Old-Fashioned SOUR Cream
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Old-fashioned sour cream doughnuts are a classic fried pastry with a crisp, cracked exterior and tender interior. They are flavored with cinnamon and nutmeg, and perfect for glazing or frosting.
Ingredients
- 296 ml all-purpose flour
- 4.93 ml baking soda
- 2.46 ml ground cinnamon, nutmeg, or allspice
- kosher salt
- 78.1 ml superfine sugar
- 59.1 ml sour cream
- 1 egg
- 14.8 ml unsalted butter or vegetable shortening
- Vegetable oil
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 141 mg
- Iron: 9.11 mg
- Magnesium: 85.8 mg
- Phosphorus: 381 mg
- Potassium: 399 mg
- Zinc: 2.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 296 ml all-purpose flour
- 4.93 ml baking soda
- 2.46 ml ground cinnamon, nutmeg, or allspice
- kosher salt
- 78.1 ml superfine sugar
- 59.1 ml sour cream
- 1 egg
- 14.8 ml unsalted butter or vegetable shortening
- Vegetable oil
Let's Cook
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Step 1.
In a small bowl, sift together 1¼ cups (150 grams) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon ground cinnamon (or nutmeg or allspice). Stir in a pinch of kosher salt.
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Step 2.
In a medium bowl, whisk together ⅓ cup (80 grams) superfine sugar, ¼ cup sour cream (at room temperature), 1 egg (at room temperature), and 1 tablespoon unsalted butter or vegetable shortening (at room temperature) until smooth.
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Step 3.
Add the flour mixture to the wet ingredients a little at a time, stirring until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes.
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Step 4.
On a lightly floured surface, roll out the chilled dough to about ½ inch thick. Using a doughnut or cookie cutter, cut out 2½-inch rounds with ½-inch holes. Reroll any scrap dough and cut additional doughnuts.
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Step 5.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the doughnuts in batches, turning once, until golden brown and cracked, about 2 to 3 minutes per side. Drain on paper towels.