A classic old-fashioned sour cream donut recipe that’s actually easy to make. Fried to a golden brown and lightly glazed.
For the donut dough:
1) Sift together dry ingredients: cake flour, baking powder, salt, nutmeg, and cinnamon.
2) In a bowl of a stand mixer with the paddle attachment, beat together sugar and butter until it’s light and fluffy on medium speed. Then add in egg yolks and continue to mix. (You can also use a hand mixer)
3) Add 1/3 of the dry ingredients to the butter mixture, followed by 1/3 cup sour cream, then half of the remaining dry ingredients, the last 1/3 cup of sour cream, and the last of the dry ingredients. Mix the dough in between each stage.
4) Once dough is combined, cover loosely with plastic and let set up in the fridge for at least 30 minutes.
5) Meanwhile, make the glaze by whisking together glaze ingredients until well combined. Set aside for later.
6) When ready to make donuts, preheat 2 quarts of oil in a large sturdy pot to 350 degrees F. Please use a deep fry thermometer.
7) Roll out donut dough on a lightly floured surface until it’s about 1/2 inch thick. Then cut out as many donuts as you can. Save the holes as well! You can reroll the dough a few times to get as many donuts as possible. You should get around 12.
8) When you’re ready to fry, fry the donuts on side one for 15 seconds, then flip them and fry them on the second side for 50-60 seconds, then flip again and cook until they are an even light, brown color and cracking in parts, another 60 seconds probably. The donut holes will need much less time, just a minute total to cook through.
9) Remove donuts and holes from the oil and let drain on a paper towel. Once cooled slightly, glaze the donuts and let sit for 15-20 minutes before serving. They are actually better after resting than right out of the fryer.