With a sugar-sweet glaze nestled in all the nooks and crannies, these Sour Cream Old-Fashioned Doughnuts have a different texture than their yeasted counterparts yet are just as delicious.
Sour Cream Old-Fashioned Doughnuts
Makes about 12 doughnuts
Ingredients
- ⅔ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 4 large eggs, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 3 teaspoons vanilla extract, divided
- 4 cups all-purpose flour
- 1⅓ cups cake flour
- 1½ tablespoons baking powder
- 2 teaspoons kosher salt
- ½ teaspoon ground nutmeg
- 1½ cups sour cream, room temperature
- 4 cups all-vegetable shortening
- 4 cups vegetable oil
- 3 cups confectioners’ sugar
- ⅓ cup whole milk
Instructions
- In a large bowl, beat granulated sugar, brown sugar, and eggs with a mixer at medium speed until lightened in color and well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Add melted butter and 2½ teaspoons vanilla; beat on low speed until well combined, about 1 minute.
- In another large bowl, whisk together all-purpose flour, cake flour, baking powder, salt, and nutmeg. With mixer on low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition, stopping to scrape sides of bowl. Transfer dough to another large bowl; cover and refrigerate overnight.
- Line a large baking sheet with parchment paper.
- Turn out dough to a floured surface; fold dough in half, then pat or roll to a ½-inch thickness. Using a 3½-inch doughnut cutter dipped in flour, cut dough. Gently transfer cut doughnuts to prepared pan. Reroll and cut scraps to use all dough, flouring surface as needed.
- In a large cast-iron Dutch oven, heat shortening and oil over medium heat until a deep-fry thermometer registers 325°. Line a large rimmed baking sheet with paper towels; place a wire rack on top.
- Working in batches of 2 doughnuts, fry doughnuts, turning frequently, until golden brown, about 5 minutes. Remove using a slotted spoon, and let cool on rack in prepared pan.
- In a medium bowl, whisk together confectioners’ sugar, milk, and remaining ½ teaspoon vanilla until smooth and well combined. When doughnuts are still slightly warm, dip in glaze, letting excess drip off. Return doughnuts to rack; let stand until glaze is set; 20 to 30 minutes. Store in an airtight container for up to 3 days.
