Old-fashioned sour cream glazed donuts are crispy, crackly, moist, and simpler than yeasted donuts. Enrobed in sweet glaze, these donuts are a classic favourite.
THE GLAZE
This recipe is straight-forward, but the thickness of the glaze can determine its appearance. A thicker glaze will result in a white and opaque glaze, and a thinner glaze will result in a clear and translucent glaze. I prefer the clearer glaze because it shows the crackly exterior of the donut. Also, using a thinner glaze will result in a consistent coating over the donut. Lastly, make sure to sift your powdered sugar to prevent a clumpy glaze.
In a small bowl, sift the dry ingredients, and mix together.
Cream together the butter and sugar until it forms a sandy texture.
Whisk in the egg yolks, one at a time until fluffy.
Alternate the dry ingredients with the sour cream, and mix together until incorporated.
Cover and chill the dough for 1 hour.
Place the dough on a floured surface, and work together into a coherent dough.
Roll out the dough to a 1/2 inch thickness.
Cut the donuts, and place on a floured baking sheet. Re-roll the excess dough, and cut out as many donuts as possible. Chill for 20 minutes. Meanwhile, heat the frying oil in a frying vessel to 375°F.
Fry the donuts on medium-low heat for 2-3 minutes per side until golden brown.
Place the donuts on a paper towel lined plate, and allow to drain for 1-2 minutes before transferring to a wire rack to cool completely.
Whisk together all the ingredients for the glaze until smooth.
Submerge the donuts in the glaze, and all the excess to drip off.
Let the donuts set on a wire rack for at least 1 hour.
Enjoy!
- 5 cups cake flour
- 5 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 cups granulated sugar
- 1/4 cup unsalted butter
- 1 1/2 cups full-fat sour cream
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- 5 cups powdered sugar
- 1/4 tsp salt
- 1/2 cup boiling water
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Sift together the dry ingredients in a small bowl, and mix until combined.
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Whisk together the butter and sugar until sandy,
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Whisk in the egg yolks, one at a time, until fluffy,
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Mix in the vanilla extract until incorporated.
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Mix in the dry ingredients, alternating with the sour cream until combined.
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Wrap in plastic wrap, and refrigerate for 1 hour.
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On a floured surface, form the dough into a ball.
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Roll out the dough to a 1/2 inch thickness.
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Cut the donuts, (re-roll to make as many donuts as possible).
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Place the donuts on a floured baking sheet, cover, and chill the donuts for 20 minutes.
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Heat the oil in a frying vessel to 375°F.
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Fry the donuts on medium-low heat for 2-3 minutes per side until golden brown.
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Place the donuts on a paper towel lined plate to drain.
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Transfer to a wire rack to cool completely.
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Sift the powdered sugar in a bowl.
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Whisk together all of the ingredients for the glaze until smooth.
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Submerge the donuts in the glaze, and let the excess drip off.
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Place the glazed donuts on a wire rack to set for at least 1 hour.
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Enjoy!