Old-Fashioned Sour Cream Doughnuts (Print Version)
Soft, glazed old-fashioned doughnuts bursting with sour cream and nutmeg flavor.
# Ingredients:
→ For the donuts
01 -
255 grams cake flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
1/2 teaspoon ground nutmeg
05 -
100 grams sugar
06 -
29 grams butter, at cool room temperature
07 -
2 large egg yolks
08 -
113 grams sour cream
09 -
Canola oil, for frying
→ For the glaze
10 -
350 grams powdered sugar, sifted
11 -
1 1/2 teaspoons corn syrup
12 -
1/4 teaspoon salt
13 -
1/2 teaspoon vanilla extract
14 -
1/3 cup hot water
# Instructions:
01 -
In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
02 -
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick.
03 -
Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky.
04 -
Cover with plastic wrap and chill for 1 hour, or until firm.
05 -
On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible. Refrigerate while you heat the oil.
06 -
Pour 2 inches of canola oil into a heavy-bottomed pot with a deep-fry thermometer attached. Heat to 325°F.
07 -
Fry the doughnuts a few at a time. Cook on each side for about 2 minutes or until golden brown. Let drain on a paper bag to soak up excess grease.
08 -
Mix the powdered sugar, corn syrup, salt, vanilla extract, and hot water in a bowl with a whisk until smooth.
09 -
Immerse each doughnut into the glaze and place on a wire rack above a sheet pan to catch excess glaze. Let sit for 20 minutes until the glaze is set.
# Notes:
01 -
Doughnuts are best served the day they are made but may be stored in an airtight container at room temperature for a few days.