Old Fashioned Sour Cream Donuts

a stack of 3 old fashioned glazed donuts, one with a bite out

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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.

Prep Time20

Cook Time15

Chill Time1

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: donuts

Calories: 340kcal

Author: Julie Clark

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

US Customary - Metric

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.

The calories shown are based on the recipe making 12 donuts, with 1 donut being a serving. Since different ingredient brands have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition