Sour Cream Doughnuts – Dense and crispy on the outside, moist and cakey on the inside, these sour cream doughnuts are your favorite cake doughnuts that are ready in half the time as yeast doughnuts!
Doughnuts have always been a weakness of mine. Some of my happiest memories are when my dad would surprise us with a dozen doughnuts on a random Saturday morning. I’d almost always go for the yeast doughnut with chocolate icing.
But now, as an adult, I’ve gotten the chance to experience so many more kinds of doughnuts: powdered, cinnamon, cake, French crullers, jelly-filled, and my latest favorite, sour cream doughnuts.
Sour cream doughnuts – also known as old-fashioned doughnuts- are known for being the least dainty of the doughnut family. They’re bulky doughnuts that are firm on the outside but oh-so-moist on the inside. I’ve had them at a few coffee shops before and liked them, but it wasn’t until I had them at a local bakery that I truly fell in love. My husband works right by the bakery and loves to surprise me with them every once in a while. Do I have a great man or what?!
The best thing about these doughnuts is the combination of textures. Crunchy yet chewy, dense yet moist. It’s like having many doughnuts in one. Oh and let’s not forget the flavor – these doughnuts are made with hints of spice from nutmeg and cinnamon that are subtle enough that you probably won’t notice it immediately but you know there’s something different going on.
Alright…now that you know what sour cream doughnuts are all about, here is my homemade version that I make whenever I need my fix. Check out my Sour Cream Doughnuts!
In the two main categories of doughnuts – yeast vs cake- sour cream doughnuts are classified as cake doughnuts, for the simple fact that there is no yeast in the dough. That means these doughnuts are much less complicated and are ready much sooner than yeast doughnuts.
To make the dough, it’s very similar to a cake recipe, but instead of milk, we use sour cream. After the dough is mixed together, we chill it to help the dough thicken a bit and let the flavors come together.
Then, all we have left is cutting the doughnuts and frying them. But, as simple as these steps sound, this is where your doughnuts can go wrong if you don’t follow the instructions exactly right. Here are the tips you must remember in these two key steps:
- Do not roll the dough if it’s way too sticky. Keep kneading in more cake flour into the ball of dough until it’s manageable and isn’t sticking to everything.
- Make sure you don’t roll out the dough too thin. Otherwise, the doughnuts will turn to hockey pucks when you fry them. In fact, you’re better off making the dough too thick than too thin. Thick dough produces tall, moist doughnuts.
- When frying the doughnuts, the temperature is very important, as it is when frying anything. I use a candy thermometer to make sure the oil stays at 350 degrees the whole time. If the oil gets too hot, the exterior will burn before the interior is cooked. Alternatively, if the oil isn’t hot enough, the doughnuts will take too long to cook and become greasy.
- To help keep the oil temperature steady, fry the doughnuts in batches. I did about 4 doughnuts at a time.
There you have it – my favorite doughnuts, as of right now. At any moment, I could switch back to my previous favorite – blueberry cake doughnuts. Maybe I’ll be making a batch of those sometime this summer to make use of all these fresh blueberries we have. Stay tuned!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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