Oh, doughnuts. You and I have had quite the history. I ignored you for the first half of my life, dismissed you entirely actually. I was not a fan. But somehow, and I think a new Krispie Kreme franchise in my town might have played a part, I came around.
I loved you, and you loved me. We enjoyed a few years of bliss before you turned on me. Or rather, my metabolism turned on me. Now you’re a rare treat when I’m feeling indulgent.
These days I’m feeling quite indulgent.
I’m trying hard to have a healthy pregnancy, but I admit that my will power is not as strong lately. I give in way too easily. Given these circumstances I figured it was as good a time as any to finally try making some homemade doughnuts, something that’s been on my to-do list for a while.
I have always preferred old-fashioned cake doughnuts to their fluffy yeast cousins and knew I’d struck gold when I found this recipe for old-fashioned sour cream doughnuts (my favorite!) through Pinterest.
They were much easier than I thought they would be to make, and fried up just as beautifully as I’ve seen in any doughnut shop. The cracks and crevices were perfect for trapping the vanilla glaze, which created a nice crusty exterior as it hardened. Most of the doughnut holes were devoured before the glaze was even set, I just couldn’t help myself.
I think I may just have to use my pregnancy as an excuse to make these again, and soon.
The recipe only makes a dozen doughnuts, so you won’t be stuck with that many to give away (if you don’t want them all for yourself). And trust me, you won’t have any trouble finding people willing to take these doughnuts off your hands.
A homemade version of the popular donut shop treat!
Ingredients
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 grams) sugar
- 2 tablespoons butter flavored shortening
- 2 large egg yolks
- 1/2 cup (4 fluid ounces) sour cream
- Canola oil, for frying
- 3 1/2 cup (350 grams ) powdered sugar, sifted
- 1 1/2 teaspoon corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup (2 1/2 fluid ounces) hot water
For the donuts:
For the glaze:
Instructions
- 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 shortening and sugar together until sandy. Add the egg yolks and mix until light and thick.
- Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour.
- On a floured surface, roll out the chilled dough to about 1/2 inch thick. Use a donut 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.
- Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn.
- Let drain on a paper bag to soak up the excess grease.
- Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.
- Store in an air tight container at room temperature for a few days.
To make the donuts:
To make the glaze:
Adapted from Hand Forged Doughnuts
From www.completelydelicious.com
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30 Responses to Old-Fashioned Sour Cream Doughnuts
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Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
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Oh my, these look delish. And so ironic that you posted these today, because my co-worker and I were talking about old-fashioned donuts just YESTERDAY and how I needed to make them. Funny
I pinned this recipe and will be testing them out shortly!
They look fabulous! I’m thinking you could bake these too.
I squealed with joy when I saw this recipe! I LOVE old fashioned donuts, there’s nothing better. I’ve searched and searched for a recipe that looks promising, and I haven’t found one… ’til now!
They look fantastic, I am making these ASAP! Thank you for sharing
wow they look perfectly crispy on the outside and so moist and fluffy on the inside, this is just how I like them and I can’t wait to make them
Looks wonderful. and I love the old fashioned look.
Josh would love these!
Seriously feel like having some.
Oh my. My husband would faint from delight if I made these. Sour Cream Donuts are is fav!
Yum! I have a similar relationship with doughnuts and have been on a kick lately. I made some from a KAF recipe recently and was totally let down, so I have high hopes for these. It’s a snow day here and I’ve been trying to figure out what comfort food snack to make, and now I know. Thanks!
I love donuts. I love homemade donuts, most especially. The old fashioned variety is my fave too. Thanks for sharing! Have to try this out. Enjoy your pregnancy…how far along are you, I think a donut here and there will still be good for the little one, just don’t over indulge.
I’m currently 26 weeks, getting closer!
I use the excuse that I’m nursing to indulge – I don’t know what I’m going to do when I don’t have that to fall back on anymore!
But these look absolutely amazing. I need them now.
If you have to indulge in doughnuts, they may as well be homemade–they’re absolutely 100% more delicious than store-bought.
We have been working on really rocking some gluten free doughnut recipes around here, but haven’t ever though of sour cream. It makes sense (I have gfree chocolate cake recipe) that calls for sour cream. So… we’ll be trying this one out. Thanks for the inspiration.
Did you have any success using gluten free flour? Its so expensive I hate to waste it, I have tried 3 recipes in the past week that were fails.
I have never tried gluten free flour in this, or any other recipe on my site. I would imagine adjustments would need to be made to achieve the same results. I’m sorry I’m no help.
I just spent a week babysitting my grandkids in Mo. I baked everyday. This would have been a great idea! Your blog is lovely!
The donuts look so tasty and perfect in the pictures! I have never attempted to make doughnuts before, but maybe with this recipe I could try! Thanks for sharing!
Just made the batter, in fridge now. I’ll let you know how I make out later—can’t wait.
Yummy!!!!! Need to measure 1/2 inch next time—-but still DELICIOUS. Taste is superb. You rock Annalise.
You rock Annalise!!!! These are yummy, taste is superb. next time I need to them 1/2 inch, I was a little short on these, but you can’t beat the flavor.
Recipe looks perfect! Just curious if you’ve tried baking them instead of frying? I’m wondering if they would come out totally different. I’m trying to stay away from fried foods
I haven’t tried it myself, but I imagine it would be possible, though it probably would change the results some. Give it a try and let me know how it goes!
do you have to use cake flour?? dying to make these tonight!
Sure, go ahead it will work in a pinch without changing the results too much.
Can these be made the night before?? Or should they be made morning-of for the best results??
They’re definitely best right after they’re made, but they were still enjoyable the next day and the day after that (I think, if they lasted that long!).
Can the dough be prepared the night before and chilled overnight in the fridge to be rolled out and fried in the morning? Thanks!
Annalise,
old fashioned’s are my favorite and I have never made doughnuts before – wow, what a great recipe and good instructions – these turned out great.doughnut shop taste and texture – thank you !
Old Fashioned’s are my favorite too! They’re the best. So glad you liked this recipe, thanks for the comment!