NO-YEAST SOUR CREAM DONUTS

INGREDIENTS

Dry Ingredients

• 2½ cups self-rising flour (300 g)

  • OR make your own self-rising flour:

    • about 2⅓ cups all-purpose flour ( 282 g)

    • 3½ teaspoons baking powder (14 g )

    • a hefty ½ teaspoon Diamond Crystal kosher salt ( 4 g )

Wet Ingredients

• ¼ cup granulated sugar (50 g )

• 2 eggs, room temperature

• 2 tablespoons butter, melted and cooled slightly

• ¾ cup heavy cream ( 160 g)

• ¼ cup sour cream ( 60 g)

For Frying

• Neutral oil (canola, vegetable, or similar), about 4 inches deep

• INSTRUCTIONS

• Make the Dough

  1. In a large bowl, whisk together the eggs, sugar, melted butter, heavy cream, and sour cream until smooth and fully combined.

  2. Add the self-rising flour (or homemade mix) and gently fold until a uniform, slightly sticky dough forms.

• Shape the Donuts

  1. Lightly flour your work surface and turn out the dough. Dust the top lightly with flour.

  2. Roll the dough to about 1 cm thick.

  3. Cut donuts using a floured donut cutter, or use a 3-inch round cutter and a 1-inch cutter for the center.

  4. Press straight down — do not twist — to help the donuts puff evenly.

  5. Gather scraps once, re-roll, and cut remaining donuts.

     • Optional flower shape:

       • Roll about 5 teaspoon-size dough balls, pinch them together at the sides to form seams, and lightly press to create a flower shape.

• Prepare the Glazes

  • Miso Maple Glaze

  • ½ cup maple syrup

  • ½ cup powdered sugar

  • 1 tablespoon white miso

  • Pinch kosher salt

    • Instructions: add all ingredients to a small mixing bowl and whisk until smooth.

  • Raspberry Jam Glaze

  • ½ cup raspberry jam

  • ½ cup powdered sugar

    • 1 tablespoon lemon juice

      • Instructions: add all ingredients to a small mixing bowl and whisk until smooth. Adding a tablespoon or two of water if needed to thin.

• Fry Donuts

  • Heat oil in a high-sided pot, Dutch oven, or deep skillet to 350°F.

    • Use about 4 inches of oil, with at least 3–4 inches of space above to prevent bubbling over.

  • Fry donuts 1–2 at a time, depending on pot size, until deeply golden brown — slightly darker than you think about 1–2 minutes per side.

  • Transfer to a wire rack or paper towel–lined tray.

• Cool & Glaze

  • Let donuts rest at least 5 minutes before glazing or eating.

    • This allows them to finish cooking inside and cool enough to glaze properly.

  • Dip cooled donuts into glaze and place on a wire rack, or drizzle glaze over the top.

Make Ahead & Storage:

• Dough can be mixed and chilled for up to 1 hour before rolling.

• Donuts are best the day they’re made, but can be fried and left unglazed at room temperature for several hours.

• Glazes can be made 1–2 days ahead and stored in the fridge.