Julie Clark
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Old Fashioned Sour Cream Donuts
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Classic old fashioned sour cream donuts made have a tender, cake-like center and the signature craggy edges with glaze in every bite. The dough chills for easy handling, then the donuts fry in just 60-80 seconds per side.
If frying homemade donuts sounds intimidating, I’ve got the perfect place for you to start. There’s no yeast or rising time to worry about. The key is keeping your oil right around 350ºF.
QUICK LOOK: Old Fashioned Sour Cream Donuts
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour, 35 minutes
- Servings: 12 donuts (plus donut holes)
- Cook Method: Fried
- Flavor & Texture: Lightly sweet and tangy with a tender, cakey interior and craggy edges
- Difficulty: Intermediate, but very doable with a thermometer for the oil
Julie’s Note: Don’t let frying stop you from making these.
Frying can feel intimidating, whether it is making chicken tenders or apple fritters. I’ve been there, and have often left donuts to the donut shop. In 2020 when we had all the time in the world, I set out to prove to myself that homemade donuts were nothing to fear.
What I learned by trial and error? A thermometer changes everything because you won’t be guessing when the oil is ready.
If the oil is too hot, the donuts brown too quickly. If the oil isn’t hot enough, they end up too greasy. Get it just to 350ºF, fry in small batches and bring the temperature back up before the next batch. You’ll get into rhythm and realize just how dangerously easily homemade donuts are.
Homemade donuts are made to be eaten fresh, so they are perfect for a weekend morning. There’s nothing like that fresh-from-the-oil lightly crisp edges paired with the super soft inside.
Love homemade breakfast treats? Try our homemade cinnamon rolls or use these sour cream donuts as the base of our donut strawberry shortcake.
Please ask if you have any questions. I’m here to help! -Julie
What makes an old fashioned donut different?
An old-fashioned donut is traditionally a fried cake donut known for its dense-but-tender crumb and cracked edges. Unlike yeast donuts, there’s no yeast or rising time. Baking powder gives the donuts their rise.
They are meant to look a little rough around the edges. The glaze gets in those cracks and makes the donuts extra good.
If you’re looking for a fluffy yeast based donut, try our Amish donuts.
What are the secrets to cracked old fashioned donuts?
Cold dough, a 1/2-inch thickness and the correct oil temperature help old fashioned donuts develop their signature cracks.
Don’t skip these 3 things:
- Chill the dough. The dough is very soft and sticky. An hour in the fridge firms up the butter and makes it easier to handle when rolling and frying.
- Don’t roll it too thin. Keep the dough about 1/2″ thick. This will give the donut its thick texture.
- Keep the oil at 350ºF. A thermometer takes the guesswork out of frying. The oil temperature will drop when the cold dough goes into the skillet, so check the temperature between batches and bring it back to 350º every time.
Ingredients
The donuts take pantry staples of sour cream, flour, butter, eggs, sugars, salt, baking powder and vanilla. A touch of nutmeg gives it old fashioned flavor.
The glaze is made of powdered sugar, milk, butter and a touch of salt to balance sweetness.
You’ll also need a 3 1/2″ donut cutter and a food thermometer.
See the recipe card for ingredient amounts.
Old Fashioned Sour Cream Donuts
Classic old fashioned sour cream donuts with a tender, cake-like center and a thin glaze in each of the craggy golden edges. The dough chills for easy handling, then the donuts fry in just 60 to 80 seconds per side. No yeast needed.
Servings 12 donuts
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Ingredients
FOR THE DONUTS:
- 3 cups cake flour
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup salted butter melted
- 1 large egg +1 egg yolk
- 1¼ cup sour cream full fat
- 1 teaspoon vanilla extract
- vegetable oil for frying
FOR THE GLAZE:
- 1½ cups powdered sugar
- 2 tablespoons salted butter, melted
- 2 tablespoons milk plus more as needed
- ¼ teaspoon salt
Instructions
- In a medium bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, salt, and nutmeg.3 cups cake flour, ½ cup granulated sugar, ½ cup brown sugar, 2¼ teaspoons baking powder, 1 teaspoon salt, ¼ teaspoon ground nutmeg
- Add in the melted butter, egg, egg yolk, sour cream and vanilla. Mix just until a soft, sticky dough forms. Do not overmix.¼ cup salted butter, 1 large egg +1 egg yolk, 1¼ cup sour cream, 1 teaspoon vanilla extract
- Cover the dough and chill in the refrigerator for 1 hour or until the dough is firm and workable. Don’t skip this step!
