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Chocolate Glazed Cake Doughnuts

Old-fashioned sour cream cake doughnuts with craggy edges, dipped in chocolate glaze and finished with finely chopped almond brittle.

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Chocolate Glazed Cake Doughnuts

What it's made of

DoughSour Cream Cake Doughnut Dough Glaze or frostingChocolate Glaze FinishAlmond Brittle
Makes 12 doughnuts Active 1 hr 25 minChill or rest 1 hr 10 minParts 3
Contains milk, egg, wheat, soy, tree nuts (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this doughnuts and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Sour Cream Cake Doughnut DoughDough · makes 12 doughnuts

  • 2.25 cupscake flour (255.0 g)
  • 1.5 tspbaking powder (6.0 g)
  • 0.5 tspfine sea salt (3.0 g)
  • 0.75 tspground nutmeg (1.5 g)
  • 0.5 cupgranulated sugar (100.0 g)
  • 2.0 tbspunsalted butter, softened (28.0 g)
  • 2.0 large egg yolks (36.0 g)
  • 2.0 tsppure vanilla extract (10.0 ml)
  • 0.5 cupsour cream (120.0 g)
  • 6.0 cupsneutral oil, for frying (1400.0 ml)

Chocolate GlazeGlaze or frosting · makes 12 doughnuts

  • 2.0 cupsconfectioners' sugar, sifted (240.0 g)
  • 0.25 cupunsweetened cocoa powder (21.0 g)
  • 1.0 tspVanillaGoods pure vanilla extract (5.0 ml)
  • 3.0 tbspwhole milk, plus more as needed (45.0 ml)
  • 0.125 tspfine sea salt

Almond BrittleFinish · makes 24 pieces

  • 1.0 cupgranulated sugar (200.0 g)
  • 0.5 cuplight corn syrup (164.0 g)
  • 0.25 cupwater (60.0 ml)
  • 2.0 tbspunsalted butter, cut into pieces (28.0 g)
  • 0.25 tspfine sea salt
  • 1.0 cuptoasted almonds (140.0 g)
  • 1.0 tspbaking soda, sifted
  • 1.0 tspVanillaGoods pure vanilla extract (5.0 ml)

Method

1. Sour Cream Cake Doughnut Doughfull recipe

  1. Whisk the flour, baking powder, salt and nutmeg. Beat the sugar and butter until sandy, beat in the yolks and vanilla, then the sour cream.
  2. Stir in the flour; the dough is sticky. Cover and chill 1 hour.
  3. Roll 1/2 inch thick on a well-floured surface and cut rings with a 3-inch cutter and a 1-inch center.
  4. Heat the oil to 325°F (165°C). Fry 2 minutes on the first side until the cracks are golden, flip and fry 1 minute more. Drain on a rack and glaze while warm.

2. Chocolate Glazefull recipe

  1. Sift the confectioners' sugar and cocoa powder into a bowl that's wide enough for dipping, and whisk in the salt.
  2. Add the milk and vanilla and whisk until smooth. Add more milk, 1 teaspoon at a time, until the glaze falls from the whisk in a thick ribbon that settles back into itself in a few seconds.
  3. Dip the top of each cooled doughnut into the glaze, lift, and let the excess drip off. Set on a wire rack.
  4. Let the glaze set until dry to the touch, about 15 minutes.

3. Almond Brittlefull recipe

  1. Butter a rimmed baking sheet (or line it with a silicone mat). Measure the baking soda and vanilla into small bowls; you'll need it all fast.
  2. In a heavy 2- to 3-quart saucepan, stir the sugar, corn syrup, and water over medium heat until the sugar dissolves.
  3. Clip on a candy thermometer and boil without stirring until the syrup reaches 300°F (hard-crack stage) and turns light amber, 12 to 18 minutes.
  4. Remove from the heat and quickly stir in the butter and salt, then the vanilla and baking soda (it foams up), then the toasted almonds.
  5. Immediately pour onto the baking sheet and spread thin with a buttered spatula. Cool completely, about 30 minutes, then break into pieces.

4. Put it together

  1. Make the Sour Cream Cake Doughnut Dough. For filled doughnuts cut rounds instead of rings.
  2. Fry or bake the doughnuts and cool them 10 minutes on a rack.
  3. Make the Chocolate Glaze and dip or spread the tops while the glaze is still fluid.
  4. Finish with the Almond Brittle before the glaze sets. Doughnuts are best the day they are made.