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From the Cook
From the Cook
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From the Cook
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Warning0 allergens identified
Strawberry Sour Cream Doughnuts
For the Doughnuts:
For the Glaze:
To make the Doughnuts:
1
Begin by heating the oil in a heavy saucepan or pot over medium heat. Allow at least 3-4 inches deep of oil to fry. Heat oil to about 350℉ (test using a candy or meat thermometer).
2
In a medium-sized mixing bowl, whisk together the melted butter, sugar, egg yolk, sour cream and vanilla extract. Add the chopped strawberries and stir to combine. Add the flour, baking soda, baking powder, and salt and stir just until the mixture comes together.
3
Turn onto a floured counter and knead gently to form into a dough. Roll out on a floured counter until about ½ inch thick and cut out the doughnuts using a floured doughnut cutter or I just use a 2 ½-inch cookie cutter and a 1-inch cutter to cut out the centers.
4
Fry the doughnuts (a few at a time depending on the size of your pot) in the 350℉ oil until golden brown on both sides. Try to maintain the oil at a steady temperature in the 350℉ range for best results. Remove from the oil and let rest on a paper towel to soak up extra oil before glazing. Fry the remaining doughnuts and doughnut holes, reforming the scraps as needed until all the dough is used.
5
Glaze the fried and slightly cooled doughnuts with the strawberry glaze (instructions below) or dust with powdered sugar or simply leave them as-is.
To make the Glaze:
1
You will want to glaze the doughnut while they are still slightly warm, so make the glaze right as soon as you finish frying all the doughnuts. In a small mixing bowl, combine the strawberries, powdered sugar, and vanilla. Mix well with a fork and mash the strawberries as best as you can to let out the juices and to prevent having large chunks of strawberry in the glaze. Add just enough cream to form a glaze-like consistency. Not too thin so as the make the doughnuts soggy but not as thick as icing would be.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and a tender, even crumb structure in your doughnuts.
- Pat Strawberries Dry 🍓Always pat fresh strawberries completely dry with paper towels before folding into batter to prevent excess moisture that can make doughnuts dense and soggy.
- Chill Batter Before Piping ❄️Refrigerate your dough for 30 minutes before piping into the doughnut pan; cold batter holds its shape better and creates more defined, professional-looking doughnuts.
- Strawberry Glaze Consistency 🎯Strain your strawberry glaze through a fine mesh sieve to remove seeds and pulp, creating a smooth, professional finish that adheres beautifully to the doughnuts.
- Don't Overmix the Batter 🥄Mix only until ingredients just combine; overmixing develops gluten and creates tough, rubbery doughnuts instead of the tender, cakey texture this recipe is known for.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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