Fluffy sour cream donuts baked in a frying pan >>> recipe with step-by-step photos

These delicate sour cream donuts are a wonderful dessert for fans of American culture and anyone who simply loves delicious desserts. The soft, fried dough and vanilla glaze create a perfect combination. A touch of spice adds an even more intriguing flavor.

Nutritional value per serving

264 kcal

Proteins: 16 g
Fats: 21.5 g
Carbohydrates: 0.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours 50 minutes
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 4

I don't list the amount of sunflower oil needed for frying the donuts in the ingredients. It will vary depending on the size of the pan you're using. But on average, you'll need about 1.5 liters.

Or maybe you even have a deep fryer, and the manufacturer already specifies how much oil to add. Cooking donuts in a deep fryer, rather than in a saucepan, won't affect the taste or texture. It's simply more convenient. However, if you're planning to cook a large batch, the opposite may be true.

Recipe with step-by-step photos

Fluffy donuts with sour cream in a frying pan

Ingredients

Servings

For the test:

Egg yolk

2 pcs
Sugar

100 G
Butter

30 G
Sour cream

120 G
Flour

255 G
Baking powder

1 tsp
Salt

7 G
Nutmeg

pinches

For the glaze:

Powdered sugar

175 G
Honey

1 tsp
Vanilla extract

1 tsp
Lemon juice

15 ml
Water

15 ml
Salt

pinches

Preparation

Step 1

Place the yolks and softened butter in the bowl of a mixer. Simply leave the butter to thaw at room temperature.

Step 2

Add sugar and mix well until a butter cream forms, not necessarily smooth. Then add sour cream and beat until smooth, light and airy.

Step 3

Sift together the flour and baking powder, add salt and nutmeg. Mix well and fold into the cream a little at a time, continuing to whisk until fully combined. Try to work as quickly as possible to avoid making the dough too tough.

Step 4

Line a bowl with plastic wrap, grease it with sunflower oil, and lay out the dough. Cover with plastic wrap to prevent it from drying out. Refrigerate for 2 hours or 5-6 hours, depending on how quickly you need to make the dessert. Then transfer the dough to a lightly floured surface and lightly dust the top with flour.

Step 5

Gently, without applying too much pressure, roll the dough out to a thickness of about 12 mm and cut out donuts using cookie cutters with a diameter of 10 cm and 2 cm. Be sure to dip the cutters in flour so that the donuts separate easily from the main dough.

Step 6

Heat sunflower oil to 165-170 degrees Celsius using a kitchen thermometer. If you don't have one, place a wooden spatula in a deep frying pan or saucepan with the oil. If bubbles appear, it's ready to fry. Drop the donut into the oil; it will sink immediately and float to the surface after 10 seconds. From this point, wait about 50-60 seconds, flip, and fry for another 2-3 minutes, flipping again if necessary.

Step 7

When ready, place the donuts on paper towels to drain off excess fat and keep the dough crispy on the outside.

Step 8

In a mixer bowl, combine the powdered sugar, honey, and a pinch of salt. Now pour in the warm water, lemon juice, and vanilla extract. Replace the vanilla extract with 8-10 g of vanilla sugar if needed. Mix thoroughly with a whisk until the glaze is smooth.

Step 9

Dip the donuts in the glaze and place them on a wire rack to drain. Let them set for 20 minutes.

Step 10

The mouth-watering sour cream donuts are ready. The glaze will soak into the dough, penetrating the cracks that have formed on the surface, making these treats incredibly delicious.

The dough also needs rest

To ensure your fried doughnuts turn out fluffy and tender, just like those you'd get at a bakery, let the sour cream dough rest in the refrigerator for 1-2 hours. Even better, wrap it in plastic wrap and leave it overnight.

Pay attention to the thickness

When rolling out the dough, be careful not to make it too thin, but also not too thick. If you do, the dough won't expand and you'll end up with flat cakes. If you do, the dough will be too dense and not very tasty. It's also important not to overdo it with adding flour when dusting your work surface; no more than 15g is needed.

Alternative to honey

This donut recipe calls for honey, but it can always be substituted with invert, glucose, maple, or any other syrup. The main trick to adding this ingredient is to make the glaze thick and smooth and prevent it from cracking.

These sour cream donuts are incredibly soft and delicious. Be sure to let me know in the comments if you were able to make these.

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