SPICED SOUR CREAM DONUTS

These spiced sour cream donuts are a perfect fall and winter dessert, embodying the rich flavors and warm spices that characterize the cozy months of the year. This delightful treat is ideal for intimate gatherings, whether it’s a small family dinner, a festive holiday celebration, or a cozy evening with friends. The portion size is just right, allowing everyone to indulge without overwhelming the palate or the table. Each bite offers a comforting taste that resonates with the season, making it a cherished addition to any gathering.

INGREDIENTS

DONUTS

2 cups All-Purpose Flour

½ tsp. Salt

1½ tsp. Baking Powder

½ tsp. Ground Cardamom

½–1 tsp. Ground Cinnamon

⅛ tsp. Nutmeg

⅛ tsp Ground Ginger

¼ cup Unsalted Butter, at room temperature

½ cup Granulated Sugar

1 Egg, at room temperature

½ cup Full-Fat Sour Cream, at room temperature

Neutral oil, for frying

GLAZE

1 cup Powdered Sugar, sifted, plus more as needed

2 tbsp. milk, plus more as needed

Pinch of salt

½ tsp. Vanilla Extract

¼ tsp. Ground Cardamom, or to taste

¼ Ground Cinnamon

INSTRUCTIONS

DOUGH

1. In a medium bowl, whisk together the flour, salt, baking powder, cardamom, cinnamon, and nutmeg. Set aside.

2. In a separate large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.

3. Add the egg and mix until fully combined.

4. Mix in the sour cream until smooth.

5. Add the dry ingredients into the wet ingredients and gently fold until a thick dough forms.

6. The dough should be soft but not sticky.

7. Cover the bowl with plastic wrap and transfer to the fridge for about 1 hour, or until you can roll it out easily.

SHAPE

1. Lightly flour your surface.

2. Roll the dough to ½-inch thickness.

3. Cut out doughnut rounds and holes using cutters or a glass.

4. Place cut dough on a parchment-lined tray while you heat the oil.

5. Gently press together any leftover dough scraps, roll them out again, and cut more donuts.

6. When all the dough is used up, place the baking sheet into the fridge to chill.

FRY

1. In a deep fryer, an electric skillet, or a large, heavy bottomed pan, heat the oil to 350-375F.

2. There should be enough oil that your donuts will float about 2 inches above the bottom, while being about half immersed.

3. Line a wire cooling rack with a few sheets of paper towel to absorb the oil, place the rack over a large baking sheet (this will catch any large oil drips) and move it beside the fryer. Use a slotted spoon to insert and remove your donuts.

4. Once your oil is up to temperature, remove the donuts from the fridge and fry 2 or 3 at a time, being careful not to crowd them. They should initially sink to the bottom of the fryer and then float for the majority of the cook time. Always try frying a test donut first. Allow the test donut to cool slightly, and then cut it open to check its doneness. If you oil is too hot, the donut may get too dark but be undercooked inside; but if it’s not hot enough, it will take too long to cook and you’ll end up with an oily donut.

5. Fry the donuts for about 2 minutes per side, or until golden brown. Remove from the oil and place onto the paper towel-lined cooling rack. Repeat with all the donuts.

GLAZE

1. In a bowl, whisk together the powdered sugar, milk, salt, vanilla, cardamom, and cinnamon.

2. Add more milk a teaspoon at a time until it becomes a smooth, pourable glaze.

3. While the doughnuts are still warm, dip the tops into the glaze or spoon glaze over them.

4. Let set for 10–15 minutes, or enjoy immediately while they're warm and cozy!

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DOUGH

In a medium bowl, whisk together the flour, salt, baking powder, cardamom, cinnamon, and nutmeg. Set aside.

In a separate large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.

Add the egg and mix until fully combined.

Mix in the sour cream until smooth.

Add the dry ingredients into the wet ingredients and gently fold until a thick dough forms.

The dough should be soft but not sticky.

Cover the bowl with plastic wrap and transfer to the fridge for about 1 hour, or until you can roll it out easily.

SHAPE

Lightly flour your surface.

Roll the dough to ½-inch thickness.

Cut out doughnut rounds and holes using cutters or a glass.

Place cut dough on a parchment-lined tray while you heat the oil.

Gently press together any leftover dough scraps, roll them out again, and cut more donuts.

When all the dough is used up, place the baking sheet into the fridge to chill.

FRY

In a deep fryer, an electric skillet, or a large, heavy bottomed pan, heat the oil to 350-375F.

There should be enough oil that your donuts will float about 2 inches above the bottom, while being about half immersed.

Line a wire cooling rack with a few sheets of paper towel to absorb the oil, place the rack over a large baking sheet (this will catch any large oil drips) and move it beside the fryer. Use a slotted spoon to insert and remove your donuts.

Once your oil is up to temperature, remove the donuts from the fridge and fry 2 or 3 at a time, being careful not to crowd them. They should initially sink to the bottom of the fryer and then float for the majority of the cook time. Always try frying a test donut first. Allow the test donut to cool slightly, and then cut it open to check its doneness. If you oil is too hot, the donut may get too dark but be undercooked inside; but if it’s not hot enough, it will take too long to cook and you’ll end up with an oily donut.

Fry the donuts for about 2 minutes per side, or until golden brown. Remove from the oil and place onto the paper towel-lined cooling rack. Repeat with all the donuts.

GLAZE

In a bowl, whisk together the powdered sugar, milk, salt, vanilla, cardamom, and optional cinnamon.

Add more milk a teaspoon at a time until it becomes a smooth, pourable glaze.

While the doughnuts are still warm, dip the tops into the glaze or spoon glaze over them. I dipped both sides cause I love the glaze...lol. Do what you will with that information.

Even the little holes got a fair coating!

Let set for 10–15 minutes, or enjoy immediately while they're warm and cozy!

As the weather turns crisp and the leaves change color, this dessert becomes a highlight, providing warmth and sweetness that complements the chilly atmosphere outside and a nice war cup of coffee. I highly recommend you try this while the weather is still chilly!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!