These doughnuts are just like the old-fashioned cake doughnuts from the bakery. They're kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking up the thick, shiny, crackled glaze. We completely dunk the doughnuts in that glaze in the recipe, and it's amazing. The inside is soft and cakey with a more firm bite than yeast doughnuts. Plus you can't beat sour cream, it's good with just about everything. I don't always prefer old-fashioned cake doughnuts to yeast doughnuts, but when I do this is absolutely the recipe I use. You can't beat how much less time these take than yeast doughnuts, too.
If you make this recipe, be sure to take a picture and tag it #handletheheat on Instagram. Then we can have a digital doughnut party! Woohoo!
Taste: The little bit of nutmeg combined with the sour cream and sweet glaze makes these doughnuts taste just like the ones at your favorite bakery, if not better!
Texture: Slightly crunchy on the outside, cakey and soft on the inside. All the little cracks in these doughnuts just soak up the shiny, crackled glaze.
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.
Pros: I think the pros are inherently implied, they're doughnuts!
Cons: Deep fried sugary goodness ain't too good for your diet.
Would I make this again? Yes, whenever I'm craving these old-fashioned cake doughnuts I'll whip this recipe out.
Some readers have complained that 1/2 teaspoon nutmeg was too much. 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.
For the donuts:
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
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
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.