easy donuts

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

Easy baked chocolate cake donuts with a rich chocolate glaze (and sprinkles!)

Baked Chocolate Donuts with Chocolate Glaze

milk

tsp vinegar or lemon juice

all purpose flour

sugar

cocoa powder

tsp baking powder

egg (lightly beaten)

tsp vanilla extract

butter

mini chocolate chips (optional)

chocolate chips

heavy cream

Sprinkles (for decorating)

Preheat oven to 350F. Lightly spray donut pans with nonstick spray and set aside.

In measuring cup, measure out ⅔ cups milk. Stir in vinegar or lemon juice and set aside. Allow to sit for at least 5 minutes while you prepare the dry mixture.

In medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

In separate large bowl, stir together your milk and vinegar/lemon juice mixture, egg, vanilla extract, and melted butter.

Add the dry mixture to the wet and stir briefly. Add mini chocolate chips and continue to stir until mixture is just combined (do NOT over-mix or your donuts will be dense)

Spoon or pipe (using a large ziplock bag with a hole snipped in a corner) into donut pan.

Bake on 350F for 10-11 minutes.

Allow to cool before glazing.

In small saucepan over low heat, combine chocolate chips and heavy cream.

Stir constantly until chocolate is completely melted.

Remove from heat and allow to cool for 5 minutes.

Dip donuts in glaze (or spread on top of donuts with knife) and cover with sprinkles, if desired.

Allow glaze to set for 15 minutes and serve.

Donuts taste best when eaten the same day.

Glaze

Easy no-yeast donut holes filled with a sweet cream cheese frosting and rolled in cinnamon-sugar.

Inside Out Cinnamon Roll Donut Holes

No Yeast Fried Donut Holes (click for recipe)

oz cream cheese (softened)

½ Tbsp brown sugar (tightly packed)

Vegetable oil

cinnamon

Prepare your filling first.

Cream together cream cheese and butter.

Gradually add powdered sugar, until combined.

Stir in brown sugar and vanilla extract.

Scrape down sides and bottom of bowl and stir again, to ensure everything is well-combined.

Scrape the frosting/filling into a Ziploc bag and snip off a corner.

Line a cookie sheet with wax paper, and pipe 1 ½ - 2 tsp-sized mounds of frosting (the recipe should make 26 donuts with filling, but if you have extra frosting just keep piping it in case you are able to get more donuts out of the dough).

Place in freezer while you prepare your dough.

Follow directions in Fried Donut Holes Recipe to step 4 (forming dough into cohesive ball).

Transfer dough to a well-floured surface. If the dough is sticky, work in flour until it is manageable.

Tear off 1 Tbsp-sized pieces of dough and roll into a ball. Remove one cream cheese frosting mound from the freezer and press in to the center of the dough ball. Be sure to seal the frosting in well -- rolling the ball in the palms of your hands until no seams exist-- otherwise the frosting may leak out while the donut holes are frying.

Repeat until all dough is used, filled with frosting, and rolled seamlessly.

Fill a medium-sized saucepan 2-inches deep with your oil and set over medium-high heat.

Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature, and heat oil to 350F (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).

While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.

Prepare two plates for your fried donut holes by lining them generously with paper towels.

Once oil has reached 350F, very carefully fry your donut holes, about 3-4 at a time, carefully transferring them to the oil with a slotted spoon (don't drop them in or the oil may splash, lower them into the oil instead).

Fry donut holes for 2-3 minutes*, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.

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

Enjoy!

These homemade donuts taste just as good any cake donut you could buy at your local bakery but you can make them at home in just 15 minutes!

15-Minute Homemade Donuts

(176 grams) all-purpose flour

tsp salt

(120 ml) buttermilk*

(50 grams) granulated sugar

Tbsp (42 grams) melted butter

vegetable oil, (for frying)

(66 grams) granulated sugar**

Pour about 1/2-inch oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.

In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt. 

Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combine (be careful no to over-work dough).

Roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry about 1/2 the dough balls at a time.

Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.

Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.

Pour 1/3 cup sugar into a dish, roll donuts in sugar. Repeat this process with remaining dough. 

https://content.jwplatform.com/videos/jos7niDl.mp4

Homemade Donuts that taste like what you get at the local bakery, but you can make them at home in 15 minutes! This easy donut recipe is perfect for a quick weekend treat and it’s always sure to satisfy those sweet tooth cravings.

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The most viewed easy donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine