Sour Cream Donuts

5 from 3 votes

Homemade Sour Cream Donuts made with brown sugar, sour cream, vanilla and nutmeg. Fried to perfection, and coated with a sweet powdered sugar glaze!

Prep Time1 30

Cook Time10

Chill Time15

Course: Donuts

Cuisine: American

Diet: Vegetarian

Servings: Donuts

Calories: 271kcal

Author: Natalie

Ingredients

Sour Cream Donuts

3 tablespoons unsalted butter room temperature
1/3 cup granulated sugar
¼ tablespoons brown sugar
2 egg yolks
1 teaspoon vanilla
1/2 cup sour cream
2 1/4 cups cake flour
1 1/2 teaspoons baking powder
¾ teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
vegetable or canola oil for frying

Powdered Sugar Glaze

1 3/4 cups powdered sugar sifted
1/4 cup unsalted butter melted
3/4 teaspoon vanilla extract
2-4 tablespoons hot water

US Customary - Metric

Instructions

Sour Cream Doughnuts

In a medium sized bowl, whisk to combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In the bowl of an electric mixer, beat the butter and sugar together until well combined. With the mixer running, add the vanilla and the egg yolks. Turn the mixer to low and add the sour cream. Use a spatula to stir in the dry ingredients until just combined.
Cover the bowl with plastic wrap and refrigerate for one hour. While the dough chills, mix the glaze together.
Once chilled, turn the dough out onto a lightly floured surface. Fold the dough over on itself to smooth it out a little. Use a rolling pin to roll the dough into 1/2 inch thickness. Dip your donut cutter in a small bowl of flour to prevent sticking and cut out as many donuts as possible. Reroll out dough if needed. Place donuts on a parchment lined baking tray and place tray in the fridge to chill donuts for at least 15 minutes.
While donuts chill, gather what you need for frying. Line a plate with paper towels. Take out a spider strainer and/or tongs.
Fill a Dutch oven with about 3 inches of oil. Attach a candy thermometer to the edge. Make sure the thermometer doesn't touch the bottom. Heat oil to 345-360 degrees F.
Use tongs to carefully place 3 donuts in the hot oil. Fry for 1 to 1½ minutes per side until donuts are golden brown. Donut holes will take up to 1 minute to fry. Transfer donuts to paper towel lined plate to cool slightly.
Check the temperature of the oil again. Adjust heat so that the oil stays within 345 and 360 degrees F. Continue frying the remaining donuts and donut holes.
Allow donuts to cool for 5 minutes then dip warm donuts in the glaze. (If the glaze has hardened a bit, just pop it in the microwave for about ten seconds then stir to smooth it out). Place donuts on a cooling rack to allow the glaze to slight slightly. Enjoy while still warm or once cooled!

Powdered Sugar Glaze

In a medium sized, microwave safe bowl, whisk to combine the powdered sugar, melted butter and vanilla. Add the hot water a tablespoon at a time until you reach the consistency you desire.

Notes

Donut cutter: Use a donut cutter or a cookie or biscuit cutter. Dip cutter in a small bowl of flour to prevent sticking.

Equipment: While the donuts chill, gather the tools you need for frying. Line a plate with paper towels and take out a spider strainer or tongs. Use tongs or a spider strainer to safely place donuts in the hot oil. Since we're dealing with hot oil, you'll want to be careful putting the donuts in oil, flipping them over and removing them.

Oil: While the donuts chill, attach a candy thermometer to the edge of a Dutch oven. Be sure the thermometer is not touching the bottom. Fill the Dutch oven about 3 inches deep with canola or vegetable oil and heat over medium-low. Heat to 345-360 F. Adjust the heat as needed so that oil doesn't get too hot. Adding donuts will cause the oil temperature to drop. Allow it to come back to the right temperature in between batches.

Glaze: If the glaze has hardened a bit when you're ready to use it, just pop it in the microwave for about ten seconds then stir to smooth it out.

Storage: Fried donuts are best enjoyed while still warm right after they are made. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition