Simple doughnut recipe from scratch that requires no yeast and no rising time! just a few basic ingredients are used to make these Old Fashioned Sour Cream Donuts at home. Doughnuts made with sour cream and topped with a vanilla frosting are delicious and delicate!
This sour cream donut recipe will be a hit with your family and friends. The method of making them is much easier than that of making yeast doughnuts, which usually take time to rise. If you want to savor the most amazing glazed sour cream donuts you've ever tasted, it's worth the one hour it takes to chill the dough.
Donuts made with sour cream are both traditional and entertaining. They've survived the test of time and are considered to be one of the more "traditional" doughnut tastes due to the fact that they've been around for quite some time (since the late 1800s). They may be found in a number of flavors, but the cake-like foundation and glazed topping are the two characteristics that distinguish this doughnut from the others. Moreover, the rough raised circular form that it is delivered in from bakeries helps to identify it from other types of baked goods.
– THE DONUTS INGREDIENTS:
• 250 grams.Of cake flour.
• 115 grams.Of sour cream.
• 100 grams.Of granulated sugar.
• 30 grams.Of soft butter at room temp.
• 1½ Tsp.Of baking powder
• 1 Tsp.Of salt.
• ½ Tsp.Of ground nutmeg.
• 2 large egg yolks.
• Oil, for frying.
– FOR THE GLAZE, YOU'LL NEED:
• 350 grams.Of sifted powdered sugar.
• 1½ Tsp.Of corn syrup.
• ¼ Tsp.Of salt.
• ½ Tsp.Of vanilla extract.
• ⅓ Cup.Of hot water.
– AND THIS HOW TO MAKE THIS RECIPE:
FOR THE DOUGHNUTS, FOLLOW THESE INSTRUCTIONS:
• Step 1 – Start by sifting the cake flour with baking powder, salt, and nutmeg in a large mixing basin.
• Step 2 – Secondly, combine the butter with the granulated white sugar in a stand mixer equipped with a paddle attachment, and beat for about 3 minutes.
• Step 3 – Mix in the egg yolks until the mixture is light and thick. Using three separate additions, alternate adding the dry ingredients and adding the sour cream until the bowl is full. Finish by adding the flour.
• Step 4 – The dough will be quite sticky at this point, so you need to refrigerate for 1 hour after covering it with plastic wrap.
• Step 5 – Now, you need to roll out the dough to a thickness of about 1/2 inch on a floured surface.
• Step 6 – Cut out as many donuts as you can using a doughnut cutter or two different-sized biscuit cutters, dipping the cutters into flour as needed to keep them from adhering to the pan.
You should be able to obtain about 12 doughnuts and holes.
• Step 7 – Following that, you can pour 2 inches of canola oil into a heavy-bottomed pot with a deep-frying thermometer connected and bring the pot to a boil. Preheat the oven to 325°F.
• Step 8 – Make small batches of doughnuts and fry them in batches, taking care not to overcrowd the pot.
• Step 9 – Fry for approximately 2 minutes on each side, taking care not to let them burn during cooking. Allow draining on a paper towel to mop up any excess oil before using.
TO MAKE THE GLAZE, FOLLOW THE DIRECTIONS BELOW:
• Step 10 – In a large mixing basin, whisk together all of the ingredients until smooth. Using a pastry brush, coat each doughnut with the glaze.
• Step 11 – Place a wire rack atop a sheet pan to collect any glaze that drips off the top. Allow for a 20-minute resting period to allow the glaze to cure.
Doughnuts are best served the day they are prepared, but they may be kept at room temperature in an airtight container for a few days if stored properly.
