Old-Fashioned Sour Cream Doughnuts

old fashioned, crackled sour cream donuts with a glass of milk

Old-Fashioned Sour Cream Doughnuts

Old-Fashioned Sour Cream Doughnuts are perfectly crackled and crisp with a special glaze on the outside, yet amazingly fluffy and cake-like on the inside. Try these amazing donuts with a cup of coffee or as a breakfast treat.

Course Breakfast

Cuisine American

Prep Time 45 minutes

Cook Time 30 minutes

Chill Time 1 hour

Servings

Calories 270kcal

Author chunkyinkentucky

Equipment

Ingredients

Doughnuts

3 cups cake flour
1¼ tsp baking powder
1¼ tsp salt
¼ tsp baking soda
¼ tsp nutmeg
⅕ tsp cloves
⅔ cup sugar
¼ cup butter
1 egg
2 egg yolks
1 tsp lemon juice
½ cup + 2tbsp sour cream

Glaze

4 cups powdered sugar
⅓ cup + 1tbsp hot water
2 tsp corn syrup
1½ tsp vanilla
¼ tsp salt

Instructions

Whisk flour, baking powder, salt, baking soda, nutmeg and cloves together in a large bowl. Set aside.
Beat together the sugar and butter on high speed for 1 minute or until smooth and fluffy. Scrape down the sides of the bowl and add the eggs. Beat together for 45 seconds or until fully combined. Next, add the lemon juice and ⅓ of the flour. Mix until incorporated. Add ⅓ of the sour cream and mix until incorporated. Be sure to scrape the sides of the bowl down intermittently. Next, mix in ⅓ of the flour then ⅓ sour cream. Repeat with the remaining flour then sour cream.
Once the dough has come together, scrape the sides of the bowl down. Cover tightly with plastic wrap and place in the fridge to chill for 1 hour.
Before rolling out the dough, start heating the frying oil. Add 3” vegetable oil to a stock pot. Place the pot over medium heat and heat the oil to 375 F. Meanwhile, turn the dough out onto a floured surface. Lightly flour the top of the dough. Use a rolling pin to roll the dough out to ¼” thickness. Use a doughnut cutter or two biscuit cutters, one large and one small, to cut out doughnuts and doughnut holes from the sheet of dough. Transfer the doughnuts to a parchment lined baking sheet for ease. Roll the excess dough back into a ball then roll out into ¼” thickness. Continue cutting out as many doughnuts from the dough as possible until all of the dough has been used. There should be about 16 doughnuts and holes.
Once the oil has heated up and the doughnuts have been cut out, gently place 3-4 doughnuts into the stockpot making sure to not overlap them. Let them fry for 2 minutes or until the raw top side has crackled and the frying side has turned a golden brown. Gently flip the doughnuts over and fry for another 30 seconds - 1 minute or until fully cooked. Transfer the fried doughnuts to a cooling rack on top of a paper towel lined baking sheet to drip off excess oil.
Once all of the doughnuts have been fried, make the glaze. Add all of the ingredients to a medium sized bowl and whisk well until a smooth glaze has formed.
Dip the doughnuts, one by one, into the glaze. Let excess glaze drip from the doughnuts before transferring back to the cooling rack on top of the baking sheet. Let the doughnuts set for about 5 minutes to allow the glaze to harden around the doughnuts before serving.

Notes

Storage

Keep in an air-tight container or zippered bag for up to 5 days.

Nutrition