Old-Fashioned Sour Cream Cake Donuts

Old-Fashioned Sour Cream Cake Donuts

Classic bakery-style donuts with crisp, craggy edges and a soft, tender center. These old-fashioned sour cream cake donuts have a rich flavor with a slight tang and are perfect plain or lightly glazed.

Ingredients

Donuts

• 2¼ cups all-purpose flour

• 1½ teaspoons baking powder

• 1 teaspoon salt

• ½ teaspoon ground nutmeg

• ½ cup granulated sugar

• 2 tablespoons butter, softened

• 2 large egg yolks

• ¾ cup sour cream

• Vegetable oil, for frying

Optional Glaze

• 1½ cups powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

1. In a bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.

2. In another bowl, beat sugar and butter until combined. Mix in egg yolks, then sour cream until smooth.

3. Gradually stir in dry ingredients just until a soft dough forms.

4. Cover and refrigerate dough for 1 hour (this helps with shaping).

5. Roll dough out on a floured surface to about ½-inch thickness. Cut using a donut cutter or round cutters.

6. Heat oil to 325–340°F (165–170°C) in a deep pot.

7. Fry donuts in batches for 2–3 minutes per side, until golden and cracked on the outside.

8. Remove and drain on paper towels.

9. If glazing, whisk glaze ingredients and dip warm donuts into glaze. Let set before serving.