Description
These Old Fashioned Sour Cream Donuts are golden, crispy on the outside, and soft and tender on the inside. The sour cream adds a slight tang, and the nutmeg provides a warm, cozy flavor, making these donuts a classic treat perfect for breakfast or a sweet snack. The sweet glaze adds a delightful finishing touch. These homemade donuts are easy to make and are sure to become a favorite in your family!
Ingredients
Scale
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
- Make the Dough: In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. In a stand mixer bowl (or with a handheld mixer), beat the softened butter and sugar together until sandy. Add the egg yolks and mix until the mixture is light and thick.
- Combine Ingredients: Gradually add the dry ingredients into the mixer in 3 additions, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined. The dough will be sticky.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to allow it to firm up slightly for easier rolling.
- 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 cutters to cut out the donuts, dipping the cutters into flour to prevent sticking. You should get about 10-12 donuts and holes. With a knife, lightly slit the donuts 3 times on each side (like a triangle) to create the craters that will catch the glaze. Do not cut all the way through, just indent it.
- Fry the Donuts: Heat 2 inches of vegetable oil or 4-5 cups of shortening in a heavy-bottomed pot, attached with a deep-fry thermometer. Heat to 325°F. Fry the donuts a few at a time, careful not to overcrowd the pot. Fry each side for about 2 minutes or until golden brown. Let the donuts drain on a paper bag or paper towels to soak up excess grease.
- Make the Glaze: In a bowl, whisk together the sifted powdered sugar, corn syrup, salt, and vanilla extract. Gradually add hot water, a little at a time, until the glaze reaches a smooth and pourable consistency.
- Glaze the Donuts: Dip each warm donut into the glaze, ensuring it is fully coated. Place the glazed donuts on a wire rack above a sheet pan to catch any excess glaze. Let them sit for about 20 minutes to allow the glaze to set.
- Serve: These donuts are best served the day they are made. They can be stored in an airtight container at room temperature for a few days.
Notes
- For best results, fry the donuts at a steady temperature of 325°F to ensure even cooking and a crispy exterior.
- You can add a bit more nutmeg to the dough for a stronger spice flavor, or use cinnamon for a variation.
- Be sure to sift the powdered sugar to avoid lumps in your glaze.
- If you prefer a thicker glaze, add a bit more powdered sugar to the glaze mixture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg