Old Fashioned Sour Cream Donuts

Indulge in these classic old fashioned sour cream donuts featuring a nutty brown butter twist. They boast a signature craggy exterior and a tender cake-like center with a crackling glaze.

Prep Time 20

Cook Time 20

Resting and Setting Time 1 25

Total Time 2 5

Equipment

Dutch oven
Candy thermometer
Slotted spoon
Wire rack
Donut cutter
Medium and large mixing bowls
Rubber spatula

Ingredients

Glaze

▢ 3 cups (255g) powdered sugar
▢ 2 T (20g) corn syrup
▢ 2 T (80g) whole milk ¼ cup +

For Frying

▢ 1-2 quarts canola oil or peanut, or coconut oil

Instructions

Mix the dry ingredients, then build the base

In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and nutmeg until the color is uniform. This ensures the leaveners are evenly distributed for a consistent rise.
In a separate larger bowl, beat the brown sugar with the egg yolks for 1 to 2 minutes. The mixture should become slightly lighter in color, thicker, and glossy.

Brown the butter, then stir in the wet ingredients

Melt the butter in a light-colored pan over medium heat. Watch for foaming, and once it turns golden amber with a toasted nut aroma, remove it from the heat and let it cool for a few minutes.
Beat the vanilla extract and sour cream into the yolk mixture until smooth. Stir in the sourdough discard, then slowly drizzle in the cooled brown butter, mixing until a thick, cohesive batter forms.

Bring the dough together and chill

Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stop immediately once the flour streaks disappear to avoid overmixing and ensuring a tender texture.
Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight. This step is essential for hydrating the flour and making the sticky dough easy to handle.

Heat the oil, glaze, shape, and fry

Pour oil into a Dutch oven to a depth of 2 to 3 inches. Heat over medium until it reaches 350 degrees Fahrenheit. Prepare a paper towel-lined plate and a wire rack nearby.
Prepare the glaze by whisking the powdered sugar and corn syrup while adding milk gradually. Aim for a consistency that falls in thick ribbons and coats the back of a spoon.
Working with one quarter of the chilled dough at a time, pat it onto a generously floured surface to 1/2 inch thickness. Keep the remaining dough in the refrigerator.
Cut the donuts using a 3.5-inch cutter. Avoid over-handling scraps to maintain tenderness. Fry 2 to 3 donuts at a time for approximately 2 minutes per side until deep golden brown.
Lift the donuts with a slotted spoon onto paper towels and cool for 5 minutes. While still warm, dip them into the glaze and place on a wire rack.
Allow the glazed donuts to sit on the wire rack for at least 20 minutes. This develops the signature crackly, shattering finish before serving.

Notes

Safety Tip: Always use a deep-fry thermometer to monitor oil temperature. Frying too cool makes donuts greasy, while too hot will burn the exterior before the center cooks.

Storage Tip: Store leftovers in a paper bag at room temperature for 1 to 2 days. Avoid plastic wrap, as it traps moisture and softens the crisp crust. Reheat in an air fryer to restore the crunch.

Pro Tip: For the best craggy appearance, fry at the lower end of the temperature range (around 325-330°F) and flip as soon as the first side begins to fissure.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword brown butter donuts, cake donuts, old fashioned donuts, sour cream donuts

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