Old Fashioned Sour Cream Glazed Donuts

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Old Fashioned Sour Cream Glazed Donuts

These Original Glazed Donuts (Krispy Kreme Recipe Copycat) are light and chewy and a good way to get anyone out of bed in the morning. Who can resist a Krispy Kreme recipe copycat?

Glazed donuts are light, fluffy, and truly the best homemade donuts I’ve ever made (or eaten, for that matter!) — they’re my absolute favorite!

Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings, and fillings.


Ingredients :

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) butter, at room temperature

– 2 large egg yolks

– 1/2 cup (113 grams) sour cream

– Canola oil, for frying

For the glaze:

– 3 1/2 cup (350 grams) powdered sugar, sifted

– 1 1/2 teaspoons corn syrup

– 1/4 teaspoon salt

– 1/2 teaspoon vanilla extract

– 1/3 cup hot water

How to make it :

For the donuts:

– In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

– In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

– On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.

– Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:

– Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze.

– Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.