Sour Cream Donut Recipe (Old Fashioned Donut)

I worked hard to make old-fashioned donuts accessible for home bakers by ditching cake flour and using a DIY method with all-purpose flour and cornstarch, ensuring a light, tender crumb. After frying over two dozen donuts, I found that 325ºF is the perfect frying temperature, and keeping the dough chilled makes it easier to handle. With a sour cream base for classic flavor and even a successful gluten-free option, this recipe is a traditional old fashioned donut with the iconic cracked, craggy surface.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: old fashioned donuts

Servings: donuts

Author: Beth

Ingredients

2 cups + 3 tablespoons all-purpose flour (total 330g)
¼ cup + 1 tablespoon cornstarch (total 35g)
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup (99g) granulated sugar
2 tablespoons (28g) unsalted butter room temperature
2 large egg yolks
⅔ cup (160g) sour cream
1 teaspoon vanilla extract
Canola oil enough to create a 2-inch depth in the pot

Glaze

1 ½ cups (169g) powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla extract

Instructions

Sift the flour, cornstarch, baking powder, salt and nutmeg together, 2 times. Since we're creating DIY cake flour, sifting is essential. Set aside.
In the bowl of a stand mixer or using a hand mixer, beat the butter and sugar together on medium speed for 1 minute.
Beat in the egg yolks on medium speed for 2 minutes.
Beat in the sour cream and vanilla extract.
Gradually add the dry ingredients, mixing on low speed until fully combined.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, until firm and not tacky. The dough can be stored like this for up to 24 hours.
Lightly flour the dough and your work surface, then roll out the dough to ½-inch thickness.
Dip a 3-inch round cookie or biscuit cutter in flour and use it to cut circles from the dough. Then cut a hole in the center of each circle with a 1 ¼-inch round cutter (you can also use the large end of a piping tip). Arrange the donuts and donut holes on a tray lined with parchment paper or a silicone mat. Place the donuts in the refrigerator while you heat the oil.
Pour oil into a large, heavy-bottomed pot to a depth of 2 inches. Heat over medium heat until a deep-fry or candy thermometer reads 325°F. Line a large baking sheet with paper towels.
Gently add 2 to 3 donuts to the hot oil at a time. Fry for 1 ½ -2 minutes, allowing the donuts to sink initially before they float to the surface (this should happen within 10 to 20 seconds). Use a slotted spoon or chopstick to flip the donuts and fry for an additional 1 ½-2 minutes. Use a slotted spoon or spider strainer to remove the donuts and place them on the prepared baking sheet to drain. Adjust the heat as needed to maintain the oil temperature at 325°F. Fry donut holes for about 30 seconds per side.

Glaze

In a small bowl, combine the powdered sugar, milk, and vanilla extract until pourable. Add more powdered sugar if it’s too runny or more milk if it’s too thick.
Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. I allowed my donuts to cool for 30 minutes after frying and before glazing.

Notes

I've had great success making this recipe with gluten-free flour! I recommend using King Arthur's Gluten Free Measure for Measure Flour as a direct 1:1 substitute for all-purpose flour.

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