Sour Cream Doughnut
Sour Cream Doughnut is coated in a glaze and tastes like the ones at your favorite Bakery. No yeast makes this recipe quicker and easier.
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time 1 hour 20 minutes
Total Time: 2 hours
Yields: 12 doughnuts and holes
For the donuts::
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 grams) sugar
- 2 tablespoons (29 grams) butter, at room temperature</li>
- 2 large egg yolks
- 1/2 cup (113 grams) sour cream
- Canola oil, for frying
For the glaze::
- 3 1/2 cup (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
For the donuts:
- In a bowl, sift together the flour, Baking powder, Salt, and Nutmeg.
- In a bowl of a mixer fitted with a paddle, beat the butter and sugar together until sandy. Put egg yolks and mix it until light and thick. Add the dry ingredients to mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
3. On a floured surface, Roll out dough to about 1/2 inch thickness. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes
For the glaze:
- Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.
Some readers have complained that 1/2 teaspoon nutmeg was too much. Nutmeg is a crucial flavor component to any doughnut, but if you don’t like the taste reduce it to 1/4 teaspoon or omit it altogether.