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1. Prepare the Dry Ingredients:
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
2. Mix the Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, sour cream, eggs, melted butter, and vanilla extract until smooth and well-combined.
3. Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough should be thick but soft, similar to cookie dough.
4. Shape the Donuts:
- Lightly flour a clean surface. Turn the dough out onto the surface and roll it out to about 1/2 inch thickness.
- Using a donut cutter (or two round cookie cutters of different sizes), cut out the donut shapes. You can also use a round biscuit cutter and a smaller cutter for the hole in the middle.
- Gather any leftover dough and reroll to cut out the remaining donuts.
5. Heat the Oil:
- In a large, deep pot or Dutch oven, heat vegetable oil to 350°F (175°C). You’ll need enough oil to submerge the donuts. Use a thermometer to ensure the oil reaches the proper temperature.
- Tip: Test the temperature by dropping a small piece of dough into the oil. If it bubbles up and rises to the surface immediately, the oil is ready.
6. Fry the Donuts:
- Carefully lower the donuts into the hot oil, a few at a time. Do not overcrowd the pot.
- Fry for about 2-3 minutes on each side or until golden brown.
- Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Prepare the Glaze (Optional):
- While the donuts are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and runny. Add more milk if needed to reach your desired consistency for dipping.
8. Glaze the Donuts (Optional):
- Once the donuts are just cool enough to handle, dip the tops of the donuts into the glaze. Allow any excess glaze to drip off, then place the donuts on a wire rack to set. You can glaze both sides or just the top, depending on your preference.
Serving Suggestions:
- Serve your Old-Fashioned Sour Cream Cake Donuts with a hot cup of coffee or milk for the perfect breakfast or brunch.
- For an extra touch, dust with powdered sugar or drizzle with chocolate glaze instead of a simple glaze.
Tips:
- Frying Temperature: Be sure the oil temperature stays between 350°F (175°C) and 360°F (182°C) to avoid greasy donuts or undercooked centers.
- Storage: These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.
- Freezing: To freeze, let the donuts cool completely, then wrap them individually in plastic wrap and store in a zip-top bag for up to 2 months. Reheat in a toaster oven or microwave for a quick treat.
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