After spending the past couple of weeks baking donuts, I found myself craving a good old fashioned sour cream fried donut. Thankfully, I found a fantastic recipe that makes perfect, crispy on the outside, dense and moist on the inside sour cream donuts.
My favorite sour cream donut was the one my parents and I would buy at our local grocery store chain before they went out of business. We tried going to Dunkin Donuts and other small donut shops, but none of them came close, until now. This is the donut of my childhood! For the first time in years, I sat down with a donut and a tall glass of cold milk. It was perfect.
2 ¼ cup cake flour
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
½ cup sour cream
Canola oil, for frying
3 ½ cup powdered sugar, sifted
1 ½ teaspoons corn syrup
¼ teaspoon salt
½ teaspoon vanilla extract
1/3 cup hot water
- In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in three additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for one hour.
- On a floured surface, roll out the dough to about ½-inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 donuts and holes.
- Pour two inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the donuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Donuts are best served the day they are made but may be stored in an air-tight container at room temperature for a few days.
Adapted from Handle the Heat.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.