Sourdough Old-Fashioned Sour Cream Doughnuts Recipe

5 from 1 vote

Soft on the inside with lovely crunchy exterior that is covered in a sweet glaze. These sourdough doughnuts might just be your new favorite!

Author Mariah Nienhuis

In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Whisk together to combine and set aside.
In a large mixing bowl, combine the brown sugar and egg yolks. Beat together for 1-2 minutes
Next add the vanilla extract, sour cream, vanilla extract and mix until combined. Add the sourdough starter and the melted butter and beat until well combined.
Then add the dry ingredients to the wet ingredients and with a rubber spatula stir by hand until it just comes together.
Cover with plastic wrap and place in the fridge for at least one hour or overnight.
About 20 minutes before you are wanting to start frying your doughnuts fill a Dutch oven with 2-3 inches of oil. Using a candy thermometer, heat the oil to 350 degrees on medium heat.

In a medium bowl combine the powdered sugar and corn syrup. Add the milk a little at a time until you reach a good consistency.
If you get too much liquid, then add a little powdered sugar to thicken it up again. Set aside.

Take the chilled dough from the fridge and remove a quarter of the dough. Place the bowl back in the fridge with the other ¾ of the dough.
Place the dough on a work surface that has been generously floured. You don’t want to skimp on the flour. This dough can be sticky so the flour will make it easier to work with.
Generously dust the top of the dough with flour and with your hands pat the dough to about a ½ inch thickness. (You can use a rolling pin, but I prefer doing it by hand.)
Cut the doughnuts out with 2 sizes of biscuit cutters, a glass and bottle top or a doughnut cutter. Roughly 3 1/2 inches.
Take the extra dough pieces and set to the side.
Place the doughnuts, 2-3 at a time, into the hot oil. BE careful not to splash yourself or use anything with water on it in the oil.
Cook for 2 minutes on each side flipping with a slotted spatula or spoon.
After the doughnuts have cooked on both sides transfer from the hot oil to a plate lined with paper towels. The paper towels are used to absorb the extra oil.
Let cool while you get the next batch ready to fry. (You can also fry the donut holes if you would like. Or add them back in to the dough to make another donut.)
Once the doughnuts have cooled for 5 minutes dip in the glaze and place on a wire rack to cool and harden.
Repeat this process until all the doughnuts have been fried and the scraps have been used up.

These sourdough doughnuts are best the first day, but you can store them in an airtight container for 3 days.

https://thefarmchicken.com/sourdough-old-fashioned-sour-cream-doughnuts-recipe/