Glazed Sour Cream Doughnuts 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.