Best Sour Cream Doughnuts Recipes

OLD FASHIONED SOUR CREAM DOUGHNUTS

Steps:

• 1. Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
• 2. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
• 3. Glaze: Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry 10 to 15 minutes before serving.

SOUR CREAM DOUGHNUTS

Steps:

• In a large bowl, beat together the eggs, sugar and vanilla until mixture is pale and thick; add sour cream and combine well.
• Sift flour together with baking powder, baking soda, salt and cardamon.
• Add flour to egg mixture and stir until just combined (it will be sticky).
• Turn dough out onto a well-floured surface, sprinkle additional flour over and roll dough out to 5/8 of an inch thick.
• Cut as many rounds as possible with a 3 inch cutter dipped in flour, and cut out centers too.
• Gather the scraps into a ball, reroll and cut out more doughnuts in the same manner.
• Make doughnut ‘holes’ with any bits remaining.
• Flatten doughnuts and holes gently until ½ inch thick and fry in batches in hot oil for 1 ½ minutes on each side, until golden-brown.
• Transfer to paper towels to drain.
• If desired, while still warm, dredge with sugar, shaking off excess.

OLD-FASHIONED SOUR CREAM DOUGHNUTS RECIPE - (4.2/5)

Steps:

• DOUGHNUTS: In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the 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. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut 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. Pour 2-inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease. 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.

SOUR CREAM DOUGHNUTS 1972 (CANADIAN)

Steps:

• Beat sour cream with sugar well.
• Add eggs and mix well.
• Mix all dry ingredients seperately and add into wet mixture.
• Roll out the dough onto a lightly floured surface about 3/4 inches thick.
• Cut with a doughnut cutter.
• Fry in deep hot fat.
• Deep fat should be temp of 370 degrees.
• Turn once to brown both sides.
• Place onto paper towels to drain.
• Sprinkle or dust with granulated sugar, powdered icing sugar.

MAPLE-GLAZED SOUR CREAM DOUGHNUTS WITH SUGARED-WALNUT STREUSEL

Steps:

• For streusel:
• Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.
• For doughnuts:
• Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.
• For glaze:
• Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.
• Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
• Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
• Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
• Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.