These delightful Old-Fashioned Sour Cream Doughnuts are reminiscent of the cakey ones found in your favorite bakery. With no need for yeast, this recipe is quick and easy, ensuring you can satisfy your doughnut craving in no time.
Ingredients:
For the doughnuts:
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 grams) sugar
- 2 tablespoons (29 grams) butter
- 2 large egg yolks
- 1/2 cup (113 grams) sour cream
- Canola oil, for frying
For the icing:
- 3 1/2 cups (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions:
For the doughnuts:
- In a bowl, sift together the cake flour, baking powder, salt, and ground nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until you achieve a sandy consistency. Add the egg yolks and beat until light and thickened.
- Add the dry ingredients to the mixer bowl in 3 batches, alternating with the sour cream, and ending with the flour. Mix until just combined. The dough will be sticky. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- On a floured work surface, roll out the dough to a thickness of 1/2 inch. Use a doughnut cutter or two round cookie cutters of different sizes to cut out as many doughnuts as possible, dipping the cutters in flour if necessary to prevent sticking. You should be able to make about 12 doughnuts and holes.
- Pour 2 inches of canola oil into a heavy-bottomed saucepan fitted with a frying thermometer. Heat the oil to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pan. Fry each side for about 2 minutes until golden brown, ensuring they do not burn. Drain the fried doughnuts on a paper bag to absorb excess oil.
For the icing:
- In a bowl, whisk together the powdered sugar, corn syrup, salt, vanilla extract, and hot water until smooth.
- Dip each doughnut into the glaze, ensuring it is evenly coated.
- Place the glazed doughnuts on a wire rack set over a baking sheet to catch any excess glaze. Let them stand for 20 minutes until the icing is set.
- These doughnuts are best served the day they are made but can be stored in an airtight container at room temperature for a few days.
Enjoy!