Sour Cream Donuts
Posted On May 1, 2020
Sour Cream Donuts
Ingredients
- 3 tbsp butter, room temperature
- 52 grams granulated sugar
- 52 grams light brown sugar
- 2 large egg yolks, room temperature
- 160 grams sour cream full fat
- 1 tsp vanilla extract
- 270 grams All purpose flour King Arthur recommended
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp kosher salt
- ¼ tsp freshly grated nutmeg
The Glaze
- 4 tbsp butter melted
- 190 grams powdered sugar
- 1 tsp vanilla
- 2 tbsp hot water
Instructions
- Whisk together the flour, cornstarch, baking powder, salt and nutmeg in a bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed. Scrape down the sides of the bowl to make sure all of the sugar is incorporated. (A hand mixer can also be used to cream the butter and sugar.)
- Add the egg yolks and mix on low speed until well combined Add in the sour cream and vanilla and mix until smooth. Scraping down the sides of the bowl.
- Add the dry ingredients to the wet and mix together with a spatula until no traces of the flour remain and the dough has come together.
- Cover the bowl with plastic wrap and allow the dough to rest in the refrigerator for 45 minutes. Once the dough has rested, lightly flour your work surface and rolling pin and roll out your dough to approximately 1 inch thick.
- Dip your cookie or biscuit cutter (you can also use a glass as a cutter) into the flour and cut out your donut shapes. If you do not have a small round cutter for the center hole,you can use the wide part of a piping tip to cut out the center or use a chopstick create a hole in the center of the donut and move the chopstick in a circular motion until the desired size center is achieved.
- Collect your dough scraps, roll them out and continue cutting out the donuts and holes until all of the dough is used. Place the donuts and holes on a cookie sheet lined with parchment paper, brush off any excess flour and refrigerate uncovered for another 20 minutes but no longer than 30 minutes.
- While the donuts are in the refrigerator heat 1½-2 inches of canola or vegetable oil in a heavy bottomed pot until it reaches 350°F. Make the glaze.
- For the glaze, combine all of the ingredients in a shallow bowl and 1 tablespoon of hot water and whisk until smooth. You can add the additional tablespoon of hot water slowly until the desired consistency is reached. Set the glaze aside.
- Take the donuts out of the refrigerator and add them to the oil three at a time allowing the donuts to cook for approximately 90 seconds per side. Continue this process until all of the donuts have been fried. Making sure that the oil heats back up to 350°F between batches. Fry the donut holes 4-6 at a time for approximately 45 seconds per side.
- Remove the donuts from the oil and drain them on a paper towel lined tray for 2 minutes and then dip each side of the donut and holes into the glaze and place on a cooling rack until set. About 3-5 minutes. Donuts will keep for 1-2 days in an airtight container.
- But these are so good, hard to imagine there will be any left over. Enjoy!