Name: Old-Fashioned Sour Cream Doughnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
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 large egg 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 hot water

Indulge in the nostalgia of homemade Old-Fashioned Sour Cream Doughnuts! These delightful treats are crispy on the outside and soft on the inside, perfect for breakfast or a sweet snack.

Tips for Perfect Donuts

Make sure your oil is at the right temperature — this part’s so satisfying when they fry just right! And don’t skip chilling the dough; it helps achieve that perfect texture.

Why You’ll Love Them

These doughnuts are not only easy to make but also incredibly delicious. The glaze adds a sweet touch that’ll have everyone coming back for more. Trust me, you’ll love it!

Ingredients

Instructions

For the donuts:
Step 1

In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
Step 2

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.
Step 3

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).
Step 4

Cover with plastic wrap and chill for 1 hour, or until firm.
Step 5

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.
Step 6

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:
Step 7

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 stored in an airtight container at room temperature for a few days.

Nutrition

Calories: 220, Fat: 10g, Carbs: 32g, Protein: 2g

Cooking techniques

Frying is a key technique for these doughnuts. Ensure the oil temperature is consistent to achieve that perfect golden color.

Variations or substitutions

Feel free to experiment with different spices in the dough, like cinnamon or allspice, for a unique flavor twist!

Storage tips

Store leftover doughnuts in an airtight container at room temperature. They’re best enjoyed fresh but can last a few days!

Notes

Be cautious while frying; it can get hot! Always keep an eye on the oil temperature.