Description
Experience the joy of warm, delicious Old Fashioned Sour Cream Donuts with this classic recipe.
Ingredients
Scale
- 3 1/4 cups All-Purpose Flour – gives structure and holds moisture.
- 2 teaspoons Baking Powder – helps create lift and that craggy top.
- 1/2 teaspoon Salt – balances the sweetness.
- 1/2 teaspoon Ground Nutmeg – adds warm bakery-style depth.
- 3/4 cup Granulated Sugar – sweetens and helps crisp the crust.
- 2 large Egg Yolks – enrich the dough and bind ingredients.
- 1 cup Sour Cream – adds tang, moisture, and tenderness.
- 2 tablespoons Unsalted Butter, melted – brings richness to the dough.
- 2 teaspoons Vanilla Extract – rounds out the flavor beautifully.
- Vegetable Oil – for frying, providing neutral flavor and high smoke point.
- 2 cups Powdered Sugar – base for the glaze.
- 1/4 cup Milk – creates a pourable glaze texture.
- 1 teaspoon Vanilla Extract (for glaze) – adds flavor to the icing.
Instructions
- Begin by heating the oil in your deep fryer or heavy bottomed pot to a temperature of 325°F. It is essential to ensure that the oil is at the right temperature to achieve the ideal frying results. While the oil is heating, line a tray with paper towels to catch excess oil once the donuts are cooked. Additionally, set a cooling rack nearby for the glazed donuts to rest on.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg, ensuring all dry ingredients are well combined. In a separate bowl, blend the granulated sugar and egg yolks thoroughly until the mixture becomes thick and pale in color. Next, introduce the sour cream, melted butter, and vanilla extract to this mixture, stirring well. Gradually, add the dry mixture to the wet componentes while stirring gently until just combined, as overmixing can affect the final texture.
- It’s crucial to maintain that perfect frying temperature. Use a kitchen thermometer to monitor the oil temperature closely. A steady 325°F is key for the donuts to cook evenly without absorbing too much oil.
- Troubleshooting any sticking issues is easier with a floured surface, so generously sprinkle flour before turning out the dough. Carefully roll it out to a thickness of about 1/2 inch. Use a donut cutter to cut out your donuts, and then take a moment to chill the cut donuts in the refrigerator for about 15-20 minutes. This chilling step helps them hold their shape while frying.
- When you’re ready, carefully drop 2-3 donuts into the hot oil at a time, ensuring not to overcrowd the cooking pot. Fry them, turning once, for about 2-3 minutes on each side or until they achieve a lovely golden brown color. Use a slotted spoon to remove the donuts from the hot oil and let them drain on paper towels, removing excess grease before glazing.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a bowl until you achieve a smooth, pourable consistency. Dip each warm donut into the glaze, ensuring an even coating, then place them on a cooling rack so the glaze can set, which should take only about 10 minutes before they are ready to savor.
Notes
Ensure your oil temperature remains stable to prevent greasy donuts. Adjust frying times, as they may vary based on the size and thickness of your donuts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal per donut
- Sodium: 150 mg
- Protein: 3 g