Old Fashioned Sour Cream Donuts


Time: 1 Hour 55 minutes        Servings: 12 Donuts


No one can deny that everyone craves a batch of donuts during the day. You can have it at home, at work or while hanging out with some friends. Although many people prefer to buy their boxes of donuts, it is absolutely necessary to make these old-fashioned sour cream donuts.


These donuts have a cake texture. They are very soft. When dipped into the delicious glaze, they become irresistible. These donuts are very easy to make. You don’t have to wait for hours for them to rise, you just whip them together and fry them in your pan. That’s right! You don’t need a donut pan to make them. Rest assured that you, your friends and family would love to taste these classic sour cream donuts.



  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 2 Tablespoons butter , room temperature
  • 2 large egg yolks
  • 1/2 cup sour cream
  • oil for frying


For the glaze :

  • 3 1/2 cups of sifted powdered sugar
  • 1 1/2 teaspoons of corn syrup
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of vanilla extract
  • 1/3 cup of hot water




In a small bowl, sift together the cake flour, baking powder, salt and nutmeg.

In a large mixing bowl, beat the butter and sugar together until you obtain a sandy

Add the egg yolks and mix well.

Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.

Wrap the dough in plastic wrap and chill for 1 hour.

When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.

Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness.

Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible.

Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot.

Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.

Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.

Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days.



You can save the donut holes to fry them too! Fry them in oil, just until golden on both sides, flipping once.

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