Remember Sunday mornings as a child, when the aroma of freshly fried donuts wafted through the house, signaling the start of a special day? Those old-fashioned sour cream cake donuts, the ones grandma used to make, always had a special place at our breakfast table. Their rich moistness, thanks to the magic of sour cream, contrasted perfectly with a crispy, golden exterior. The gentle kick of nutmeg added depth to every bite, and that sugary glaze? It was the cherry on top, a sweet embrace for every donut. This recipe pays homage to those cherished memories, bringing back the timeless taste of yesteryears to be shared with a new generation.
“Donut Tell Me It’s Not Sunday!”: The day I tried recreating grandma’s famed donuts was filled with nostalgia. As the dough came together and the familiar aroma started filling my kitchen, it felt like a warm hug from the past. My kids, who are always on the lookout for the next dessert trend, were intrigued. “What’s the white stuff, mom?” my youngest asked, pointing at the sour cream. Their first bite? Eyes widened, followed by a unanimous “YUM!” Watching them relish these donuts took me back to those lazy Sunday mornings, cartoon marathons, and the simple joys of a homemade treat. My daughter’s cheeky comment summed it up: “Donut ever stop making these, mom!” So, are you ready to transport your senses to those golden mornings? Give this recipe a whirl and let me know if you felt the same Sunday morning magic!
Indulge in these classic old-fashioned sour cream cake donuts, known for their moist interior and slightly crispy exterior. The hint of nutmeg gives it an extra layer of flavor. The silky glaze wraps them in sweetness, making them utterly irresistible.
Prep Time: 1 hour 15 minutes (includes chilling)
Cook Time: 4 minutes per batch
Servings: Approx. 12 donuts and holes
Ingredients:
For the Donuts:
- 2 1/4 cup (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 COOL room temperature
- 2 large egg yolks
- 1/2 cup (113 grams) sour cream
- Canola oil, for frying
For the Glaze:
- 3 1/2 cup (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
Instructions:
- Prepping the Dough:
- In a medium-sized bowl, sift together the cake flour, baking powder, salt, and nutmeg.
- Using a stand mixer fitted with a paddle attachment, cream the butter and sugar together until it achieves a sandy texture.
- Incorporate the egg yolks and mix until it becomes thick and light in color.
- Gradually add the dry ingredients to the mixer in three parts, alternating with sour cream, ending with the dry ingredients. Mix until the dough is cohesive but slightly sticky.
- If the dough feels excessively sticky, sprinkle in more flour a tablespoon at a time.
- Cover the dough with plastic wrap and chill in the refrigerator for an hour.
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Shaping the Donuts:
- On a floured surface, roll out the dough to a thickness of about 1/2 inch.
- Use a doughnut cutter or two different-sized biscuit cutters to shape the donuts and holes.
- Transfer the shaped dough back to the refrigerator to firm up a bit before frying.
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Frying the Donuts:
- Pour about 2 inches of canola oil into a heavy-bottomed pot and attach a deep-fry thermometer.
- Heat the oil to 325°F.
- Fry the donuts in batches, ensuring not to overcrowd the pot. Each side should take approximately 2 minutes or until golden brown.
- Monitor the temperature of the oil, adjusting the stove heat as necessary.
- After frying, let the donuts drain on a paper bag to absorb excess oil.
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Glazing the Donuts:
- In a bowl, whisk together the powdered sugar, corn syrup, salt, vanilla extract, and hot water until smooth.
- Once the donuts have cooled slightly, dip them into the glaze and set them on a wire rack to allow the excess glaze to drip off.
Serve these delightful sour cream cake donuts fresh and enjoy every bite of this classic treat!
Old Fashioned Sour Cream Cake Donuts 🍩
Dive into the world of vintage sweets with these scrumptious Old Fashioned Sour Cream Cake Donuts. The contrast between their tender crumb and the crisp exterior, combined with a delicate hint of nutmeg, ensures a flavor and texture that is truly timeless. Topped with a luscious glaze, these donuts are bound to be a breakfast favorite.
Special Equipment:
- Stand mixer with paddle attachment
- Deep-fry thermometer
- Donut cutter or round biscuit cutters
- Deep frying pan or pot
- Wire rack
Serving Suggestions:
- Pair these donuts with a cup of freshly brewed coffee or a tall glass of milk for a satisfying breakfast or afternoon snack.
- Feel free to get creative with your glazes! Add cocoa powder for a chocolatey touch, or incorporate a dash of citrus zest for a refreshing twist.
Tips & Variations:
- Remember to not let your oil get too hot, as it can cause the donuts to brown too quickly, leaving the insides undercooked.
- For a cinnamon-sugar variant, skip the glaze and toss the warm donuts in a mixture of cinnamon and sugar.
- Store any leftovers in an airtight container to maintain freshness. However, they’re best consumed the day they are made.
Common Questions:
-
Can I bake these donuts?
- While the traditional method involves frying, you can certainly bake them at 375°F (190°C) for about 12-15 minutes or until a toothpick comes out clean.
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Can I add fillings to these donuts?
- Certainly! After frying and cooling, fill a pastry bag with your favorite jam, cream, or custard, and pipe it into the center of each donut.
Allergens & Dietary Restrictions:
- Gluten: This recipe contains gluten.
- Dairy: This recipe contains dairy.
- Eggs: This recipe contains eggs.
With their timeless charm, these donuts will transport you back to simpler times. Whether enjoyed in the peaceful solitude of morning or shared in joyous company, every bite is a delightful journey. Enjoy! 🍩☕
