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Sour Cream Doughnuts

Sour Cream Doughnuts with Maple Glaze

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Think making doughnuts from scratch is beyond you? Think again. Chef Shanna's here to help you make all your fall county fair dreams come true with these homemade doughnut bites. A simple sour cream batter is scooped into tablespoon-size balls, then fried in a shallow pot of oil until crispy outside and fluffy inside. If that's not enough, it gets sweeter: They're tossed in a maple, vanilla, and powdered sugar glaze for the perfect finishing touch.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    challenging
    By Chef Shanna

    By Chef Shanna

    • Calories 550
    • Protein 10g
    • Total Carb 99g
    • Total Fat 12g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • powdered sugar
      • 1 1/2 cup
      • powdered sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • milk
      • 1 container
      • milk
    • jar maple syrup
      • 1
      • jar maple syrup
    • unsalted butter
      • 4 packets
      • unsalted butter
    • sour cream
      • 2 packets
      • sour cream
    • flour
      • 2 cups
      • flour
    • sugar
      • 2 tablespoons
      • sugar
    • baking powder
      • 4 teaspoons
      • baking powder

    What You’ll Need

    • canola oil
    • eggs
    • kosher salt
    • plastic wrap
    • 8” medium pot

    Cooking Steps

    1. Make maple glaze

      Make maple glaze

      In a medium bowl, whisk together powdered sugar, vanilla extract, 3 tablespoons milk, 1 tablespoon maple syrup, and ⅛ teaspoon salt until mixture is smooth and pourable. Cover maple glaze with plastic wrap and set aside for Step 5.

    2. Prepare ingredients

      Prepare ingredients

      Line a plate with paper towels for Step 5. In a medium pot, pour enough canola oil to reach 1 inch up sides of pot, then place over medium-high heat. Place butter in a large heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, in a small pot, melt butter over medium heat, then pour into a large heatproof bowl.

    3. Make dough

      Make dough

      To bowl with melted butter, add sour cream, remaining milk, and 1 egg; whisk to combine. In a separate medium bowl, stir together flour, sugar, baking powder, and ½ teaspoon salt. Pour milk-egg mixture into bowl with dry ingredients and gently stir until a soft dough forms.

    4. Fry doughnuts

      Fry doughnuts

      Carefully drop a dime-size amount of dough into pot with oil. If it sizzles immediately, keep going; if not, try again once oil is hotter. Working carefully (the oil is very hot!), scoop tablespoon-size dollops of dough into oil. Fry doughnuts, turning frequently and working in batches as needed, until golden brown, 2-3 minutes. Using a slotted spoon, transfer doughnuts to paper towel–lined plate to cool slightly, 1-2 minutes.

    5. Glaze doughnuts

      Glaze doughnuts

      Once cooled slightly, add doughnuts to bowl with maple glaze. Using a spoon, gently toss to thoroughly coat. Transfer to a separate plate, allowing excess glaze to drip off. Set doughnuts aside until glaze is set, about 5 minutes.

    6. Plate sour cream doughnuts

      Plate sour cream doughnuts

      Once glaze is set, enjoy sour cream doughnuts with maple glaze warm (while they last!).

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