Description
These Old Fashioned Sour Cream Donuts are delightfully tender and moist with a classic crackly glaze. Made with simple ingredients and fried to golden perfection, they offer a nostalgic homemade treat perfect for breakfast or dessert.
Ingredients
Scale
Donuts
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 2 large egg yolks
- 2/3 cup sour cream
- Vegetable oil, for frying
Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg until evenly combined.
- Mix Wet Ingredients: In a large bowl, beat the granulated sugar and softened butter together until the mixture is crumbly. Add the egg yolks and continue mixing until smooth.
- Combine Dough: Stir in the sour cream until fully incorporated. Gradually add the dry ingredients to the wet mixture, mixing until a sticky dough forms. Cover the dough and refrigerate for at least 1 hour to chill.
- Roll and Cut Doughnuts: On a lightly floured surface, roll the chilled dough to about 1/2-inch thickness. Use a floured donut cutter to cut out donuts, rerolling scraps as needed to use all the dough.
- Heat Oil: In a heavy pot, heat about 2 inches of vegetable oil to 325°F (165°C). Maintaining this temperature is essential for proper frying.
- Fry Donuts: Fry the donuts in batches, cooking each side for 1 to 2 minutes or until golden brown. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Make Glaze: Whisk powdered sugar, milk, and vanilla extract together in a bowl until smooth and lump-free.
- Glaze Donuts: While the donuts are still warm, dip them into the glaze, allowing excess to drip off. Place the glazed donuts on a wire rack to set before serving.
Notes
- Maintain oil temperature at 325°F for the classic crackly texture and even cooking.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days without losing texture.
