Sour Cream Doughnuts

Sour Cream Donuts

Sour Cream Donuts

Sour Cream Donuts

Sour Cream Donuts


After spending the past couple of weeks baking donuts, I found myself craving a good old-fashioned sour cream fried donut.  I found a fantastic recipe that makes perfect crispy on the outside, dense and moist on the inside sour cream donut. 

My favorite sour cream donut was the one my parents and I would buy at our local grocery store chain before they went out of business.  We tried going to Dunkin Donuts and other small donut shops, but none of them came close, until now.  This is the donut of my childhood and now my son’s childhood because he loved them!  For the first time in years, I sat down with a donut and a tall glass of cold milk.  It was perfect.

Sour Cream Donuts

for the donuts

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

for the glaze

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

for the donuts

  1. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
  3. On a floured surface, roll out the dough to about ½ inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 donuts and holes.
  4. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the donuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

for the glaze

  1. Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Donuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.


63 Comments Add yours

  1. You and I are both curious! I don’t have a donut pan as yet, but I will try to figure out something. I will keep you posted 🙂

  2. That’s a great question! I’m honestly not sure. If you tried it, I would definitely use a dounut pan. If you try baking them on a cookie sheet, they will turn out flat. I would also try baking them at a slightly higher temperature. I’m so curious now myself to see if this would work. I may have to try it myself!

  3. Sabrina says:

    Great recipe, sour cream donuts are my favorite! I was wondering, is it possible to bake this, rather than fry? If so, what changes would be necessary? Thank you!

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