Sour Cream Cake Donuts 🍩
These homemade Sour Cream Cake Donuts are a delightful treat, perfect for breakfast or any sweet craving. Crispy on the outside, tender on the inside, and coated in a simple vanilla glaze.
Equipment
- Dutch oven (or sturdy pot)
- Stand Mixer (optional)
- Donut cutter (3-inch and 1-inch cookie cutters)
- Wire Rack
- Parchment Paper
- Rolling Pin
- Metal spider strainer or spatula
Ingredients
Donuts
- 2.5 cups cake flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp ground nutmeg
- 4 tbsp unsalted butter softened (½ stick)
- 0.5 cup granulated sugar
- 1.5 tsp vanilla extract
- 2 large eggs lightly beaten
- 0.75 cup sour cream
- 0.5 cup all-purpose flour for dusting
Glaze
- 1 cup powdered sugar
- 1 tbsp unsalted butter melted and cooled
- 0.5 tsp vanilla extract
- 2 tbsp whole milk
For Frying
- 3-4 cups vegetable oil or other high smoke point, flavorless oil
Instructions
- In a medium bowl, gently whisk together the cake flour, baking powder, baking soda, salt, and ground nutmeg until they are perfectly combined.
- In a large mixing bowl (or using a stand mixer), beat the softened butter with the granulated sugar and vanilla extract until the mixture is light and creamy, which should take about 1 to 2 minutes.
- Incorporate the lightly beaten eggs into the creamy mixture. Mix on medium speed for about 30 seconds until everything is well blended, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Begin with a third of the flour, then half of the sour cream, repeat, and finish with the last third of the flour. Mix on low speed just until combined – be careful not to overmix! Cover the dough and let it chill in the refrigerator for one hour; this makes it much easier to handle.
- While your dough is chilling, prepare the delicious glaze. In a separate bowl, whisk together the melted butter and vanilla extract. Then, add the powdered sugar and 2 tablespoons of milk, whisking until you have a smooth, pourable glaze. Cover and set aside.
- Just before shaping your donuts, begin heating 2-3 inches of vegetable oil in a sturdy pot (like a Dutch oven) over medium-high heat. Aim for a temperature of 350-375°F. Meanwhile, turn your chilled dough out onto a lightly floured surface. Gently form it into a loose ball, then use a floured rolling pin to roll it out evenly to about ½-inch thickness.
- Use a 3-inch donut cutter (or a 3-inch and 1-inch cookie cutter for the hole) to cut out your donuts. Lightly flour your cutter after each use to prevent sticking. Place the cut donuts and holes on a baking sheet lined with parchment paper. Gather any dough scraps, gently press them together, re-roll, and cut more until you have about 12 donuts and their holes.
- Carefully place 4 to 5 donuts into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 60 seconds per side until they turn a beautiful golden brown. Use a metal spider strainer or spatula to carefully remove the fried donuts and place them on a wire rack to drain any excess oil. Continue until all donuts and holes are fried.
- Allow the donuts to cool slightly on the wire rack. While they are still warm, dip the top side of each donut into your prepared vanilla glaze. You can also spoon the glaze over them for a lighter coating. Let the glazed donuts sit on the wire rack for a moment to allow the glaze to set. Serve them warm for the best experience!
Notes
Nutrition Information (per serving):
Calories: 431kcal
Total Carbs: 42g
Net Carbs: 41g
Fats: 27g
Protein: 5g
Calories: 431kcal
Total Carbs: 42g
Net Carbs: 41g
Fats: 27g
Protein: 5g
