Recipes

Old-Fashioned Spiced Sour Cream Donuts

  • Serves

    makes ABOUT 14 DONUTS

TODD COLEMAN

These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.

Ingredients

  • 4 cups (1 lb. 2 oz.) bread flour, sifted
  • 1 cup sugar
  • 4 tsp. baking powder
  • 4 12 tsp. ground cinnamon
  • 4 tsp. freshly grated nutmeg
  • 3 tsp. ground ginger
  • 2 tsp. ground allspice
  • 1 12 tsp. kosher salt
  • 12 tsp. ground cloves
  • 2 eggs
  • 1 14 cups sour cream
  • 4 tbsp. unsalted butter, melted
  • Canola oil, for forming and frying
  • 2 cups confectioners' sugar
  • 1 12 tsp. vanilla extract

Instructions

Step 1

Whisk flour, sugar, baking powder, 3 tsp. cinnamon, 3 tsp. nutmeg, ginger, 1½ tsp. allspice, salt, and cloves in a bowl; set aside. Combine eggs, sour cream, and butter in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

Step 2

Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½″ hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, 4 to 5 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.

Step 3

Whisk remaining cinnamon, nutmeg, and allspice, plus confectioners' sugar, vanilla, and ¼ cup water in a bowl until smooth. Dip tops of donuts in glaze and return to wire rack until glaze is set.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.