Old Fashioned Sour Cream Donuts

Indulge in the timeless delight of Old Fashioned Sour Cream Donuts with this easy-to-follow recipe that brings the nostalgic flavor of homemade donuts right into your kitchen. Perfect for breakfast, brunch, or a sweet snack, these donuts are sure to impress. Here’s how to create these delicious treats step by step:

Ingredients:

• 2 1/4 cups cake flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup Dixie Crystal extra fine sugar
• 2 tablespoons unsalted butter, at room temperature
• 2 large egg yolks, at room temperature
• 2/3 cup sour cream
• Shortening or vegetable oil, for frying

For the Glaze:

• 3 1/2 cups powdered sugar, sifted
• 1 1/2 teaspoons corn syrup
• 1/16 teaspoon salt (small dash)
• 1/2 teaspoon vanilla extract
• 1/4-1/3 cup hot water (approximately)

Instructions:

For the Donuts:

1. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
2. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer, beat the butter and sugar together until sandy.
3. Add the egg yolks and mix until light and thick.
4. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky.
5. Cover the dough with plastic wrap and chill for 1 hour.
6. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit or cookie cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 10-12 doughnuts and holes.
7. With a knife, lightly slit the donuts 3 times on each side (like a triangle) to help create those “craters” that catch all the delicious glaze. Do not cut all the way through the dough, simply indent it.
8. Pour 2 inches of vegetable oil into a heavy-bottomed pot with a deep-fry thermometer attached. Alternatively, use about 4-5 cups of shortening in a heavy-bottomed pot (depending on pot size). Heat to 325°F, or about medium heat.
9. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side for about 2 minutes, ensuring they do not burn. Let drain on a paper bag or paper towels to soak up excess grease.

For the Glaze:

10. Mix all glaze ingredients in a bowl with a whisk until smooth. Adjust consistency by adding more powdered sugar if too runny or more water if too thick.

11. Immerse each doughnut into the glaze, ensuring it’s fully coated. Place on a wire rack above a sheet pan to catch any excess glaze.

12. Let the donuts sit for 20 minutes until the glaze is set.

Serving and Storage Tips:

Serving Tips:

• Freshness: Enjoy these donuts fresh and warm for the best texture and flavor.
• Presentation: Serve on a decorative platter or cake stand to showcase their homemade charm.
• Accompaniments: Pair with a hot cup of coffee or a cold glass of milk for a delightful treat.

Storage Tips:

• Room Temperature: Store leftover donuts in an airtight container at room temperature for up to 2 days.
• Reheating: To restore freshness, briefly warm the donuts in the oven at 300°F for about 5 minutes.
• Freezing: While donuts are best enjoyed fresh, you can freeze them in an airtight container for up to 1 month. Thaw at room temperature and refresh in the oven before serving.

Enjoy the classic taste of Old Fashioned Sour Cream Donuts with these serving and storage tips, ensuring each bite is as delicious as the first!

Variations:

1. Chocolate Glazed Sour Cream Donuts:
   • Dip cooled donuts into a chocolate glaze made with melted chocolate and butter, then let set before serving.
2. Maple Bacon Sour Cream Donuts:
   • Top glazed donuts with crispy bacon bits and drizzle with warm maple syrup for a sweet and savory twist.
3. Lemon Glazed Sour Cream Donuts:
   • Add lemon zest to the glaze mixture for a tangy and refreshing flavor.
4. Cinnamon Sugar Sour Cream Donuts:
   • Coat warm donuts in a mixture of cinnamon and sugar for a classic and comforting treat.
5. Pumpkin Spice Sour Cream Donuts:
   • Mix pumpkin puree and pumpkin spice into the dough for a seasonal variation. Top with a cream cheese glaze.
6. Nutella Filled Sour Cream Donuts:
   • Fill cooled donuts with Nutella using a piping bag fitted with a round tip. Dust with powdered sugar.
7. Fruit Jam Filled Sour Cream Donuts:
   • Fill cooled donuts with your favorite fruit jam or preserves for a fruity burst of flavor.
8. Coconut Glazed Sour Cream Donuts:
   • Dip cooled donuts into a glaze made with powdered sugar, coconut milk, and shredded coconut flakes.
9. Almond Topped Sour Cream Donuts:
   • Sprinkle sliced almonds on top of glazed donuts for a crunchy texture and nutty flavor.
10. Matcha Glazed Sour Cream Donuts:
    • Mix matcha powder into the glaze for a vibrant green color and earthy taste.

These variations offer creative ways to customize Old Fashioned Sour Cream Donuts, adding unique flavors and textures to suit your taste preferences and make every batch a special treat.

FAQs:

1. Can I use all-purpose flour instead of cake flour for this recipe?
   • You can substitute all-purpose flour, but the texture may be slightly different. Cake flour gives a lighter and more tender crumb to the donuts.
2. What can I use instead of sour cream if I don’t have any?
   • You can substitute sour cream with an equal amount of Greek yogurt for a similar texture and flavor.
3. Can I bake these donuts instead of frying them?
   • This recipe is specifically designed for frying to achieve the classic texture and taste of old fashioned donuts. Baking may result in a different texture.
4. How do I know when the oil is ready for frying the donuts?
   • Use a deep-fry thermometer to monitor the oil temperature. It should reach around 325°F (163°C) before adding the donuts.
5. Can I make the dough ahead of time and fry the donuts later?
   • Yes, you can prepare the dough ahead of time, cut out the donuts, and refrigerate them on a baking sheet covered with plastic wrap. Fry them when ready, allowing them to come to room temperature first.
6. Why do I need to chill the dough before rolling it out?
   • Chilling the dough helps it firm up, making it easier to handle and roll out without sticking.
7. How can I prevent the donuts from absorbing too much oil?
   • Ensure the oil is at the correct temperature (around 325°F) and fry the donuts in small batches. Drain them on paper towels after frying to remove excess oil.
8. What should I do if my glaze is too thick or too runny?
   • Adjust the consistency of the glaze by adding more hot water if it’s too thick or more powdered sugar if it’s too runny until you reach the desired consistency.
9. Can I double or halve this recipe?
   • Yes, you can adjust the quantities accordingly. Be mindful of maintaining the dough consistency and frying in batches if needed.
10. How should I store leftover glazed donuts?
    • Store leftover donuts in an airtight container at room temperature for up to 2 days. Avoid stacking them to prevent the glaze from sticking together.

These FAQs address common queries about preparing, frying, and storing Old Fashioned Sour Cream Donuts, ensuring your baking experience is enjoyable and successful.