Old-Fashioned Sour Cream Donuts

Here’s a recipe for Old-Fashioned Sour Cream Donuts that are soft, slightly tangy, and coated in sweet glaze – a true classic!

Ingredients (Makes 12 donuts):

For the donuts:

• 2 1/2 cups (315g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240g) sour cream
• 1 teaspoon vanilla extract
• Vegetable oil (for frying)

For the glaze:

• 1 1/2 cups (190g) powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Prepare the donut dough:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick.

2. Shape the donuts:

• Lightly flour a surface and turn out the dough. Roll it out to about 1/2 inch thickness.
• Use a donut cutter to cut out the donuts and donut holes. If you don’t have a donut cutter, you can use two round cookie cutters (one large for the outer ring and one small for the hole).
• Gather the scraps, re-roll the dough, and continue cutting out the donuts until all the dough is used.

3. Fry the donuts:

• In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature.
• Carefully drop the donuts into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry each donut for about 2-3 minutes per side or until golden brown.
• Use a slotted spoon to remove the donuts from the oil and transfer them to a paper towel-lined plate to drain excess oil.

4. Make the glaze:

• While the donuts are cooling slightly, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
• If the glaze is too thick, add a little more milk until you reach your desired consistency.

5. Glaze the donuts:

• Once the donuts are cool enough to handle, dip each one into the glaze, allowing the excess to drip off.
• Place the glazed donuts on a wire rack to set and let the glaze firm up.

6. Serve and enjoy:

• Serve the donuts fresh and warm for the best flavor and texture!

Tips:

• Make it ahead: These donuts are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat in the microwave for a few seconds to restore their softness.
• Flavor variations: You can also roll the fried donuts in cinnamon sugar instead of glazing them for a different flavor.
• Donut holes: Don’t throw away the donut holes! They can be fried just like the donuts and dipped in the glaze as well.

These Old-Fashioned Sour Cream Donuts are perfect for breakfast, brunch, or a sweet snack – soft, tender, and full of classic flavor!