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🍩 Old Fashioned Sour Cream Cake Donuts

Old Fashioned Sour Cream Cake Donuts

🍽 Serves ⏲ Total Time
13 1.53 hours

🧂 Ingredients

  • 🍞 4.75 cups (504 g) pastry flour
  • 1 Tbsp baking powder
  • 🧂 1 Tbsp kosher salt
  • 🍬 1.25 cups (248 g) granulated sugar
  • 🧈 2.5 Tbsp (35 g) unsalted butter
  • 🥚 5 egg yolks
  • 🥛 1.5 cups (340 g) sour cream
  • 🥛 0.33 cup (75 g) whole milk
  • 🍬 3.25 cups (650 g) powdered sugar
  • 🧂 1 tsp kosher salt
  • 🫒 96 oz (2376 g) vegetable oil

🍳 Cookware

  • 1 large bowl
  • 1 whisk
  • 1 large mixing bowl
  • 1 plastic wrap
  • 1 nonstick cooking spray
  • 1 stand mixer
  • 1 half-sheet baking pan
  • 1 parchment paper
  • 1 3-inch ring cutter
  • 1 1.25-inch ring cutter
  • 1 plastic wrap
  • 1 medium bowl
  • 1 whisk
  • 1 Dutch oven
  • 1 deep-fry thermometer
  • 1 slotted spoon
  • 1 wire rack

📝 Instructions

Step 1

In a large bowl, whisk together pastry flour, baking powder, and kosher salt to distribute. Set aside.

Step 2

Line a large mixing bowl with plastic wrap and spray the surface with nonstick cooking spray. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat together granulated sugar and unsalted butter on high speed until the butter is completely incorporated.

Step 4

Add egg yolks and continue to beat on high until the mixture lightens and increases in volume, about 2 minutes. Stop and scrape down the bowl as needed so it is evenly incorporated.

Step 5

With the stand mixer on low, gradually add the dry ingredients a large spoonful at a time alternating with spoonfuls of sour cream. Add each spoonful when only a few large streaks of flour remain. Stop the mixer to scrape in the last bit of sour cream, mixing only until the dry ingredients are fully incorporated so the dough remains tender.

Step 6

Transfer dough to the plastic wrap-lined bowl. Spray the top of the dough with nonstick cooking spray and fold the plastic edges over to cover. Refrigerate for 60 minutes (or up to 2 days).

Step 7

Line a half-sheet baking pan with parchment paper and spray with nonstick cooking spray. Set aside.

Step 8

Lightly dust a work surface with flour. Turn the dough out onto the floured work surface, floured side down, and lightly dust the top with more flour.

Step 9

Working quickly to keep dough cool, roll out dough to ½-inch thick.

Step 10

Brush off excess flour. Use 3-inch ring cutter and 1.25-inch ring cutter dipped in flour to cut the donuts and holes. Place donuts and holes on the prepared sheet pan.

Step 11

Cover loosely with plastic wrap, ensuring it does not touch the donuts, and chill in the refrigerator for at least 30 minutes (or up to overnight).

Step 12

In a medium bowl, whisk together whole milk, powdered sugar, and kosher salt to make the glaze. Cover the surface directly with plastic wrap to prevent a skin from forming.

Step 13

Pour vegetable oil into a Dutch oven or deep fryer to a depth of at least 2 inches. Attach a deep-fry thermometer and heat oil to 350°F to 360°F.

Step 14

Gently drop 3-5 donuts into the hot oil. Once they rise to the surface, fry for 30 seconds, flip with a slotted spoon, and fry for 80 seconds until golden brown. Flip again and fry for another 80 seconds until evenly golden brown. Transfer to a wire rack set over a sheet pan. Fry donut holes for 30 seconds, flip, fry 60 seconds, flip, and fry for 40 to 60 seconds until puffed and golden brown all over.

Step 15

While still hot, dip each donut into the glaze and return to the wire rack to set.

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