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Sour Cream Glazed Donuts Recipe

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★★★★

3.9 from 85 reviews

These Sour Cream Glazed Donuts are soft, tender, and perfectly sweet with a light nutmeg flavor. The sour cream in the dough adds moisture and richness, while frying gives them a golden, crispy exterior. Finished with a simple powdered sugar glaze, these homemade donuts are a delicious treat perfect for breakfast or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 1/4 cup cornstarch
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 cup (100g) granulated sugar
  • 2 cups (260g) powdered sugar (for glaze)

Wet Ingredients

  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (135g) full-fat sour cream, at room temperature
  • 3 to 4 tablespoons water (for glaze)

Frying Oil

  • Neutral flavored oil for deep frying (such as vegetable, canola, or peanut oil)

Instructions

  1. Measure Flour Precisely: Before starting, measure the flour accurately using a food scale if possible. If using cups, fluff the flour and spoon it in gently, leveling it off to avoid packing in too much flour, which can dry out the donuts.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg. Set aside.
  3. Mix Sugar and Butter: In a large bowl, whisk together the granulated sugar and melted butter until the sugar is moistened and the mixture is crumbly.
  4. Add Eggs and Sour Cream: Whisk in the egg, egg yolk, and vanilla extract to the butter mixture until combined. Then whisk in the sour cream until the mixture is smooth.
  5. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until a sticky dough forms. Avoid overmixing to ensure the donuts stay tender.
  6. Shape the Dough: Turn the dough out onto a lightly floured surface and gently roll or pat it to about 1/4 inch thickness. Use a floured 2 1/2 inch donut cutter to cut out donuts.
  7. Prepare Donuts for Frying: Place the cut donuts onto lightly floured parchment paper, re-rolling scraps to cut out more donuts until all dough is used. You should have around 10 to 12 donuts.
  8. Heat Oil: Fill a large heavy pot with about 2 inches of neutral oil and heat on medium to 375°F (190°C).
  9. Fry Donuts: Carefully place donuts in the hot oil in batches without overcrowding. Fry for 1 to 2 minutes per side until golden brown. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
  10. Make the Glaze: In a medium bowl, whisk powdered sugar with 3 tablespoons of water until smooth. Add more water a little at a time if needed to reach your desired consistency.
  11. Glaze the Donuts: When donuts are cool enough to handle, dip the tops into the glaze, then set on a wire rack to let excess drip off and glaze set.
  12. Serve: Enjoy the donuts immediately or let the glaze set for a few minutes before serving.

Notes

  • For best results, measure flour by weight to avoid dry or dense donuts.
  • Use room temperature ingredients so the dough mixes evenly.
  • Fry donuts at a consistent 375°F to ensure even cooking and prevent greasy donuts.
  • The nutmeg in the dough is optional but adds a warm subtle flavor.
  • Re-roll donut scraps sparingly to avoid tough donuts.
  • Allow donuts to cool slightly before glazing to avoid melting the glaze off immediately.
  • Store glazed donuts in an airtight container and consume within 1-2 days for freshness.

Keywords: Sour Cream Donuts, Glazed Donuts, Fried Donuts, Homemade Donuts, Sweet Treat

Find it online: https://epicrecipebox.com/sour-cream-glazed-donuts-recipe/