Old-Fashioned Sour Cream Doughnuts Glazed to Perfection (Print version)

Tender old-fashioned sour cream doughnuts with craggy fried edges, warm nutmeg, and a smooth vanilla glaze.

# Ingredients:

For the doughnuts

01 - 2 1/2 cups (320 g) cake flour, plus more for rolling
02 - 1 1/2 teaspoons baking powder
03 - 1 teaspoon fine salt
04 - 1/2 teaspoon ground nutmeg
05 - 1/2 cup (100 g) granulated sugar
06 - 2 tablespoons (28 g) unsalted butter, softened
07 - 2 large egg yolks
08 - 1 teaspoon vanilla extract
09 - 1/2 cup (120 g) full-fat sour cream
10 - 6 cups neutral oil, such as canola or vegetable oil, for frying

For the vanilla glaze

11 - 3 cups (360 g) powdered sugar, sifted
12 - 1/3 cup (80 ml) very hot water, plus more as needed
13 - 1 teaspoon vanilla extract
14 - 1 tablespoon light corn syrup, optional for shine
15 - 1/8 teaspoon fine salt

# Instructions:

01 - In a medium bowl, whisk together cake flour, baking powder, salt, and nutmeg until evenly combined.
02 - Beat sugar and softened butter until sandy. Add egg yolks one at a time, then mix in vanilla. Add the dry ingredients in two additions, alternating with the sour cream, and mix just until a sticky dough forms.
03 - Pat the dough into a thick disk, wrap tightly, and refrigerate for at least 1 hour or up to overnight.
04 - On a lightly floured surface, roll the chilled dough to 1/2 inch thick. Cut into rounds with a 3-inch doughnut cutter, then cut out the centers. Gather scraps gently and cut more doughnuts or holes.
05 - Pour oil into a heavy pot to a depth of about 2 inches. Heat to 325-340 F and set a wire rack over a baking sheet for draining.
06 - Fry 2-3 doughnuts at a time for 1-2 minutes on the first side and about 1 minute on the second side, until cracked and pale golden. Transfer to the rack and cool for 5 minutes.
07 - Whisk powdered sugar, hot water, vanilla, corn syrup if using, and salt until smooth. Dip warm doughnuts into the glaze, return to the rack, and let set for 15-20 minutes.

# Good to know:

01 - Chilling time is included in the prep time.
02 - Best eaten the day they are fried.
03 - Keep oil between 325 and 340 F for crisp edges and cooked centers.

Back