Who needs Dunkin’ when you can make these tasty Old-Fashioned Sour Cream Donuts at home? Golden crispy on the outside and soft and fluffy on the inside, these old-fashioned sour-cream donuts and donut holes make the perfect snack or breakfast treat!
If you love donuts and often buy them from the store, try this Old-Fashioned Sour-Cream Donuts recipe. These donuts are sweet, wholesome, and perfect to eat for breakfast or a snack. You can make them for your family and store them in a food container to eat throughout the week. Once you start making these donuts at home, you may never go back to buying them at different stores again!
What You’ll Need to Make the Old-Fashioned Sour-Cream Donuts
When you want to prepare fresh and tasty donuts in your kitchen, be sure to grab these important ingredients from your grocery store:
- Cake Flour. Cake flour will give the donuts the perfect fluffy texture. You can substitute it with all-purpose flour if you don’t have cake flour on hand.
- Baking Powder. Add baking powder to your donut dough to ensure that your donuts come out with the perfect texture.
- Ground Nutmeg. Use nutmeg to enhance the flavor of each donut.
- Sour Cream. The flavor of the sour cream goes unnoticed in these donuts, but this is a key ingredient because it contributes to the consistency of these tasty treats.
- White Sugar. Make sure you have white sugar available to make your donuts taste sweet.
- Vanilla Extract. Using this extract is the perfect way to add a slight hint of sweetness without overdoing it.
You will also need salt, egg yolks, unsalted butter, and oil for frying. When preparing the glaze for your Old-Fashioned Sour-Cream Donuts, you will need confectioners sugar, vanilla extract, unsalted butter, and hot water.
How to Make Old-Fashioned Sour-Cream Donuts
If you thought it was hard to make homemade donuts, you were wrong! When interested in preparing the Old-Fashioned Sour-Cream Donuts, you will need to add your dry ingredients to a bowl and mix them. Set your dry ingredients off to the side and grab a second bowl.
You will beat your butter and sugar together in this bowl to create a sand-like texture. Add your egg yolks into the bowl with the butter and sugar, beating until the mixture becomes light. You will then add the vanilla extract and sour cream before beating again for another minute.
Begin adding your dry ingredients into the bowl with your wet ingredients. Make sure to do this at a slow pace and in batches. You may notice that your dough is sticky. Cover your dough with a sheet of plastic wrap and place it in the fridge for at least an hour.
In the meantime, you can make the glaze to add to your donuts. You will need to combine the glaze ingredients together in a bowl until the consistency is smooth. If you feel like the consistency is thicker than you would like, add a bit more hot water to the glaze mixture.
Pull your doubt out of the fridge and set it on a silicon mat. Add a bit of extra flour to your dough. Use a rolling pin to spread the dough out. Use a cookie cutter or a donut cutter to begin cutting the dough into the shape of a donut. Set your donuts on parchment paper and put them in the freezer for 10 minutes.
While the donuts are in the freezer, add oil to a large wok and heat it. Add your donuts to the hot oil and cook them for up to three minutes or until they have a golden hue on both sides. Drain any extra oil off the donuts, dip them into the glaze, and then set the donuts on a plate to serve.
How to Store Your Donuts and Keep Them Fresh
Store your Old-Fashioned Sour-Cream Donuts in a plastic food storage bag or large food storage container. You can keep the donuts fresh for four days by storing them in the proper container or bag and placing them in the fridge. You may also freeze your donuts for up to three months.
Old-Fashioned Sour Cream Donuts
For the donuts
For the glaze
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted
- 1/4 cup hot water
- In a medium bowl combine the dry ingredients; flour, salt, baking powder, and nutmeg. Keep it aside.
- In a separate bowl, beat the butter and sugar to a sandy texture. Add in the egg yolks and beat until pale and light.
- Add the vanilla extract and sour cream and beat until well combined. Slowly add the dry ingredients in batches. Mix it well. The dough might be sticky.
- Cove the dough with plastic wrap and refrigerate for 1 hour.
- Meanwhile, prepare the glaze by combining the mentioned ingredients on the “for the glaze” section in a bowl until smooth. If the glaze is too thick, thin it out by adding a couple of tablespoons of additional hot water and keep it aside.
- Remove the dough and place it on a silicon mat. Add some extra flour if the dough is sticky still. With the help of the rolling pin spread the dough to ½ inch thickness.
- Use a doughnut cutter or cookie cutters cut out donut shapes. Reuse the remaining dough to spread again and cut it out into donut shapes.
- Place the donuts on parchment paper and freeze them for 10 minutes.
- In a heavy bottom wok heat the oil; slowly add the donuts and fry them for 2-3 minutes until they are golden by flipping on both sides. Drain the excess oil and remove the donuts.
- Dip the donuts completely with the glaze one by one and place them on a rack for 15 minutes. Once the glaze is set serve the donuts.