Sour Cream Doughnuts

Sour Cream Doughnuts

These old-fashioned doughnuts are cake-like and dense, and oh so yummy!
Keyword: cake doughnuts, doughnuts, sour cream doughnuts
Servings: 10 -12 doughnuts and holes

Ingredients

For the Doughnuts

  • 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 Tablespoons butter
  • 2 large egg yolks
  • 1/2 cup commercial sour cream

For the Glaze

  • 3 1/2 cup powdered sugar
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla OR maple extract
  • 1/3 cup hot water

Instructions

For the Doughnuts

  • Mix together cake flour, baking powder, salt, and nutmeg.
    In a stand mixer with bowl and paddle, beat butter and sugar together. Add egg yolks and mix until light and thick. Add dry ingredients to the butter/egg mixture, alternating with sour cream. Dough will be sticky. Cover with plastic rap and chill for one hour.
    On floured surface, roll out dough 1/2 inch thick. Use doughnut cutter to cut them out, re-rolling and cutting until dough is used.
    Pour 2 inches of canola oil into a cast iron skillet, electric skillet, or heavy bottomed skillet and heat until 325 degrees. Fry a few doughnuts at a time, about 2 minutes on each side, turning with fork. Drain on paper towel.

For the Glaze

  • Mix all ingredients into a bowl and whisk until smooth. Immerse each doughnut fully into the glaze. Let excess glaze drip off then lay doughnut on wire rack with parchment paper underneath. Let sit for twenty minutes before consuming… if possible! I promise they're better if you let the glaze set first.

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