Old Fashioned Sour Cream Donuts
Old Fashioned Sour Cream Donuts
Ingredients
For the Donuts
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk, or more, as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Frying
- 6 cups vegetable oil, or enough to fill pot 2-3 inches deep
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg. Set aside.
⏱️ 5 min
- 2
In a separate medium bowl, whisk together the large eggs, sour cream, melted and cooled unsalted butter, and vanilla extract until well combined.
⏱️ 5 min
- 3
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. Do not overmix; the dough will be sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough makes it easier to handle and helps create the characteristic craggy texture.
⏱️ 35 min
- 4
Lightly flour a clean work surface. Turn the chilled dough out onto the floured surface. Lightly flour the top of the dough and a rolling pin. Roll the dough to a thickness of 1/2 inch. Using a 3-inch donut cutter or two round cutters (one 3-inch and one 1-inch for the center hole), cut out the donuts and donut holes. Gather any scraps, gently re-roll, and cut out more donuts until all dough is used. You should get about 12-16 donuts and holes.
⏱️ 15 min
- 5
In a large heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not let the oil get too hot, or the donuts will burn on the outside and be raw on the inside.
⏱️ 10 min•🌡️ 350
- 6
Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1 1/2 to 2 minutes per side, or until golden brown and cooked through. The donut holes will cook faster, about 1 minute per side.
⏱️ 5 min•🌡️ 350
- 7
Using a slotted spoon or spider, transfer the fried donuts and holes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining donuts, ensuring the oil temperature returns to 350°F between batches.
⏱️ 5 min•🌡️ 350
- 8
While the donuts are cooling slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 1/4 cup milk, vanilla extract, and salt until smooth. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a pourable but still thick consistency.
⏱️ 5 min
- 9
Dip each warm donut into the glaze, turning to coat both sides. Place the glazed donuts back on the wire rack to allow the excess glaze to drip off and set. Glaze the donut holes as well. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Old Fashioned Sour Cream Donuts
Ingredients
For the Donuts
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk, or more, as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Frying
- 6 cups vegetable oil, or enough to fill pot 2-3 inches deep
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg. Set aside.
⏱️ 5 min - 2
In a separate medium bowl, whisk together the large eggs, sour cream, melted and cooled unsalted butter, and vanilla extract until well combined.
⏱️ 5 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. Do not overmix; the dough will be sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough makes it easier to handle and helps create the characteristic craggy texture.
⏱️ 35 min - 4
Lightly flour a clean work surface. Turn the chilled dough out onto the floured surface. Lightly flour the top of the dough and a rolling pin. Roll the dough to a thickness of 1/2 inch. Using a 3-inch donut cutter or two round cutters (one 3-inch and one 1-inch for the center hole), cut out the donuts and donut holes. Gather any scraps, gently re-roll, and cut out more donuts until all dough is used. You should get about 12-16 donuts and holes.
⏱️ 15 min - 5
In a large heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not let the oil get too hot, or the donuts will burn on the outside and be raw on the inside.
⏱️ 10 min•🌡️ 350 - 6
Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1 1/2 to 2 minutes per side, or until golden brown and cooked through. The donut holes will cook faster, about 1 minute per side.
⏱️ 5 min•🌡️ 350 - 7
Using a slotted spoon or spider, transfer the fried donuts and holes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining donuts, ensuring the oil temperature returns to 350°F between batches.
⏱️ 5 min•🌡️ 350 - 8
While the donuts are cooling slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 1/4 cup milk, vanilla extract, and salt until smooth. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a pourable but still thick consistency.
⏱️ 5 min - 9
Dip each warm donut into the glaze, turning to coat both sides. Place the glazed donuts back on the wire rack to allow the excess glaze to drip off and set. Glaze the donut holes as well. Serve warm or at room temperature.
⏱️ 5 min