Sour Cream Donuts
These homemade sour cream donuts are tender, cakey, and deep-fried to perfection. Dip them in a simple vanilla glaze and enjoy them warm!
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Servings: 7 donuts
Calories: 590kcal
Ingredients
For the Donuts:
- Vegetable or canola oil (for frying)
- 3 tbsp (42g) unsalted butter, softened
- ¼ cup (50g) sugar
- ¼ cup (50g) brown sugar
- 2 large egg yolks
- ½ tsp vanilla extract
- ⅔ cup (160g) sour cream
- 2 cups + 2 tbsp (267g) all-purpose flour
- 2 tsp baking powder
- 1 tbsp cornstarch
- ½ tsp salt
- ⅛ tsp ground nutmeg (optional)
For the Glaze:
- 1 ½ cups (185g) powdered sugar
- ¼ cup (57g) salted butter, melted
- ½ tsp vanilla extract
- 1 ½-2 tbsp hot water
Instructions
Prepare the Dough
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg yolks and beat until well combined.
- Stir in the vanilla extract and sour cream, making sure to scrape down the sides of the bowl.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, cornstarch, salt, and nutmeg (if using).
- Gradually add the dry ingredients to the wet mixture, stirring gently by hand with a spatula until just combined. Avoid overmixing to keep the donuts tender.
Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Shape the Donuts
- Lightly flour a clean surface and roll out the chilled dough to about ½-inch thickness.
- Use a donut cutter (or a large round cutter with a small round cutter for the center) to cut out the donuts and holes.
- Gather the dough scraps, re-roll, and continue cutting until all dough is used.
- Place the cut donuts on a wax paper-lined baking sheet and refrigerate for 15 minutes.
Heat the Oil
- In a deep, heavy-bottomed pot or Dutch oven, heat at least 2-3 inches of vegetable oil to 350-360°F (175-185°C). Use a candy thermometer to monitor the temperature.
Fry the Donuts
- Once the oil reaches the correct temperature, carefully add 3-4 donuts at a time using tongs.
- Fry for 1 to 1 ½ minutes per side, flipping once, until golden brown.
- Remove and place on a paper towel-lined plate to drain excess oil.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, melted butter, vanilla, and hot water until smooth.
Glaze the Donuts
- Dip each warm donut into the glaze, then transfer to a wire rack to set.
- Enjoy warm!
Notes
- Cooking Time: 3 minutes per batch
- Avoid overmixing the dough to keep the donuts soft.
- Chilling the dough helps prevent excess oil absorption when frying.
- If the oil is too cold, donuts will absorb too much oil. If too hot, they will brown too quickly before cooking through.
Nutrition
Calories: 590kcal | Carbohydrates: 100g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 252mg | Potassium: 246mg | Fiber: 3g | Sugar: 43g | Calcium: 102mg | Iron: 5mg
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