My favorite part is that’s i can make dough Friday night and Saturday morning I don’t have to wait an hour for the day dough to be ready. Have people been successful with this recipe when frying at 325? These look amazing! Allow donuts to cool in the pan for 5 minutes before removing from the pan. thanks for sharing. Hi Tessa this looks awesome – have you ever tried baking instead of frying? Very decedent! I usually use Ener-G egg replacer when I make chocolate chip cookies (I simply use Nestle’s Island White recipe, as Ener-G works best when replacing a single egg – I’ll double and triple at times, but by making each second/third batch separately – does not work well when fully incorporated in a single bowl). I wonder if you (@Um…No) weighed ingredients or used volume. Then maybe some cinnamon in the dough instead of nutmeg…. I used cake flour as directed and only 1/2 tsp nutmeg. I too had issues with it being way too dry, I added milk. I can’t say the taste is is anything like a good old fashioned sour cream donut. Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. mmmm, these look so good. I have just made these and am about to fry them! I did notice something though. I made this Delicious Thanks for sharing. We shall see. Do you think you can make the dough the night before and finish them off in the morning? In a medium mixing bowl, whisk together the almond flour, granulated sweetener, cinnamon, nutmeg, baking soda and sea salt. I am not sure if someone else asked this question already, but I am wondering if I can possibly make the dough the night before and then roll it out the next morning and continue with the recipe. They did fry up nicely and didn’t break apart. The dough was very stick, but proper flour on the counter solved that quickly. Was the oil the correct temp? You can learn more about cake flour here. Can it be used more than once? I would also cook them at 375 to reduce the oil consumption. Get it nice and hot and runny………then dip your donuts . It’s a waste of time and money. And, where in Phoenix do they make decent donuts? Thank you! In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Low Carb, Sugar & Gluten Free, & THM S. I have fried many a donut, including yeast raised and buttermilk with success, but this is by far THE ABSOLUTE WORST I have ever tried. So, is it possible to bake these bad-boys? These keto sour cream donuts will bring old fashioned donuts back into your life while doing keto. While I did not have the texture issues some mentioned, these donuts had zero flavor. These are on my to-do list for today. Doughnuts are best served the day they are made but may be stored in an air tight container at room temperature for a few days. I haven’t tried baking this recipe because I know they wouldn’t be nearly as good as the fried version! Can these be oven baked or air fried to eliminate the oil? Hahaha and you say they suppost to be sticky. Get off your lazy fucking ass Andrew cook them your damn self – for the MRS!!! So I made these today, rainy Belgian summer day – nice, but still a baking day nonetheless. Great recipe thanks so much, a keeper for sure 5 stars. These did not turn out as expected. Next time I will and use a bit more flour and more water in the icing as to not leave so much on the doughnut. Thank you it would be great if you would reply Cardamom is what these donuts usually contain. Serves: 2. I’ll be trying the chocolate old fashioned donut recipe soon. Can you keep prepared dough in refrigerator overnight? Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days. Using a scale is a smart idea for this recipe. Do you have any advice? Will be pinning your site in my favorites column. Isn’t that funny? It’s such a small amount that it really doesn’t matter salted vs. unsalted! This donut is cake like in texture and taste. Thanks for the recipe! Salted, unsalted, etc…. Thank you! Complete fail 1/2 c sour cream to 2 1\4 c flour. I remember these as a young boy in the early 60s. Do you think you could bake these instead of frying them??? I still think if the recipe was made exactly, the air frying as above would be fine. Also added extra fresh nutmeg (heaped tap) as I love the flavor. Nutmeg is a crucial flavor component to any doughnut, but if you don't like the taste reduce it to 1/4 teaspoon or omit it altogether. They have an amazing texture- slightly crunchy on the outside but melt in your mouth. Je vous tiens au courant. Oh my these look perfect! Perfection! Old fashion donuts are my fav but these just didn’t seem right to me, maybe it is just me Idk. Thank you Tessa for that recipe! This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. I’m excited just to have made doughnuts! I ordered cake flour and will make it again with cake flour to compare. That’s really interesting Ali. I have NO idea what went wrong. Hi! Refrigerate while you heat the oil so the dough is slightly cold when it fries. Just wanted to comment that the old fashioned doughnuts are delicious; however, when I make them again, I will either omit the nutmeg or and just a hint of it. I don’t personally own an air fryer but recently had a reader message me that she had success air-frying this recipe. My kids and I loe them. See All. I was hoping cake flour was going to be the secret ingredient to unlock doughnut magic, but unfortunately this recipe didn’t work. It came out very tasty and flavorful. These are my husband & I favorite donut. Crazy question…can the dough be cut & then frozen? It says salt, I’m assuming it is table salt and not kosher salt. I just finished making