For the donuts
- 600 g pastry flour (or all purpose)
- 15 grams baking powder
- 12 grams kosher salt
- 1 grams freshly ground nutmeg, optional
- 240 grams granulated sugar
- 36 grams softened unsalted butter
- 90 grams egg yolks, beaten (from about 5-6 large eggs)
- 380 grams sour cream
- Nonstick spray
- Canola or vegetable oil for frying
For the glaze
- 400 grams confectioners’ sugar
- 100 grams whole milk
- Vanilla beans from 1 pod, optional
- 2 grams pure vanilla extract
- 4 grams fine sea salt
- Line a medium mixing bowl with plastic wrap sprayed with nonstick spray. Set aside.
- In the bowl of a stand mixer, combine the sugar, yolks and butter with the paddle attachment. Set the mixture to high and mix until the color of the mixture lightens and the volume increases, this will take about 2 minutes. Stop the mixer, add the sour cream, then mix on medium until smooth — about 2 more minutes.
- Sift the dry ingredients into a separate bowl and stir them together. With the stand mixer set to low, add the dry ingredients into the wet ingredients, one large spoonful at a time. Be careful with this step, you don’t want the dry mixture fo fly all over you, so stop the mixer in between spoonfuls if you have to.
- Transfer the dough to the bowl lined with plastic wrap. Spray nonstick spray on the top of the dough and cover it, placing the ends of the plastic wrap directly on the dough. Refrigerate it for 60 minutes. At this point, you can keep the dough in the fridge for up to a week!
- When ready to fry, prep a baking sheet with parchment, and coat it with nonstick spray. Set aside.
- Lightly dust your work surface with flour. Transfer the dough on top of the dusted surface. Work quickly to keep it cool, lightly dust the top of the dough mound with flour and roll it out to about a half-inch thick. You can add a little more flour as needed.
- Brush any excess flour from the surface of the dough. Trace circles into the dough by gently marking it with a 3-inch round cutter, this helps maximize your space. Cut out the donuts, dipping the bottoms of the cutter in flour before every cut to prevent sticking. After all of the donuts are cut out, grab a 1 1/4-inch cutter and cut holes out of each donut, again dipping the cutter into flour before every cut.
- Place the cut out donuts and hols to the parchment lined baking sheet, making sure to brush off any excess flour. Cover the donuts with plastic wrap, making sure the plastic doesn’t come in contact with them. Pop it in the fridge for 30 minutes.
- Make the glaze while you wait. Mix the confectioners’ sugar, milk, salt, vanilla extract, and vanilla beans (if using) until smooth. Set aside.
- In a large pot over medium heat, bring at least 3 inches of fry oil to 340 degrees F (170 degrees C). Use a thermometer to monitor and maintain the temperature. You can also use a deep fryer if you want an accurate and steady temperature.
- Grab a stopwatch! When the oil is heated, fry one to 2 donuts at a time. They will sink at first, but as soon as they rise to the surface, cook it for 40 seconds. Flip the donuts over using a spider strainer or slotted spoon, and cook for 80 seconds. Flip one last time and cook for another 80 seconds. Transfer the donuts to a baking sheet lined with a baking rack or a paper towel lined plate. Continue to fry the donuts, and when you get to the holes, just fry them until golden brown all over. No need to time that part, you’ll know when they’re done visually. Cool the donuts and holes for 15 minutes before glazing. Serve and enjoy!
Keywords: sour cream donuts, donuts, old fashioned donuts, sweets, desserts