Want to give your favorite tangy sour cream mini donut a fun twist? Then this recipe is the one for you. By adding a sweet blackberry frosting, both the look and the flavor of the classic donut change drastically—and get a little fruity!

INGREDIENTS

• cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 11⁄2 cups powdered sugar
• 1⁄4 cup blackberries

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions.
2. If using donut pans, preheat oven to 350°F and grease donut pans.
3. In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
4. In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
5. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
7. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
9. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar and blackberries until smooth icing forms.
11. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes.
12. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.

When you add chocolate to a sour cream donut, you pretty much guarantee that your taste buds will be treated to a moist, sweet, chocolate treat. With a sprinkle of cinnamon, you are also deepening the chocolate flavor and giving the donut a spicy surprise!

INGREDIENTS

• 12⁄3 cups all purpose flour, sifted
• 1⁄3 cup cocoa powder, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
4. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc baggie with a hole cut in the tip.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4
6. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
8. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

The sour cream in these mini donuts adds a tangy flavor and also keeps them incredibly moist, but the real secret to success is the double flip while frying.

The double flip is the cause for all of the beautiful grooves and ridges on top of these mini donuts!

INGREDIENTS

• 1 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 tablespoon shortening or lard
• 1⁄4 cup sugar
• large egg yolk
• 1⁄3 cup sour cream
• Vegetable oil or peanut oil, for frying

FOR GLAZE

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl or a stand mixer, cream together shortening and sugar. Add egg yolk and beat for 30 seconds, scraping down the bowl as needed.
3. Then, alternating flour mixture and sour cream, combine all ingredients until just blended. Transfer batter into a clean bowl, cover with plastic wrap, and refrigerate for 1 hour (or maximum 24 hours).
4. Heat oil in a large, deep skillet or a deep fryer to 325°F.
5. While oil is heating up, transfer dough to a lightly floured surface,
6. and carefully roll out until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Once donuts rise to the top, flip each donut and fry the other side for 1–11⁄2 minutes or until golden brown.
8. Then, flip donuts back to the first side, and fry for 1 additional minute or until golden brown.
9. Remove and drain on a plate lined with paper towels or newspaper. Continue this process until each donut has been fried.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
11. While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

Sour cream donuts are a staple in the donut world, and these mini donuts live up to the hype. Even though they’re small, the creamy, tangy flavor of the sour cream and buttermilk helps these mini donuts pack a big taste!

INGREDIENTS

• 2 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
4. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4
7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
8. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
10. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

This is a traditional donut recipe that is a little crunchy on the outside and soft like cake on the inside. Your family will think you bought these great donuts!

Yields: Makes 12 donuts (and holes).

Ingredients

• 2 ¼ cups of cake flour
• 1 ½ teaspoons of baking powder
• 1 teaspoon of salt
• ½ teaspoon of ground nutmeg
• ½ cup of sugar
• 2 tablespoons of butter (room temperature)
• 2 large egg yolks
• ½ cup of sour cream Canola oil, for frying

For the Glaze

• 3 ½ cups of powdered sugar, sifted
• 1 ½ teaspoons of corn syrup
• ¼ teaspoon of salt
• ½ teaspoon vanilla extract
• 1/3 cup of hot water

Method of Preparation

• In large mixing bowl, sift together the flour, salt, nutmeg, and baking powder.
• In a separate bowl, beat the butter and sugar together until they are sandy.
• Add the yolks and continuing mixing well.
• Add the dry ingredients in three parts when the mixture is light and thick. Alternate the sour cream with the dry ingredients.
• Cover the dough with plastic wrap and chill for an hour.
• Using a floured surface, roll the dough out to about ½ inch thickness.
• Use either two different-sized biscuit cutters or a donut cutter to cut out at many donut as possible. Dip the cutters in flour to help prevent the dough from sticking.
• Pour about 2 inches of canola oil into a pot with a heavy bottom. Heat the oil to 325º F.
• Fry the donuts in batches for about two minutes on each side.
• Drain the donuts on a paper towel or paper bag to soak up the extra grease.
• Mix all of the glaze ingredients in a large mixing bowl until they are smooth.
• Dip the donuts in the glaze until they are completely covered.
• Use a wire rack placed over a baking sheet to drain the excess glaze.