Old-Fashioned Sour Cream Doughnuts
User Reviews
4.4
Old-Fashioned Sour Cream Doughnuts
Description
The dough combines cake flour, baking powder, salt, nutmeg, sugar, chilled butter, egg yolks, and sour cream to create a smooth but slightly sticky dough. It is mixed to the right consistency to hold together when fried but remain tender inside. After chilling, the dough is rolled to a half-inch thickness and cut into shapes using doughnut cutters, then fried in canola oil until golden with cooked-through centers. The nutmeg provides a distinctive warm spice note customary in old-fashioned doughnuts.
The glaze is made from sifted powdered sugar, corn syrup, salt, vanilla extract, and hot water to form a pourable icing that coats the doughnuts with a thin, shiny layer. This glaze balances the light doughnuts with sweetness and adds moisture to the finished product.
These doughnuts are ideal for a nostalgic breakfast or snack, offering a balance of soft texture and lightly spiced flavor characteristic of sour cream doughnuts.
Ingredients
For the donuts:
- 2 1/4 cup cake flour 255 grams
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar 100 grams
- 2 tablespoons butter at COOL room temperature, 29 grams
- 2 egg large yolks
- 1/2 cup sour cream 113 grams
- canola oil for frying
For the glaze:
- 3 1/2 cup powdered sugar sifted, 350 grams
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup water hot
Instructions
For the donuts:
- In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.
- Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm & humid climate).
- Cover with plastic wrap and chill for 1 hour, or until firm.
- On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. If the dough gets too loose, sticky, or greasy at any point, return to the fridge to firm it back up before continuing. Refrigerate while you heat the oil so the dough is slightly cold when it fries.
- Pour 2 inches of canola oil into a heavy-bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.
For the glaze:
- Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.
Notes
- If you prefer a milder spice, reduce the nutmeg to 1/4 teaspoon or omit it, though nutmeg is traditional in this recipe.
User Reviews
Overall Rating
4.4
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