It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

Glazed Sour Cream Donuts
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Glazed Sour Cream Donuts

Not only are these Glazed Sour Cream Donuts so yummy, they are addictive so, they won’t last long in the house.   These glazed sour cream donuts are crunchy on the outside and a tad cakey on the inside.  I find they are right in between yeast donuts and baked donuts as far as process goes.  Be sure to check out the recipe for Chocolate Glazed Sour Cream Donuts; I promise you will not be disappointed.  Your taste buds will thank you.

 

So, what are sour cream donuts?  The most obvious explanation is that they are donuts that are made with sour cream.  They are dipped in a vanilla glaze and often have no filling.  I have never ever had a filled sour cream donut.  Have you?

 

What I did to get the traditional grooved ring on the top surface of the donut is score the top of the donut with a knife.  Whether you choose to use this method of not, your donut will have grooves and cracks in them which will capture and soak up the yummy glaze.  This glaze is fantastic!

AuthorFrances MurrayCategory

Yields13 Servings
Donut
 2 ½ cups cake and pastry flour; sifted prior to measuring
 1 ½ tsp baking powder
 ½ tsp salt
 ½ tsp nutmeg
 ½ cup granulated sugar
 2 tbsp unsalted butter; cool room temperature
 2 large egg yolks
 ½ cup sour cream
 oil for frying (canola, sunflower)
Glaze
 3 ½ cups confectioner's sugar
 1 ½ tsp pure maple syrup
 ¼ tsp salt
 ½ tsp pure vanilla extract
  cup boiling hot water
1

In a medium mixing bowl, stir together flour, baking powder, salt and nutmeg; set aside.

2

In a medium mixing bowl, stir together flour, baking powder, salt and nutmeg; set aside.

3

Add egg yolks to sugar mixture and whisk until light and thick.

4

Gently stir in the sour cream and flour mixture alternately in three additions starting and ending with the flour mixture. If dough is too sticky, add a bit more flour; 1 tbsp should
do. Cover and refrigerate until firm; about an hour.

5

In a heavy bottom frying pan, pour canola oil until at least 2" deep and heat. Prepare a tray lined with paper towel; set aside.

6

While oil is heating, tip dough out on floured surface or between two parchment sheets, and roll to 1/2" thick. Cut out donuts and holes. I used a 3" donut cutter and was able
to get 13 donuts and holes. After cutting out first set, re roll dough and be sure to refrigerate dough if it becomes too soft.

7

When oil is heated to 325 degrees F, drop donuts in pot and fry for 2 minutes. Flip and fry for an additional 1 minute. Do not overcrowd pot. Three at a time is my rule of thumb.

8

Place fried donuts on paper towel lined tray.

9

Prepare glaze by combining all ingredients in a bowl. Whisk gently until smooth. Glaze should be opaque and coat the back of a spoon; not too thick and not too runny.

10

Place donuts on wired rack with a cookie sheet or plastic wrap underneath.

11

Submerge donuts and holes one at a time in glaze and place on wired rack to set for 20-30 minutes.

Ingredients

Donut
 2 ½ cups cake and pastry flour; sifted prior to measuring
 1 ½ tsp baking powder
 ½ tsp salt
 ½ tsp nutmeg
 ½ cup granulated sugar
 2 tbsp unsalted butter; cool room temperature
 2 large egg yolks
 ½ cup sour cream
 oil for frying (canola, sunflower)
Glaze
 3 ½ cups confectioner's sugar
 1 ½ tsp pure maple syrup
 ¼ tsp salt
 ½ tsp pure vanilla extract
  cup boiling hot water

Directions

1

In a medium mixing bowl, stir together flour, baking powder, salt and nutmeg; set aside.

2

In a medium mixing bowl, stir together flour, baking powder, salt and nutmeg; set aside.

3

Add egg yolks to sugar mixture and whisk until light and thick.

4

Gently stir in the sour cream and flour mixture alternately in three additions starting and ending with the flour mixture. If dough is too sticky, add a bit more flour; 1 tbsp should
do. Cover and refrigerate until firm; about an hour.

5

In a heavy bottom frying pan, pour canola oil until at least 2" deep and heat. Prepare a tray lined with paper towel; set aside.

6

While oil is heating, tip dough out on floured surface or between two parchment sheets, and roll to 1/2" thick. Cut out donuts and holes. I used a 3" donut cutter and was able
to get 13 donuts and holes. After cutting out first set, re roll dough and be sure to refrigerate dough if it becomes too soft.

7

When oil is heated to 325 degrees F, drop donuts in pot and fry for 2 minutes. Flip and fry for an additional 1 minute. Do not overcrowd pot. Three at a time is my rule of thumb.

8

Place fried donuts on paper towel lined tray.

9

Prepare glaze by combining all ingredients in a bowl. Whisk gently until smooth. Glaze should be opaque and coat the back of a spoon; not too thick and not too runny.

10

Place donuts on wired rack with a cookie sheet or plastic wrap underneath.

11

Submerge donuts and holes one at a time in glaze and place on wired rack to set for 20-30 minutes.

Glazed Sour Cream Donuts
Recipe from Handle the Heat’s Old Fashioned Sour Cream Doughnuts.

When you whip up this deliciousness, please remember to snap and share on Instagram with #franmurrayco so we can see your bougie looking and yummy results! Have questions or wanna chat? Leave a comment.

Frances Murray
chezfrandesserts@gmail.com
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