Best instructor ever. Love the way she adds the extra explanations. So cute and pleasant and a great cook. Funny how as the video was ending I was thinking I NEED her to take a bite. Then she did. Her expression should be taught to a few help desk employees at my favorite store.
Made these donuts today and they were very good. I think I used more sour cream than your recipe asked for because they were very light and airy and seems to pick up the oiliness more. I think I will use more flour to make them a bit more dense. Also I took about 3X the amt. given for the glaze for me! Way yummy though!
Sam, thank you so much for sharing, my craving for a "old fashioned donut" has now been satisfied. Working out of the USA in a country that has "zero" donuts, at least none like in the states, Kudos, perfect presentation, you kept it simple.
This took me about 6 hours to make between shopping and forgetting things (like that a candy thermometer and meat thermometer are not the same thing) in the middle of a lightening storm. They came out great flavor wise but I need more practice cooking them. Anyway, thank you for thise recipe! I wrote it down and its on my fridge for when i try again next week! I plan to make them for friends and co workers! 😊
Came together quickly and they came out delicious. Thanks so much for sharing a good and easy plus delicious snack. I subscribed also… looking forward to getting more delish recipes.
Just tried this recipe it is absolutely delicious my family loves it the kids can't stop eating it well done on this video and well done on the ingredients and also I love how you wrote it down in the description so that I didn't have to keep going back but I can read the ingredients at the same time
Hate to admit this, but went to bed thinking I want to make NYC street cart-style fried crullers in the morning...your recipe came closest, so thank you SOO much...we used to clamor around the coffee carts before heading to the office w our coffees & treats..can't wait to try your recipe.
Thank you so much for sharing this recipe, I cannot wait to try them. I am also going to test out in my air fryer, will let you know. My girls will love helping make homemade donuts. Love how simple to follow you make your videos and I love that you include weight measurements so much more accurate. Thank you again.
thanks for the video, this is a simple but effective recipe! Just a heads up, in the CC it says to drop 4 donuts at a time but you verbally said 3 donuts. Not sure if that extra donut will make that much of a difference but just in case it does deaf viewers will have the wrong number of donuts frying at a time.
Made this one, excited to see a sour dough recipe that didn't call for cake flour/sifting flour/milk/a stand mixer, so I wouldn't have to make large adaptations for what I didn't have. And I really enjoyed your style/presentation/attitude/information. All in all, turned out pretty good. Taste isn't absolutely the Krispy Kreme version I was hankering for... but the core of the donut has a fine consistency... maybe a little less airy than their version, but I actually like that. Made a double batch (recommended unless you really only want a few, considering the time they take! Leftovers are NOT a bad thing in my book!). After doing some with the glaze suggested, I decided it was too buttery, and tempered it down with more hot water and powdered sugar, plus some corn syrup I had... and liked the glaze a bit better that way (since it's a little more in like with the KK, and a tad less over-rich)... but could see people liking it either way. (In retrospect, a couple days later eating them cold, the butter one is real nice too, bringing through more of a sour cream flavor). Taste may still have been a bit oily.... first few actually fell apart (seems maybe if you refrigerate a while, give them a few minutes to get back nearer room temperature, especially if on the low end of the thickness requested)... and from there I experimented with temperature and cooking times... they never really fell apart again, but didn't find an absolutely perfect taste ever (not complaining!). I wonder if maybe I'd gone a tad light on nutmeg, thinking it would overwhelm the flavor, but might've helped. Wish I'd thought to throw in some blueberries (and slightly reduced other wet ingredients) (as the blueberry sour cream is my absolute favorite, and would probably up things even more). But I did end up finding a nice little taste boon when I decided after the fact they'd taste great with an almond flavor... and happened to have a little almond extract... mixed with a little water, soaked some leftovers in just a little bit for like 10 minutes, and they tasted great (you could probably do a lot with this idea!) Overall, really glad I made it... and glad for the recipe... being simpler than the others I found was a blessing that I really don't think hurt the product at all. Great work.
great recipe! thanks so much for sharing. Also loved how you did not want to waste any dough. I see so many fancy cooking shows discard extra dough lol
Thank you I was just thinking I want to make this recipe, yet I don't have sour cream, but I have yogurt. Will be trying soon. Thank you for sharing. :)
Never knew the spunrun girl was this cute :) I've been making your chocolate chip cookies for years. When we have gatherings, my family always asks for them!!
Curious why you need the cornstarch in the dry ingredients? I have a corn allergy and wonder if I can simply omit it or if substituting tapioca starch would work for the cornstarch would work?
I like it because it makes the donuts more tender and soft. You could substitute it with an equal amount of flour or I do think tapioca starch would work just fine, too. Enjoy!
I just tried the recipe! It's soooo goood! I can just add blueberries to this recipe right? I'm so pumped i'm gonna make them again hahah. Thank you so much for sharing. Really enjoyed it!
There would have to be some other adjustments made, but without having tried it I can't say for sure what exactly would need to be done. I do have a chocolate donut recipe, but they are baked donuts. :) sugarspunrun.com/baked-chocolate-donuts-with-chocolate-glaze/
Once apon a time in the Midwest when you can get them, because this place is called Casey's General Store. There is a doughnut that is so seasonal, you lucky to get them when they are there... They are called "SOUR CREAM DOUGHNUTS"... Now these doughnuts are pretty much made the same way to my knowledge, but there so rare to find. I pretty much gave up looking for them... There is only one difference between theirs and yours, they have a split top and yours does not... Try on one side of doughnut with a straight edge razor blade cut all a way around the top. Not very deep, maybe a 1/4 inch deep, the split top helps hold the icing after their cooled...
@@SugarSpunRun I just imagined that the result would fluffy with an old fashioned donut flavor. Miss Sugar if you try it, please record and upload the video.
I haven't tried it but it should work. Make sure to use the proper amount when substituting. If not using weights you need 1 c + 2TBSP of cake flour for every cup of all purpose. If using weights it is the same amount. :)
I live in the Philippines separating the yolk from a the white is hard, the eggs here have a really thin membrane between yolk and whites just breaking the shell could break the yolk, what do I do?
I can't wait to try these! I copied this recipe from you at sugarspunrun.com/sour-cream-donuts/ with the hope of cooking them in my Air Fryer by spraying the basket and the donuts with coconut oil before cooking them at 355 degrees for 1 minute, turning them over and cook for a additional minute. I’ll get back to you!
It is literally impossible to get more doughnut holes than doughnuts from a single batch of dough, any extra pieces are just little round chunks of dough, not doughnut holes
@@SugarSpunRun maybe you can come up with a healthier recipe with maybe replacement for butter and sugar. I'm thinking avocado oil and monk fruit sweetener. And perhaps whole grain flour.
I’m super disappointed. I followed this recipe to a T, watched it 7 times through to make sure I didn’t mess it up. You explained every step so well. It was all crystal clear….but as soon as I added the wet and dry together I got that sinking feeling. The dough turned out bone dry, and I can’t even shape it into anything. i’m watching it again to see if I missed anything, and I got all the measurements right, though I left out the extra 2 tablespoons of flour. I’m not sure what else I could’ve done wrong. 😔
@@SugarSpunRun I’m near Toronto, Ontario, so I don’t think altitude is the issue. I am in the midst of attempting it again, and I’m going to add the flour in gradually. Thx! Will let you know how it goes