Sour cream donuts are a classic treat with a rich, tender texture and slightly tangy flavor that sets them apart from other varieties. Whether enjoyed plain or with a sweet glaze, these donuts are a favorite among donut enthusiasts. They’re easy to make at home with simple ingredients, and in this article, we’ll dive into every aspect of the process.
What Are Sour Cream Donuts?
Sour cream donuts are part of the cake donut family, meaning they use a batter similar to cake rather than yeast for leavening. The inclusion of sour cream gives the donuts their signature moist, soft texture and a slightly tangy flavor, which balances the sweetness of the glaze or sugar coating. Unlike yeast donuts, which are light and fluffy, sour cream donuts have a denser crumb that makes them uniquely satisfying.
Ingredients Needed for Sour Cream Donuts
Before we start, it’s important to gather all the ingredients you’ll need for sour cream donuts. The ingredients are quite basic, and you may already have most of them in your kitchen.
For the Donut Dough:
Flour– All-purpose flour works best for this recipe, providing the right structure and texture.
Sugar– Regular granulated sugar adds sweetness and helps create the perfect crust when frying.
Eggs– Eggs act as a binder and add richness to the dough.
Butter– Use unsalted butter to control the salt content of the recipe.
Sour Cream– The key ingredient that gives the donut its signature flavor and moistness.
Baking Powder– This leavening agent helps the donuts rise and gives them their cake-like texture.
Baking Soda– Along with baking powder, it provides the donuts with a good lift.
Salt– Enhances the flavor and balances the sweetness.
Vanilla Extract– Adds a lovely aroma and complements the tanginess of the sour cream.
Nutmeg or Cinnamon (optional)– Adds a warm, subtle spice to the donuts.
For the Glaze (Optional but Recommended):
Powdered Sugar– The base of the glaze that gives the donuts a sweet finish.
Milk– Thins out the glaze to the right consistency.
Vanilla Extract– Enhances the flavor of the glaze.
Step-by-Step Process for Making Sour Cream Donuts
Now that we’ve gathered all the necessary ingredients, let’s dive into the process of making these delicious sour cream donuts.
1. Mixing the Dry Ingredients
The first step is to combine all the dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg (if you’re using it). Mixing the dry ingredients well ensures that the baking powder and soda are evenly distributed, which is crucial for the donuts to rise properly.
2. Creaming the Butter and Sugar
In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed. Creaming these two ingredients helps to incorporate air into the dough, which leads to a light, tender donut. Continue mixing for about 2-3 minutes until the mixture is pale and fluffy.
3. Adding Eggs and Vanilla
Next, add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This step ensures that the eggs are fully incorporated into the batter. After the eggs, add the vanilla extract. The eggs provide richness, while the vanilla gives the donuts a sweet, aromatic flavor that complements the tangy sour cream.
4. Incorporating the Sour Cream
Now it’s time to add the star ingredient: sour cream. Add the sour cream to the wet ingredients and mix on low speed until combined. Sour cream adds moisture and fat to the dough, creating a tender crumb. Its slight acidity reacts with the baking soda, helping the donuts rise and become fluffy.
5. Combining Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or using the mixer on low speed. Be careful not to overmix the dough—just combine it until no streaks of flour remain. Overmixing can lead to tough donuts. The dough will be thick and slightly sticky, which is exactly what you want.
6. Chilling the Dough
Once the dough is mixed, cover it with plastic wrap and refrigerate it for about 1 hour. Chilling the dough is essential because it firms up the dough, making it easier to handle and roll out. It also allows the gluten in the flour to relax, resulting in a tender donut.
7. Rolling Out the Dough
After the dough has chilled, prepare your work surface by lightly flouring it. Turn the dough out onto the floured surface and use a rolling pin to roll it to about ½ inch thick. If the dough is too sticky, sprinkle a little more flour on top.
8. Cutting Out the Donuts
Use a donut cutter (or a round cutter with a smaller round cutter for the center) to cut out the donuts. If you don’t have a donut cutter, you can use the rim of a glass or cup and a smaller object, such as the cap of a bottle, to make the hole in the center. Make sure to gather the scraps, reroll them, and cut out more donuts until all the dough is used.
9. Frying the Donuts
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to about 350°F (175°C). It’s important to keep the oil at the correct temperature to ensure that the donuts cook evenly. If the oil is too hot, the donuts will brown too quickly on the outside and remain raw inside; if it’s too cool, the donuts will absorb too much oil and become greasy.
Gently lower the donuts into the hot oil using a slotted spoon. Fry the donuts in batches to avoid overcrowding the pot. Fry each donut for about 2 minutes per side, or until they turn golden brown. Once fried, transfer the donuts to a plate lined with paper towels to drain excess oil.
10. Glazing the Donuts
While the donuts are cooling slightly, it’s time to make the glaze. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. You want the glaze to be thin enough to coat the donuts but not so runny that it drips off completely.
Once the donuts have cooled for a few minutes, dip each one into the glaze, making sure to coat the entire donut. Set the glazed donuts on a wire rack with a tray underneath to catch any excess glaze. Allow the glaze to set for about 10-15 minutes before serving.
see also: When Were Glazed Donuts Invented?
Tips for Perfect Sour Cream Donuts
While the process is straightforward, here are a few extra tips to ensure your sour cream donuts come out perfect every time.
1. Don’t Skip the Chilling Step
Chilling the dough is essential to making it easier to handle and to give the donuts the right texture. If you skip this step, the dough may be too sticky to roll out, and the donuts might spread too much while frying.
2. Monitor the Oil Temperature
Using a kitchen thermometer is crucial when frying. If the oil temperature fluctuates too much, the donuts will either cook too quickly on the outside or soak up too much oil. Keep the temperature as close to 350°F as possible.
3. Avoid Overmixing the Dough
Overmixing activates the gluten in the flour, which can result in a tough donut. Mix just until the ingredients are combined to keep the donuts tender.
4. Experiment with Flavors
While the classic sour cream donut is delicious on its own, feel free to experiment with different flavors. Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice flavor. You can also flavor the glaze with a splash of maple syrup, lemon zest, or even a touch of espresso for a twist.
Enjoy Your Homemade Sour Cream Donuts
Making sour cream donuts at home is a rewarding process, and the result is a batch of donuts that are far superior to any store-bought version. The combination of the soft, tender interior with the slightly crispy exterior, all topped off with a sweet glaze, makes these donuts irresistible.
Whether you’re serving them for breakfast, as an afternoon snack, or at a party, your homemade sour cream donuts are sure to impress. Once you master the technique, feel free to experiment with different flavors and toppings to make these donuts your own.