Sour Cream Donuts Recipe
In this blog, I will share with you a Sour Cream Donuts Recipe that is extremely delicious.
Ingredients
- 2 ¼ cups bleached cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅔ cup sour cream (room temperature)
- ½ cup granulated sugar
- 2 large egg yolks, (room temperature)
- 1 tablespoon unsalted butter (melted and cooled slightly)
- 1 tablespoon Vegetable oil as needed
- 1 teaspoon vanilla extract
- vegetable oil for frying
For TheGlaze:
- 4 ½ cups powdered sugar
- ½ cup unsalted butter (melted)
- 6 tablespoons hot water
- 1 ½ teaspoons light corn syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon vanilla extract
Instructions
- Combine flour, baking powder, salt, nutmeg, and cinnamon in a bowl, whisking until thoroughly combined.
- In a large bowl, whisk together sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla until well incorporated.
- Gradually fold the flour mixture into the sour cream mixture until just combined. Note that the dough will have a soft and sticky consistency.
- Cover the dough and refrigerate it for approximately 2 hours, until it becomes cold and slightly firmer.
- Transfer the chilled dough onto a generously floured surface and gently pat or roll it to a thickness of 3/8 to 1/2 inch. Ensure to flour your hands or rolling pin as needed. Use a floured 3 1/2-inch round cutter to cut the dough into circles. Make holes in the centre of the circles using a floured 1 1/4-inch round cutter. Move the dough rings to a baking sheet lined with parchment paper. Repeat the process with the dough scraps, rerolling and cutting as necessary.
- In a large Dutch oven, heat 3 inches of oil over medium heat until the temperature reaches 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C) as indicated by a deep-fry thermometer. This should take approximately 30 minutes.
- Fry 1 to 2 donuts at a time, ensuring they turn golden brown and are cooked through. This process usually takes 1 to 1 1/2 minutes per side. Adjust the heat as needed to maintain the oil temperature.
- Using a spider strainer, transfer the fried donuts to a baking sheet lined with paper towels, allowing them to drain and cool for 5 minutes.
- In a large bowl, whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla until the glaze is smooth and thoroughly combined.
- Place one warm donut, with the craggy side facing up, into the powdered sugar mixture, using a spoon to fully coat the donut in the glaze.
- Using two forks placed underneath the donut, remove it from the glaze, allowing any excess to drip off, and then transfer it to a wire rack positioned over a rimmed baking sheet. Repeat this process with the remaining donuts and glaze.
- Allow the donuts to stand until the glaze sets, which usually takes about 25 minutes, before serving. For optimal freshness, it is recommended to consume the donuts on the same day. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days.