These old-fashioned sour cream donuts are soft, cake-like, and topped with a delicious vanilla glaze. Best of all, since they’re made with a non-yeasted dough, you can have them ready in no time!
INGREDIENTS
For the Donuts:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 large egg yolks
- 2 1/2 cups cake flour, plus extra for dusting
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup sour cream
- Vegetable oil, for frying
For the Vanilla Glaze:
- 2 cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk
INSTRUCTIONS
- Prepare the Dry Ingredients: Sift the cake flour and baking powder into a large bowl. Whisk in the salt, then set aside.
- Mix the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-low speed until smooth and creamy, about 1 minute.
- Add Egg Yolks: Add the egg yolks and increase the speed to medium. Continue mixing until the ingredients are well combined, about 1 minute, scraping the sides and bottom of the bowl as needed.
- Incorporate the Dry Ingredients and Sour Cream: Reduce the mixer speed to low. Add one-third of the flour mixture and mix until just combined. Add half of the sour cream and mix until just combined. Repeat this process by adding half of the remaining flour mixture, followed by the rest of the sour cream, and then the remaining flour mixture. Mix until no streaks of flour remain, stopping to scrape the bowl as needed.
- Chill the Dough: Lightly oil a large bowl and transfer the dough into it. Cover with plastic wrap and refrigerate for 1 hour, allowing the butter to firm up.
- Roll the Dough: Generously flour a baking sheet. Flour a large piece of wax paper and tip the dough onto the wax paper (it will be sticky!). Flour the top of the dough and cover it with a second piece of wax paper. Roll the dough out to about 1/2 to 3/4 inch thick. Carefully remove the top piece of wax paper.
- Cut the Donuts: Generously flour a 2 1/2-inch doughnut cutter. Cut out the doughnuts, coating the cutter with flour between each cut. Use a spatula to transfer the doughnuts to the floured baking sheet and gently brush off excess flour. Gather the scraps, knead them gently, and repeat the process.
- Fry the Donuts: Line a plate with paper towels and set a cooling rack on a baking sheet lined with parchment paper. Heat 2 inches of vegetable oil in a Dutch oven or large pot to 325°F. Carefully place 3 doughnuts into the oil at a time, ensuring they have enough room to float. They will initially sink but should rise to the surface. Once they rise, gently flip them with a skewer, chopstick, or butter knife. Fry for 2-3 minutes until golden, then flip and fry the other side for an additional 2-3 minutes. Transfer the doughnuts to the cooling rack and drain for about 1 minute.
- Make the Glaze: Sift the powdered sugar into a large bowl. Whisk in the melted butter, vanilla extract, and milk until smooth.
- Glaze the Donuts: While the doughnuts are still hot, dip the ridged top side into the glaze and place them on the cooling rack, glazed side up. Repeat the process until all the doughnuts have been fried and glazed. Serve immediately. Enjoy!
