Sour Cream Doughnuts are cake-like doughnuts dipped in a vanilla glaze, perfect for dipping in coffee and looking perfectly imperfect. Sour cream doughnuts were the only doughnuts I liked when I was younger. They didn’t seem as sugary to me, although both are dough balls of pure sugar. Making these wasn’t difficult, and they’re a great treat to indulge in without worrying about calories. Eat the doughnut. YOLO!
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
In a large bowl, mix sugar and shortening on low speed for 1 minute until the texture becomes 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. The dough 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°F. On a generously floured surface, roll out the chilled dough to 1/2 inch thickness.
Use a round doughnut cutter or a wide-mouth Ball canning jar lid to cut out doughnut shapes.
Add doughnuts to the hot oil a few at a time, ensuring not to 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 for 5-10 minutes before glazing.
Heat butter in the microwave for 15-20 seconds or until melted.
Whisk in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until slightly thickened.
Cool for 5 minutes and store at room temperature in an airtight container.
Do not skip the chilling step; it ensures the dough doesn’t fall apart while frying.
Use a round doughnut cutter or a wide-mouth jar lid for uniform shapes.
Ensure the oil is heated to 325°F for optimal frying results.
Cool doughnuts on racks before glazing to prevent the glaze from melting off.
Can I bake these doughnuts instead of frying?
While you can technically bake them, they won’t be as decadent as fried doughnuts.
Why is chilling the dough important?
Chilling the dough helps it firm up, making it easier to handle and preventing it from falling apart during frying.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work just as well, though it may be less convenient.
What type of oil is best for frying?
Canola or vegetable oil is recommended for frying these doughnuts.
How should I store the doughnuts?
Store them at room temperature in an airtight container to maintain freshness.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
