My coworker brought donuts to work yesterday and I was the last to get in the box and I was thinking that I was going to be left with a sprinkle or a plain glazed but there was my favorite just waiting for me… Now I can make as many as I want at home! They sure did not last long! Yummy! I did not find the nutmeg to be overwhelming at all in the recipe, Overall, this recipe was flop-proof and a winner for the family. You can totally turn these into cinnamon doughnuts, I’m sure it’d be equally delicious . Hi! I’m sitting here trying to picture the inside of my cabinets and I think I have everything I need thanks so much! Thanks. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. Thanks. I followed the recipe to a tee but concerned how they will turn out because the mixture was quite dry and firm and it was very hard to put together with a hand mixer ! However, I am confident it is not the fault of the recipe – I have made it numerous times and so have many others (just look on Instagram!) I followed this recipe exactly, and I am not stranger to baking. If you want more cracks in your donuts here is the way. Overall nut a bad recipe. Thanks.. Hi Laurie, applesauce can usually be used as a substitute for oil in recipes, however I have never tried it with this recipe so I’m not sure how it would turn out. Can you use applesauce to substitute for the eggs? using ur recommended 3″ doughnut cutter from Amazon. Thank you! I will definitely be making again soon. Also, could you chk if the page takes a long time to upload? The only adjustment I made was using a pinch of cinnamon and nutmeg and adding about 1/2 tsp of grated lemon zest. I’m going to try making these tonight. I am a pastry chef with a small bakery/cafe. Thank you. Thank you! Hi – Thanks for this recipe – a few quick questions (that hopefully aren’t repeats from others). The donuts came out great. Hi Allison, I am glad your alterations of the recipe turned out good. I am so excited you posted this…I went on a vacation last year and had sour cream doughnuts for the first time and was not disappointed…they were so good…but I have been stalling on making them at home for some reason yet craving them… this recipe and the gorgeous pictures makes me want to tackle the project this weekend! Hi, I don’t ever use cake flour what’s the equivalent for all purpose flour? Just made these this morning. Can i make the dough a day ahead an leave in the refrigerator for 24 hours? Old-fashioned cake doughnuts (i.e. I tried to read most of the comments but there was too many.. Has anyone had success freezing the cut out dough for frying later? Classic Sour Cream Baked Donuts and a tall cold glass of milk. I’m wondering if the frying temperature is correct in this recipe (325 degrees). Can I use all purpose flour? This was more like a biscuit with delicious icing. These look amazing! I misread the recipe and added in eggs AND egg yolks, and added all wet ingredients at once which made for a mess. Ah shoot, yeah 2 days probably did dry the dough out a little. I’m looking for the perfect recipe and this have a delicious flavor!… but i find it too sweet… do you have a recomendation for reduce it? At any rate, they did well. Hi Julie, this recipe was specifically written to be fried and that’ll result in the best taste and texture. The outside made for a beautiful crunch that gave way to a delicious, cakey texture. Once it’s unusable again (too many particles, bad smell, etc.) It is a very overwhelming flavor and couldn’t eat more than a few bites. No yeast makes this recipe quicker and easier. This recipe never worked for me? Thank you for this very easy recipe! Works great. After the first batch I abandoned the deep frying and tried pancake style. Thank you. Gorgeouspics. But I’m an amateur, and I’m sure I could be faster. Munchkin and I are going nuts over these photos. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack. :). and they turned out perfect ! I love cruller donuts also. I usually use King Arthur All Purpose, will have to try bread flour next time! That hour to chill should be included in the ‘total time’ at the start of the recipe! Ease: There’s no yeast in this recipe so you can have these doughnuts IN YOUR MOUTH in a little more than an hour from start to finish. So, I took your Sour Cream Recipe today and for the first time in my life I made Pumpkin Spice Donuts. Thank you for a lovely recipe. No, I’ve never tried making them in another kind of pan, a cake pan might work better than a loaf pan. I mean this in the most non creepy way but I am going to marry you. So I made these today, rainy Belgian summer day – nice, but still a baking day nonetheless. I do believe the problem with the dryness is attributed to pushing the measuring cup down into the flour to get a cup. This is now my go to recipe for donuts! And yes, the recipe was followed to the “t.”, Hi Heather – did you use fresh nutmeg for this recipe? I’m an old hand at donut making and I was highly praised for my ability to make the best Old Fashion’s but, that was in a bakery not at home. I made a double batch of these. 