Sour Cream Donuts

A stack of fried donuts and a glazed donut hole and a milk jug.

5 from 3 votes

These old fashioned Sour Cream Donuts have slightly crisp exteriors and are soft on the inside. They're made without yeast and you don't need any special equipment to make them.

Prep Time1 30

Cook Time10

Chill Time15

Total Time1 55

Course: Donuts

Cuisine: American

Diet: Vegetarian

Servings: Donuts

Calories: 271kcal

Author: Natalie

Ingredients

Sour Cream Donuts

3 tablespoons unsalted butter room temperature
1/3 cup granulated sugar
¼ cup brown sugar light or dark, packed
2 egg yolks
1 teaspoon vanilla
1/2 cup sour cream
2 1/4 cups cake flour
1 1/2 teaspoons baking powder
¾ teaspoon salt
1/4 teaspoon nutmeg ground or 1/4 teaspoon freshly grated nutmeg (about 1/4 of a whole nutmeg pod)
1/4 teaspoon ground cinnamon
vegetable or canola oil for frying

Powdered Sugar Glaze

1 3/4 cups powdered sugar sifted
1/4 cup unsalted butter melted
3/4 teaspoon vanilla extract
2-4 tablespoons hot water

US Customary - Metric

Instructions

Sour Cream Doughnuts

In a medium sized bowl, whisk to combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In the bowl of an electric mixer, beat the butter and sugars on medium speed until light, fluffy and pale, about 2 minutes.
Beat in the egg yolks one at a time, then add vanilla. Mix just until combined.
Turn the mixer to low and add sour cream. Mix until fully incorporated — don’t overmix.
Using a spatula, gently fold in the flour mixture until just combined. Dough should be slightly sticky but manageable.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This helps with rolling and frying. While the dough chills, mix the glaze so it’s ready when the donuts are freshly fried. Cover it lightly with plastic wrap to prevent a skin from forming until you’re ready to dip the donuts.
Turn chilled dough onto a lightly floured surface. Fold dough over itself once or twice to smooth. Roll dough to ½ inch thickness.
Dip donut cutter in flour and cut out donuts and holes by placing the donut cutter on the dough. Press all the way down, cutting the outer circle and the center hole at the same time. Lift the cutter straight up. The donut and the hole should come out cleanly.If the donut sticks, gently use a small spatula or knife to loosen it. Reroll out dough if needed. Place donuts on a parchment lined baking tray and place tray in the fridge to chill donuts for at least 15 minutes.
Reroll scraps as needed. Place donuts on a parchment-lined tray and chill in fridge at least 15 minutes before frying.
While donuts chill, gather what you need for frying. Line a plate with paper towels. Take out a spider strainer and/or tongs.
Fill a Dutch oven with 3 inches of oil. Attach a candy thermometer to the side. Make sure the thermometer doesn't touch the bottom. Heat oil over medium to medium low heat to 345-360℉.
Use tongs to carefully place 3 donuts in the hot oil. Fry for 1 to 1½ minutes per side until donuts are golden brown. Donut holes will take up to 1 minute to fry. Remove with tongs or spider strainer and place donuts on paper-towel lined plate or a wire rack.
Adjust heat to maintain 345–360°F and fry remaining donuts.
Let donuts cool 5 minutes until donuts are warm, not hot. This helps the glaze stick without sliding off completely.
Allow donuts to cool for 5 minutes then dip warm donuts in the glaze (crack side down). Let excess glaze drip, then place on a cooling rack to set slightly. (If the glaze has hardened a bit, just pop it in the microwave for about ten seconds then stir to smooth it out). Place donuts on a cooling rack to allow the glaze to slight slightly. Enjoy while still warm or once cooled!

Powdered Sugar Glaze

In a medium sized, microwave safe bowl, whisk to combine the powdered sugar, melted butter and vanilla. Add the hot water a tablespoon at a time until you reach the consistency you desire.

Notes

Donut cutter: Use a donut cutter or a cookie or biscuit cutter. Dip cutter in a small bowl of flour to prevent sticking.

Equipment: While the donuts chill, gather the tools you need for frying. Line a plate with paper towels and take out a spider strainer or tongs. Use tongs or a spider strainer to safely place the donuts in oil, flip them, and remove them.

Oil: Attach a candy thermometer to the edge of a Dutch oven. Fill the pot about 3 inches deep with canola or vegetable oil and heat to 345–360°F. Adjust heat as needed so the oil doesn’t get too hot. Adding donuts will cause the temperature to drop; allow it to return to the correct range between batches.

Glaze timing: Mix the glaze while the dough chills so it’s ready when the donuts are fried.

Storage: Fried donuts are best enjoyed warm right after they are made. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Brown Butter Glaze Option: For a rich, nutty glaze, melt 3 tablespoons of unsalted butter in a small saucepan over medium heat, swirling occasionally, until it turns golden and fragrant (about 4–5 minutes). Pour the liquid butter into a bowl, leaving the very dark bits in the pan behind — you can stir in a few of the golden-brown bits for extra flavor, but avoid scraping all the solids to keep the glaze smooth. Whisk in 1½–1¾ cups powdered sugar, 1 teaspoon vanilla, 2–3 tablespoons milk or hot water, and a pinch of salt until smooth and pourable. Use 1½ cups sugar for a thinner, buttery glaze or 1¾ cups sugar for a slightly thicker consistency. Dip warm donuts into the glaze and let them set slightly on a wire rack.

Nutrition