Description
These homemade Sour Cream Cake Donuts are better than your local donut shop! Fried to golden perfection and coated in a sweet vanilla glaze, they’re perfect for cozy weekends, holidays, and special mornings.
Ingredients
- For the Donuts:
- 2 ½ cups cake flour (300g)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- 4 tbsp unsalted butter, softened
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs, lightly beaten
- ¾ cup sour cream
- ½ cup all-purpose flour (for shaping)
- 3–4 cups vegetable oil (for frying)
- For the Glaze:
- 1 cup powdered sugar (120g)
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 2 tbsp whole milk
Instructions
- Make the Donut Dough: In a bowl, whisk together cake flour, baking powder, baking soda, salt, and nutmeg. In a stand mixer, cream butter, sugar, and vanilla until light and fluffy (1–2 mins). Add eggs and beat until fully combined. Add flour and sour cream in alternating thirds, mixing gently between additions. Chill the dough for 1 hour.
- Make the Glaze: In a bowl, whisk melted butter and vanilla. Add powdered sugar and milk, and whisk until smooth. Set aside.
- Shape & Fry Donuts: Heat oil in a Dutch oven to 350°F. Roll dough to ½-inch thickness on a floured surface. Cut into 3-inch rings using a donut cutter. Fry 4–5 donuts at a time: 60 seconds per side or until golden brown. Remove with a slotted spoon and cool on a wire rack.
- Glaze & Serve: Dip warm donuts in glaze or spoon it over the top. Let the glaze set before serving warm or at room temp.
Notes
- Donuts are best eaten the day they’re made.
- You can freeze unglazed donuts and reheat before glazing.
- Use a thermometer to maintain oil at 350°F for best results.
Nutrition
- Serving Size: 1 donut
- Calories: 431
- Sugar: 18g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
