Old Fashioned Sour Cream Cake Donuts

There’s a certain nostalgic charm to the classic Old Fashioned Sour Cream Cake Donuts that evokes warm memories of simpler times. These donuts are a delightful treat with their tender, cake-like texture and a sweet, slightly tangy glaze that complements the rich flavor of sour cream. I vividly remember my grandmother making these on chilly Sunday mornings; the aroma of freshly fried donuts filling the kitchen was the perfect way to start the day. This recipe brings that same warmth and joy to your home, allowing you to create memories with your loved ones over a batch of homemade donuts.

INGREDIENTS:

For the Donuts:

2 1/4 cups (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

2 large egg yolks

1/2 cup (113 grams) sour cream

Canola oil, for frying

For the Glaze:

3 1/2 cups (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

DIRECTIONS:

Step 1: Prepare the Donut Dough

Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, salt, and ground nutmeg. Sifting ensures that all the dry ingredients are well combined and free of lumps.

Beat Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat 2 tablespoons of butter and 1/2 cup of sugar together until the mixture resembles sandy crumbs. This typically takes about 2-3 minutes on medium speed.

Add Egg Yolks: Add the 2 large egg yolks to the butter and sugar mixture. Mix on medium speed until the mixture becomes light and thick, which should take another 2-3 minutes.

Combine with Dry Ingredients and Sour Cream: Add the dry ingredients to the mixing bowl in three additions, alternating with the 1/2 cup of sour cream. Start and end with the dry ingredients. Mix on low speed until just combined after each addition. The dough will be sticky.

Chill the Dough: Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour. Chilling helps to firm up the dough, making it easier to handle and shape.

Step 2: Shape the Donuts

Roll Out the Dough: Once the dough has chilled, turn it out onto a well-floured surface. Roll the dough out to about 1/2 inch thickness.

Cut Out Donuts: Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts and donut holes as possible. Dip the cutters into flour as necessary to prevent sticking. You should get about 12 donuts and accompanying holes …