Grammy's Kitchen · Donuts · Old Fashioned Sour Cream Donuts
One of 65 donuts recipes we measured
from tastesbetterfromscratch.com
76 cooks on tastesbetterfromscratch.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 44% | 54% |
| egg | 38% | 26% |
| liquid | 74% | 62% |
| leavener | 2% | 2% |
| salt | 3% | 1% |
| sweetener | 306% | 104% |
| fat | 11% | 24% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 256 g | 2 1/4 cups cake flour |
| 6 g | 1 1/2 teaspoons baking powder |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon ground nutmeg |
| 100 g | 1/2 cup granulated sugar |
| 28 g | 2 Tablespoons butter (, room temperature) |
| 100 g | 2 large egg yolks |
| 115 g | 1/2 cup sour cream |
| canola oil (, for frying) | |
| 700 g | 3 1/2 cups powdered sugar (, sifted) |
| 5 g | 1 1/2 teaspoons light corn syrup |
| 2 g | 1/4 teaspoon salt |
| 2 g | 1/2 teaspoon vanilla extract |
| 79 g | 1/3 cup hot water |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made a triple batch of these Saturday morning. Very rich! Thanks! I might comment that you’ll probably need to roll the dough a bit thinner than the half inch specified in the recipe. My wife doesn’t read English but has more experience baking than I do (duh, ” — a cook, 5.0★
“Didn't work out for us. Dough wasn't dough (still very "sandy"), needed to add a little milk, but... After an hour in the fridge, as instructed, it wouldn't roll out either. Ended up with just donut holes. Anyway, tried our best, didn’t work out. Still lo” — a cook, 5.0★