Old-Fashioned Sour Cream Cake Donuts

1. Prepare the Dry Ingredients:

• In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

2. Mix the Wet Ingredients:

• In another bowl, whisk together the granulated sugar, brown sugar, sour cream, eggs, melted butter, and vanilla extract until smooth and well-combined.

3. Combine Wet and Dry:

• Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough should be thick but soft, similar to cookie dough.

4. Shape the Donuts:

• Lightly flour a clean surface. Turn the dough out onto the surface and roll it out to about 1/2 inch thickness.
• Using a donut cutter (or two round cookie cutters of different sizes), cut out the donut shapes. You can also use a round biscuit cutter and a smaller cutter for the hole in the middle.
• Gather any leftover dough and reroll to cut out the remaining donuts.

5. Heat the Oil:

• In a large, deep pot or Dutch oven, heat vegetable oil to 350°F (175°C). You’ll need enough oil to submerge the donuts. Use a thermometer to ensure the oil reaches the proper temperature.
• Tip: Test the temperature by dropping a small piece of dough into the oil. If it bubbles up and rises to the surface immediately, the oil is ready.

6. Fry the Donuts:

• Carefully lower the donuts into the hot oil, a few at a time. Do not overcrowd the pot.
• Fry for about 2-3 minutes on each side or until golden brown.
• Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.

7. Prepare the Glaze (Optional):

• While the donuts are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and runny. Add more milk if needed to reach your desired consistency for dipping.

8. Glaze the Donuts (Optional):

• Once the donuts are just cool enough to handle, dip the tops of the donuts into the glaze. Allow any excess glaze to drip off, then place the donuts on a wire rack to set. You can glaze both sides or just the top, depending on your preference.

Serving Suggestions:

• Serve your Old-Fashioned Sour Cream Cake Donuts with a hot cup of coffee or milk for the perfect breakfast or brunch.
• For an extra touch, dust with powdered sugar or drizzle with chocolate glaze instead of a simple glaze.

Tips:

• Frying Temperature: Be sure the oil temperature stays between 350°F (175°C) and 360°F (182°C) to avoid greasy donuts or undercooked centers.
• Storage: These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.
• Freezing: To freeze, let the donuts cool completely, then wrap them individually in plastic wrap and store in a zip-top bag for up to 2 months. Reheat in a toaster oven or microwave for a quick treat.

These Old-Fashioned Sour Cream Cake Donuts are a classic favorite that will bring comfort and smiles to any table. Enjoy making and sharing this sweet treat that will make your mornings a little brighter and your taste buds a lot happier.