Old Fashioned Sour Cream Glazed Donuts ! Recipe Image

Old Fashioned Sour Cream Glazed Donuts !

This easy old fashioned sour cream glazed donuts ! recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Old Fashioned Sour Cream Glazed Donuts ! Recipe Image

Old Fashioned Sour Cream Glazed Donuts !

This easy old fashioned sour cream glazed donuts ! recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients
  

  • On a floured surface roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.
  • Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
  • For the glaze:
  • Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

Method
 

  1. For the donuts:
  2. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

Tips for the Best Old Fashioned Sour Cream Glazed Donuts !

  • Pre-heat & Prep: Always gather all ingredients before cooking old fashioned sour cream glazed donuts !.
  • Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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