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Whether you spell it donut or doughnut you can’t go wrong with these easy and delicious old fashioned homemade sour cream doughnuts!

I have a tiny obsession with doughnuts.  There’s this bakery in my hometown with to. die. for. yeast doughnuts.  We love to get doughnut holes by the dozens and share them on car trips or just because.  It’s one of the main things I’m looking forward to when I visit Virginia in November.  Sorry, Mom.

Sorry, Mom.

This small bakery has been family owned and run for decades.  Regular glazed, cake, cinnamon apple, blueberry, chocolate…their donut creations are endless. And they even have all kinds of amazing non-donut confections from cookies to pies to cakes.  Excuse me while I drool a little over here.

But until that glorious day when I can gorge myself on those donuts…I have to make do with my own homemade version and while I do love my 20 minute donut holes I wanted to try something new.  So I took to Pinterest and found this recipe like everywhere.

I honestly loved everything about this recipe but the nutmeg.  Tessa promised I needed it for a true old fashioned doughnut but I could honestly do without the flavor.  I’ll be very happy to replace it with cinnamon for some cider donuts I’m anxiously planning!

I also didn’t have cake flour so I used the tried and true substitute of flour + cornstarch.  They were just as light and airy as I would imagine them to be but since I haven’t tried them with cake flour I can’t give you a legit comparison.

But we were not disappointed and they barely lasted 3 days!  So I’d say it’s not life or death if you want to make these but don’t have the drive to run out to buy cake flour.

So make all your donut {or doughnut} dreams come true and make these asap!

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Sour Cream Doughnuts

Yield: 10 doughnuts

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Whether you spell it donut or doughnut you can't go wrong with an easy and delicious homemade breakfast treat!

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Ingredients

For the Doughnuts:

• 2 cups flour
• 1/4 cup cornstarch
• 1/2 Tbs baking powder
• 1/2 tsp kosher salt
• 1/2 tsp nutmeg
• 1/2 cup sugar
• 2 Tbs butter
• 2 egg yolks
• 1/2 cup sour cream
• Vegetable oil, for frying

For the Glaze:

• 3 1/2 cups powdered sugar
• 1/2 Tbs corn syrup
• 1/2 tsp vanilla
• 1/3 cup hot water
• 2 Tbs milk

Instructions

1. In the bowl of a stand mixer combine butter and sugar until a paste forms. Add egg yolks and beat well.
2. In a separate bowl mix together flour, cornstarch, baking powder, salt, and nutmeg and add to wet ingredients in three additions alternating with the sour cream, beginning and ending with the flour mixture.
3. Wrap dough tightly in plastic wrap and refrigerate for 1 hour.
4. Roll dough onto a well floured surface about 1/2" thick and using a doughnut cutter or two differently sized round cookie cutters cut out doughnuts and holes.*
5. Pour 2" of vegetable oil into a heavy bottomed pot and use a candy thermometer to heat it to 325 degrees.
6. Carefully add doughnuts into hot oil and let cook for 2 minutes on each side, removing to a towel to drain.
7. Combine glaze ingredients and submerge doughnuts in it until completely covered. Move to a wire rack so that the excess glaze can drip off. Allow glaze to set for 20 minutes before serving.

Notes

*The original recipe said it would yield a dozen but I only got 10 full doughnuts and 16 or so doughnuts