Old Fashioned Sour Cream Cake Donuts
Try this Old Fashioned Sour Cream Cake Donuts recipe.
Try this Old Fashioned Sour Cream Cake Donuts recipe.
- 240 g granulated sugar (1 1/4 cups)
- 36 g butter ( 2.5 tablespoons)
- 90 g egg yolks (about 5 large yolks)
- 380 g sour cream (1 1/2 cups)
- 600 g pastry flour all-purpose flour is fine ( 4 3/4 cups)
- 15 g baking powder (1 tablespoon + 3/4 teaspoon)
- 12 g kosher salt (1 tablespoon)
- 96 fl oz oil for frying (i used canola)
- 100 g whole milk (100ml)
- 4 g kosher salt (1 teaspoon)
- 400 g powdered sugar (3 1/4 cups)
- Carbohydrate 38.155 g
- Cholesterol 0 mg
- Fat 0.49 g
- Fiber 1.35000002384186 g
- Protein 5.165 g
- Saturated Fat 0.0775 g
- Serving Size 1 1 donuts; 20 donut hole (156g)
- Sodium 1 mg
- Sugar 36.8049999761581 g
- Trans Fat 0.1625 g
- Calories 182 calories
Step-by-step
- In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
- Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
- Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
- With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
- Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
- Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
- Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
- Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
- Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
- Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¾ - inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan.
- Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts.
- Chill in the refrigerator for 30 minutes.
- While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface.
- Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying.
- Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels.
- Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over.
- Once the donut is just barely cool enough to handle, dip the donut in the glaze and place back on the wire rack.
- Store in an airtight container overnight but they are best consumed the day they are fried.
The Joy of Baking: My Old-Fashioned Sour Cream Cake Donuts
As a busy mom, finding time for baking is a luxury, not a given. But there’s something incredibly therapeutic about the process – the rhythmic mixing, the comforting aroma filling the kitchen, and the sheer delight of sharing the results with my family. This recipe for Old-Fashioned Sour Cream Cake Donuts is one of those baking projects that's both rewarding and surprisingly manageable. It's a testament to the fact that delicious doesn't have to be difficult, especially when you have a few tricks up your sleeve.
The beauty of this recipe lies in its simplicity. The ingredients are pantry staples, readily available at any grocery store. The method, while detailed, is straightforward, perfect for even beginner bakers. One of my favorite parts is the chilling period – it's a chance to step away, allowing the dough to relax and develop those incredible flavors that make these donuts so unforgettable. Plus, it allows for easy prep-ahead baking, ideal for busy schedules. Imagine the sweet aroma of these donuts waking up your family on a weekend morning!
The texture is what truly sets these apart. The sour cream adds a delightful tang and incredible moisture, resulting in a delightfully tender crumb. They aren't overly sweet, allowing the subtle sour cream flavor to shine through. These donuts aren't greasy either; a perfectly golden-brown exterior that gives way to a soft, fluffy center.
I love experimenting with different glazes. Sometimes I keep it classic with a simple powdered sugar glaze. Other times, I get adventurous with a chocolate ganache or a vibrant lemon glaze. The possibilities are endless! It’s a fun way to customize the donuts based on your mood or the occasion. You could even introduce seasonal flavors, like pumpkin spice in the fall or peppermint during the holidays.
These donuts aren't just a treat; they're a memory maker. I cherish the moments spent in the kitchen with my children, sharing laughter and creating these sweet treats together. The process strengthens our bond and makes baking less of a chore and more of an adventure. The pride on their faces when they taste their own creation is something truly special.
Baking is more than just following a recipe; it's about infusing your creations with love, making them an expression of your heart. It's about the joy of sharing these little pockets of happiness with those you care about. And what better way to share that joy than with a warm, delicious donut? So why not give this recipe a try? You may be surprised at how easy it is to create something truly special.
Tips and Variations
For even fluffier donuts: Let the dough chill overnight for optimal results. The longer it chills, the better it is!
Make it ahead: The dough can be prepared a day or even a week in advance and refrigerated until ready to fry.
Get creative with glazes: Experiment with different flavors, colors, and toppings to customize your donuts. Consider a sprinkle of cinnamon and sugar for extra flavor.
Avoid over-mixing: Over-mixing can result in tough donuts. Mix only until the ingredients are combined.
Don't overcrowd the fryer: Fry the donuts in batches to ensure even cooking and prevent sticking.
Beyond the Recipe:
This recipe isn't just about creating delicious donuts; it’s about creating memories. It's about sharing moments with loved ones, building connections, and fostering joy. Baking, in its simplicity, can transform ordinary moments into extraordinary ones.
So invite your family and friends to join you in the kitchen. Roll up your sleeves, dust off your mixing bowls, and get ready to create some magic. These Old-Fashioned Sour Cream Cake Donuts aren’t just food; they are a testament to the power of simple moments and the beauty of sharing. Enjoy the process, savor the outcome, and remember that the best recipes often involve more than just ingredients—they're a blend of love, laughter, and cherished moments.
