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–+ servings

Sour Milk Doughnuts

thetimelessbaker
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 6 minutes
chilling time 2 hours
Total Time 2 hours 36 minutes
Course Breakfast, brunch
Cuisine American
Servings 36 doughnuts
Calories 219 kcal

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

Nutrition

Serving: 1doughnutCalories: 219kcalCarbohydrates: 29gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 67mgPotassium: 30mgFiber: 0.3gSugar: 19gVitamin A: 58IUVitamin C: 0.001mgCalcium: 27mgIron: 1mg
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