Sour Cream Cake Donuts (Printable Version)
Soft, golden sour cream donuts with a vanilla glaze—ideal for breakfast or sweet moments with family.
# Ingredients:
01 -
2 ½ cups (300g) cake flour
02 -
1 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
¼ teaspoon ground nutmeg
06 -
4 tablespoons (½ stick) unsalted butter, softened
07 -
½ cup granulated sugar
08 -
1 ½ teaspoons vanilla extract
09 -
2 large eggs, lightly beaten
10 -
¾ cup sour cream
11 -
½ cup all-purpose flour (for shaping)
→ Glaze
12 -
1 cup (120g) powdered sugar
13 -
1 tablespoon unsalted butter, melted and cooled
14 -
½ teaspoon vanilla extract
15 -
2 tablespoons whole milk
→ Frying
16 -
3-4 cups vegetable oil
→ Chocolate Glaze (optional)
17 -
1 ½ cups powdered sugar
18 -
¼ cup unsweetened cocoa powder
19 -
2 tablespoons milk
20 -
2 teaspoons vanilla extract
→ Maple Glaze (optional)
21 -
¼ cup butter
22 -
¼ cup maple syrup
23 -
2 tablespoons milk
24 -
1 teaspoon maple extract
25 -
1 ⅓ cups powdered sugar
# Steps:
01 -
In a small bowl, whisk together cake flour, baking powder, baking soda, salt, and ground nutmeg until thoroughly combined.
02 -
In a stand mixer fitted with a paddle attachment or a large mixing bowl, cream the butter, granulated sugar, and vanilla extract on medium speed until light and fluffy, about 1-2 minutes.
03 -
Add lightly beaten eggs and mix on medium speed for 30 seconds, scraping down the bowl as needed.
04 -
Add one-third of the dry mixture and mix on low speed until just combined. Add half of the sour cream and mix on low. Alternate adding the remaining dry mixture and sour cream, mixing on low speed and scraping the bowl as needed, until the dough is fully combined.
05 -
Cover the dough and chill for 1 hour.
06 -
In a bowl, whisk melted butter and vanilla extract together. Add powdered sugar and milk, whisking until fully incorporated. Set aside until ready to use.
07 -
In a Dutch oven or heavy-bottomed pan, heat 2-3 inches of vegetable oil over medium-high heat to 350°F.
08 -
Turn chilled dough onto a floured surface. Gently fold the dough in on itself 2-3 times to form a loose ball. Roll it to ½-inch thickness with a floured rolling pin and use a 3-inch donut cutter to cut out donuts and holes. Transfer to a parchment-lined baking sheet.
09 -
Fry donuts in batches of 4-5, cooking for 60 seconds on each side. Remove with a metal spider strainer and place on a wire rack to drain excess oil.
10 -
Once slightly cooled, dip the top of each donut in the prepared glaze or spoon glaze over the donuts. Allow the glaze to set on a wire rack before serving.
# Notes:
01 -
For best results, serve donuts immediately or reheat for a short time in the microwave before serving.
02 -
Unglazed donuts can be stored in the fridge for up to 5 days or frozen for up to 1 week.