Description
These old fashioned sour cream donuts are tender, cakey, and lightly crisp—classic bakery-style donuts with a simple glaze.
Ingredients
Donuts
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
2 large egg yolks
1 cup sour cream
1 teaspoon vanilla extract
Oil for frying (vegetable or canola)
Glaze
2 cups powdered sugar
3 to 5 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Instructions
Whisk flour, baking powder, salt, and nutmeg.
Beat sugar and butter until sandy. Beat in egg yolks, then sour cream and vanilla.
Mix in dry ingredients just until a soft dough forms. Chill 45 minutes.
Roll dough to 1/2-inch thick on a floured surface. Cut donuts and holes.
Heat oil to 350°F. Fry 2 to 3 donuts at a time, 1 1/2 to 2 minutes per side. Drain.
Whisk glaze and dip warm donuts. Let set.
Notes
Keep oil steady at 350°F for even cooking.
Make-ahead: Best same day; re-crisp 2 minutes in a 325°F oven.
Tools: Thermometer, donut cutter, heavy pot.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American