Sour Cream Donuts (with Video!)
These Sour Cream Donuts are a dreamy blend of fluffy, tender dough and rich, tangy flavor that melts in your mouth. With a golden, crisp exterior and a soft, pillowy center, each bite is pure indulgence.
Ingredients
- Vegetable or canola oil, for frying
- 3 Tablespoons unsalted butter, softened 42 g
- ¼ cup sugar 50 g
- ¼ cup brown sugar 50 g
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ⅔ cup sour cream 160 g
- 2 cups + 2 Tablespoons all-purpose flour 267 g
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg optional
Glaze
- 1 ½ cups powdered sugar 185 g
- ¼ cup salted butter, melted 57 g
- ½ teaspoon vanilla
- 1 ½-2 Tablespoons hot water
Instructions
- Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.
- Add egg yolks and beat until ingredients are well combined.
- Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).
- In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).
- Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).
- Cover your bowl with plastic wrap and refrigerate for at least one hour.
- Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about ½" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).
- Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.
- Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.
- While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.
- To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.
- Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.
- Allow to cook for about 1-1 ½ minutes and then use tongs to flip. Cook another 1-1 ½ minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.
- Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.
- Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.
Nutrition
Calories: 585kcalCarbohydrates: 98gProtein: 9gFat: 18gSaturated Fat: 10gCholesterol: 94mgSodium: 250mgPotassium: 244mgFiber: 2gSugar: 41gVitamin A: 559IUVitamin C: 1mgCalcium: 101mgIron: 4mg
Tried this recipe?Let us know how it was!