Old Fashioned Sour Cream Cake Donuts
These deliciously glazed old-fashioned sour cream cake donuts are crunchy on the outside with a moist cakey texture on the inside. You’ll be saying “Oh My Gosh” when you see how quick and easy this old-fashioned sour cream cake donuts recipe without yeast is to make.
That’s right, these traditional fried old-fashioned sour cream donuts are made without yeast and without buttercream and with baking powder, that’s why you can quickly prepare a batch in just over an hour…Sweet, Right?
All the cracks in these traditional sour cream doughnuts are glazed with our amazing icing that sets quickly and pairs perfectly with nutmeg, sour cream, and butter.
You know a fried sour cream donut isn’t a donut without all those crunchy cracks along the sides and top…Right? With our recipe and step-by-step instructions, you’ll learn how to perfect these sour cream doughnuts.
Ready to make these addictive old-fashioned sour cream donuts? Let’s do it!!!
Ingredients For Old Fashioned Sour Cream Donuts:
- 2 1/2 cups bleached cake flour (300 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 large egg yolks (36 grams)
- 3/4 teaspoon salt (4.5 grams)
- 1/2 teaspoon nutmeg (1.3 grams)
- 2 teaspoons baking powder (8 grams)
- 3 tablespoons unsalted butter (45 grams) at room temperature
- 3/4 cup sour cream (180 grams)
- Vegetable or Canola oil for frying
Ingredients For Sour Cream Donut Glaze:
- 3 cups icing sugar (190 grams)
- 1/2 teaspoon natural vanilla extract
- 6 tablespoons water
- pinch of salt
How To Make Old Fashioned Sour Cream Cake Donuts?
- In a medium-size bowl, sift the cake flour then add the salt, baking powder, and nutmeg and mix together using a whisk and set aside.
- Add the butter and sugar into a mixing bowl and beat on medium speed with a hand mixer for about two minutes.
- Scrape the sides of the butter mixture then add the egg yolks and beat for one minute or until the mixture is fluffy. Scrape the sides again, then add the sour cream and beat on medium speed or until well combined.
- Combine the flour mixture with the butter mixture and mix on slow speed until the cake doughnut dough comes together and is incorporated.
- Scrape the dough along the sides of the bowl downwards onto itself slightly pressing it together. Cover the bowl with plastic and refrigerate for 30-45 minutes or until the dough firms up a bit.
- Line a baking tray with parchment paper and spray with pan release or coat with some oil and set aside.
- Fill a deep pot or frying pan with about 2 1/2-3 inches of vegetable or canola oil, and heat over medium heat. To check if the oil is hot enough, insert a thermometer suitable for frying oil (You can use a sugar thermometer), once it reaches 170°C (338°F) it’s ready.
- In the meantime, while the oil is heating up, flour a working surface then transfer the chilled dough onto it and dust the top of the dough with some flour.
- Using a rolling pin, roll out the donut dough to about 1/2 inch in thickness. Dip a 3-inch round cookie cutter into flour then cut out discs from the dough.
- To give it its donut look, use a 1 1/4 inch round cookie cutter or large piping tip and cut out holes from the center of the donut discs.
- Place the doughnuts and the cutout holes onto the lined baking pan. Score or cut using a knife along the ends (edges) of four sides of the doughnut disc.
- Place 2 donuts at a time into the hot oil and fry for about 2 minutes on each side. If needed flip again one or two more times until the donuts are cooked and golden brown in color.
- Using a slotted spoon, remove the donuts and allow the excess oil to drain on a plate lined with paper towels.
- Repeat until all the donuts including the cut-out holes are fried. Keep an eye on the oil temperature, if it begins to get too hot, reduce the heat to medium-low then increase it if necessary.
- Prepare the donut glaze: Add the icing sugar, water, vanilla extract, and salt into a bowl and whisk together until smooth.
- While the doughnuts are still warm, dip the top into the glaze then place onto a wire cooling rack.
- Serve and enjoy!
Easy Old Fashioned Sour Cream Donuts
The crunchy exterior and super moist cakey texture of these classic traditional old-fashioned sour cream donuts will have you screaming…MORE!!! In just an hour, you could be enjoying these homemade old fashioned sour cream donuts, that's how easy and quick they are to prepare.
Ingredients
OLD FASHIONED SOUR CREAM DONUTS:
- 2 1/2 cups bleached cake flour 300 grams
- 1/2 cup granulated sugar 100 grams
- 2 large egg yolks 36 grams
- 3/4 teaspoon salt 4.5 grams
- 1/2 teaspoon nutmeg 1.3 grams
- 2 teaspoons baking powder 8 grams
- 3 tablespoons unsalted butter 45 grams at room temperature
- 3/4 cup sour cream 180 grams
- Vegetable or Canola oil for frying
DONUT GLAZE:
- 3 cups icing sugar 190 grams
- 1/2 teaspoon natural vanilla extract
- 6 tablespoons water
- pinch of salt
Instructions
- In a medium-size bowl, sift the cake flour then add the salt, baking powder, and nutmeg and mix together using a whisk and set aside.
- Add the butter and sugar into a mixing bowl and beat on medium speed with a hand mixer for about two minutes.
- Scrape the sides of the butter mixture then add the egg yolks and beat for one minute or until the mixture is fluffy. Scrape the sides again, then add the sour cream and beat on medium speed or until well combined.
- Combine the flour mixture with the butter mixture and mix on slow speed until the cake doughnut dough comes together and is incorporated.
- Scrape the dough along the sides of the bowl downwards onto itself slightly pressing it together. Cover the bowl with plastic and refrigerate for 30-45 minutes or until the dough firms up a bit.
- Line a baking tray with parchment paper and spray with pan release or coat with some oil and set aside.
- Fill a deep pot or frying pan with about 2 1/2-3 inches of vegetable or canola oil, and heat over medium heat. To check if the oil is hot enough, insert a thermometer suitable for frying oil (You can use a sugar thermometer), once it reaches 170°C (338°F) it’s ready.
- In the meantime, while the oil is heating up, flour a working surface then transfer the chilled dough onto it and dust the top of the dough with some flour.
- Using a rolling pin, roll out the donut dough to about 1/2 inch in thickness. Dip a 3-inch round cookie cutter into flour then cut out discs from the dough.
- To give it its donut look, use a 1 1/4 inch round cookie cutter or large piping tip and cut out holes from the center of the donut discs.
- Place the doughnuts and the cutout holes onto the lined baking pan. Score or cut using a knife along the ends (edges) of four sides of the doughnut disc.
- Place 2 donuts at a time into the hot oil and fry for about 2 minutes on each side. If needed flip again one or two more times until the donuts are cooked and golden brown in color.
- Using a slotted spoon, remove the donuts and allow the excess oil to drain on a plate lined with paper towels.
- Repeat until all the donuts including the cut-out holes are fried. Keep an eye on the oil temperature, if it begins to get too hot, reduce the heat to medium-low then increase it if necessary.
- Prepare the donut glaze: Add the icing sugar, water, vanilla extract, and salt into a bowl and whisk together until smooth.
- While the doughnuts are still warm, dip the top into the glaze then place onto a wire cooling rack.
- Serve and enjoy!