Old-Fashioned Sour Cream Donuts – The Ultimate Homemade Treat!

Crispy on the outside, soft and cakey on the inside—these old-fashioned sour cream donuts are the kind that disappear before they even hit the plate! No fancy equipment, no yeast, just a simple dough that fries up into golden, bakery-style perfection. And the best part? You can customize them with a vanilla glaze or a cinnamon-sugar coating for the ultimate indulgence. Whether you’re making these for a cozy weekend breakfast or just craving something sweet, this recipe delivers that nostalgic, melt-in-your-mouth goodness every time!

Sour Cream Donuts

These homemade sour cream donuts are tender, cakey, and deep-fried to perfection. Dip them in a simple vanilla glaze and enjoy them warm!

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Old-Fashioned Sour Cream Donuts, Sour Cream Donuts

Prep Time: 20

Cook Time: 3

Chilling Time: 1 30

Total Time: 1 53

Servings: donuts

Calories: 590kcal

Ingredients

For the Donuts:

Vegetable or canola oil (for frying)
3 tbsp (42g) unsalted butter, softened
¼ cup (50g) sugar
¼ cup (50g) brown sugar
2 large egg yolks
½ tsp vanilla extract
⅔ cup (160g) sour cream
2 cups + 2 tbsp (267g) all-purpose flour
2 tsp baking powder
1 tbsp cornstarch
½ tsp salt
⅛ tsp ground nutmeg (optional)

For the Glaze:

1 ½ cups (185g) powdered sugar
¼ cup (57g) salted butter, melted
½ tsp vanilla extract
1 ½-2 tbsp hot water

Instructions

Prepare the Dough

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
Add the egg yolks and beat until well combined.
Stir in the vanilla extract and sour cream, making sure to scrape down the sides of the bowl.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cornstarch, salt, and nutmeg (if using).
Gradually add the dry ingredients to the wet mixture, stirring gently by hand with a spatula until just combined. Avoid overmixing to keep the donuts tender.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Shape the Donuts

Lightly flour a clean surface and roll out the chilled dough to about ½-inch thickness.
Use a donut cutter (or a large round cutter with a small round cutter for the center) to cut out the donuts and holes.
Gather the dough scraps, re-roll, and continue cutting until all dough is used.
Place the cut donuts on a wax paper-lined baking sheet and refrigerate for 15 minutes.

Heat the Oil

In a deep, heavy-bottomed pot or Dutch oven, heat at least 2-3 inches of vegetable oil to 350-360°F (175-185°C). Use a candy thermometer to monitor the temperature.

Fry the Donuts

Once the oil reaches the correct temperature, carefully add 3-4 donuts at a time using tongs.
Fry for 1 to 1 ½ minutes per side, flipping once, until golden brown.
Remove and place on a paper towel-lined plate to drain excess oil.

Prepare the Glaze

In a small bowl, whisk together the powdered sugar, melted butter, vanilla, and hot water until smooth.

Glaze the Donuts

Dip each warm donut into the glaze, then transfer to a wire rack to set.
Enjoy warm!

Notes

Cooking Time: 3 minutes per batch
Avoid overmixing the dough to keep the donuts soft.
Chilling the dough helps prevent excess oil absorption when frying.
If the oil is too cold, donuts will absorb too much oil. If too hot, they will brown too quickly before cooking through.

Nutrition

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Optional Variations:

Cinnamon Sugar Coating: Instead of glazing, roll warm donuts in a mixture of ⅓ cup sugar + 2 tsp cinnamon.
Chocolate Glaze: Replace vanilla glaze with ½ cup melted chocolate + 1 tbsp butter for a rich topping.

Storage Tips:

Store in an airtight container at room temperature for up to 2 days.
To reheat, microwave for 10-15 seconds to enjoy warm.

Enjoy these delicious homemade sour cream donuts—perfect for breakfast or a sweet snack!