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 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. BTW…go here if by chance you want a mixer. It is the best gift I have ever received. I use it SO MUCH MORE than I thought I would – I honestly wear it out.
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.
Print it –
Sour Cream Doughnuts
Ingredients
For the Doughnuts
- 2 1/2 cup AP flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoons unsalted butter, at room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- Canola or vegetable oil, for frying
Instructions
!For the Doughnuts
In a medium bowl, whisk flour, baking powder, salt and nutmeg together.
In a large bowl, mix the sugar and shortening on low speed for 1 minute. (texture should become "sandy") Add egg yolks and mix on medium speed for 1 minute or until the mixture is light colored and thick.
Mix wet ingredients into dry ingredients thoroughly.
Add sour cream and mix until combined. It will be thick.
Transfer dough to a clean bowl, cover with a towel and chill for an hour.
Heat 1 inch of oil to 325 degrees F.
On a generously floured surface, roll out the chilled dough to 1/2 inch thickness. (
Use a round doughnut cutter (I used a wide mouth Ball canning jar lid) cut out as many donut shapes as you can,
Add doughnuts to the hot oil a few at a time. (don't crowd them)
When the doughnuts start to float, fry for 10-15 seconds, then use tongs to flip them over.
Fry for 1-2 minutes more until golden brown, then flip and fry the first side again for 1-2 minutes until golden brown.
Transfer to cooling racks and cool 5-10 minutes before glazing.
!For the Glaze
Heat butter in microwave for 15- 20 seconds, or until melted.
Whisk in the powdered sugar and vanilla until smooth, then stir in water, 1 tablespoon at a time, until slightly thickened.
Cool for 5 minutes.
Store at room temperature in an air tight container.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 254mgCarbohydrates: 29gFiber: 1gSugar: 9gProtein: 4g
The provided nutrition calculated may not always be accurate.
This Post Has 2 Comments
Wish I could come down and share a few with you. Thinking of you.
Thank you, Abbe. That means so much.