Sour Cream Donuts

These tender on the inside, crispy on the outside Sour Cream Donuts. They’re easy to make, fried to perfection and coated with a sweet powdered sugar glaze.

I think everyone should have Sour Cream Donut recipe on their brunch/dessert recipe roster. They’re easy to make and yeast-free and have that delicious old fashioned donut taste and texture!

Sour cream gives these donuts their signature taste and texture. It adds a slightly tangy flavor and lots of moisture.

For more dessert recipes with sour cream, try my Sour Cream Chocolate Chip Cookies and my Lemon Sour Cream Cookies!

WHY YOU WILL LOVE THIS RECIPE

• Best texture: These doughnuts are lightly crispy on the outside. On the inside, they are tender and cakey.
• Powdered Sugar Glaze: The simple glaze takes literally a minute to stir together.
• Easy: This old fashioned sour cream donut recipe is so easy to make!

EQUIPMENT

Below is the equipment you’ll need to make this sour cream doughnut recipe:

• A DONUT CUTTER OR ROUND BISCUIT OR COOKIE CUTTER
• A CANDY THERMOMETER: Hook it to the side of your pot. To get an accurate oil temperature, make sure it’s not touching the bottom of your pot.
• A DUTCH OVEN OR DEEP, HEAVY BOTTOMED POT: For frying.
• TONGS: To carefully add donuts to and remove them from the hot oil.

INSTRUCTIONS

To start, make the dough. Here are the basic steps:

1. Combine the dry ingredients.
2. Beat the butter and sugar together until well combined. Add the vanilla and egg yolks. Add the sour cream alternatively with the dry ingredients.
3. Chill the dough for one hour. (This will make the dough less sticky and easier to roll out).
4. Roll the chilled dough out onto a lightly floured surface. You may need to first fold the dough over on itself to smooth it out a little before rolling it out. The dough is very easy to roll out and work with. Roll the dough into 1/2 inch thickness. Hot tip: Dip your donut cutter in a small bowl of flour to prevent sticking.
5. Chill donuts for at least 15 minutes: This will help the donuts keep their shape when fried.

TIPS FOR FRYING THE DONUTS

While the donuts chill, gather what you need for frying:

• Line a plate with paper towels: You’ll put the donuts here after frying them.
• Place a cooling rack over a baking sheet: You’ll put the donuts here after they’re glazed.
• Take out a spider strainer and/or tongs: Since we’re dealing with hot oil, you’ll want to be careful putting the donuts in oil, flipping them over and removing them. I like to have both a spider strainer and tongs handy. If you don’t have a spider strainer, a spatula will be a little messier but it will work.

HOW TO MAKE THE GLAZE

These donuts are delicious plain, but I recommend them glazed! There is nothing as delicious as a sour cream glazed donut!

To make the glaze, stir together powdered sugar, melted butter and vanilla. Add hot water by the tablespoon until you get the consistency you like.

It’s important to use hot water so that the glaze doesn’t clump up.

I love this glaze with these donuts. It kind of gets absorbed into all the cracks of the donuts and is absolutely delicious!

It’s best to glaze the donuts while they’re still warm. As soon as you finish frying the donuts, dunk them in the glaze. Flip them over and dunk the other half.

There’s nothing not to love about these Sour Cream Donuts! They’re fun and easy to make and are best enjoyed while still warm and as a treat for making them!

For some super simple yeast free donuts that you can bake in the oven, check out these  Chocolate Frosted Chocolate Cake Donuts. For a lemony, fruity donut, definitely try these Lemon Blueberry Donuts. Another yummy recipe are these Baked Banana Donuts.

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