Sour Cream Donuts
These old-fashioned sour cream donuts don’t require any yeast or rising time. They're soft and cakey, with a golden, crackly crust coated with creamy vanilla glaze.
Servings: 10 to 12 donuts
Ingredients
- 2¼ cups cake flour
- 2½ teaspoons baking powder
- 1 good pinch of salt
- ½ cup granulated sugar
- 2 tablespoons unsalted butter melted and cooled
- 1 egg
- 1 egg yolk
- ⅔ cup sour cream + 1 tablespoon
- vegetable oil for frying
For the glaze:
- 2 cups powdered sugar
- 2-3 tablespoons of water
Instructions
- Mix the dry ingredients. In a medium bowl, combine the flour, baking powder, and salt.
- Mix the wet ingredients. In a separate bowl, combine the granulated sugar with the (cooled) melted butter, egg, egg yolk, and sour cream.
- Combine. Add your dry ingredients to the liquid ones, then mix everything until you have a sticky dough. Do not overwork the dough, or the donuts will be tough.
- Roll out the donuts. Roll the dough on a lightly floured kitchen surface using a rolling pin to ¼-inch thick. Cut out the donuts using a 2 ½-3 inch donut cutter. Gather the dough and reshape it again. Continue until you have used all the dough.
- Get ready to fry them. Transfer the donuts to a sheet of parchment paper dusted with flour. If you did not make donuts with a donut cutter, make a hole in each donut with a chopstick and stretch it gently.
- Fry the donuts. Heat 2 inches of oil in a pot to 375ºF. Carefully add the donuts to the hot oil. Do not overcrowd the pot. Fry the donuts for 1-2 minutes per side, then remove with a slotted spoon onto a plate lined with paper towels or a wire rack.
- Make the glaze. Whisk the powdered sugar with the water in a small bowl.
- Glaze the donuts. Drizzle the glaze over the donuts or dip the donuts into the glaze. Place the donuts on a wire rack until the glaze is set. Serve as desired.
Notes
- Measure correctly. For best results, weigh the flour and use 270 grams. If using cups, be sure to spoon the flour into the measuring cup and level it off.
- If you do not have cake flour, use all-purpose flour, but substitute ¼ cup of the flour with cornstarch.
- Use full-fat ingredients. Please try to use full-fat sour cream.
Nutrition
Serving: 1donut | Calories: 297kcal | Carbohydrates: 56g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 14mg | Potassium: 158mg | Fiber: 1g | Sugar: 34g | Vitamin A: 216IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 0.5mg
