Old Fashioned Sour Cream Donuts Recipe

Introduction

There’s something truly nostalgic about homemade donuts, and this Old Fashioned Sour Cream Donut recipe takes me straight back to my childhood. I remember my grandmother making them in her kitchen on Sunday mornings, filling the house with the irresistible smell of freshly fried donuts and sweet glaze. These donuts are perfectly golden on the outside, soft and tender on the inside, with just the right balance of sweetness and richness. The sour cream adds a slight tang, and the nutmeg provides a warm, comforting flavor that’s hard to beat. Whether you’re making them for a family breakfast, a brunch gathering, or just a treat for yourself, these donuts are sure to bring joy to anyone who bites into them. This recipe is easy to follow and results in light, airy, and indulgent donuts every time!

Ingredients

For the donuts:

• 2 1/4 cups cake flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup Dixie Crystal extra fine sugar
• 2 tablespoons unsalted butter, at room temperature
• 2 large egg yolks, at room temperature
• 2/3 cup sour cream
• Shortening or vegetable oil, for frying

For the glaze:

• 3 1/2 cups powdered sugar, sifted
• 1 1/2 teaspoons corn syrup
• 1/16 teaspoon salt (small dash)
• 1/2 teaspoon vanilla extract
• 1/4-1/3 cup hot water (approximately)

Instructions

For the donuts:

1. Prepare the Dry Ingredients: In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. This will ensure the dry ingredients are well-distributed and the dough will be light.
2. Make the Dough: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter and sugar together until the mixture has a sandy texture. This helps create the base for the fluffy dough.
3. Add the Egg Yolks: Add the egg yolks to the butter and sugar mixture. Beat until the mixture is light and thick, about 2-3 minutes.
4. Incorporate the Dry Ingredients and Sour Cream: Gradually add the sifted dry ingredients to the bowl in 3 additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined after each addition. The dough will be sticky.
5. Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling helps the dough hold its shape when frying.
6. Shape the Donuts: On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two differently sized biscuit or cookie cutters to cut out as many donuts as possible. Lightly dip the cutters into flour to prevent sticking. You should be able to make about 10-12 donuts and holes. With a knife, lightly slit each donut 3 times on each side (like a triangle) to help create those signature “craters” that catch the glaze. Do not cut all the way through the dough.
7. Heat the Oil: In a heavy-bottomed pot, pour about 2 inches of vegetable oil or 4-5 cups of shortening. Attach a deep-fry thermometer and heat the oil to 325°F (about medium heat). Make sure the oil stays at this temperature throughout frying to avoid greasy donuts.
8. Fry the Donuts: Fry the donuts in batches, making sure not to overcrowd the pot. Fry each side for about 2 minutes or until golden brown. Be careful not to let them burn. Use a slotted spoon to remove the donuts from the oil and let them drain on a paper bag or paper towels to soak up excess grease.

For the glaze:

1. Make the Glaze: In a medium-sized bowl, mix together the sifted powdered sugar, corn syrup, salt, and vanilla extract. Gradually add hot water, 1 tablespoon at a time, whisking until the glaze is smooth and pourable. If the glaze is too runny, add more powdered sugar. If it’s too thick, add more hot water until you reach the desired consistency.
2. Glaze the Donuts: Dip each warm donut into the glaze, covering it completely. Place the glazed donuts on a wire rack above a sheet pan to catch any excess glaze. Let the donuts sit for about 20 minutes until the glaze is set and no longer sticky.

Cool and Serve: Enjoy your soft, ooey-gooey sour cream donuts! These donuts are best served the day they are made but will stay fresh for a few days when stored in an airtight container.

Nutrition Facts

• Servings: 12 donuts
• Calories per serving: 230 kcal
• Sugar: 18g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes (frying)
• Total Time: 1 hour 30 minutes (including chilling time)

How to Serve

• With Coffee or Tea: These donuts are perfect with a cup of coffee or tea, making them ideal for breakfast or an afternoon snack.
• As a Holiday Treat: These donuts are perfect for a holiday breakfast or as a gift for friends and family. The slightly tangy glaze pairs well with the soft, nutmeg-spiced donuts.
• For Dessert: Serve them with a scoop of vanilla ice cream or fresh fruit for a more indulgent dessert.
• On a Dessert Platter: Add them to your holiday cookie platter along with other homemade sweets like sugar cookies or gingerbread for a festive treat.

