donuts no yeast

These sour cream donuts are simple to make and are fried for a tender, cakey donut. Dip them in an optional vanilla glaze and serve warm!VIDEO AT THE BOTTOM OF THE RECIPE

Sour Cream Donuts

Vegetable or canola oil, for frying

Tablespoons unsalted butter, softened (42 grams)

sugar (50 grams)

brown sugar (50 grams)

vanilla extract

sour cream (160 grams)

+ 2 Tablespoons all-purpose flour (267 grams)

baking powder

cornstarch

salt

nutmeg (optional)

sugar (185 grams)

salted butter (melted 57 grams)

vanilla

1 1/2-2 Tablespoons hot water

Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.

Add egg yolks and beat until ingredients are well combined.

Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).

In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).

Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).

Cover your bowl with plastic wrap and refrigerate for at least one hour.

Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).

Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.

Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.

While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.

To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.

Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.

Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.

Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.

Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

https://www.youtube.com/watch?v=G507hlUrkTY

How to make Old Fashioned Sour Cream Donuts!­

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE (with weight measurements): https://sugarspunrun.com/sour-cream-donuts/

Candy Thermometer (Affiliate Link): https://amzn.to/2TfCJyD

These old fashioned sour cream donuts are cakey, tender, and made with no yeast! Fried to perfection and dipped in a simple vanilla glaze, these donuts are easy to make and are a classic favorite.

Once you've tried a fresh, warm, homemade sour cream donut you'll never be able to enjoy one from a bakery the same way again!

Ingredients 
Vegetable or canola oil, for frying
3 Tablespoons unsalted butter, softened 42g
1/4 cup sugar 50g
1/4 cup brown sugar 50g2 large egg yolks
½ teaspoon vanilla extract
2/3 cup sour cream 160g
2 cups + 2 Tablespoons all-purpose flour 267g
2 teaspoons baking powder
1 Tablespoon cornstarch
½ teaspoon salt
1/8 teaspoon ground nutmeg optional
Glaze**
1 1/2 cups powdered sugar 185g
¼ cup salted butter melted 57g
½ teaspoon vanilla
1 1/2-2 Tablespoons hot water

Instructions
1.  00:20  Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.
Add egg yolks and beat until ingredients are well combined.

2.  01:03  Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).

3.  01:18  In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).

4.  01:46  Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).Cover your bowl with plastic wrap and refrigerate for at least one hour.

5.  02:10  Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.
Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.

6.  03:53  While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.

7.   05:01  To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.

8.  05:56  Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.

9.  07:35  Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.  Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

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Sour Cream Donut Recipe

My easy homemade donut recipe is made without yeast for a quick and easy breakfast or snack. These take just minutes to whip up for the best fried donut holes you&#039;ve ever tasted! Recipe includes a how-to video!

Donut Holes (Fried, No Yeast)

Vegetable oil or canola oil (for frying)

all-purpose flour

Tablespoons sugar

Tablespoon baking powder

Tablespoons unsalted butter

milk

sugar

cinnamon

I find my oil takes about 20 minutes or longer to come to temperature, so I typically start the oil just before I start my donuts. Fill a medium-sized, heavy-bottomed saucepan 2-3 inches (5-7cm) deep with your oil over medium heat. Use a candy or frying thermometer (make sure it isn&#39;t touching the bottom of the pot) to monitor your temperature and heat oil to 350F (175C). Monitor the heat pretty regularly and note that you may need to increase/decrease your stove temperature to keep it consistent.

Combine flour, sugar, baking powder and salt in a large bowl and whisk until well-combined.

Use a box grater go grate the butter into small pieces and then add to the flour mixture and stir until well-incorporated (visible butter pieces will still remain). Note: If you do not have a box-grater, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, instead.

Add milk and gently stir until all ingredients are combined and the dough clings together.

Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable (I've found on hot days or if my butter isn't cold enough the dough can be quite sticky)

Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.

Prepare your cinnamon/sugar mixture for rolling by stirring together cinnamon and sugar in a small dish. Set aside.

Prepare a large plate or baking sheet for your cooked donut holes by lining generously with paper towels.

Once oil has reached 350F, very carefully fry your donut holes, only 2-3 at a time, carefully transferring them to the oil with a slotted spoon (don&#39;t drop them in or the oil may splash, lower them into the oil instead).

Fry donut holes for approximately 90 seconds*, turning half way through so they become evenly golden brown.

Remove carefully with a slotted spoon, and place donut holes on a paper towel laden plate. Allow them to sit for about a minute/until no longer too hot to touch, and then transfer them to your cinnamon/sugar dish, roll them in the mixture until fully covered. Make sure to allow your oil to return to 350F (175C) between batches.

Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.

Nice Flavor!! Really Quick and easy! And really yummy!!

Love it! I even made glazed ones using this recipe! How can I make these into chocolate? Just add coco powder?! Would love to make some chocolate glazed too!

Had no taste. Still tasted doughy. Cooked them alot longer than 2 minutes. Just no taste.

https://content.jwplatform.com/videos/ripJ2b2s.mp4

My easy homemade donut recipe is made without yeast for a quick and easy breakfast or snack. These take just minutes to whip up for the best fried donut holes you've ever tasted!

Fried Donut Holes (No Yeast)

Top 2 donuts no yeast recipes from across the web

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Sour Cream Donuts

Donut Holes (Fried, No Yeast)

Top 2 donuts no yeast recipes from across the web

The most viewed donuts no yeast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sour Cream Donuts

Donut Holes (Fried, No Yeast)

The most viewed donuts no yeast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine