Imagine biting into a perfectly golden, cloud-like donut that's crispy on the outside and incredibly tender on the inside - that's exactly what these Old Fashioned Sour Cream Cake Donuts promise! These aren't just any donuts; they're a nostalgic journey back to grandma's kitchen, where every bite tells a story of classic American baking. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe will transform your morning routine into a delectable experience that'll have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 2 cups all-purpose flour
- 1 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Oil for frying
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, blend the sour cream, melted butter, and eggs until smooth and fully incorporated. Use a whisk or electric mixer to ensure a uniform mixture.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the donuts tough.
- Cover the dough and refrigerate for 30 minutes to firm up, which will make it easier to handle and cut.
- On a well-floured surface, roll out the chilled dough to approximately 1/2 inch thickness. Use a donut cutter or two different-sized round cutters to cut out donut shapes.
- Heat vegetable or canola oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a deep-fry thermometer to maintain consistent temperature.
- Carefully drop the cut donuts into the hot oil, frying 2-3 at a time to avoid overcrowding. Cook for 1-2 minutes per side until golden brown.
- Remove donuts with a slotted spoon and drain on a wire rack lined with paper towels to absorb excess oil.
- Optional: While still warm, dust with powdered sugar or dip in a simple glaze made from powdered sugar and milk.
- Allow donuts to cool completely before serving. Best enjoyed fresh on the day they are made.
Tips
- Temperature is Key: Always use a deep-fry thermometer to maintain the oil at exactly 350°F. Too hot, and your donuts burn; too cool, and they'll absorb excess oil.
- Chill the Dough: Refrigerating the dough for 30 minutes isn't just a suggestion - it's crucial. Cold dough is easier to handle and results in lighter, fluffier donuts.
- Don't Overcrowd: Fry 2-3 donuts at a time to ensure even cooking and maintain oil temperature.
- Drain Properly: Use a wire rack with paper towels to drain excess oil, keeping your donuts crisp, not greasy.
- Serve Fresh: These donuts are best enjoyed the same day they're made. Pro tip: Invite friends or family to share - they won't last long!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
