviews
4.5
Old Fashioned Sour Cream Donuts
Description
These donuts combine cake flour, baking powder, and nutmeg to create a tender crumb enriched with butter and sour cream. The sour cream adds moistness and a slight tang, balancing the sweetness. The dough is chilled and rolled out before cutting into donut shapes, which helps maintain texture and ease frying.
The donuts are fried in canola oil at 325°F for about two minutes per side, yielding a soft, pale golden exterior without heaviness. Once cooled slightly, they are glazed with a mixture of powdered sugar, vanilla, light corn syrup, and hot water to add a smooth, sweet finish that clings gently to the donuts.
This recipe produces about a dozen donuts that are best enjoyed fresh due to their delicate texture and glaze. They offer a classic fried donut experience without a heavy or greasy feel.
Donuts can be stored in an airtight container at room temperature for a few days, though freshness and texture are optimal on the day of making.
Ingredients
Donuts:
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 Tablespoons butter , room temperature
- 2 large egg yolk
- 1/2 cup sour cream
- canola oil , for frying
Glaze:
- 3 1/2 cups powdered sugar , sifted
- 1 1/2 teaspoons light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup water hot
Instructions
- Dry Ingredients: In a small bowl sift together the cake flour, baking powder, salt, and nutmeg.
- Wet Ingredients: In a large mixing bowl, beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well.
- Combine in batches: Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
- Chill: Wrap the dough in plastic wrap then chill for 1 hour.
- Form Donuts: Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
- Fry: Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry 2-3 donuts at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, then remove to a paper towel-lined plate.
- Glaze: Whisk together glaze ingredients in a shallow bowl, until smooth. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
Notes
- Donuts are best eaten the same day for optimal texture and flavor.
- Store leftovers in an airtight container at room temperature for up to a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 317mg | 13% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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