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Making these donuts at home is easier than you might think. Let’s walk through the steps to create these perfectly soft, slightly crispy cake donuts.
#### Step 1: Prepare the Donut Batter
In a large mixing bowl, whisk together the **flour**, **baking soda**, **baking powder**, **salt**, **nutmeg**, and **cinnamon** (if using). The nutmeg and cinnamon give the donuts a warm, comforting flavor that pairs perfectly with the rich sour cream.
In a separate bowl, beat the **eggs** and **granulated sugar** together until light and fluffy. This step adds air into the batter, helping the donuts maintain a light, tender crumb. Then, add the **melted butter**, **vanilla extract**, and **sour cream** to the egg mixture, stirring until everything is well combined. The sour cream gives the donuts their signature soft texture and slight tanginess.
Slowly add the dry ingredients into the wet ingredients, alternating with the **milk**, beginning and ending with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to dense donuts. The batter should be thick, but not dry.
#### Step 2: Heat the Oil for Frying
In a large, deep frying pan or Dutch oven, heat about **2-3 inches of vegetable oil** over medium heat. The oil should reach around **350°F (175°C)**. Use a thermometer to check the temperature, as it’s essential to fry the donuts at the correct temperature to ensure they cook evenly and don’t become greasy.
#### Step 3: Shape the Donuts
While the oil is heating, you can shape your donuts. Roll out the batter on a lightly floured surface to about **1/2-inch thickness**. Use a round cookie cutter or a donut cutter to cut out the donut shapes. If you don’t have a donut cutter, you can also use two round cutters of different sizes to make a hole in the center of the donuts.
#### Step 4: Fry the Donuts
Once the oil has reached the right temperature, carefully drop the donut shapes into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry the donuts for about **2-3 minutes per side**, or until golden brown. Use a slotted spoon to flip the donuts and remove them from the oil. Allow them to drain on a paper towel-lined plate.
Repeat with the remaining donut dough, making sure the oil stays at a consistent temperature.
#### Step 5: Add the Glaze or Coating
While the donuts are cooling, you can prepare the glaze or sugar coating:
– **For the glaze**: In a small bowl, whisk together **powdered sugar**, **milk**, and **vanilla extract** until smooth. Dip the warm donuts into the glaze, coating them evenly, and place them on a wire rack to set.
– **For a sugar coating**: Simply roll the warm donuts in **granulated sugar** for a simple, sweet finish.
#### Step 6: Serve and Enjoy!
Once the glaze has set or the donuts are coated in sugar, they’re ready to be enjoyed. Serve them fresh for the best texture—soft and tender on the inside, with a crisp exterior. Pair them with your favorite coffee, tea, or even hot chocolate for a cozy treat.
### Tips for Perfect Old-Fashioned Sour Cream Cake Donuts
1. **Don’t Overmix the Batter**: For tender, fluffy donuts, mix the batter just until everything is combined. Overmixing can result in dense donuts.
2. **Maintain the Right Oil Temperature**: Use a thermometer to ensure the oil is at **350°F (175°C)**. If the oil is too hot, the donuts will cook too quickly on the outside and remain raw inside. If it’s too cool, they will absorb excess oil and become greasy.
3. **Test One Donut First**: Fry one donut to test the oil temperature. If it browns too quickly or slowly, adjust the heat accordingly.
4. **Use Fresh Oil**: Make sure the oil is clean and fresh, as reused oil can alter the flavor and texture of the donuts.
5. **Customize the Glaze**: You can experiment with different glaze flavors, such as adding **cocoa powder** for a chocolate glaze or a little **cinnamon** for a spiced version.
### Variations on Old-Fashioned Sour Cream Cake Donuts
– **Chocolate Glazed Donuts**: For a richer, indulgent version, make a **chocolate glaze** by adding cocoa powder and a little extra milk to the glaze recipe.
– **Maple Donuts**: Try a **maple glaze** with maple syrup, powdered sugar, and a dash of vanilla for a fall-inspired twist.
– **Cinnamon-Sugar Donuts**: After frying, roll the warm donuts in a mixture of **cinnamon and sugar** for a simple, sweet coating.
– **Berry-Infused Glaze**: For a fruity twist, blend fresh berries like **strawberries** or **blueberries** into the glaze for a pop of color and flavor.
### Why You’ll Love Old-Fashioned Sour Cream Cake Donuts
1. **Comforting and Nostalgic**: These donuts have a familiar, comforting flavor that’s reminiscent of classic donut shop treats. They’re perfect for reliving memories or creating new ones.
2. **Perfectly Cakey**: Unlike yeast-raised donuts, sour cream cake donuts have a dense, moist, cake-like texture that melts in your mouth.
3. **Quick and Easy**: Since they don’t require proofing time like traditional yeast donuts, these cake donuts are quicker and simpler to make at home.
4. **Customizable**: Whether you prefer a sugar coating or a rich glaze, these donuts can be easily adapted to suit your tastes.
### Conclusion
**Old-Fashioned Sour Cream Cake Donuts** are the perfect balance of crispy, cakey, and sweet, making them a go-to treat for any occasion. Their nostalgic flavor, soft texture, and golden exterior will transport you to a simpler time when donuts were a special treat. Whether you’re frying them up for breakfast, brunch, or dessert, these donuts are sure to become a family favorite.
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**Enjoy your homemade Old-Fashioned Sour Cream Cake Donuts—simple, delicious, and timeless!**
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