Sour Cream Doughnuts 1972 Canadian
Step back in time to 1972 and indulge in the classic taste of Canadian-style Sour Cream Doughnuts! These tender and pillowy fried treats are made with a rich dough featuring sour cream, egg yolks, and a hint of warm nutmeg for a nostalgic flavor that’s hard to resist. The recipe calls for chilling the dough for easy handling, then frying it to golden perfection before dipping each doughnut in a silky vanilla glaze. With their perfectly crisp edges and soft interiors, these homemade doughnuts are a timeless nod to rustic comfort food. Perfect for breakfast, a mid-afternoon snack, or even dessert, these doughnuts capture the essence of old-fashioned Canadian baking and are best enjoyed warm with a cup of coffee.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground nutmeg
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter, softened
- 2 large Egg yolks
- 0.75 cup Sour cream
- 4 cups Vegetable oil (for frying)
- 1.5 cups Powdered sugar
- 3 tablespoons Milk
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg. Set aside.
In a large mixing bowl, cream the granulated sugar and softened butter together until light and fluffy, about 2-3 minutes.
Add the egg yolks to the sugar-butter mixture, one at a time, beating well after each addition.
Mix in the sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky.
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.
On a floured surface, roll out the chilled dough to about 1/2-inch thickness. Use a doughnut cutter (or a round cutter with a smaller cutter for the center) to cut out doughnuts and holes.
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (165°C).
Carefully fry the doughnuts a few at a time, being careful not to crowd the pot. Fry for 2-3 minutes per side, or until golden brown. Fry the doughnut holes as well, reducing the frying time to 1-2 minutes per side.
Remove the doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to create the glaze.
While the doughnuts are still warm, dip the tops into the glaze and allow the excess to drip off. Place them back on the wire rack to set.
Serve fresh and enjoy your homemade sour cream doughnuts, straight out of 1972 Canadian tradition!
Nutrition Facts
Calories |
11794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1040.4 g | 1334% | |
| Saturated Fat | 191.6 g | 958% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 674.6 g | 245% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 391.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 520 mg | 11% | |
*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.
