Description
These Old Fashioned Sour Cream Donuts are a nostalgic treat featuring a tender, cake-like texture enhanced by tangy sour cream. Fried to golden perfection and dipped in a smooth, sweet glaze, they bring classic comfort to your breakfast or snack time. The donuts are lightly spiced with nutmeg and finished with craters that beautifully catch the luscious glaze, making each bite irresistibly delightful.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups cake flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup Dixie Crystal extra fine sugar
Wet Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 2 large egg yolks, at room temperature
- 2/3 cup sour cream
For Frying
- Shortening or vegetable oil, for frying (about 4-5 cups or enough for 2 inches deep in pot)
Glaze Ingredients
- 3 1/2 cups powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/16 teaspoon salt (a small dash)
- 1/2 teaspoon vanilla extract
- 1/4 to 1/3 cup hot water (approximately)
Instructions
- Prepare dry and wet ingredients: In a bowl, sift together cake flour, baking powder, salt, and ground nutmeg. Using a stand mixer or handheld mixer, beat the softened butter and sugar until sandy in texture. Add the egg yolks and beat until the mixture is light and thick.
- Mix dough: Gradually add the dry ingredients into the mixer in three additions, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined; the dough will be sticky.
- Chill dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up slightly for easier handling and rolling.
- Shape donuts: On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two biscuit cutters of different sizes to cut out donuts and holes, dipping cutters in flour to prevent sticking. You should get about 10-12 donuts and holes. Using a knife, lightly make three slits on each side of each donut to create craters that will hold the glaze, without cutting all the way through.
- Heat oil and fry donuts: Heat 2 inches of vegetable oil or 4-5 cups shortening in a heavy-bottomed pot to 325°F using a deep-fry thermometer. Fry donuts a few at a time, not overcrowding the pot, for about 2 minutes on each side or until golden brown. Drain donuts on paper bags or paper towels to remove excess oil.
- Prepare glaze: In a bowl, whisk together sifted powdered sugar, corn syrup, salt, and vanilla extract. Gradually add hot water a little at a time until the glaze becomes smooth and pourable.
- Glaze donuts: Dip each warm donut into the prepared glaze, fully coating it. Place glazed donuts on a wire rack positioned over a sheet pan to catch drips. Allow glaze to set for about 20 minutes.
- Serve and store: Serve donuts the day they are made for best freshness. Store leftover donuts in an airtight container at room temperature for a few days.
Notes
- Make sure to chill the dough before rolling to prevent it from sticking.
- Maintain the frying oil temperature at 325°F for even cooking and to avoid greasy donuts.
- Do not overcrowd the frying pot to allow donuts to cook evenly and retain their shape.
- The glaze consistency can be adjusted by adding more or less hot water.
- Light slits on donuts create craters that hold more glaze and enhance texture and appearance.
- Store donuts at room temperature in an airtight container to maintain freshness for up to 2-3 days.
