Sour milk doughnuts are an old-fashioned breakfast treat spiced with a hint of cinnamon and nutmeg, tenderized with old-fashioned sour milk and covered in a sweet glaze.
Sour Milk Doughnuts
Sour milk doughnuts are a cake doughnut that have an old-fashioned farmhouse ingredient: sour milk. Not to be confused with milk that had actually gone sour, old-fashioned sour milk was unpasteurized milk that sat at room temperature (usually just right on the kitchen counter) and fermented naturally. The acidic ingredient was commonly added to baked goods like these doughnuts to create a soft and tender texture. You can easily make your own sour milk in modern times (see tips below) or you can substitute buttermilk in any recipe that calls for sour milk.
Doughnut recipes date back to the beginning of 19th century in the U.S. when they were brought to the country by European immigrants, although doughnuts or variations of fried sweet dough have been around since Medieval times. Doughnut recipes have so many different variations and flavors: yeast doughnuts, cake doughnuts; different flavors like chocolate, vanilla or strawberry. Some are frosted, glazed or covered in sugar while some are filled with jelly or cream – the possibilities are endless! Doughnuts remain so popular in the U.S. today that around 10 billion doughnuts are made each year according to the Smithsonian.
About this Recipe
This recipe for these sour milk doughnuts is from my Grandma Maxine’s recipe files dating to the 1950’s. Sour milk was readily available in my Grandma’s farmhouse kitchen – so many of her recipes, like this one, call for it. Luckily, you can always substitute buttermilk in a recipe that calls for sour milk, but making your own sour milk is really easy using this ratio: just add 1 tablespoon of white vinegar per 1 cup of milk.
The dough for these sour milk doughnuts needs to be made in advance, as the dough needs to chill for at least two hours. This step can even be done up to 24 hours ahead of time. To assemble the dough, butter is combined with sugar and beaten eggs. Baking powder is the leavener used in this cake doughnut and is sifted with flour, cinnamon, nutmeg and salt before it is alternately added to the wet ingredients with the sour milk.
After the dough is chilled, it is rolled and cut with a doughnut cutter. If you don’t have a doughnut cutter, multiple-sized round or biscuit cutters can be used instead. They are then lightly fried for 2-3 minutes on each side in hot vegetable or canola oil. After they are cooled slightly, they are covered in a sweet glaze made form powdered sugar, milk, butter and vanilla. Don’t forget to fry the doughnuts holes in the end!
Tips for Sour Milk Doughnuts
- To make your own sour milk: add 1 tablespoon of white vinegar to 1 cup milk. Discard or freeze the remaining amount after using for this recipe.
- The doughnuts can be glazed while they are still warm
- These doughnuts are best eaten the day they are fried
- This recipe has not been tested by baking the doughnuts
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Sour Milk Doughnuts
Equipment
- doughnut cutter or biscuit/round cookie cutters in various sizes
- large stockpot or Dutch oven
- spatula, tongs or slotted spoon
- candy thermometer
- paper towels
- wire cooling rack
Ingredients
For the Doughnuts
- 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 24-48 oz. vegetable or canola oil
- 3/4 cup sour milk, or buttermilk * see tips below on how to make your own sour milk
For the Glaze
- 4 cups powdered sugar
- 1/2 cup milk, slightly warmed
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, softened
Instructions
- In a large mixing bowl, cream the 2 tablespoons unsalted butter, softened and 1 cup granulated sugar . Blend in 2 large eggs, beaten.
- Sift or whisk 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg in a separate bowl.
- Add the dry ingredients alternately with the 3/4 cup sour milk, or buttermilk * see tips below on how to make your own sour milk.
- Place dough in a medium-sized bowl, cover and chill for at least 2 hours.
- Roll dough out onto a floured surface, about 1/3 inch thick and cut with doughnut or round/biscuit cutter. Reserve doughnut centers (holes).
- Heat 24-48 oz. vegetable or canola oil to 350°F on a candy thermometer in a large stockpot or Dutch oven and fry doughnuts, 2-3 minutes on each side or until lightly golden brown. Be sure to have a well ventilated kitchen, or use ventilation fan when frying.
- Using a slotted spoon or tongs, place doughnuts immediately on a wire rack lined with paper towels.
- Repeat steps with remaining dough, until all dough has been used. Fry the remaining doughnut centers (holes) at the end, frying 1-2 minutes per side. Allow to drain and cool.
- Combine glaze ingredients (4 cups powdered sugar, 1/2 cup milk, slightly warmed, 1 teaspoon vanilla extract , 1 tablespoon unsalted butter, softened ) in medium sized bowl; dip doughnuts and doughnut holes in glaze. Place on wire rack to allow glaze to harden completely before serving.
Notes
- To make your own sour milk: add 1 tablespoon of white vinegar to 1 cup milk. Discard or freeze the remaining amount after using for this recipe.
- The doughnuts can be glazed while they are still warm
- These doughnuts are best eaten the day they are fried
- This recipe has not been tested by baking the doughnuts