Old-Fashioned Sour Cream Donuts
These old-fashioned sour cream donuts are the perfect addition to your weekend breakfast! You don’t have a fancy, expensive donut machine to make these either. Just simply stir a few ingredients together and pipe them into hot oil using a large zipped-top bag.
This is the delicious and easy donut recipe you are looking for !!
For the donuts:
- 2 Tbsps butter, room temperature
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 tsp salt
- 1/2 cup sour cream
- 1/2 tsp ground nutmeg
- oil for frying
For the glaze:
- 1 1/2 tsp corn syrup
- 3 1/2 cups powdered sugar, sifted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/3 cup hot water
- Sift together the cake flour, baking powder, salt, and nutmeg in a small basin.
- In a large mixing basin, cream together the butter and sugar until smooth (the texture will be sandy).
- Mix in the egg yolks thoroughly.
- In three batches, add the dry ingredients, alternating with the sour cream and finishing with the flour.
- Refrigerate the dough for 1 hour after wrapping it in plastic wrap.
- Make the glaze by mixing together all ingredients in a large shallow dish when the dough is almost done chilling.
- Remove the dough from the fridge and roll it out to a thickness of about 12 inches on a floured surface.
- To make as many donuts as feasible, use a donut cutter (or two circular biscuit cutters). You should be able to get around 12.
- In a heavy-bottomed pot, pour about 2 inches of canola oil. Preheat the oil to 325 degrees Fahrenheit. Cook the donuts in batches of two or three at a time, being careful not to overcrowd the pot.
- Cook for about 2 minutes on each side, keeping an eye on them so they don’t burn. To absorb the grease, place them on a platter lined with paper towels.
- Place a wire cooling rack over a tray. Dip the cakes in the glaze, covering each side, and place them on a wire rack. Leave it for 15-20 minutes until it hardens
- Donuts are best served right once, but they can be kept at room temperature for a few days in an airtight container.