Sour Cream Donuts

I tend not to eat donuts very often, but on occasion, there is nothing better than a sugar high from a donut for breakfast. And as I’ve explained previously on this blog, there is this one kind of donut that I’m obsessed with and am continuously trying to recreate. Here is another attempt at an Entenmann’s donut. I’m getting closer to my endgame, but not quite there. But at least as I continue this process I get to regularly test out delicious donuts. 


Recipe adapted from here

2 1/4 cups cake flour (see here. You don’t have to buy it – making your own is easy!)
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup sugar
2 tablespoons butter, room temperature
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying (you’ll need a lot, start with a full container)

1 3/4 cup powdered sugar
1/4 teaspoon vanilla
2 1/2 tablespoons hot water

1. Mix the cake flour, baking powder, salt, and nutmeg in a bowl and set aside.

2. In your electric mixer, cream the sugar and butter using the paddle attachment. Add the egg yolks and then scrape down the sides of the bowl. Now add the dry mixture and the sour cream, alternating until it is all added. Cover the bowl of your mixer with plastic wrap and place it in the fridge for one hour. The dough is sticky, so you need it to get firm so that you can roll it out. 

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3. Once the dough has hardened, take it out of the fridge. Dust a cutting board (or your counter) with flour, and then roll the dough out until it is about a half inch thick. Now using cookie/donut/biscuit cutters, cut out approximately 12 donuts and 12 donut holes.

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4. Prepare the oil on the stove by placing it in a pot with high sides. Use a thermometer to monitor the heat. You want it to get to about 250-275. You may have to constantly monitor the heat (turning it up and down to maintain a good heat).


5. While the oil is heating, prepare your glaze by whisking in your electric mixer the powdered sugar, vanilla, and water. Set aside.


6. To test the oil, cook a donut hole first to make sure it is not too hot or too cool. It should take about 1 minute to fry each donut (a bit less for the donut holes). Once it is a nice light shade of brown (it will get a bit darker as it dries), use a slotted spoon to remove it from the oil. Once you take the donut out of the oil, place it on a drying rack over a pan. Before the donut cools, dip it into the glaze on one side and then place it back on the drying rack. 

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These are best the day they are made, however, we still ate a few the next day and they were delicious. 


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