Description
Delight in these moist and fluffy sour cream cake donuts, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups cake flour (300 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 tablespoons unsalted butter (softened, ½ stick)
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 large eggs (lightly beaten)
- ¾ cup sour cream
- ½ cup all-purpose flour (for shaping)
- 1 cup powdered sugar (120 grams)
- 1 tablespoon unsalted butter (melted and cooled)
- ½ teaspoon vanilla extract
- 2 tablespoons whole milk
- 3–4 cups vegetable oil (for frying)
Instructions
- In a small bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and nutmeg). Whisk until thoroughly incorporated.
- In the bowl of a stand mixer, cream the butter, granulated sugar, and vanilla extract on medium speed until light and creamy, about 1 to 2 minutes.
- Add the eggs and mix on medium for 30 seconds, or until well incorporated.
- Add one-third of the flour mixture, mix on low until just incorporated. Add half of the sour cream, mix on low until just incorporated. Continue adding one-third of the flour mixture and the remaining sour cream, mixing on low speed and scraping down the bowl and paddle as needed. Finish with the final third of flour, mix on low until just incorporated.
- Cover and chill the dough for one hour.
- Prepare the glaze by whisking melted butter and vanilla until combined. Add powdered sugar and milk and whisk until fully incorporated.
- Begin heating 2-3 inches of oil in a Dutch oven or heavy-bottomed pan over medium-high heat, heating to 350°F.
- Turn out the chilled dough onto a floured surface, gently turning it in on itself 2 to 3 times to form a loose ball.
- Using a heavily floured rolling pin, roll dough to ½-inch thickness. Cut out the donuts using a 3-inch donut cutter.
- Fry donuts in batches of 4 to 5 depending on size of the pot, flipping them after 60 seconds. Remove donuts with a metal spider strainer and place on a wire rack to drain excess oil.
- Allow donuts to cool slightly, then glaze while warm, dipping the top side or spooning glaze over. Allow glaze to set before serving.
Notes
- Ensure the oil temperature is accurate to achieve the perfect frying results.
- Dough can be re-rolled, but handle gently to maintain texture.
- Donuts are best served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 10g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg