I followed the recipe exactly except that I kept the dough in fridge for 2 days before rolling and frying. Thanks for all the great food science tips. Yummy! I’m wondering if the frying temperature is correct in this recipe (325 degrees). I needed more glaze, but otherwise my 14 year old son and my husband gave them thumbs up. I changed a few few things-reduced the nutmeg to 1/4 , added Greek yoghurt instead of sour cream since I didn’t have-any at home , also reduced the glace to 1/2 the quantity. probably wouldn’t make this recipe again. I got 11 doughnuts and 11 holes….absolutely yummy. What pot os the best to fry the donuts in. Finally purchased a deep-fry thermometer and gave these puppies a go! These look awesome! She loves donuts, but have a hard time finding anything besides glazed Krispy Kreme for her to have. Unglazed doughnuts are best frozen as soon as they’ve cooled after baking or frying. I did use all purpose flour with cornstarch, as some have had problems, but I whisked mine quite a bit to ensure the cornstarch was incorporated correctly, and to lighten the flour. I tried this recipe and it’s yummm! Old-fashioned sour cream doughnuts are made the way you would make a cake. In this recipe specifically, I used cold butter chopped into small pieces and mixed with the granulated sugar on LOW to achieve a sandy texture. Is this a recipe I can make earlier in the day and have ready to fry ahead of time (mixed & cut)? The BF and I agreed that the flavor was spot on though and the glaze was awesome. Which attachment do you have? They were probably the best old fashioned donuts ive had! i cannot believew all your wonderful recipes! Our local bakery here in NE Pensacola has been my go to for Sour Cream Donuts for the past 2 months of Rehab on my knee. Thanks for commenting Zan! And how different the textures would be? I’d like to help those who have the problem with it coming out too dry? Heat to 325°F. Thanks for sharing Jane! Hi Tessa!!! Old-fashioned cake doughnuts (i.e. Hugely disappointing. How long do I mix ingredients if I do not have a stand mixer with a paddle attachment? I made these donuts last week and they are delicious! I have always wanted to make my own doughnuts so I think I might give this one a shot. Thanks! Needed to sit in fridge for longer. Spray two 6-cavity doughnut pans with non-stick cooking spray. I’m so glad to hear that this recipe worked out perfect for your mini donut maker. For the donuts: 2 1/4 cup (255 grams) cake flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup (100 grams) sugar 2 tablespoons (29 grams) … I made them and they were delicious but I’m on a diet haha, so I want to see how over I go when I indulge. All I don’t have a donut pan, so used my mini bundt pan (they look like crullers) and a mini muffin pan to make 6 donuts and 6 donut holes. First time using my doughnut pan and I’m disappointed and defeated already. Sour cream cake donuts are my all-time favorite! Its nice to be able to just pull them out of the freezer and have them ready for breakfast in the morning. Can the dough be made up the night before and then cooked up in the morning? Yeah right. No, I’ve never tried adding blueberries to this recipe but I think it would probably work out if you did. i live in Scotland but i moved to canada for just over 3 yrs and was addicted to tim hortons sour cream donuts but have never known how to make these im soooo going to try this recipe coz they look juuuuust like them mmmmm thank you sooooo much i miss those so much….its funny the things you miss from somewhere, when i lived in canada i missed Scottish bread lol xx. I was right—not nearly enough “wet” ingredients and the best I could get was “thick” flour. Without an oil thermometer it was difficult to get the temp just right (I Googled how) so a couple fell apart, and my glaze was more like icing, but delicious. I do have a question for you though-I make doughnuts each Christmas as our traditional dessert. *Please select a rating to complete your comment. Second cutting of donuts, I made them thicker–much thicker–more between 1/2 and 3/4 inch. Old fashioned sour cream doughnuts are MY FAVORITE (in face, my hubby and I broke one in half on our wedding day, instead of cutting cake together!) This site has a neat way to make your own with just foil: http://www.topwithcinnamon.com/2011/11/baked-cinnamon-vanilla-donuts-plus-diy.html. There should be a recipe version that makes just one lol because that’a all I’m allowed to have when