Sour Cream Espresso Glazed Donuts

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Happy Tuesday lovelies!

Is it just me or was yesterday a tough Monday? Maybe it’s just me, but it felt sooooo long. Probably because I just couldn’t wait to finish work & post this recipe for you guys!

For those of you who follow me on SnapChat (KrisPry11), you will know that I snapped the recipe & making of these amazing Donuts this past weekend. However, being that Snaps dissapear in the land of no return after 24 hours, and for those of you who are not on the SnapChat train – I thought it would be a good idea for me to post the recipe. Agreed? 😀

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There is just something so incredible about homemade donuts, don’t you think?

They are nothing like the ones you buy at the store, simply because nothing beats a fresh, warm donut made with a whole lotta’ love. So if you’ve never made or tried homemade donuts, you need to make these happen.

Trust me, homemade donuts are mandatory to your life and I promise, making them is not as daunting as it may seem; Especially when we’re talking cake donuts, because they don’t require you to deal with any of that complicated yeast business.

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Sour Cream Cake donuts are my absolute FAVOURITE  donut {yes all caps necessary}! I just love their crisp exterior, and moist, cakey insides. Not to mention I’m all about warm spices, so the hint of nutmeg & cinnamon that Sour Cream Donuts are famous for gives me all the feels.Oh, and that simple glaze…. seriously I could write a love song about that donut glaze all on its own.

This recipe I made with an espresso glaze, and holy smokes… let’s just say I pretty much just wanted to drink it – I didn’t! (I really wanted to, but I refrained!) I swear I did! Jeez guys – What, do you think I have no sense of dignity or something... ? Well then you’re absolutely right, because when it comes to homemade donuts all my dignity pretty much flies right out the window 😛

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Case in point; these Sour Cream Espresso Glazed Donuts. Let’s just say 15 came out of the fryer, and by the end of the day there were no survivors….  What!? Cole ate some too I swear! No judgement please.

Okay fine, I need help. My name is Kristie, and I’m a donut-aholic. I blame the glaze. Yes, the glaze………

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In all seriousness though, these donuts are the bomb, and my favourite thing about making them is to share them. I love how excited family & friends get about the prospect of homemade donuts. The word donut seems to ignite a childhood spark of joy inside of all of us, and I love to see that spark come out.

The best part is that they really aren’t difficult to make & even better – you can whip up the donut dough in the evening, pop it in the fridge & just fry them up fresh in the morning. Easy peasy, and you end up with a super fun (albeit, slightly unhealthy breakfast). But who cares, you only live once right!? 😀

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Okay, so I’m officially done rambling & trying to justify why you should make these donuts, because really they require no justification. They are donuts – ergo, you should make them 😀

However,  you prefer a more classic version of your Sour Cream Glazed Donut, take a peak at  my recipe for Sour Cream Cake Donuts with Maple Brown Butter Glaze. It’s essentially the same recipe, minus the espresso; But if you are like me and pretty much want to squeeze espresso into everything you can, then this is the recipe for you 😀

So here it is friends & I hope you enjoy! <3 <3

Sour Cream Espresso Glazed Donuts

Makes: Approx 15 donuts & 15 Donut Holes

Things you need…

Sour Cream Donuts
2 eggs
1 cup granulated sugar
1 tsp vanilla
1/3 cup butter, melted
1 cup, full fat sour cream
1 tsp espresso powder
1 tsp nutmeg
1 tsp cinnamon
3 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt

Espresso Glaze

3 cups icing sugar
1 tbsp corn syrup
1 tsp vanilla
2-3 tsp espresso powder
1/3 cup hot water

How to make…

Sour Cream Donuts

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt; make a well in the center and set aside.

In a medium mixing bowl using an electric mixer, cream together eggs, sugar, vanilla and espresso powder until pale and thick. Slowly add in melted butter and beat until combined. Add half of the sour cream in and beat to combine; add the remaining sour cream and beat until smooth and completely combined.

Pour wet ingredients into the well of the dry ingredients and use a spatula to gently fold the wet ingredients into the dry until just combined.

Spoon dough out onto a large piece of plastic wrap, and wrap up tight. Refrigerate the donut dough for at least one hour or over night.

When you are ready to cook your donuts, heat a heavy bottomed pot of about 2 inches of oil over medium heat to 350 degrees, no hotter and no lower.

While your oil is heating up, lightly flour a cool work surface and turn your donut dough out. Dust the top with flour and roll your dough to about 1/2 inch thickness. Using a donut cutter {if you have one} cut out your 12 donuts and set the donut holes aside. Re-roll your scraps just one more time & cut out any last donuts. Shape remaining scraps into little mini donut holes.

Once your oil is heated, gently place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.

Once cooked, use a slotted spoon and allow the donus to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil. They will be extremely hot, so please take care not to burn yourself.

Allow to cool for a few minutes before dipping in the glaze.

Espresso Glaze

Whisk all ingredients together until smooth. You want the glaze to be a pour-able consistency but not too runny.

Once your donuts have cooled for a few minutes submerge 3/4 of the donut into the glaze, allow any excess to drip off back into the bowl, and return the glazed donuts to your wire rack to set.

It’s preferable to allow the donut glaze to set for about 10 minutes so the glaze can set up a bit before serving…. but if you can’t wait that long, I don’t blame you :p

These donuts keep very well and are still delicious even 2-3 days after they have been cooked. So if you somehow find yourself saddled with some donut left overs {not likely} fear not, because they are just as amazing eaten the next day.

Happy donut making & eating!

KP xoxo

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