Old Fashioned Sour Cream Donuts
Old Fashioned Sour Cream Donuts are cakey, crusty, and sweet all in one bite. Delicious, easy, and yeast- free.
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Servings: 12 Donuts
Calories: 229kcal
Equipment
- Heavy bottom pot or cast iron skillet
- Candy/Deep Fry Thermometer
Ingredients
For Donut
- 2 ¼ cup cake flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ cup sugar
- 2 tablespoon butter room temperature
- 2 large egg yolks
- ½ cup sour cream
- canola oil for frying
For Glaze
- 2 cups powdered sugar sifted
- 1 ½ teaspoon corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup water
Instructions
To make the donuts
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar together until crumbly.
- Add the egg yolks and mix until pale and thick.
- Mix in baking powder, salt and nutmeg.
- Alternate adding flour and sour cream until dough is smooth but still sticky. If dough is way too sticky add flour one tablespoon at a time until good but still sticky consistency. Do not over mix or dough will become tough.
- Cover bowl with plastic and refrigerate for 1 hour to firm.
- On a floured surface, roll out dough to about ½ inch thickness. Using a donut cutter, a biscuit cutter, or the rim of your favorite round glass, cut out as many donuts as possible, dipping the cutter into flour as necessary to prevent sticking. If not using a donut cutter, a 2-liter bottle cap works perfectly to cut out the hole.
- Pour 2 inches of canola oil into a heavy bottomed pot with a candy/ deep fry thermometer attached. heat oil to 325ºF. Fry the donuts a few at a time, careful not to overcrowd the pot. Fry each side for about 2 minutes on each side, taking care not to let them burn. Watch the thermometer closely and adjust heat to maintain correct temperature. Drain donuts on wire rack with a paper bag or baking pan lines with paper towels underneath.
To make the glaze
- Sift powdered sugar into a medium bowl
- Add the rest of the ingredients and mix well with a whisk until smooth.
- Immerse each donut into glaze flipping over to coat all sides, nooks, and crannies.
- Place dipped donuts back on wire rack with paper bag or paper towels underneath to catch sugar drips.
- Allow donuts 10-20 minutes to allow glaze to set.
Notes
Donuts are best the day they are made, however, they may be stored in an air tight container overnight at room temperature for a few days.
Recipe from Handle the Heat
Nutrition
Nutrition Facts
Old Fashioned Sour Cream Donuts
Amount per Serving
Calories
229
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Cholesterol
36
mg
12
%
Sodium
309
mg
13
%
Potassium
45
mg
1
%
Carbohydrates
47
g
16
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
105
IU
2
%
Vitamin C
1
mg
1
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.