Old-Fashioned Sour Cream Donuts
Indulge in the charm of a bygone era with these Old-Fashioned Sour Cream Donuts. Crispy on the outside, tender on the inside, their delicate nutmeg-spiced flavor and glossy glaze will transport you straight to a classic bakery.
Perfectly crafted at home without special equipment, these donuts promise to be the centerpiece of your next gathering. The process is simple yet rewarding, making them as enjoyable to prepare as they are to devour.
Whether you’re hosting a party or treating yourself, these donuts offer the perfect blend of nostalgia and flavor. With every bite, you’ll savor the timeless joy of homemade confections.
Old-Fashioned Sour Cream Donuts: Ingredients
- Cake Flour: The secret to that light, tender crumb, giving these donuts their classic texture.
- Sour Cream: Adds moisture and a subtle tang, ensuring every bite is rich and flavorful.
- Ground Nutmeg: A warm, aromatic spice that defines the signature taste of old-fashioned donuts.
- Butter: Brings a buttery richness and helps bind the ingredients beautifully.
- Powdered Sugar: Essential for the glaze, creating that smooth, sweet finish that glistens invitingly.
Recipe Tips for Perfect Old-Fashioned Sour Cream Donuts
- Master the Dough Texture
Ensure the dough is soft but not sticky. Overworking can lead to tough donuts, so handle it gently. Chill the dough thoroughly before rolling, as it firms up, making it easier to cut and shape cleanly. - Monitor the Frying Temperature
Consistency is key when frying. Use a thermometer to maintain the oil at 325°F. Frying at too high a temperature causes uneven cooking, while cooler oil will make the donuts greasy. Fry in small batches to avoid overcrowding. - Perfect the Glaze Application
Apply the glaze while the donuts are slightly warm. This helps the glaze adhere evenly and set with a glossy finish. Use a wire rack to let excess glaze drip off, ensuring a clean and professional look.
What to Serve with Old-Fashioned Sour Cream Donuts
- Freshly Brewed Coffee
Pair these classic donuts with a hot cup of freshly brewed coffee. The bold flavors of the coffee complement the sweet glaze, creating a timeless breakfast or snack combo. - Mixed Berry Compote
A tangy mixed berry compote provides a fruity contrast to the rich, nutmeg-infused donuts. Serve it on the side for dipping or drizzle it over the donuts for added flavor. - Vanilla Ice Cream
For an indulgent treat, serve the donuts with a scoop of creamy vanilla ice cream. The warm donuts paired with the cold ice cream create an irresistible dessert experience.
FAQ About Old-Fashioned Sour Cream Donuts
- Can I use all-purpose flour instead of cake flour?
Yes, but the donuts may be slightly denser. To mimic cake flour, substitute 2 tablespoons of each cup of all-purpose flour with cornstarch. - Can I bake these donuts instead of frying?
While the recipe is designed for frying, you can bake them at 375°F until golden. However, the texture and flavor may differ slightly. - How do I store leftover donuts?
Store them in an airtight container at room temperature for up to two days. For longer storage, freeze the unglazed donuts and glaze them after reheating. - Why is my glaze too runny or thick?
Adjust the glaze consistency by adding more powdered sugar if it’s too runny or a few drops of hot water if it’s too thick. Whisk thoroughly for a smooth finish.
Old-Fashioned Sour Cream Donuts
Indulge in the charm of a bygone era with these Old-Fashioned Sour Cream Donuts. Crispy on the outside, tender on the inside, their delicate nutmeg-spiced flavor and glossy glaze will transport you straight to a classic bakery.
Ingredients
- For the Donuts:
- Cake flour
- Baking powder
- Salt
- Ground nutmeg
- Granulated sugar
- Butter softened to room temperature
- Egg yolks
- Sour cream
- Canola oil for frying
- For the Glaze:
- Powdered sugar sifted
- Light corn syrup
- Salt
- Vanilla extract
- Hot water
Instructions
- Prepare the Dry Mixture
- In a small mixing bowl, combine the cake flour, baking powder, salt, and ground nutmeg. Sift the ingredients thoroughly to ensure even distribution and a smooth texture in the dough.
- Cream the Butter and Sugar
- Using a large bowl, cream the softened butter and granulated sugar until the mixture achieves a sandy consistency. Incorporate the egg yolks, mixing thoroughly to form a cohesive batter.
- Combine Ingredients Alternately
- Gradually incorporate the dry ingredients into the wet mixture in three portions, alternating with the sour cream. Begin and end with the dry mixture to ensure proper blending.
- Chill the Dough
- Shape the dough into a disc, wrap it securely in plastic wrap, and refrigerate for approximately one hour. Chilling will make the dough more manageable for shaping.
- Shape the Donuts
- On a floured surface, roll out the dough to a thickness of about half an inch. Utilize a donut cutter or two round cutters of varying sizes to create approximately 12 donut shapes.
- Fry to Perfection
- In a heavy-bottomed pot, heat about two inches of canola oil to 325°F. Fry the donuts in small batches, cooking each side for about two minutes. Transfer the donuts to a plate lined with paper towels to absorb excess oil.
- Prepare and Apply the Glaze
- In a shallow bowl, whisk together the powdered sugar, light corn syrup, salt, vanilla extract, and hot water until the glaze is smooth. Dip each donut into the glaze, ensuring complete coverage on both sides. Place the glazed donuts on a wire rack set over a sheet pan, allowing the excess glaze to drip off. Let the donuts rest for 15-20 minutes until the glaze sets.
Notes
Storage Tip: Consume the donuts fresh for the best taste and texture. Alternatively, store them in an airtight container at room temperature for a maximum of two days.
