Glazed Sour Cream Donuts Recipes

GLAZED SOUR CREAM DOUGHNUTS

Steps:

• First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.
• In a separate bowl, whisk together the sugar, sour cream, egg and butter.
• Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.
• Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.
• Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.
• Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.
• When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.
• Fry the doughnuts and doughnut holes in batches until they are golden brown.
• Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.
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GLAZED SOUR CREAM DONUTS

Steps:

• Preheat the oven to 350 degrees F, and lightly grease a non-stick donut pan.*
• Place the flour, baking soda, salt, and nutmeg in a medium mixing bowl, and whisk to combine.
• Place the oil, sour cream, sugar, egg, and 1/2 teaspoon vanilla in a large liquid measuring cup, and stir together until smooth.
• Add the liquid ingredients to the dry, and gently fold together until just barely combined (it's ok if there are a few lumps).
• Transfer the batter to the prepared pan, and bake the donuts for 12 to 16 minutes, or until just beginning to brown around the edges.
• Cool for 20 minutes, then remove from the pan.
• In a medium mixing bowl, stir the powdered sugar, milk, and remaining 1/2 teaspoon vanilla together until smooth.
• Dip the tops of the donuts in the glaze, allowing the excess to drip off.
• Place the donuts on a wire rack set over a baking sheet, and allow the glaze to dry.

MAPLE-GLAZED SOUR CREAM DOUGHNUTS WITH SUGARED-WALNUT STREUSEL

Steps:

• For streusel:
• Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.
• For doughnuts:
• Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.
• For glaze:
• Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.
• Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
• Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
• Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
• Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.

OLD FASHION SOUR CREAM DONUTS

Steps:

• Sift your dry ingredients in a medium size bowl, set aside.
• In another bowl, mix your wet ingredients.
• Add your dry ingredients into the wet, mix 1/3 of the flour mixture, stir well. Add another 1/3, mix well and so forth.
• Refrigerate for an hour.
• Flour your surface and roll your dough out to 1/2" thick. Using a biscut cutter or glass, cut out doughnuts. Use a smaller cutter to cut out the holes. If you don't have a smaller one, a pill bottle works well too to cut out the holes. Use your imagination, you will find something.
• Heat about 2" of oil over low-medium heat to 325, use a candy thermometer for this. Don't have one? Get one! It can make all the difference in how a recipe turns out .When oil has reached 325 keep an eye on it! Once you have started heating your oil, DO NOT LEAVE IT, EVER! Bad things can happen, very bad!
• Fry your donuts until browned on each side, drain on wire rack or paper towels.
• Dip in your glaze and give a few minutes for the glaze to set up.
• For the Glaze: Mix everything in the order it's listed, add more water for a thinner glaze.