This easy to follow recipe makes the best Old Fashioned Sour Cream Glazed Donuts at home..Seriousely, they taste just like the cakey ones at your favorite bakery or even better!
How to make old sour cream glazed cakes ?
Old-fashioned glazed doughnuts with sour cream very similar to the flavor you find in your favorite bakery. Since this recipe is yeast-free, it's easier and quicker to prepare.
When I have a doughnut craving, it's really intense. Doughnut stores often have nice, fatty doughnuts that leave a strange stain in the mouth, at least in my experience.
I have a few of my favorite local stores, but I can't seem to get repeat business. It takes about the same amount of time to prepare as it does when I go across town to my local bakery, so it's perfect. Plus, you can't go wrong if you only eat donuts when you bake them from scratch, right? That, at least, is my area.
What All You Need:
For the Donuts:
• Cake flour: 2 1/4 cup (approximately 255 grams)
• Baking powder: 1 1/2 teaspoons
• Salt: 1 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Sugar: 1/2 cup (100 grams)
• Butter: 2 tablespoons (approximately 29 grams), at room temperature
• Egg yolks: 2 large
• Sour cream: 1/2 cup (113 grams)
• Canola oil, for frying
For the Glaze:
• Powdered sugar: 3 1/2 cup (350 grams), sifted
• Corn syrup: 1 1/2 teaspoons
• Salt: 1/4 teaspoon
• Vanilla extract: 1/2 teaspoon
• Hot water: 1/3 cup
How To Make It:
For the donuts:
1. First, you need to sift the cake flour, baking powder, salt, and nutmeg together in a bowl.
2. Next, go ahead and beat together the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, just until sandy. You’ll want to add the egg yolks and mix until light and thick. Once light and thick, go ahead and add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The key is that, the dough will be sticky. You can then cover with plastic wrap and chill for 60 minutes.
3. You’ll want to roll out the dough on a floured surface to about 1/2 inch thickness. Immediately cut out as many donuts as possible using a doughnut cutter or two differently sized biscuit cutters. Always remember to dip the cutters into flour as necessary to prevent sticking. The final result should be about 12 doughnuts and holes.
4. Alright now, go ahead and pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F and fry the doughnuts a few at a time, but do not overcrowd the pot. Make sure to fry for 120 seconds, each side, but do not let them burn. And please, let drain on a paper bag to soak up the excess grease.
For the glaze:
1. All that needs to be done is to mix everything in a bowl with a whisk until smooth. After that, make sure to immerse each doughnut into the glaze.
2. It’s important to place on a wire rack above a sheet pan to catch any excess glaze. Always remember to let sit until glaze is set, it takes around 20 minutes. Finally, you can serve your doughnuts the day they’re made. If desired, may be store in an air tight container at room temperature for a few days.
ENJOY!!
