Why Make This Recipe

There’s something incredibly comforting about homemade doughnuts, especially when they’re made with a sourdough base. Sourdough Old-Fashioned Sour Cream Doughnuts are rich, fluffy, and oh-so-delicious. They remind me of lazy Sunday mornings spent with a warm cup of coffee in hand. The delightful blend of flavors, paired with the perfectly sweet glaze, makes these doughnuts hard to resist. If you love a good treat, you might also enjoy making baked sourdough doughnuts that are rolled in cinnamon sugar!

How to Make Sourdough Old-Fashioned Sour Cream Doughnuts

To make these doughnuts, you’ll need some basic ingredients and a bit of love. Let’s get started.

Ingredients

2 ½ cups (300g) cake flour (or all-purpose)
1 tsp (3g) baking powder
½ tsp (2g) baking soda
1 tsp (3g) salt
¼ tsp nutmeg (heaping)
2 tsp (6g) pure vanilla extract
1 cup (247g) full-fat sour cream, room temperature
½ cup (118g) brown sugar
2 egg yolks (room temperature)
2 T (30g) butter, melted
½ cup (130g) sourdough discard
3 cups (255g) powdered sugar
2 T (20g) corn syrup
¼ cup + 2 T (80g) whole milk
1-2 quarts of canola oil or peanut (or coconut oil)

Sourdough Old-Fashioned Sour Cream Doughnuts

Directions

In a mixing bowl, combine the cake flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, mix together the sour cream, brown sugar, egg yolks, vanilla extract, and melted butter until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sourdough discard.
Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
Roll out the doughnut dough to about 1/2 inch thick and cut into desired shapes.
Fry the doughnuts until they turn golden brown on both sides.
For the glaze, combine powdered sugar, corn syrup, and milk in a bowl and stir until smooth.
Dip the warm doughnuts into the glaze, allowing any excess to drip off.
Serve the doughnuts warm or at room temperature.

How to Serve Sourdough Old-Fashioned Sour Cream Doughnuts

These doughnuts are perfect for breakfast, a snack, or even dessert. Serve them warm for the best taste, and don’t forget a side of coffee or tea! If you’re feeling creative, you can even pair your doughnuts with a slice of blueberry lemon cream cheese sourdough bread for a delightful brunch.

How to Store Sourdough Old-Fashioned Sour Cream Doughnuts

To keep your doughnuts fresh, store them in an airtight container at room temperature for up to two days. If you want to keep them for longer, consider freezing them. Just make sure to thaw them at room temperature when you’re ready to indulge.

Tips to Make Sourdough Old-Fashioned Sour Cream Doughnuts

Use room temperature ingredients for a smoother dough.
Don’t overwork the dough; mix until just combined for tender doughnuts.
Make your sourdough discard work double-time by using it in other recipes like apple fritter sourdough discard loaf!

Variations

Feel free to get creative! You could add spices like cinnamon or cardamom to the dough for an extra flavor kick. Or, instead of glazing, you might roll the doughnuts in cinnamon sugar for a crunchy twist.

FAQs

Can I use whole wheat flour instead of cake flour?

Whole wheat flour can be used, but it will change the texture. Cake flour gives a lighter doughnut.

Can I make these doughnuts ahead of time?

Yes! Prepare the dough and store it in the fridge overnight. Fry them fresh in the morning for warm, fluffy doughnuts.

How do I know when the oil is ready for frying?

Use a thermometer to check the temperature. You can also test by dropping a small piece of dough into the oil; it should sizzle and float to the top.

Sourdough Old-Fashioned Sour Cream Doughnuts

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Conclusion

These Sourdough Old-Fashioned Sour Cream Doughnuts are a delightful way to enjoy your sourdough discard. Whether for breakfast or a sweet treat, they’re sure to impress! If you’re looking for variations, check out this delicious Sourdough Old-Fashioned Sour Cream Doughnuts Recipe for more inspiration.