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If there’s one recipe that stirs up memories of cozy winters and time spent in Grandma’s kitchen, it’s old-fashioned sour cream doughnuts. These are the kind of doughnuts that melt in your mouth, bursting with the perfect balance of sweetness and spice. For years, I searched for a recipe that captured the essence of the ones my grandmother used to make. When I found this version, adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, I knew I had struck gold.
Whether you’re looking to recreate a beloved childhood treat or simply want to indulge in a homemade doughnut experience, this recipe will not disappoint. Winter is the perfect time to stay indoors and whip up a batch of these delightful doughnuts. Let’s dive into what makes these so special and how you can easily bring them to life in your own kitchen.
Why You’ll Love This Recipe
1. Nostalgic Comfort: These doughnuts taste like a warm hug from your past. If you’ve ever enjoyed homemade doughnuts as a kid, you’ll recognize the flavor and texture immediately.
2. Melt-in-Your-Mouth Goodness: Thanks to the sour cream, these doughnuts are incredibly tender and practically dissolve on your tongue.
3. Perfect for Beginners: Don’t let the steps intimidate you. With a little patience, this recipe is easy to follow, even if you’ve never made doughnuts before.
4. Crowd-Pleaser: Whether it’s a weekend treat for the family or a dessert to impress guests, these doughnuts always hit the mark.
5. Customizable Glaze: The light vanilla glaze adds just the right amount of sweetness, but you can easily switch it up with chocolate, maple, or even a sprinkle of cinnamon sugar.
What You’ll Need
Doughnut Ingredients
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• 2 1/4 cups cake flour: For the soft, airy texture. Be sure to measure accurately by spooning the flour into your cup and leveling it off.
• 1 1/2 tsp baking powder: Helps the doughnuts rise beautifully.
• 1 tsp salt & 3/4 tsp nutmeg: Balances the flavors and adds that classic doughnut spice.
• 1/2 cup sugar & 2 tbsp shortening: The base for the perfect doughnut dough.
• 2 large egg yolks & 2/3 cup sour cream: Provides richness and keeps the dough moist.
• Canola oil: For frying to golden perfection.
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Glaze Ingredients
• 3 1/2 cups confectioners’ sugar: Sifted for smoothness.
• 1 1/2 tsp light corn syrup & 1/4 tsp salt: Helps create the glossy, sweet coating.
• 1/2 tsp vanilla extract: For a hint of flavor.
• 1/3 cup plus 1 tbsp hot water: Adjust for the perfect consistency.
How to Make Old-Fashioned Sour Cream Doughnuts
1. Prepare the Dough
• Sift together cake flour, baking powder, salt, and nutmeg.
• In a stand mixer, cream the sugar and shortening on low speed until sandy. Add the egg yolks and mix until thick and pale.
• Gradually add the dry ingredients and sour cream in alternating batches. The dough will be sticky, similar to cookie dough.
2. Chill the Dough
• Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for at least 45 minutes or up to 24 hours. This step ensures the dough is firm enough to roll and cut.
3. Roll and Cut
• On a generously floured surface, roll the dough to 1/2 inch thick. Use a doughnut cutter (or improvise with a round cutter and a smaller one for the holes) to shape the doughnuts. Re-roll the scraps as needed.
4. Fry the Doughnuts
• Heat 2 inches of canola oil to 325°F, using a candy thermometer for accuracy. Fry the doughnuts a few at a time, flipping them gently until golden brown and cracked on both sides. Drain on a rack set over paper towels.
5. Make the Glaze
• Whisk together the glaze ingredients until smooth. If needed, add a teaspoon of hot water at a time to adjust the consistency. While the doughnuts are still warm, dip one side into the glaze and let them set for 10-15 minutes.
Tips for Success
• Measure Carefully: Baking is a science, so precise measurements are key. Use a kitchen scale for accuracy if possible.
• Don’t Skip Chilling: Cold dough is easier to work with and helps the doughnuts hold their shape during frying.
• Oil Temperature Matters: Keep your oil at a steady 325°F. Too hot, and the doughnuts will burn; too cool, and they’ll absorb too much oil.
• Don’t Overcrowd the Pan: Fry in small batches to maintain the oil temperature and ensure even cooking.
• Glaze While Warm: The glaze adheres best to warm doughnuts, so don’t wait too long.
How to Store
These doughnuts are best enjoyed fresh, but you can store leftovers for a short time:
• At Room Temperature: Store in an airtight container for up to 2 days. Reheat briefly in the microwave for that freshly-fried feel.
• In the Freezer: Freeze unglazed doughnuts in a single layer. Once frozen, transfer to a freezer-safe bag or container. Thaw and glaze before serving.
A Recipe That Brings Joy
There’s something magical about making these old-fashioned sour cream doughnuts. The process may take a little time, but the reward is more than worth it. From the first bite, you’ll understand why these were a staple in my grandmother’s kitchen and why they continue to delight everyone who tries them.
So, roll up your sleeves, grab your ingredients, and let the aroma of freshly fried doughnuts fill your home. Trust me—these doughnuts are more than a recipe. They’re a memory waiting to be made.
Enjoy!
Old-Fashioned Sour Cream Doughnuts
Ingredients
Doughnuts:
- 2 1/4 cups cake flour plus extra for rolling and cutting
- 1 1/2 tsp baking powder
- 1 tsp iodized salt
- 3/4 tsp ground nutmeg
- 1/2 cup sugar
- 2 tbsp shortening
- 2 large egg yolks
- 2/3 cup sour cream
- Canola oil for frying
Glaze:
- 3 1/2 cups confectioners’ sugar sifted
- 1 1/2 tsp light corn syrup
- 1/4 tsp iodized salt
- 1/2 tsp vanilla extract
- 1/3 cup plus 1 tbsp hot water add more as needed
Instructions
1. Prepare the Dough:
- In a mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Set aside.
- Using a stand mixer with a paddle attachment, mix sugar and shortening on low speed for 1 minute until sandy in texture.
- Add the egg yolks and mix for another minute on medium speed until the mixture is light and thick.
- Add the dry ingredients in three batches, alternating with the sour cream. Mix on low speed until just combined. The dough will be sticky, resembling cookie dough.
2. Chill the Dough:
- Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 45 minutes (or up to 24 hours).
3. Fry the Doughnuts:
- Heat at least 2 inches of canola oil in a deep fryer, pot, or frying pan to 325°F, using a candy thermometer to monitor the temperature.
- On a generously floured surface, roll the chilled dough to 1/2 inch thickness. Flour the rolling pin and dough to prevent sticking.
- Cut the dough into doughnuts and holes using a floured cutter. Gently reroll any scraps and cut again. Shake off excess flour before frying.
- Carefully add the doughnuts to the hot oil, frying a few at a time. Once they float, fry for 15 seconds, then flip. Fry for 75–90 seconds until golden and cracked. Flip again and fry for another 60–75 seconds.
- Transfer to a rack set over paper towels to drain.
4. Make the Glaze:
- In a mixing bowl, whisk together the confectioners’ sugar, corn syrup, salt, vanilla extract, and hot water until smooth. Add more water if the glaze is too thick, one teaspoon at a time.
5. Glaze the Doughnuts:
- While the doughnuts are still warm, dip one side into the glaze and place them on a rack to set for 10–15 minutes.
