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Old Fashioned Sour Cream Donuts
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Old Fashioned Sour Cream Donuts

There's nothing like the taste of Old Fashioned Sour Cream Donuts. These donuts are light and fluffy on the inside with a deep golden brown, crispy edge. With these old-fashioned sour cream donuts, you simply can't go wrong.
Course Breakfast
Cuisine American
Keyword donut, old fashioned, sour cream
Prep Time 15 minutes
Cook Time 25 minutes
Chill 1 hour
Total Time 1 hour 40 minutes
Servings 12 donuts
Calories 212kcal

Equipment

  • 1 heavy-bottomed pan or Dutch oven
  • 1 donut cutter

Ingredients

  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 2 tablespoons unsalted butter room temperature
  • ½ cup granulated sugar
  • 2 large egg yolks room temperature
  • cup sour cream
  • Oil for frying

Glaze

  • 2 cups confectioner's sugar
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons hot water milk or half-and-half

Instructions

  • In a medium bowl, whisk together the cake flour, baking powder, salt and nutmeg.
  • In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar until it becomes a sand-like consistency, about 1 minute.
  • Add the egg yolks and beat until well combined, scrape down the sides of the bowl.
  • Add the dry ingredients in 3 additions, mixing on low, just until combined, alternate with sour cream and scraping down the sides of the bowl in between additions.
  • The dough should be smooth and slightly sticky. If it’s too sticky, mix in 1 more tablespoon of cake flour.
  • Cover bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until firm. This could vary depending on the temperature of your room while mixing the dough.
  • On a floured surface, roll the dough out to ½ inch thick.
  • Use a donut cutter with a hole in the center, dip it in flour before each cut to prevent sticking and cut out the donuts.
  • Place the cut dough on a parchment-lined baking sheet and place it in the refrigerator while the oil is heating. The dough should be slightly cold before frying.
  • To fry the donuts, add 2-3 inches of oil into a heavy-bottomed pan or large Dutch oven heated to 325 degrees F. (this is easiest when using a thermometer attached to the side of the pot)
  • Fry the donuts a few at time for 2-3 minutes on each side, depending on the size of your pan.
  • Be sure to keep an eye on the thermometer and adjust the stove temperature if needed.
  • Remove the donuts from the pan when they are golden brown and place them on wire rack to drain.

Glaze

  • Whisk together the confectioner's sugar, melted butter, vanilla and milk in a small bowl until smooth.
  • While donuts are still warm, submerge the top side of the donuts into the glaze and place them back on the cooling rack, glaze side up.
  • Donuts are best served on the same day.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 254mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.4mg | Net Carbohydrates: 48g | Sugar Alcohols: 49