Ingredients
Method
Prepare the Dough:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, beat the sugar and eggs until light and fluffy. Add the sour cream, melted butter, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the doughnuts tender.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
Roll and Cut the Doughnuts:
- Lightly flour a clean surface and rolling pin. Roll out the chilled dough to 1/2-inch thickness.
- Use a doughnut cutter or two round cutters (one larger, one smaller) to cut out doughnut shapes. Re-roll scraps to use all the dough.
Heat the Oil:
- Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
- Line a baking sheet with paper towels to drain the doughnuts after frying.
Fry the Doughnuts:
- Carefully place 2-3 doughnuts in the hot oil at a time, avoiding overcrowding.
- Fry for 1-2 minutes per side until golden brown.
- Remove with a slotted spoon and transfer to the prepared baking sheet.
Glaze the Doughnuts (Optional):
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze.
- Dip the warm doughnuts into the glaze, allowing excess to drip off. Place on a wire rack to set.
Serve and Enjoy:
- Serve warm or at room temperature. These doughnuts are best enjoyed fresh!
Notes
- Keep the dough cold for easier handling.
- Monitor the oil temperature; too hot will burn the doughnuts, and too low will make them greasy.
- Add flavor variations to the glaze, such as maple syrup, citrus zest, or cinnamon.