- Turn the chilled dough out on a floured surface. Roll to ½-inch thickness and cut with a 3 12” donut cutter. Place the cutouts on lightly floured parchment paper lined baking pan and place in the fridge until the oil is ready.
- Pour 2 inches of vegetable oil into a deep, heavy-bottomed pot and heat to 350°F.vegetable oil
- Fry donuts in batches for 60-80 seconds per side until golden brown and cracked on top. Maintain the oil temperature at 350°F per batch.
- Drain and cool on a wire rack with paper towels underneath.
- To make the glaze, whisk together powdered sugar, melted butter, milk, and salt. The glaze should be relatively thin.1½ cups powdered sugar, 2 tablespoons salted butter, melted, 2 tablespoons milk, ¼ teaspoon salt
- Let the donuts cool for 5 minutes, until they are warm but not hot.
- Dip each donut into the glaze, letting them set on a wire rack.
Notes
- I have tested this recipe with whole milk Greek yogurt and it worked well and added to the slightly tangy flavor. My only caution is that Greek yogurt can vary in textures, with some being thicker and some thinner which can change the texture. The donuts may be a little heavier with yogurt, but they were still delicious. Use full-fat Greek yogurt for best results.
Nutrition
Calories: 340kcal | Carbohydrates: 57g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 156mg | Fiber: 1g | Sugar: 33g | Vitamin A: 330IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 0.4mg
How to Make Old-Fashioned Sour Cream Donuts
These donuts need about an hour to chill, but once the oil is hot, they fry quickly.
Dry ingredients. In a medium bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, salt, and nutmeg.
Wet ingredients. Add in the melted butter, egg, egg yolk, and sour cream.
Mix. The dough should be sticky at first. And don’t overmix. Don’t keep adding flour until it feels like bread dough. After an hour in the refrigerator, it should be firm enough to roll on a lightly floured surface. If it becomes soft or sticky while you’re cutting the donuts, refrigerate it again for 10 to 15 minutes Cover the dough and chill in the refrigerator for 1 hour or until the dough is firm and workable. Don’t skip this step.
Shape. Turn the chilled dough out on a floured surface. Roll to ½-inch thickness and cut with a 3 12” donut cutter. Place the cutouts on lightly floured parchment paper lined baking pan and place in the fridge until the oil is ready.
Fry. Pour 2 inches of vegetable oil into a deep, heavy-bottomed pot and heat to 350°F. Fry donuts in batches for 60-80 seconds per side until golden brown and cracked on top. Maintain the oil temperature of 350ºF for each batch. Drain and cool on a wire rack with paper towels underneath.
Glaze. To make glaze, whisk together powdered sugar, melted butter, milk, and salt. The glaze should be relatively thin. Let the donuts cool for 5 minutes, until they are warm but not hot. Dip each donut into the glaze, letting them set on a wire rack.
Why did my sour cream donuts turn out greasy?
Greasy donuts usually mean the oil was too cool. Donut dough will soak up the oil instead of quickly frying the exterior.
Keep the oil as close to 350ºF as possible and fry just a few donuts at a time so the temperature doesn’t drop.
Can you bake old fashioned sour cream donuts instead of frying them?
No, I don’t recommend it. The hot oil is what creates the crisp, crackled exterior that makes an old fashioned donut what it is.
If you’re looking for baked donuts, try our chocolate chip donuts or red velvet donuts.
Can you freeze donuts?
Yes. Let the donuts cool completely, then seal them tightly in a freezer-safe container or bag and freeze for up to 3 months.
Homemade donuts are best fresh, but if you choose to freeze them, I recommend freezing them without the glaze. Thaw and glaze right before serving.
If you’re already glazed them, it’s ok, but the glaze may melt upon thawing.
Frequently Asked Questions
Why did my donuts fall apart in the oil?
If this happens, most likely you did not chill the dough long enough. Cold dough will hold its shape when it hits the 350ºF oil.
Why did my old fashioned donuts turn out flat?
Make sure your baking powder is fresh and don’t roll the dough thinner than ½ inch. The thick dough is what gives old fashioned donuts enough height to puff and crack as they fry.
Why cake flour?
Cake flour has less protein than all-purpose flour, which helps give these cake donuts their tender crumb. Weigh the flour if you can. You’ll need 360 grams.
Can I air fry old fashioned donuts?
I haven’t tested this dough in an air fryer. For the classic craggy exterior and tender cake center, I recommend frying the donuts as written.
Can I use something besides nutmeg?
Just ¼ teaspoon gives the donuts that familiar old-fashioned bakery flavor without making them taste strongly spiced. You can use cinnamon if you prefer, up to ½ teaspoon.