Additional Tips

1. Use Cake Flour for Lightness: Cake flour is the secret to these donuts’ tender texture. If you only have all-purpose flour, it may work, but cake flour helps the dough rise beautifully.
2. Fry at the Right Temperature: Be sure to use a deep-fry thermometer and maintain a consistent 325°F temperature for the best frying results. This ensures golden, crispy donuts without being too greasy.
3. Don’t Overmix the Dough: When adding the dry ingredients, mix until just combined. Overmixing can make the donuts tough, so aim for a soft, sticky dough.
4. Chill the Dough: Don’t skip the chilling step! The dough will be too sticky and hard to work with if it isn’t chilled first.
5. Customize the Glaze: For a different flavor, try adding a bit of cinnamon, nutmeg, or even lemon zest to the glaze.

Recipe Variations

• Cinnamon Sugar Donuts: After frying, roll the donuts in a mixture of cinnamon and sugar for a classic flavor.
• Maple Glazed Donuts: Replace the glaze with a maple syrup glaze by mixing powdered sugar and maple syrup with a touch of vanilla extract.
• Chocolate Glazed Donuts: Add cocoa powder to the glaze for a rich, chocolate-covered version of these donuts.

Serving Suggestions

• With Hot Cocoa: Pair these donuts with a cup of hot cocoa, topped with whipped cream for an indulgent treat.
• With Fruit: Serve with fresh fruit like berries, or make a simple fruit compote as a side for a fresher contrast to the richness of the donuts.
• With Ice Cream: For a decadent treat, sandwich a scoop of vanilla ice cream between two donuts for a homemade donut ice cream sandwich.

Freezing and Storage

• Storing: Store leftover donuts in an airtight container at room temperature for up to 3 days. The donuts will keep their softness and flavor when properly sealed.
• Freezing: These donuts freeze well. After frying and cooling, wrap each donut individually in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to 2 months.
• Reheating: To reheat frozen donuts, place them in a 325°F oven for about 5 minutes or until warmed through. You can also microwave them for about 15-20 seconds.

FAQ Section

1. Can I use all-purpose flour instead of cake flour?
Yes, though cake flour yields a more tender donut. If using all-purpose flour, the texture might be slightly different.

2. How do I know when the donuts are done frying?
The donuts are done when they are golden brown on both sides, about 2 minutes per side. Make sure to maintain the oil temperature at 325°F.

3. Can I use a donut pan instead of frying?
Yes, you can bake the donuts in a donut pan at 350°F for 12-15 minutes, but they won’t have the same crispy texture as fried donuts.

4. Can I make these donuts ahead of time?
These donuts are best served fresh, but they can be made ahead and stored in an airtight container at room temperature for 1-2 days.

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5. How can I make these donuts dairy-free?**
   To make the donuts dairy-free, use non-dairy butter and substitute the cream cheese with a dairy-free cream cheese alternative.

6. Can I use vegetable oil instead of shortening?
Yes, vegetable oil works perfectly well for frying these donuts. The key is to maintain a steady temperature while frying.

7. Can I freeze the dough?
Yes, you can freeze the dough before frying. Scoop and shape the dough into balls, then freeze them on a baking sheet before transferring to a bag for long-term storage.

8. How can I make the glaze thicker?
To thicken the glaze, add more powdered sugar, a tablespoon at a time, until the desired consistency is reached.

9. How do I prevent the donuts from being greasy?
Be sure to fry the donuts at the correct temperature (325°F) and avoid overcrowding the pan. This helps the donuts cook evenly and reduces the amount of oil they absorb.

10. How do I make the glaze more flavorful?
Try adding a dash of cinnamon, nutmeg, or even some orange zest to the glaze for an added burst of flavor.

Conclusion

Old Fashioned Sour Cream Donuts are the epitome of comfort food—crispy, golden, and incredibly tender. The combination of rich cream cheese dough and a simple glaze creates a treat that’s not only delicious but nostalgic as well. Whether for a holiday gathering, family breakfast, or just a Sunday morning indulgence, these donuts are always a crowd-pleaser. Enjoy the process, and delight in the wonderful homemade flavor!

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