HOW TO MAKE SOUR CREAM GLAZED DONUTS These Old Fashioned Sour Cream Donuts are soft and smudgy on the inside and have a nice crust on the outside. They are covered in a sweet vanilla glaze. These doughnuts are a must-try. Whenever I’m in the mood for a doughnut, these Old Fashioned Sour Cream Donuts are just what I need. You can save yourself a trip to the donut store since these are just as delicious. They have a wonderful and sweet flavor, and the top is glazed with a delectable vanilla frosting. They get their delicious taste from the combination of sour cream and nutmeg. These delicious handcrafted sweets have the right amount of moist cakey texture on the inside and a little crispy crust on the exterior, creating the ideal balance. Putting together these traditional Sour Cream Donuts will need around 1 hour and 40 minutes of your time. Donuts made at home are simpler to make than you may imagine. Don’t be afraid to give it a try! You won’t have any problem creating these doughnuts if you follow the directions and look at the numbered photographs.
Vegetable oil, for frying.
3 Tbsp.Of softened unsalted butter.
¼ Cup.Of granulated sugar.
¼ Cup.Of golden brown sugar.
2 large egg yolks.
½ Tbsp.Of vanilla extract.
1½ Cup.Of sour cream.
2½ Cup.Of all-purpose flour.
2 Tbsp.Of baking powder.
1 Tbsp.Of cornstarch.
½ Tbsp.Of salt.
¼ Tbsp.Of ground nutmeg.
THE INGREDIENTS NEEDED TO MAKE THE GLAZE:
3 Cups.Of powdered sugar.
½ Cup.Of salted butter melted.
1 Tsp.Of vanilla extract.
4 Tbsp.Of hot water.
First, in a large dish, combine 3 tbsp of melted unsalted butter with granulated sugar and golden brown sugar. Use an electric hand mixer to thoroughly blend the ingredients together, then add 2 big egg yolks and vanilla essence to the mix. Re-blend it one more time.
Next, sift the following dry ingredients together in a separate bowl: flour, cornstarch, baking powder, salt, and nutmeg.
Using a spatula, incorporate a third of the flour mixture into the butter and sugar mixture. Then, you’ll like to add around one-third of your sour cream. Mix it up a little more.
Add the second third of the flour mixture, then stir in another half cup of sour cream, and do the same thing for the third time.
Now, add the remaining third of the flour, mix, and then add the last half cup of sour cream. Then cover the doughnut dough securely with a thick piece of plastic wrap. Refrigerate for at least one hour, or until solid.
Roll out the doughnut dough to a thickness of approximately 1/2 inch and cut out as many donuts as you can using a donut cutter or two various sized biscuit cutters once you’ve gently dusted your work area with flour.
Re-roll the scraps, then cut out as many donuts as you can from the remaining dough. If necessary, repeat this procedure. I got just around 12 donuts.
Bring the oil temperature to 325 degrees Fahrenheit by filling a heavy-bottomed pot with approximately 2 inches of maize oil.
Fry the donuts in small batches for 2 minutes on each side, being careful not to overcrowd the pan. Monitor them closely to prevent overheating. Make careful to adjust the heat according to the thermometer as well. And to remove excess oil from the cooked donuts, place them on a platter lined with paper towels.
You’ll need a half-cup of melted butter and some vanilla essence in the glaze, which you may combine with powdered sugar.
Let the donuts cool on a cooling rack once they’ve been dipped in glaze. With a cup of coffee or a cool glass of milk, enjoy them.