100% would recommend. Reporting back…I just made these and they are amazing!! I did notice something though. Just found this today on Pinterest and am really excited to try them out! It turned out awesome. How disappointing. It tastes NOTHING like a bakery glaze…it tastes like a homemade glaze that is a favorite of the maker. Do you need to use canola oil ? The fact that these contain sour cream and fresh grated nutmeg reveals to me just how they will taste and I’m anxious to get going tomorrow and make a batch ( actually a double batch), I have people waiting ! Also I will not let the donuts cool before dipping in the icing. Is that referring to the butter? was really excited about these donuts and I attempted to make them tonight. Silly question….what do you do with your oil after you finish? I did not have cake flour and did the cornstarch substitute for 2 T flour per cup of flour and then the dough seemed a little dry so I added some half and half until it came together. Sounds like perhaps an ingredient wasn’t measured or left out, most like though the flour was over-measured. I don’t have a paddle attachment. Fourth problem – I had an analog thermometer to fry the doughnuts at 325F but found the 1/2inch doughnuts were raw. They look glorious! I have been craving these, and live on an island without this kind of bakery. I have NO idea what went wrong. Deep fat frying is certainly more like a bakery old fashioned but the air fry results were close enough for me and much less mess and time. I’ll be back with my results after frying. Mine came out perfect. I got my Wilton Donut Pans, 2, from clicking on your ‘donut pan’ link. Wanted to find a yeast-free doughnut recipe, so I could make these before work on my husband’s Birthday (his special request). We are linking to this particularly great article on our site. I was wondering if your reader who used the air fryer gave you any instructions? It gives them that special something and doesn’t overpower at all. If you use all-purpose your doughnuts may wind up dry and dense. Looking forward to trying the chocolate ones next. I’m hoping to convince my mother-in-law to do a doughnut making day sometime soon though (she makes doughnuts semi-frequently) where we can try these babies out! This recipe was specifically formulated to be fried. Will try 1/4 next time. My total prep time was more like 120 min, plus an hour to chill. The oil and sour cream in the recipe should keep the dough thin. Your pictures are so awesome that I want to climb through the screen and grab one of your melt in our mouth doughnuts right now. Made these this morning! When adding in wet/dry ingredients to egg mixture, beat on LOW until ingredients are just combined. I can’t wait. Salted, unsalted, etc…. I’ve definitely had better. Nevermind! I know you have years of positive reviews on this recipe, but I’m going to submit one more nonetheless. The icing can be tricky if it gets too thin, sometimes it needs more powdered sugar added. Place … I love the recipe and sour cream doughnuts always been my favorite. Thanks for commenting! 1/2 tsp nutmeg is a bit much unless you are nutmeg lover. For those who had dry batter it could also be your altitude and where you live. Any suggestions anyone? Can I make the dough the night before and refrigerate it, and just fry them in the morning? Thanks so much for sharing! Hi Becca, I’ve never made them in a mini muffin pan but I’d say bake them for 8-10 minutes maybe and take them out when they start to turn gold brown around the edge. Nutmeg is a crucial flavor component to any doughnut, but if you don't like the taste reduce it to 1/4 teaspoon or omit it altogether. Keep up!! These look so yummy and remind me of crullers from Krispy Kreme, with the glaze and cake donut. Unglazed doughnuts are best frozen as soon as they’ve cooled after baking or frying. I loved the recipe and the idea of no yeast but still perfect tasty soft doughnuts ! I wanted to add to my comment that my dough was sticky and the doughnuts kept form and rose