Classic Sour Cream Doughnuts are the perfect companion to coffee. Soft and cakey on the inside with a flaky sweet glaze on the outside, these old fashioned doughnuts are just like the doughnut shop!
Dunking doughnuts into your morning (or afternoon) coffee is a family tradition around here. Truth be told, coffee isn’t something I actually drink. Despite my extreme coffee-loving family, the gene must have skipped a generation. That is, except when my Dad would take us down to the local pastry shop. It was there that I discovered the sublime experience of dunking an Old-fashioned sour cream doughnut into a cup of piping hot coffee. There is just something about the combination that forged a heavenly match.
My husband tells me I have expensive tastes on a shoestring budget. Sounds good to me! In my mind, it isn’t a good deal if it isn’t a quality product. From furnishing our entire house in craigslist finds to re-purposing every chance I get, it isn’t surprising that I want quality without paying premium prices. It’s all about finding the savvy brands and good deals!
Now while, I may only partake in a coffee beverage about once a year, there is an unwritten rule in our house that no one talks to my husband until he has had his first cup of coffee. Be warned: if you ask a question before then, you probably won’t like the answer. No one messes with that man’s coffee!
Frequently asked questions:
When baking, it’s typically better to measure your ingredients by weight rather than volume to ensure the best consistency in your batter. I have made these measuring by volume though, and they always turn out delicious. Be sure to spoon and level the dry ingredients into your measuring cups to get the best result.
A doughnut size is about 3.5 outer circle and 1.25 inner circle. If you don’t have a doughnut cutter like this one, use anything close to that. Honestly, I used a canteen bottle and a big coffee cup. Works just as good. There’s also a doughnut cutter like this one that will make the circles evenly cook.
Yes! Of course if you’re taking the time to make homemade doughnuts, you want to enjoy them while they are still warm and fresh! You can definitely store the dough in the refrigerator overnight so they’ll be ready to throw in the fryer without waiting on the dough to chill. If you want to store them after cutting, be sure to chill the dough for an hour prior to cutting.
These doughnuts were meant for dunking! They are the icing on the cake to a good cup of coffee!
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Old-Fashioned Sour Cream Doughnuts
For the Doughnuts
- 2 ¼ cups cake flour, sifted 250 grams
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon ground nutmeg
- ½ cup sugar
- 2 tablespoon butter, softened to room temperature
- 2 large egg yolks
- ½ cup sour cream
- canola oil or vegetable oil, for frying
For the Glaze
- ¼ cup Milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- In a bowl, whisk the cake flour, baking powder, salt, and nutmeg.
- In a large bowl or stand mixer, cream the butter and sugar together. Add the egg yolks and sour cream and combine. ½ cup at a time, mix in the dry ingredients. Scrape the sides and mix until just combined. The dough should be flakey but not overly dry or wet. Wrap the dough in plastic wrap, spray the top of the dough with non-stick spray and put in the refrigerator for 1 hour.
- Remove the plastic wrap and roll the dough out on a floured surface or silpat until it’s a ½ inch thickness. Make sure not to over-knead the dough. Use a doughnut cutter or 2 concentric circle cutters to cut out all the doughnuts. *See note about sizing. Put the cut doughnuts back in the refridgerator.
- In a medium saucepan over low heat, add the milk and vanilla extract. Gradually add the powdered sugar and whisk until smooth. Remove from heat. Put over a bowl of warm water and occasionally stir to keep a hardened layer from forming while you fry the doughnuts.
- Into a large, deep pan, add about 2 inches of oil and heat to 325 F. Set a wire rack over paper towels or a baking sheet. Two at a time, add the doughnuts so they do not touch. Fry on each side for 2 minutes until they are golden brown and transfer to the wire rack.
- As soon as the doughnuts are cool enough to touch but still warm, dip them into the glaze and flip to cover the entire doughnut. Transfer back to the cooling rack for about 5 minutes until glaze is set and cooled. A slightly warm doughnut will have a more even glaze. If necessary, you can put the doughnuts in the microwave for 10-15 seconds to warm them up again.
- Doughnuts are best eaten the same day but can be stored in an airtight container overnight.
- Baking recipes are best in measured in weight (grams) rather than volume (cups) but you can get away with it in this recipe. It might be a bit more inconsistent from one baker to the next.
- If measuring by volume, spoon and level the dry ingredients into your measuring cup. I have a nasty habit of dunking the measuring cup into the flour too. However, that method creates a denser, drier doughnut which you do not want.
- A doughnut size is about 3.5 outer circle and 1.25 inner circle. If you don’t have a doughnut cutter, use anything close to that. Honestly, I use a canteen bottle and a big coffee cup. Works just as good.
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