Old-Fashioned Sour Cream Doughnuts

    Old-Fashioned Sour Cream Doughnuts




Recipe Tips


1. USE A SCALE TO WEIGH YOUR INGREDIENTS

Using a scale is a smart idea for this recipe. Any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring! If you doughnuts aren’t as fluffy and light as you’d like, it’s due to compacting too much flour into your measuring cup. 

2. USE REAL CAKE FLOUR

This is a must for the recipe. Purchased cake flour will yield light and delicate doughnuts like the ones from the bakery. DIY substitutions don’t really cut it, and  AP flour will not create doughnuts with that same soft texture. 

3. THIS RECIPE IS FRIED

Yes, you must fry this recipe. It was specifically designed to be fried and not baked, just trust me on that.
I don’t personally own an air fryer but recently had a reader message me that she had success air-frying this recipe.


 YIELD: 12 DOUGHNUTS AND HOLES
 PREP TIME: 15 MINUTES

 COOK TIME: 25 MINUTES

 INACTIVE TIME 1 HOUR 20 MINUTES

 TOTAL TIME: 2 HOURS


Ingredients

For the donuts:

  • 2 1/4 cup (255 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons (29 grams) butter, at room temperature
  • 2 large egg yolks
  • 1/2 cup (113 grams) sour cream
  • Canola oil, for frying

For the glaze:

  • 3 1/2 cup (350 grams) powdered sugar, sifted
  • 1 1/2 teaspoons corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water

Directions

For the donuts:

  1. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
  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. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
  3. 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.
  4. 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. Let drain on a paper bag to soak up the excess grease.

For the glaze:

  1. 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 store in an air tight container at room temperature for a few days.

Recipe Notes

Some readers have complained that 1/2 teaspoon nutmeg was too much. Nutmeg is a crucial flavor component to any doughnut, but if you don't like the taste reduce it to 1/4 teaspoon or omit it altogether.
   if you would like a year supply of krispy kreme donuts click below 

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