Old-Fashioned Sour Cream Doughnuts
These light and fluffy sour cream doughnuts glazed to perfection evoke nostalgia, making them a comforting addition to any breakfast or brunch spread.
Ingredients
Doughnut Ingredients
- 2 1/2 cups cake flour, plus more for rolling Cake flour ensures a tender crumb.
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup full-fat sour cream Adds moisture.
- 6 cups neutral oil, for frying Such as canola or vegetable oil.
Glaze Ingredients
- 3 cups powdered sugar, sifted
- 1/3 cup very hot water Plus more as needed.
- 1 teaspoon vanilla extract for glaze
- 1 tablespoon light corn syrup Optional.
- 1/8 teaspoon fine salt for glaze
Instructions
Preparation
- In a medium bowl, whisk together cake flour, baking powder, salt, and nutmeg until combined.
- In a large mixing bowl, beat granulated sugar and softened butter until sandy.
- Add egg yolks one at a time, and mix in vanilla extract.
- Alternate adding dry ingredients with sour cream until a sticky dough forms.
- Pat the dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight.
Cooking
- Roll chilled dough to 1/2 inch thick and cut doughnuts out.
- Heat oil to 325-340°F in a pot.
- Fry doughnuts 2-3 at a time until golden, about 1-2 minutes per side.
- Let cool on a wire rack for 5 minutes.
Glazing
- For the glaze, whisk together powdered sugar, hot water, vanilla, corn syrup, and salt until smooth.
- Dip warm doughnuts into the glaze and let set on a rack for 15-20 minutes.
Notes
Ensure oil is at the correct temperature for even frying. Chilling the dough adequately makes for easier handling and better doughnuts.