Old-fashioned sour cream doughnuts with creamy vanilla glaze
Claire Saffitz x Dessert Person · ♥ 20.6K likes · 688.9K views · 16 min video
Read about doughnuts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 28 g butter
- 100 g sugar
- 250 g cake flour
- 1½ tsp baking powder
- 160 g sour cream
- salt
Cream the room-temperature butter and sugar together in the stand mixer.
Whisk the cake flour, baking powder and salt together to aerate the flour and break up clumps.
On low, add the dry ingredients alternately with the sour cream, starting and ending with dry; finish by hand without overmixing, to a thick, light cake batter.
Alternating dry and sour cream
- bench flour
Roll the cold dough between two generously floured sheets of parchment or wax paper to half to three quarters of an inch thick.
Rolling between floured paper
- oil
Flour a baking sheet and the cutter; punch straight down without twisting, right to the edge, then punch out the centres; lift with an offset spatula onto the sheet and re-roll the scraps.
Punching out the doughnuts
- powdered sugar
- melted butter
- vanilla extract
- milk
Glaze: sift the powdered sugar, add melted butter and vanilla extract, then milk a little at a time, whisking to a thin glaze.
Heat the oil to 325F (start adding at about 322-323F); fry a few at a time so the oil does not cool, lowering them in gently.
Fry until the underside is golden, flip, and fry the other side another two to three minutes.
Lift out with a spider onto a paper-towel-lined plate, flip after about a minute, and dip the tops in the glaze while hot; let the excess drip.