Old-Fashioned Sour Cream Doughnuts

• Vegetable oil, for frying

For the Glaze:

• 2 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract

• Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
  2. In a separate bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Be careful not to overmix; just combine the ingredients.
  4. Turn the dough onto a well-floured surface and roll it to about 1/2 inch thickness. Use a floured doughnut cutter or a round biscuit cutter to cut out doughnuts. You can use a smaller cutter for the centers if you want traditional doughnut shapes.
  5. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 350-375°F (175-190°C).
  6. Carefully drop the doughnuts, a few at a time, into the hot oil. Fry for 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
  7. While the doughnuts are still warm, you can either dip them in a glaze or dust them with powdered sugar. For the glaze, simply whisk together the powdered sugar, milk, and vanilla extract until smooth, and then dip each doughnut into the glaze.
  8. Allow the glaze to set, and then your old-fashioned sour cream doughnuts are ready to enjoy.

  These doughnuts are best when they’re fresh, but they can be stored in an airtight container for a day or two. Remember that they are at their finest when served on the same day they are made. Enjoy!