![]() Sour Cream: Plain Greek yogurt is a good substitute.It’s best to glaze the donuts while they’re still warm.Since we’re dealing with hot oil, you’ll want to be careful putting the donuts in oil, flipping them over and removing them. Use tongs or a spider strainer to safely place donuts in the hot oil.Line a plate, cutting board or baking tray with paper towels. While donuts chill, gather the tools you need for frying.Dip your donut cutter in a small bowl of flour to prevent sticking. Use a donut cutter or a round biscuit or cookie cutter.Place donuts on a cooling rack to allow the glaze to slight slightly. Step 8 (Picture 8 above)– Allow donuts to cool 5 minutes then dip warm donuts in the glaze. Donut holes will take less than a minute to fry. Fry 3 donuts at a time for a little over a minute on each side. Attach a candy thermometer to the edge and heat to 345-360 F. Step 7 (Picture 7 above)– Heat 3 inches of oil in a Dutch oven over medium-low heat. Add hot water by the tablespoon until you get the consistency you like. Step 6 (Picture 6 above)– To make the glaze, stir together powdered sugar, melted butter and vanilla. Place tray in the fridge to chill donuts for at least 15 minutes. Step 5 (Picture 5 above)– Cut out as many donuts as possible (reroll out dough as needed). Step 4 (Picture 4 above)– Roll the dough out to 1/2 inch thickness. Step 3 (Picture 3 above)– Cover the bowl with plastic wrap and refrigerate for one hour. Step 2 (Picture 2 above)– Use a spatula and stir in the dry ingredients until just combined. Turn the mixer to low and add the sour cream. With the mixer running, add the vanilla, and egg yolks. Step 1 (Picture 1 above)– In a large bowl, beat the butter and sugar together until combined. Dust donuts with powdered sugar instead of dunking them in the glaze.Use additional equal parts granulated sugar instead of brown sugar.Swap in all purpose flour in place of cake flour.Cooking oil-Use vegetable or canola oil for frying.It’s not overpowering, but you’ll definitely taste it. Nutmeg: Nutmeg gives sour cream donuts a distinct and slightly spiced flavor.Baking powder: Baking powder helps the donuts puff up when they are fried.Cake flour: I recommend bleached cake flour for the best texture.Sour cream makes these donuts extra moist and rich. Sour cream: Use full fat, room temperature sour cream.Sugar: The donuts are made with both granulated sugar and brown sugar.We are using melted butter for the glaze. Butter: Use room temperature unsalted butter for the donuts.This Sour Cream Donuts recipe is made without yeast.The cracks in the doughnuts soak up the glaze! They are topped with a simple powdered sugar glaze that only takes a minute to mix up.For another delicious fried donut recipe, try my Italian ricotta donuts. These glazed sour cream donuts are lightly crispy on the outside and tender on the inside.It adds a slightly tangy flavor and lots of moisture.įor more dessert recipes with sour cream, try my Sour Cream Cookies and my old fashioned rhubarb cake. Sour cream gives these donuts their signature taste and texture. They have the perfect hint of nutmeg and taste just like they’re fresh from your favorite bakery! They are fried til golden and have the perfect crisp edges. These glazed sour cream donuts are perfectly tender and moist. They’re made without yeast and you don’t need any special equipment to make them. These old fashioned Sour Cream Donuts have slightly crisp exteriors and are soft on the inside.
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