Description
Homemade old fashioned sour cream donuts bring nostalgic bakery charm straight to your kitchen, offering crisp golden exteriors and tender crumbly centers. Classic comfort meets sweet indulgence, inviting you to savor each delightful bite of this timeless American breakfast treat.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (280 grams) cake flour
- 2 large egg yolks
- 2/3 cup (160 milliliters) sour cream
- 1/2 cup (100 grams) extra fine sugar
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Fat and Binding Ingredients:
- 2 tablespoons (28 grams) unsalted butter
- Shortening or vegetable oil (for frying)
Glaze Ingredients:
- 3 1/2 cups (420 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons corn syrup
- 1/16 teaspoon salt
- 1/4–1/3 cup (60–80 milliliters) hot water
Instructions
- Sift the cake flour, baking powder, salt, and ground nutmeg together in a mixing bowl to ensure even distribution of dry ingredients.
- Cream butter and sugar in a stand mixer until the mixture resembles coarse sand, creating a light base for the donut dough.
- Incorporate egg yolks into the butter-sugar mixture, beating until the batter becomes light and voluminous.
- Gradually fold in the sifted dry ingredients, alternating with sour cream. Mix until a sticky dough forms, being careful not to overmix.
- Wrap the dough in plastic and refrigerate for at least 1 hour to firm up and develop flavor.
- Roll out the chilled dough on a generously floured surface to 1/2 inch thickness, using precise movements to maintain an even surface.
- Cut out donut shapes using a specialized donut cutter or two different-sized cookie cutters, dipping the cutters in flour to prevent sticking.
- Create signature texture by making three light diagonal slits on each side of the donut, careful not to cut completely through the dough.
- Heat vegetable oil to 325°F in a deep pot with a thermometer, maintaining a consistent temperature for even frying.
- Carefully lower donuts into the hot oil, frying 2-3 at a time to prevent overcrowding, cooking for approximately 2 minutes per side until golden brown.
- Drain fried donuts on paper towels to remove excess oil, allowing them to cool slightly.
- Prepare glaze by whisking powdered sugar, corn syrup, salt, and vanilla extract, gradually adding hot water to achieve a smooth, pourable consistency.
- Dip each donut into the glaze, allowing excess to drip off, then place on a wire rack to set for 20 minutes until the glaze hardens.
Notes
- Ensure flour is sifted thoroughly to prevent lumps and create a smoother, more delicate donut texture.
- Chill dough completely before cutting to maintain shape and prevent sticking during frying.
- Use a candy thermometer for precise oil temperature, maintaining 325°F for even, golden-brown donuts without burning.
- Drain fried donuts on paper towels or brown paper bags to remove excess oil and keep them crispy.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288 kcal
- Sugar: 26 g
- Sodium: 157 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 77 mg