Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola)
- For the glaze:
- 1 1/2 cups powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Whisk together the flour, baking powder, baking soda, salt, and nutmeg in a large bowl.
- Cream the butter and sugar together in a separate bowl until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients to form a sticky, thick dough.
- Cover and chill the dough for at least 1 hour to firm it up.
- Roll out the dough on a floured surface to about ½-inch thickness, then use a donut cutter or two round cutters to shape the donuts and holes.
- Heat the oil in a deep pan to 325°F (165°C), carefully drop in the donuts, and fry them in batches for about 2 minutes per side, until golden brown.
- Drain the donuts on paper towels and let them cool slightly.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract. Dip each donut while it’s still warm, allowing excess glaze to drip off.
Notes
- For variations, swap the glaze for a cinnamon-sugar coating or a chocolate glaze.
- For a tangier flavor, substitute Greek yogurt for sour cream in the dough.
- Add a touch of almond extract for a unique twist on flavor.
- Store leftover donuts in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 10 seconds for the best results.
- If freezing, do so without glaze and reheat before dipping in glaze.
- Prep Time: 1 hour (includes chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
