Old Fashioned Donuts – is one of my all-time favorite Donuts. I was raised on these and lived for them. That cakey texture, coated in a thin layer of glaze, has a calming effect on me. Maybe it’s because they’re so familiar, but they’re a firm favorite.
WHAT ARE OLD FASHIONED DONUTS?
Old-fashioned doughnuts are glazed, sugared, or left plain. They have a richer flavor and crunchier texture than some other cake doughnuts, thanks to the sour cream.
HOW TO MAKE OLD FASHIONED DONUTS?
With just a few basic ingredients and no yeast, you can make this old fashioned donut at home! These Donuts have a crispy, golden brown outside, a light, and fluffy interior, and plenty of crannies to contain that sweet glaze.
INGREDIENTS FOR OLD FASHIONED DONUTS:
- Granulated sugar
- Nutmeg
- Cake flour
- Egg yolks
- Vanilla extract
- Baking powder
- Salt
- Sour cream
- Salted butter
FOR THE DONUT GLAZE:
- Powdered sugar
- Salt
- Whole milk
- Vanilla extract
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Old Fashioned Sour Cream Donuts
how to make old fashioned donuts from scratch
12
servings1
hour27
minutes10
minutesIngredients
- For the donuts
1 1/2 tsp powdered baking soda
2 1/4 cup flour cake
1/2 tsp nutmeg, ground
1 tsp kosher salt
2 Tablespoons room temperature butter
1/2 cup sugar (granulated)
1/2 cup sour cream
2 egg yolks, large
For frying, oil
- For the glaze
1 tsp corn syrup
3 1/2 cups sifted powdered sugar
1 tsp vanilla extract
1 tsp salt
1/3 cup boiling water
Directions
- Sift together the cake flour, nutmeg, baking powder, and salt in a small basin.
- In a large mixing basin, cream together the butter and sugar until smooth, It will have a sandy texture.
- Mix well with the egg yolks.
- In three batches, add the dry ingredients, alternating with sour cream and finishing with flour.
- Chill the dough for 1 hour after wrapping it in plastic wrap.
- Make the glaze by mixing together all ingredients in a medium shallow dish when the dough is almost done chilling.
- Take the dough out of the fridge and roll it out to a thickness of 1/2 inches on a floured surface.
- Cut out as many donuts as possible with a donut cutter  Around 12 should suffice.
- In a heavy-bottomed pot, pour about 1 inch of canola oil. Preheat the oil to 325 ℉.
- Cook the doughnuts in batches of two or three at a time, taking care not to overcrowd the pot.
- Cook for 3Â minutes on each side, taking care not to overcook them.
- To soak up the grease, place them on a platter lined with paper towels.
- wire cooling rack should be placed over a sheet pan.
- Place the donuts on the wire rack after dipping them in the glaze and coating both sides. Allow for 20-25 minutes for the glaze to set.
- Donuts should be served right away, However, you can keep them at room temp for a few days in an airtight container.
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