Sour cream donuts

Recipe inspirations;
Prep time; 15 mins
Waiting time time; 1 hour
Cooking time; 25 mins
Total time; 40 mins + waiting time


For the donuts

2¼ cups all-purpose flour – 4½ tablespoons
4½ tablespoons corn starch
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
½ cup sour cream
Oil for deep frying

For the glaze

3½ cup powdered sugar
1½ teaspoons rice syrup (or corn syrup)
¼ teaspoon salt
½ teaspoon vanilla extract
1/3 cup hot water


Step 1; make the donuts

Mix or sieve the flour, baking powder, nutmeg, corn starch and salt, put aside

In a large mixing bowl, beat the butter and sugar until sandy

Beat in the eggs yolks until light and thick

Add in the dry ingredients alternating with the sour cream; ending with the flour

Knead well to make a sticky dough. Dip your palms into the remaining flour to hold it together

Using a clean tea towel or cling wrap, cover the bowl. Leave it to chill for 1 hour

Put the dough onto a floured surface. Roll it into about ½ inch thickness layer. Using a donut cutter, cut out donuts; dip the cutter into flour if needed to prevent sticking

Deep fry donuts in a large frying pan or pot over medium high heat; do not overcrowd the saucepan/ pot. Cook until golden brown; about 2 minutes each side

Remove from oil, transfer to a plate lined with paper towels for the excess oil to absorb

Step 2; make the glaze

In another mixing bowl, whisk all glaze ingredients until smooth

Dip each donut into the glaze until well coated

Place on a wire rack above a sheet pan to catch any excess glaze

Let donuts rest for 20 minutes before serving


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