Sour Cream Donuts
Indulge in the irresistible flavor and pillowy texture of homemade Sour Cream Donuts, a classic treat that’s surprisingly easy to make! These old-fashioned donuts are infused with a hint of nutmeg and richness from sour cream, which gives them their signature soft and dense crumb. Deep-fried to golden perfection and dipped in a luscious vanilla glaze, each bite delivers a delightful balance of sweetness and tanginess. Perfect for breakfast, brunch, or an indulgent snack, these donuts are a crowd-pleasing treat made with pantry staples like all-purpose flour, butter, and egg yolks. With just 20 minutes of prep time and a quick fry, you’ll be savoring warm, fresh donuts in no time. Whip up a batch today and experience the joy of homemade donuts that rival any bakery!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.75 teaspoons Salt
- 0.5 teaspoons Ground nutmeg
- 0.75 cups Granulated sugar
- 0.25 cups Unsalted butter
- 3 large Egg yolks
- 1 teaspoons Vanilla extract
- 0.75 cups Sour cream
- 4 cups Vegetable oil (for frying)
- 1.5 cups Powdered sugar
- 3 tablespoons Milk
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the granulated sugar and unsalted butter until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract to the butter mixture and beat until well combined.
Mix in the sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. The dough will be sticky but manageable.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
When ready to cook, heat the vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain the temperature while frying.
On a lightly floured surface, roll out the dough to about 1/2-inch thickness.
Use a donut cutter or two round cutters (one large and one small for the center) to cut out donut shapes. Re-roll the scraps to cut out additional donuts.
Carefully place a few donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side or until golden brown.
Remove the donuts from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth.
Dip each donut into the glaze while still warm, allowing the excess glaze to drip off. Place back onto the wire rack to let the glaze set.
Serve the donuts warm or at room temperature. Enjoy your homemade sour cream donuts!
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 28.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 44 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
