When it comes to donuts, I’m a sucker for the good old-fashioned sour cream glazed variety. I remember my parents buying clamshell packs every so often from Safeway; and as we didn’t have sweet breakfasts too often, those were real treat days!
I’d never really considered making cake donuts at home (confession: I don’t like the smell from deep frying so I make my husband do that part ;D). But when I got my friend and fellow blogger Kelsey’s lovely new cookbook The Farmer’s Daughter Bakes, her sour cream cardamom donuts immediately caught my eye. I’m so glad we made these — they’re so easy and delicious (the spelt and cardamom add a sophisticated woodsy flavor that I love), and absolutely perfect with coffee.
The Farmer’s Daughter Bakes
Let’s talk a little more about Kelsey’s book — it’s amazing! Kelsey grew up (and continues to work) on a farm in British Columbia, and her book is filled with recipes, photos, and stories inspired by the seasonal produce she and her family grow. The Farmer’s Daughter Bakes is packed full of fruit-forward recipes I can’t wait to try; and I love how there are little nuggets of gardening/preserving advice peppered throughout the pages. Congrats on your beautiful book, Kelsey — I look forward to baking through the seasons with it! Be sure to visit Kelsey’s wonderful blog and snag a copy for yourself.
- I don’t have a deep fryer or electric skillet (Kelsey’s preferred frying methods – see note at the bottom of the recipe), so I used a Dutch oven to fry the donuts. 350F was my temperature sweet spot using this method. As Kelsey suggests, definitely fry a test donut so you can adjust the temperature as needed.
- I’m a big sucker for nutmeg in donuts so I also added some freshly grated nutmeg in the dough. So good!
- I rolled the chilled dough between two pieces of parchment paper — this worked really well and kept flouring to a minimum. I ended up with 8 regular sized donuts plus a bunch of donut holes (I could have gotten more regular ones but was lazy about rerolling).
- I like a generous coat of glaze on both sides of the donuts so I made a 1.5 batch of the glaze.
Sour Cream Cardamom Donuts
Makes about 10-12 donuts | Reprinted with permission from The Farmer’s Daughter Bakes
For the donuts:
- 57g (1/4 c) unsalted butter, at room temperature
- 100g (1/2 c) granulated sugar
- 1 large egg, at room temperature
- 120g (1/2 c) full-fat sour cream, at room temperature
- 125g (1 c) all-purpose flour
- 125g (1 c) spelt flour
- 1/2 tsp salt (I used 1 tsp Diamond Crystal kosher salt)
- 1 1/2 tsp baking powder
- 1/4 tsp ground cardamom
- Neutral oil, for frying (I used canola)
For the glaze:
- 120g (1 c) powdered sugar, sifted, plus more as needed
- 30g (2 Tbsp) milk, plus more as needed
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom, or to taste
- Make the donuts: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes. Reduce to low and add the egg. Mix until will combined. Add the sour cream and mix together on low. Be sure to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly combined.
- In a separate bowl, whisk together the all-purpose flour, spelt flour, salt, baking powder, and ground cardamom. With the mixer on low, slowly add the flour mixture to the wet and mix until almost combined. Remove the bowl from the stand mixer and use a spatula to finish mixing the dough together. The dough will be sticky, and that’s just right! Cover the bowl with plastic wrap and transfer to the fridge for about 1 hour, or until you can roll it out easily.
- Line a large baking sheet with parchment paper. When the dough is chilled, roll it out onto a lightly flour surface to 1/2-inch thickness. Use a donut cutter or two round circle cutters (one large and one small) to cut the donut shapes. Place donuts onto the parchment-lined baking sheet as your work. 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.
- 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. If you aren’t using a deep fryer with a basket, then a spider strainer works perfectly for dropping the doughnuts into the oil as well as removing them.
- 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 oi 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.
- While the donuts are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and cardamom. Add ore milk or powdered sugar if necessary until the desired consistency is reached. Place a wire cooling rack over a baking sheet to catch the excess glaze, and dip each donut in the glaze and place onto the rack. The glaze will set in 5 to 10 minutes, and they’ll be ready to serve. As with all donuts, these are best served immediately or at least the same day.
- Note: A deep fryer works best, although I’ve use an electric frying pan for many years as well. These both control the temperature for you, and I find them safer to use compared to a pot on the stove. If you use a pot on the stove, make sure it’s a heavy-bottomed one, which will absorb and distribute heat more evenly and help keep the temperature steady. You will need a candy/deep fryer thermometer on hand to keep an eye on the temperature.