Sour Cream Doughnuts are cake like doughnuts that are dipped in a vanilla glaze, are perfect for dipping in coffee and look perfectly imperfect.
Sour cream doughnuts used to be the only doughnut I liked when I was younger.
They didn’t seem as sugary to me, although it really doesn’t make any damn sense because both are dough balls of pure lead sugar.
Making these really weren’t difficult. Since I’m definitely no Martha Stewart, y’all know I would be candid about that. Although I have been branching out a little in the past few years in the baking arena, you won’t catch my ass making macarons or any damn thing with fondant.
I tried using fondant ONE time because I was determined to make a beautiful cake for my daughter’s 15th birthday. I thought I was one, eh..maybe two you-tubes away from a gorgeous three layer confectionary beauty straight out of Taste of Home.
It’s a damn good thing I got started the day before her party, because making this cake caused me to go from coffee to chardonnay real freakin’ early.
The level of infuriation working with this stuff will cause surpasses what I need to deal with on top of what I already deal with as an adult. Needless to say, fuck fondant.
Let’s Make Sour Cream Doughnuts
This part is easy enough.
My very favorite kitchen baby, my stand mixer, does the work for the first part.
I love her.
A hand mixer will give you the same outcome, just not quite as convenient.
Do NOT, do not skip the chilling step. The dough needs to chill enough to not fall apart while they’re frying, and you’ll mess your sweet little doughnuts up.
These are not really bake-able doughnuts. I mean, I’m sure you technically can, but they aren’t gonna be quite as decadent. This is the time to throw out the worries of counting damn calories.
Tomorrow is never promised, YOLO, all of those things. Eat the doughnut. Or the cheeseburger.
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