these. Some readers have complained that 1/2 teaspoon nutmeg was too much. I used all purpose flour subtracted 1 tablespoon an add 1 tablespoon corn starch per cup to make cake flour. Any way I could make these at home, freeze them and bust them out while on vacation next week? Thanks for the recipe 🙂. Question: could the dough be made the night before and left in the refrigerator? just throw it away in the trash inside an airtight container. I made these the first time with half the amount called for and I really do think they’re better with 1/2 tsp. I don’t understand the logic here. I am going to do the liege waffles next. Now i have a new repice. Just cocoa powder? This recipe looks great and I’m so excited to try it out! I made these tonight and they were amazing. This recipe look delicious! and the perfect amount of glaze. Overall nut a bad recipe. I tried to adjust along the way and save what dough I could, but it ultimately lead to a failed food experiment. Hi! The text of the recipe (both times) say to chill the dough for an hour. Yes, you must fry this recipe. They look glorious! Sift the dry ingredients into a separate bowl and stir them together. Thanks for the recipe. Bad texture, no sour cream flavor, too salty. Most too dry/too sticky complaints can be attributed to this. now i am confused. I do believe the problem with the dryness is attributed to pushing the measuring cup down into the flour to get a cup. Thanks!! also, maybe my math is off but…you said you had a 10 dollar off coupon for spending 50 dollars.. now your sum was 45 …my thoughts are grab a magazine or some extras that are around the counter that would add to 5 and you not only got those for free but 5 dollars off from your original purchase… oh well have a good day ..xx, Hi Sandra, hope you do try them soon! I noticed in the picture that some of the doughnuts in the second row that are out of focus are missing some cracks on the surface. This website shows why Tessa says it is important to use a cake flour and why your DIY cake flour may have different results. I refrigerated as instructed. Just kidding. These donuts will fit the bill! Now, that’s what called Perfection. Needless to say, this messed up my timeline. Made these, was able to get 10 out of recipe only, no wasted dough. This is life changing. These old fashioned sour cream donuts are cakey, tender, and made with no yeast! I have two questions. I eyeball instead of measuring but feel free to measure!! You should get about 12 doughnuts and holes. What’s the best way to store these and how long are they “good” for? Just make these last night and oh, they are fabulous! Anyhoo, can I mix these by hand and get the same results? Keep up the great writing. The ingredients for homespun donuts are flour, hot powder , seasoning, nutmeg, sweetening, butter, egg yolks, lemonlike toiletries, and oil. It is early in the morning, but this isn’t make sense to me. A mesh skimmer should make easy work of handling the dough in the hot oil. Anyone else have this issue? Definitely did not get a dozen doughnuts but the flavor is spot on. I’m sorry you had a fail. YUM! You can, though they may be slightly more dense. I’m super excited to try this recipe as these are my favorite type of donut!! I am assuming my room was not warm enough. For anyone trying to make this recipe gf: made these today with Bob’s Red Mill 1:1 gluten free flour and they were waaaaay too dense. Question: what size donut cutter did you use? Homemade donuts might seem like a daunting task but this morning I made some in just about 30 minutes. Thank you. The results would probably be quite different in texture, though. In General, great pics and recipes! do you think there’s a way to bake them?? I really want to make these doughnuts but I don’t have a standing mixer.. Can I use a hand mixer? Delicious! Can these be baked to a crunchy exterior with a soft interior? I also used cold egg yolks and beat the mixture on MEDIUM for 4-5 mins until light in color and doubled in volume. These look delicious! Even if it is the only ingredient you ever weigh, your results will be more consistent. I’m wanting to make ice cream sandwiches out of them? I will just have to buy them from my local doughnut shop 🙂, Hell I just found your blog and had a few questions about this recipe. I didn’t have a thermometer so I had to guess how hot my oil was, but used the donut hole dough to test before putting the whole donut in. Hi Tessa…these look and sound so good. I followed these instructions really carefully, but the donuts still drank up oil. Then next time, maybe orange. Combine flour and cornstarch, then add to mixture, … I am trying to prep for Easter and am trying to make things easier for me. This recipe for Low-Carb Cinnamon Sour Cream Donuts makes tender, spiced donuts to start the day on a sweet note. Mine came out perfect. It tasted like I took a pepper shaker and emptied it on my donut. I think I’ll stick to my cake donuts for now on. Oil heated per directions and they broke into bits in the fryer. I will look around for a better recipe but beware that this recipe does not have a proper dry-to-wet ingredient ratio. There was no tanginess and nutmeg is the wrong spice here. i very much would like your recipes sent throuh my email!!! These look amazing! -Annissa. I have tons of baked donut recipes in my archives: https://www.handletheheat.com/category/donut/. I made these sour cream donuts today and they didn’t turn out very good. Second problem – I found the dough way too sticky to work with after chilling that I added the additional 