Old Fashioned Sour Cream Donuts
You don’t need any fancy equipment or ingredients to make amazing homemade donuts! These old-fashioned sour cream donuts are slightly crisp on the outside and tender in the middle with a simple and delicious donut glaze.
Ingredients
For the 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 yolks
- ▢1/2 cup sour cream
- ▢oil , for frying
For the glaze
- ▢3 1/2 cups powdered sugar , sifted
- ▢1 1/2 teaspoons corn syrup
- ▢1/4 teaspoon salt
- ▢1/2 teaspoon vanilla extract
- ▢1/3 cup hot water
Instructions
- In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
- 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.
- Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
- Wrap the dough in plastic wrap and chill for 1 hour.
- When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
- Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness.
- Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
- Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot.
- Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
- 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.
- Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days.
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