I cheat. Let sit for 20 minutes until glaze is set. Help. Made this today and i love it!!! However, I am confident it is not the fault of the recipe – I have made it numerous times and so have many others (just look on Instagram!) I want to make these tomorrow, but I don’t have a stand mixer readily available (it’s put away…somewhere). My kids and I loe them. Hi! I don’t usually have cake flour on hand, so I used all purpose and cut down the amount by two tablespoons. Have you considered trying a gluten-free version? These Old Fashioned Sour Cream Cake Donuts perfect. Hope they turn out for you. recipe for the first time (and even fried donuts), they are tasty. going to make these tonight!! For those claiming the glaze is too thick ? Glad you made it work for you, Aidan! Nutmeg is quintessential to that characteristic doughnut flavor! Thank you for this very easy recipe! I can’t wait to try your recipe! It a wonderful recipe. I made mine in oil and in my air fryer. I made them and they turned out super yummy and tasty!! Will make this one again. Also, I think the amount of nutmeg is spot on. Next time I will and use a bit more flour and more water in the icing as to not leave so much on the doughnut. They look glorious! Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Pinned! Hi Stella. This was in NO WAY shape or form dough. Glaze them while warm (not hot) and the glaze will bond better with the donut and not flake off as much. Replies to my comments The donuts should be heavy because sour cream donuts are a heavy cake like donut but it sounds like the batter was either over mixed or no baking soda was added. !function(d,s,id){var e, p = /^http:/.test(d.location) ? And I cannot blame it on rolling them out too thin because I only got 9 doughnuts out of mine, not the 12 of the recipe, so if anything, my rolling was thicker. The best doughnut recipe I’ve ever tried. I would also cook them at 375 to reduce the oil consumption. Even the wife, who is not a sweet eater raided them, Hi Tessa! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. A caveat(s) re what I did though for ingredients. Hi, could these be made ahead of time and eaten an hour later? My son is allergic to eggs, and I have had great success with many eggless recipes. I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. i was unsuccessful making these… the outside was about to burn but the inside was still raw… The only difference was that i didnt have donut cutters and i had trouble doing it by hand so i used cookie cutters. My first attempt at any kind of donut. Thanks for taking the time to write a comment we appreciate it! Texture was ok, but simply disappointing. Really very simple to make and fry. I just found your site and these looks awesome ! What changes to the recipe are necessary? Then it will come out perfect. Learn how your comment data is processed. Can they be frozen? If you don’t like your donuts sticky then I recommend storing them in the frig to keep the glaze hard. USE FRESH OIL. I am entirely too hungry to be looking at this page at 3 in the morning. I did the DIY cake flour thing but used White Lily flour instead of my regular King Arthur all-purpose flour. So thrilled to here that Michelle. Hi can we baked them instead of frying? Question, what do I need to add if I want chocolate donuts? If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm & humid climate). I love these types of donuts but wasn’t a fan of this recipe. Would they be ok to make ahead of time? I made a double batch of these. I’m a seasoned baker…but these have me stumped. Thanks.. Hi Laurie, applesauce can usually be used as a substitute for oil in recipes, however I have never tried it with this recipe so I’m not sure how it would turn out. I would add more vanilla to the glaze and make it thicker. Tasted like a classic old-fashioned donut should! The donuts came out great. Hi Georganna, I’ve never made these using nonfat greek yogurt for this recipe but I have heard that it works as a good substitute for sour cream in most baking recipes. Have donuts again out between two 1/2″ wooden dowles to make your own with foil... Coffee for the recipe absolutelylove these donuts had zero flavor course it did not take me just hours. ( and was wondering instead of the contradictions surrounding actual cake flour being careful not to.! What the sour cream to the touch fried up beautifully, cracked and all purpose flour substitute my... 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