Old-Fashioned Sour Cream Doughnuts
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Old-Fashioned Sour Cream Doughnuts
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These homemade old-fashioned doughnuts have a crisp golden-brown exterior, a soft, cakey interior, and just the right amount of sweetness from a crackly glaze. They’re easier to make than you’d think—no yeast, no deep fryer, just simple ingredients and a little bit of frying magic.
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Ingredients
Dough
- 2 ½ cups cake flour 320g
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- 2 Tablespoons butter softened, salted
- 2 egg yolk
- ½ cup sour cream
- 1 teaspoon vanilla extract pure
- canola oil for frying
Glaze
- 3 cups powdered sugar 360g
- 1 teaspoon vanilla extract pure
- ⅓ cup water very hot
- Pinch of salt
Instructions
- In a large bowl, whisk together cake flour, baking powder, salt, and nutmeg. Set aside.
- Beat sugar and butter together in a stand mixer until sandy.
- Add egg yolks, one at a time, mixing until light. Add vanilla.
- Add half of the flour mixture to sugar mixture, mixing just until combined. Add ½ of sour cream, mixing just until combined again. Repeat with remaining flour and sour cream to create a sticky dough. Cover with plastic wrap and chill in the fridge for 1 hour.
- Sprinkle a clean surface with flour, then roll out chilled dough to ½-inch thick.
- Cut out doughnuts using a 3-inch circle cutter and 1 1/4-inch round cutter or large piping tip for the centers. If your dough gets sticky, dip your cutters into flour or powdered sugar before pushing into the dough.
- Fill a large skillet or dutch oven with 1 to 2 inches of oil. Heat over medium-high heat until oil reaches between 325°F and 350°F when tested with a thermometer.
- Working in batches so as not to crowd the pan, shake off excess flour from each doughnut, then fry for 1-2 minutes on one side. Flip and fry for 1 minute on the other side until pale golden brown and cooked through.
- Carefully remove doughnuts with tongs or a slotted spoon and drain on paper towels to absorb excess oil. Cool 5 minutes before dipping in glaze.
- Whisk glaze ingredients together in a medium bowl. Dip one or both sides of each doughnut in glaze, then set on a wire rack. Let glaze set for 20 minutes before serving.
Notes
- Cake flour is a very highly recommended for this recipe. All-purpose flour will not produce a doughnut with the same soft and fluffy texture. However, you can use 2 cups of all-purpose flour + 1/3 cup cornstarch to make a good substitute for this recipe.
- You can re-roll the dough, but the remaining scraps of dough can be fried as donut holes. They will only take about 1 minute total to fry.
- Cake flour is a very highly recommended for this recipe. All-purpose flour will not produce a doughnut with the same soft and fluffy texture. However, you can use 2 cups of all-purpose flour + 1/3 cup cornstarch to make a good substitute for this recipe.
- You can re-roll the dough, but the remaining scraps of dough can be fried as donut holes. They will only take about 1 minute total to fry.
Nutrition Information
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Calories
285kcal
(14%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
43mg
(14%)
Sodium
268mg
(11%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
162IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
48mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12doughnuts
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 268mg | 11% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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