Old-Fashioned Sour Cream Doughnuts
Deliciously tender doughnuts with a creamy flavor and a luscious glaze that evoke cozy childhood memories. Perfect for any occasion!
Ingredients
For the doughnuts
- 2.5 cups cake flour Plus more for rolling—soft and airy for that light texture
- 1.5 teaspoons baking powder This is what gives the doughnuts that perfect lift
- 1 teaspoon fine salt A little pinch to enhance the flavor
- 0.5 teaspoon ground nutmeg Adding a warm, aromatic essence
- 0.5 cup granulated sugar Sweetness that complements the tangy sour cream
- 2 tablespoons unsalted butter Softened, for richness that enriches the dough
- 2 large egg yolks Adds color and depth
- 1 teaspoon vanilla extract Infusing your doughnuts with warmth
- 0.5 cup full-fat sour cream Keeping the texture tender and moist
- 6 cups neutral oil Such as canola or vegetable oil, for frying—ensuring that crispy exterior
For the glaze
- 3 cups powdered sugar Sifted, a sweet glaze that brings everything together
- 1/3 cup very hot water Plus more as needed—creating a smooth, pourable glaze
- 1 teaspoon vanilla extract To enhance the glaze
- 1 tablespoon light corn syrup Optional for shine—making each doughnut glisten
- 1/8 teaspoon fine salt Balancing the sweetness
Instructions
Preparation
- In a medium bowl, whisk together the cake flour, baking powder, salt, and nutmeg until evenly combined.
- In a large mixing bowl or stand mixer, beat the granulated sugar and softened butter until the mixture resembles a sandy texture.
- Add the egg yolks one at a time, ensuring each is fully incorporated before the next one, and mix in vanilla extract.
- Alternate adding the dry ingredients with the full-fat sour cream in two additions, mixing just until a sticky dough forms.
- Pat the dough into a thick disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour or overnight.
Cooking
- On a lightly floured surface, roll the chilled dough to about 1/2 inch thick. Use a 3-inch doughnut cutter to cut out rounds, then cut out the centers.
- Pour enough neutral oil into a heavy pot to a depth of about 2 inches and heat the oil to between 325 and 340 F.
- Fry 2-3 doughnuts at a time for 1-2 minutes on the first side, then flip and fry for another minute on the second side.
- Transfer the cooked doughnuts to a wire rack to cool for about 5 minutes.
Glazing
- In the meantime, whisk together the sifted powdered sugar, very hot water, vanilla, corn syrup (if using), and a pinch of salt until smooth and glossy.
- Take the warm doughnuts and dip them into the glaze, allowing any excess to drip off before returning them to the rack. Let them set for about 15-20 minutes.
Notes
Tips: Measure ingredients carefully, monitor oil temperature, and avoid overcrowding the pan while frying. For healthier alternatives, consider using Greek yogurt in place of sour cream, or bake the doughnuts instead of frying.