Glazed Cake Donuts (Print)
Sour cream cake donuts with a golden crust and soft middle, dipped in a silky vanilla glaze. Just like the kind you'd pick up at the bakery!
# Ingredients:
→ For the Donuts
01 -
4½ cups all-purpose flour
02 -
1¼ cups white sugar
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1½ cups sour cream
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1½ teaspoons salt
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2 teaspoons cinnamon
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1 teaspoon nutmeg
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2.5 tablespoons butter
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5 egg yolks
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1¾ teaspoons baking powder
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2½ teaspoons baking soda
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Vegetable or canola oil for frying
→ For the Glaze
12 -
⅓ cup milk
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3¼ cups powdered sugar (icing sugar)
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½ teaspoon salt
# Steps:
01 -
Stir all your dry ingredients—flour, baking soda, baking powder, cinnamon, nutmeg, and salt—together in a big bowl. Give it a good sift and put it aside for later.
02 -
In another bowl, mix up the sugar, butter, and egg yolks using a handheld or stand mixer until fluffy—it should take about 2 minutes.
03 -
Slowly stir the sour cream into the butter-sugar mix. Keep going until it’s all nice and smooth.
04 -
Start adding your dry mix to the wet mix little by little. Do this on low speed, stopping just as everything’s blended. Overworking the dough will give you tough donuts, so keep it quick.
05 -
Wrap the dough tightly in plastic wrap and let it chill in the fridge for at least an hour—it’s easier to handle and tastes better this way.
06 -
Dust your work surface with some flour, then roll out the dough to about 1 cm thick. Use a donut cutter to make donuts and smaller holes. For the old-fashioned look, you can add three small triangle cuts along each donut’s edge before frying.
07 -
Fill a big pot or fryer with oil and heat it to 350°F (175°C). Use a thermometer so the temp stays just right.
08 -
Carefully lower each piece into the oil, leaving enough space so they don’t bump into each other. Let them cook for 1 to 1½ minutes on each side until golden. The holes will fry faster, so keep an eye on those!
09 -
Use a slotted spoon to take the donuts out of the oil. Place them on some paper towels to soak up the extra grease. Give them a few minutes to cool down before moving on.
10 -
While the donuts are cooling, mix together powdered sugar, milk, and salt in a bowl until smooth. Add a splash more milk or sugar to tweak the thickness if you need to.
11 -
Dip the tops of the cooled donuts into the glaze. Let the extra glaze drip off, then set them on a wire rack over a baking sheet. Let them sit until the glaze sets up.
# Notes:
01 -
These are best when eaten fresh, ideally within a few hours of making them.
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The signature cracks on old-fashioned donuts happen on their own, but cutting little triangles on the edges can make them more defined.
03 -
Cooking oil should stay close to 350°F—too hot, and they’ll burn outside with raw insides; too cool, and they’ll soak up too much oil.