Sour Cream Doughnuts
Indulge in the irresistible charm of homemade Sour Cream Doughnuts—perfectly golden, tender, and coated with a luscious vanilla glaze. These classic treats feature a rich, tangy dough made with sour cream for an ultra-moist and flavorful base. Infused with a hint of nutmeg for a warm, aromatic touch, they’re deep-fried to a light and airy perfection. Whether enjoyed fresh and warm or saved for a sweet afternoon pick-me-up, these doughnuts are satisfyingly easy to make, with simple ingredients like flour, butter, and powdered sugar. Serve them as a crowd-pleasing breakfast or dessert, and watch them disappear in minutes. Perfect for doughnut lovers, this recipe is your go-to guide for bakery-quality results at home!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground nutmeg
- 1 cup Granulated sugar
- 0.25 cup Unsalted butter, softened
- 2 Egg yolks
- 0.75 cup Sour cream
- 4 cups Vegetable oil (for frying)
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter together until the mixture is light and fluffy (about 2-3 minutes).
Add the egg yolks to the butter-sugar mixture and mix until fully incorporated.
Mix in the sour cream until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms; be careful not to overmix.
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight). This will make the dough easier to handle.
On a floured surface, roll out the chilled dough to about 1/2-inch thickness. Use a doughnut cutter (or a large round cutter and a smaller round cutter) to cut out doughnut shapes.
Re-roll the scraps and cut out more doughnuts until the dough is used up.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Carefully add a few doughnuts to the hot oil, being careful not to overcrowd the pot. Fry for about 2 minutes per side, or until golden brown.
Use a slotted spoon to transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining doughnuts.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth.
Dip the warm doughnuts into the glaze, ensuring both sides are coated. Place the glazed doughnuts back on the wire rack to set.
Allow the doughnuts to cool slightly and enjoy fresh. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 32.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 34 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.