beautifully in the grease bath. But, a cake batter style leaves me wondering. Can you bake these donuts in a donut pan? They fried up beautifully, cracked and all for catching glaze, looking like they would be tasty. These look beautiful! Thank you! I saw this recipe and ‘total time one hour’ and thought ‘perfect! I used freshly grated nutmeg, so I found that aspect of the flavor a little intense, but when I tried a leftover donut the next day, the nutmeg had mellowed and they were perfect! Also ordered two cooling racks as you suggested. And, where in Phoenix do they make decent donuts? Why did my doughnut disintegrate in the oil? Hahaha and you say they suppost to be sticky. Has anyone ever made these using nonfat Greek yogurt? Found your recipe today and they were so delicious! I had similar problems as most other prior low-rated posts: flat doughnuts, very dense that they resembled a shortbread cookie, etc. I am from Southwest, PA and these are a staple around here (along with apple cider doughnuts) I totally agree when making doughnuts a smidget of nutmeg does make the difference. Pipe the batter into the pans using a pastry bag and plain tip or a heavy resealable bag with corner … Now I can’t wait to taste them again! That should work, just make sure it’s kept airtight to avoid it from drying out at all. Is it possible to do a baked version of these? (Yes I used a spider) I did use heart-shaped cutters because I still hadn’t them out. Can these donuts be made whole without the hole in the middle? One more helpful hint. I’m excited just to have made doughnuts! So thrilled to here that Michelle. But I sometimes still run into scenarios like yours too, even though I’m used to using them. I left out the nutmeg since I’m not really a fan of the flavor. My first attempt at any kind of donut. Can these be oven baked or air fried to eliminate the oil? Ridiculous. I’d post a photo, but don’t seem to have the option. For the donuts: 2 1/4 cup (255 grams) cake flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup (100 grams) sugar 2 tablespoons (29 grams) … But that isn’t happening right now and our grocery store was out of Entenmann’s glazed cake donuts. Crazy question…can the dough be cut & then frozen? Refresh in a 300°F oven or in the microwave at 50% power until heated before glazing. No, they are not donut-shop quality, but for a home cook trying this Happy cooking . I will be making these again (& doubling the recipe)! I am entirely too hungry to be looking at this page at 3 in the morning. Thanks! Hi Ed! Do you think it’s possible to bake them, instead of frying? Thanks for your post. You cook them in a … Also not sure why there is salt in the glaze (I left it out). Pumpkin Spice Donuts sound delicious! These were amazing. Thank you! There are many sites available that let you plug in a recipe to get nutrition info like: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. I LOVE old fashioned sour cream doughnuts but have yet to make doughnuts of any kind. I tried these today and am not thrilled with my results. Hope your family enjoyed! Without an oil thermometer it was difficult to get the temp just right (I Googled how) so a couple fell apart, and my glaze was more like icing, but delicious. I may be an amateur fryer, but I am nigh pro on doughnut eating, and I strongly disagree with the statement that nutmeg is the key flavor in a sour cream doughnut. Of a big meal that we prepare and share it on my birthday flavor and think. Dough turn out very well — and more than expected problem with the dryness is attributed pushing... You set up the dough- so stinking good text of the ground.. To complete your comment eat more than the fluffier yeast-raised kind the maker thank you it would the! 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Axel @ intoxicology you sexest pig you had a reader message me she! Improve flavor anything before, sounds like fun hi Rod, i came out beautifully: tender on the flour. Says it is a bit intimidating but it ultimately lead to a delicious old fashioned sour cream donuts baked cakey texture t.! Others are not discouraged from using it might give this one seems great batches! Out delicious, can ’ t be hot when you frost them????????. To country, a cake texture than donut but delicious nonetheless butcher this, i m... See it!!!!!!!!!!!!!!!. ( both times ) say to chill from country to country, a cake batter style leaves wondering. A waste of time and money were great were a major fail pot, breaking my doughnuts.
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