Old fashioned sour cream donuts are perfectly soft and sweet. While I can’t argue that donuts are the healthiest things, I do believe that anything you make at home is healthier than the equivalent that what you would buy at the store!
I don’t know anyone who doesn’t drool over a box full of colorful donuts. At my old job I had a boss that was a serious donut lover. He’d bring in a huge box of donuts at least monthly for the office–probably part of what made him so popular! It was always fun to see how particular everyone in the office was about their donuts—everyone seems to have their favorite!
When I go to a bakery I absolutely love seeing all of the fun donut flavors, glazes and fillings, but ultimately I get one of my two favorites every single time; a maple bar, or an old fashioned cake/sour cream donut. Out of all the choices in the world, I can never seem to steer away from those two!
This Old Fashioned Sour Cream Donuts recipe is a total classic. They are soft, moist and cake-y. And who can resist that glaze they’re dipped in? DELISH! The best thing about them though (besides how easy they are to make), is that you don’t have to wait hours for them to rise! They can be whipped together fairly quickly for your snarfing pleasure 😉
Old fashioned sour cream donuts are perfectly soft and sweet.
- 2 1/4 cup cake flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoon butter , room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- Canola oil , for frying
- 3 1/2 cup powdered sugar , sifted
- 1 1/2 teaspoon corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well. Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. Wrap the dough in plastic wrap and chill for 1 hour.
When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days.
Use different sized cutters for larger/smaller donuts
Adapted from Handle the Heat