Chocolate Sour Cream Donuts have a perfect texture and fabulously chocolatey taste – making the ultimate fried treat!
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Are you sick of fried food yet?
Sorry guys, but that’s a real quick question. See, if you tell me you’re not sick of fried food by the sixth night of chanukah, I’ll probably think you’re nuts. But if you are sick of donuts, that means you might not want donuts and latkes and…um, donuts. latkes. You can’t be sick of those yet, right?!
Well good news. It might be a trick question but I have a totally non trick answer for you. Chocolate Sour Cream Donuts. Ok, so they’re totally fried, and totally fattening, but they’re also totally different from those regular yeast donuts you’ve been having for six days.
Here’s the back story.
Last year, on chanukah, I was talking to a friend at work. “So,” I said. “I’m thinking to go home and bake brownies. Or donuts. Or – OHMYGOSH BROWNIE DONUTS! Because, yeah, that’s how I think of recipe ideas sometimes.
And I stored said idea in the back of my head for a year, and decided that this year, I’m gonna make something along the lines of brownie donuts. The result are these Chocolate Sour Cream Donuts – incredible texture (thanks to sour cream) and awesomely chocolatey. Don’t skip the perfect vanilla glaze on top!
Oh, and here’s the best part: unlike yeast donuts, which are basically only good that same day, these donuts last much better – and are delicious the next day!
- 3 eggs
- 1 cup sugar
- 12 ounce sour cream
- ¼ cup milk or soy milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 3 cups flour
- ¾ cup cocoa powder
- oil for frying
- vanilla glaze, recipe follows
- In the bowl of an electric mixer, beat together the eggs, sugar, sour cream, milk, vanilla and baking powder. Beat until combined.
- Add the flour and cocoa powder and beat until a loose dough is formed.
- Place the dough in the fridge for an hour or two until firm enough to roll.
- On a lightly floured surface, roll out the dough. I found it easiest to roll a ball of dough between your palms, then flatten slightly with a rolling pin. Cut a small circle out of the middle using a small round cookie cutter or a large star tip. (Set aside the centers to fry as donut holes.)
- Heat about ¾ of an inch oil over medium heat. Oil is hot enough when the dough floats right to the top.
- Fry for about a minute per side, then remove to drain on a plate lined with paper towel.
- While still hot, dip donut on both sides into vanilla glaze, then set aside to cool.
Don’t forget this glaze!
- 1 cup confectioners’ sugar
- 1 tablespoon corn syrup
- 1 tablespoon milk or soy milk
- ½ teaspoon vanilla extract
- a couple of drops of food coloring, optional
- In a small bowl, whisk all ingredients together until completely smooth.
If you liked this recipe, you’ll also love:
Baked Peanut Butter or Nutella Donuts
Tools needed for this recipe:
Marble Board (for rolling out dough)
Oh hey! I’ve got two awesome chanukah giveaways going on! Did you enter?
Cookbook Package and Gourmet Foodie Package
Thanks for stopping by folks – and happy holidays to all of my awesome readers! PS: Make sure to follow me on your preferred social media channels to stay updated! Facebook | Twitter | Pinterest| Instagram
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Rachel Berger says
just made the dough! Will let u know how they turn out. I used tofutti sour cream.
Rachel Berger says
Dough was so wet, couldn’t roll out, after 1.5 hours in refrigerator. Had to add extra 1/2 cup flour – was still like cake batter. Made balls with wet hand and fried. Tastes good
Do you think I can pipe these into hot oil into a donut shape?