How To Make Copycat Krispy Kreme Sour Cream Donuts
These sour cream donuts are yeast-free meaning they will stay moist and soft even after hours. The sweet sugar glaze and sour cream give a balanced taste.
Sift the flour, baking powder, salt, and nutmeg together.
Using a standard mixer, mix the sugar and shortening for 1 minute until it becomes grainy
Add in the egg yolks and mix for another minute until the color becomes lighter.
Gradually add the dry ingredients alternating with the sour cream ½ of each at a time on low speed.
Scrape the sides down after each addition.
Move the mixture to another bowl and cover with saran wrap for an hour.
In a cast-iron skillet, pour canola oil.
Heat oil to 325 degrees F.
Roll out the dough to ½-inch thickness on a lightly floured surface.
Using a doughnut cutter, cut into doughnut shapes. Carefully take your scraps and continue to re-roll as needed.
Carefully add the dough to the hot oil. Fry until the dough floats to the top. Flip and fry for another minute.
Remove and place on a cooling rack to glaze.
Mix the powdered sugar, maple syrup, salt, and hot water until completely mixed.
Dip the doughnuts in the glaze and let harden for 10 to 15 minutes.
Add the last cup of powdered sugar and whisk again.
Dip the donuts a second time for the thicker glaze on top.
- Calories: 463.18kcal
- Fat: 7.53g
- Saturated Fat: 2.46g
- Trans Fat: 0.29g
- Monounsaturated Fat: 3.07g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 98.64g
- Fiber: 0.46g
- Sugar: 77.11g
- Protein: 2.83g
- Cholesterol: 37.39mg
- Sodium: 372.25mg
- Calcium: 361.68mg
- Potassium: 51.16mg
- Iron: 2.54mg
- Vitamin A: 33.29µg
- Vitamin C: 0.12mg
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