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Old Fashioned Sour Cream Doughnut Recipe

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Ingredients

Adjust Servings:
2 1/4 cups All Purpose Flour
1 1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Nutmeg
1/2 cup Sugar
2 tbsp Vegetable Shortening or butter
1 tsp Vanilla Extract
2 Egg Yolks
2/3 cup Sour Cream
Canola Oil For Frying

Old Fashioned Sour Cream Doughnut Recipe

With a tender crumb and a slightly crisp top, these Old Fashioned Sourcream Doughnuts will knock your socks off.

  • 2 hours
  • Serves 12
  • Medium

Ingredients

Directions

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This traditional Old Fashioned Sour Cream Doughnut Recipe is a fried to perfection cake donut with a powdered sugar glaze. And, they’re just like you get at your favourite donut shop.

You can make them fresh at home. Just be warned that they’re super addictive and will disappear from the cooling pan faster than you think.

Old Fashioned Sour Cream Doughnuts have a perfect texture. And that famous cracked top that forms makes them a little crispy and perfect for dunking in coffee or tea.

Because these Sour Cream Doughnuts use no yeast it makes this sour cream donut recipe super easy. In fact, they are easier to mix than cake. They spend a little time in the refrigerator (1 hour to be exact) and then you cut them out like cookies.

The only thing that I would say is challenging about this recipe is patience. You need to let the dough (which takes minutes to mix) cool in the fridge. This ensures that when you start to fry the sour cream doughnuts, they won’t absorb too much oil.

Once your sour cream doughnuts have cooled, dip them into a thin vanilla glaze while they’re slightly warm. And, voila! Homemade bakery-style sour cream doughnuts.

 

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Steps

1
Done

Sift the flour, baking powder, salt and nutmeg together. Set aside.

2
Done

In a mixing bowl, mix the sugar and shortening until light and fluffy. Add yolks one at a time. Mix in vanilla and sour cream.

3
Done

Add dry mixture 1/3 at a time until you get a sticky dough. Then, transfer your dough to a clean bowl, cover with plastic wrap and chill in fridge.

4
Done

Remove dough from bowl onto a floured board and roll it to a 1/2 inch thick. Cut out doughnut shapes and holes and place on a baking sheet, cover with plastic wrap and put back in fridge to chill for another 30 minutes.

5
Done

Just before you take out the dough, in a heavy bottomed pan or dutch oven, add 2 inches of canola oil. Heat oil to 340-350 degrees (I use a candy thermometer to be precise).

6
Done

Once the oil has reached its temperature carefully add 1 or 2 doughnuts at a time and fry it until it floats to the top, then an additional 30 seconds. Flip and fry for another 1-11/2 minutes. Remove to cooling rack to glaze.

7
Done

Once sour cream doughnuts have slightly cooles (about 15 minutes) glaze them with your favourite vanilla glaze.

Toni Marie

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