0.75c of flour. I really don’t understand I like old-fashioned things but I have never tried sour cream doughnuts 🙂 Can’t wait to try this recipe. This is a must for the recipe. I love to bake, so whenever I try something yummy, I take it as a challenge to make the homemade version. And I’ve never used an air fryer so I’m not sure! I use a super fine almond flour for this recipe. Easy and super delicious. a doughnut cutter is on my list! Thanks for this recipe, will be making again! Recipe + photo by @jaredcluck. I feel like it was likely too much flour. Each cut should yield one donut and one donut hole. the flavour of the donuts themselves were bland. In a medium bowl, combine almond flour, cocoa powder, salt, … It goes rancid quickly, often before the date on the bottle. Notify me of followup comments via e-mail. I attempted to make homemade donuts this morning and they turned out more like a funnel cake. I have been looking for a good donut recipe all day. I also thought the nutmeg was really strong. I usually don’t weigh my ingredients but for this recipe I did. I have always wanted to make my own doughnuts so I think I might give this one a shot. They’re quite dangerous! My husband tried to make these for me. They come out looking just like the ones you get in the bakery! You can also subscribe without commenting. Looks delicious! In addition to a natural tasting sweetness, inulin is a soluble fiber, so it has additional health benefits without elevating blood sugar. They are easier to mix than cake. The dough will be sticky. Click here. I mean this in the most non creepy way but I am going to marry you. I just love sour cream in baked goods so I bet I will love it in the doughnuts too. Did you weigh your flour? The dough was so dry. These are every bit as gorgeous and drool-worthy as the old-fashioned doughnuts you find in a bakery, and I love that there’s no yeast! We only recommend products we use and love. My heat continued to increase. Unglazed doughnuts are best frozen as soon as they’ve cooled after baking or frying. Made these delicious old fashion sour cream donuts. Uhh, this is killer. Keto Donuts Low Carb. I didn’t have cake flour so i looked online and found a way to make cake flour by removing 1 TBSP flour per cup and exchanging it with cornstarch. hihi. Also not sure why there is salt in the glaze (I left it out). Mix the dry ingredients with the wet ingredients in a mixing bowl. Bake in oven for 14-16 minutes or until lightly browned. I have been sort of afraid of frying doughnuts, and I decided it was time to get over that. The best ever!!!! All around amazing recipe, I have already passed it to multiple friends! They are amazing! Can you use all purpose flour or bread flour? I’m sitting here trying to picture the inside of my cabinets and I think I have everything I need thanks so much! These old-fashioned vinegary elite donuts are slightly curly on the region and young in the intervening with a acerose and tasteful sinker sweeten.They are muted and cake-y, and who can oppose that sweeten they're swaybacked in? 🙂. If you will allow me, I would like t make these doughnuts for my cafe. Your email address will not be published. I want to make these right now..I dont have sour cream on hand, can I use thick greek yoghurt? These old-fashioned sour cream donuts are tender, cakey and low carb. I need at least 6 of these all to myself, so delicious! You don't need any fancy equipment or ingredients to make amazing homemade donuts! Used cocktail shaker cover to make the cuts, worked great. I made the doughnuts last night. Glad you made it work for you, Aidan! What if i put 1 tablespoon vs 1/2 cup of sugar on the mix? I made these today. Especially when they followed the recipe exactly. Doughnuts aren’t normally one of my favorite desserts, but delicious homemade ones are definitely a step up from chain-store produced ones. No, they are not donut-shop quality, but for a home cook trying this Good article! Check out my video on ig @classykasse. Dealing with oil is always the biggest headache for me, but don’t let it scare you away from trying this recipe! These didn’t taste the greatest to me but I didn’t weigh everything. Add sour cream and mix until just combined. I’ve made cinnamon doughnuts from a few recipes but there’s always room for one more, right? I'm a professionally trained chef, cookbook author, and cookie queen. Thanks for the recipe! USE FRESH OIL. Will be making these PRONTO! *Once you cut your circles, do you re-roll the scraps? The coupon was only for grocery items, not magazines, etc. (Yes I used a spider) I did use heart-shaped cutters because I still hadn’t them out. Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. Thank for share. I couldn’t even roll them out. I made these over the weekend and they turned out really wonderful. Bake for 10-12 minutes, or until the top springs back when lightly touched. These are the most perfect sour cream doughnuts I have ever seen in my life. Cutting of donuts not let the donuts in a bakery and the was. Friends loved them inspiration for this recipe when frying the dough in plastic wrap and …... Where i have done this with new Orleans beighnets with great success why my dough was so they! Goes a long time and money a reader message me that she keto old fashioned sour cream donuts air-frying. This with almond meal not magazines, etc. been looking for a better recipe but sometimes. Table salt and not kosher salt batter evenly into the dry ingredients to the “ mixture ” rest hour. 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