Here’s a classic recipe for Old Fashioned Sour Cream Donuts that brings a touch of nostalgia and sweetness to any day. These donuts are known for their slightly crispy exterior and soft, tender inside, thanks to the acidity of the sour cream which also imparts a tangy flavor that balances the sweetness.

The dough is flavored with a hint of nutmeg for that classic old-fashioned taste and then fried to golden perfection. Finishing them off with a simple glaze adds just the right amount of sweetness, making them irresistibly delicious.

Ingredients Needed for This Recipe

2 1/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon salt

1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature

2 large egg yolks
1/2 cup sour cream
Canola oil, for frying

For the Glaze:

3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup water, adjust as needed for consistency

Instructions for Making Old Fashioned Sour Cream Donuts

Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. In a large bowl, beat together the sugar and butter until smooth, then add the egg yolks and mix until light and fluffy. Gradually add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the flour mixture, until a soft dough forms.
Chill the Dough: Turn the dough out onto a floured surface and gently roll it to about 1/2 inch thickness. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
Cut Out Donuts: Once chilled, use a donut cutter or two differently sized round cookie cutters to cut out donuts and their holes. Re-roll scraps as necessary.

Fry the Donuts: Heat about 2 inches of canola oil in a large heavy-duty pot to 375°F (190°C). Fry the donuts in batches, being careful not to overcrowd the pot, until golden brown on each side, about 2 minutes per side. Use a slotted spoon to transfer the fried donuts to a wire rack set over paper towels to drain.
Make the Glaze: While the donuts are cooling, whisk together the powdered sugar, vanilla extract, and water in a bowl until smooth. If the glaze is too thick, add more water, a tablespoon at a time, until you reach the desired consistency.
Glaze the Donuts: Dip each donut into the glaze, turning to coat completely. Place them back on the wire rack to let the excess glaze drip off. Allow the glaze to set for about 20 minutes before serving.

Tips for Perfecting the Recipe

Correct Dough Consistency: Achieving the right dough consistency is crucial for these donuts. The dough should be soft but not too sticky. If it’s too wet, add flour one tablespoon at a time until it reaches the correct consistency. However, be cautious not to add too much flour, as this can make the donuts tough and dense.

Maintaining Oil Temperature: Consistent oil temperature is key to frying. If the oil is too hot, the donuts will brown too quickly on the outside while being raw inside. If it’s too cool, they’ll absorb too much oil and become greasy. Use a candy or deep-fry thermometer to monitor the temperature and maintain it at 375°F (190°C). Adjust the heat as needed during frying.

Rolling and Cutting: When rolling out the dough, aim for an even thickness to ensure uniform cooking. Don’t make them too thin; about 1/2 inch thickness is ideal. This will give you a nice ratio of crispy exterior to soft interior. Use a sharp donut cutter to avoid pressing the dough too much, which can seal the edges and affect how they rise and expand during frying.

Frying in Batches: Avoid overcrowding the pan when frying. Crowding can lower the oil’s temperature and lead to uneven cooking. Fry in small batches, even if it takes a bit longer. This patience pays off with perfectly cooked donuts.

Glaze Consistency: The glaze should be thin enough to coat the donuts but not so thin that it all runs off. If the glaze is too thick, add more water, a teaspoon at a time. If it’s too thin, add more powdered sugar until the desired consistency is reached. Dip each donut into the glaze, then let the excess drip off by placing them on a wire rack.

Serving Suggestions

Classic Coffee Pairing: There’s nothing more traditional than enjoying an old-fashioned sour cream donut with a hot cup of coffee. The slight bitterness of the coffee complements the sweetness of the donut, creating a harmonious balance.

Tea Time: For those who prefer tea, these donuts pair beautifully with black tea, offering a robust flavor that stands up to the sweet glaze. A more aromatic tea, like Earl Grey, can add a delightful fragrance to your snack.

Dessert Platter: Create a dessert platter by serving these donuts with a selection of fresh fruits, such as berries or sliced peaches, and whipped cream. The freshness of the fruit contrasts nicely with the richness of the donuts.

Ice Cream Sandwiches: For a decadent treat, slice the donuts in half and fill them with a scoop of your favorite ice cream. This combination is especially delightful in warmer months and offers a unique twist on classic dessert flavors.

Storage Tips

Short-Term Storage: If you’re planning to eat the donuts within a day, you can store them at room temperature. Place them on a plate and cover loosely with plastic wrap or a clean kitchen towel. This will help maintain their freshness without making them soggy.

Refrigerating: For a slightly longer storage option, you can refrigerate the donuts. Place them in an airtight container with a piece of wax paper between each donut to prevent sticking. They can last up to 3 days in the refrigerator. To serve, let them come to room temperature or warm them slightly in the microwave for a few seconds.

Freezing: To freeze the donuts, skip the glazing step. Wrap each donut individually in plastic wrap and then place them in a freezer bag or airtight container. They can be frozen for up to 2 months. Thaw overnight at room temperature and glaze before serving.

Reviving Donuts: If your donuts have become a bit stale, you can revive them by warming them in a 300°F (150°C) oven for 5-10 minutes. If they are unglazed, you can also briefly refry them in hot oil for a few seconds per side to refresh their texture.

Frequently Asked Questions

Can I use a different type of oil for frying?

Yes, while canola oil is recommended due to its neutral flavor and high smoke point, you can also use vegetable oil or peanut oil as alternatives.

Can I bake these donuts instead of frying them?

While this specific recipe is designed for frying to achieve the classic crispy exterior and tender interior, you can try baking them for a lighter version. Be aware that the texture and taste will be different. To bake, preheat your oven to 350°F (175°C), place the donuts on a baking sheet lined with parchment paper, and bake for about 10-12 minutes or until lightly golden. Keep in mind, though, that they won’t have the same crust as fried donuts.

How do I ensure my donuts are cooked through without burning?

Maintaining the correct oil temperature is crucial. Use a thermometer to keep the oil consistently at 375°F (190°C). Fry in small batches to prevent the oil temperature from dropping. If the donuts are browning too quickly but aren’t cooked through, lower the temperature slightly. It may also help to cover them with a lid briefly to cook through without additional browning.

Can I add flavors to the dough or glaze?

Absolutely! The basic dough and glaze recipes are versatile. For the dough, consider adding lemon zest or cinnamon for a flavor twist. As for the glaze, adding citrus zest, cocoa powder, or even substituting some of the water with strong coffee can create delicious variations. Experimenting with these additions can tailor the donuts to your taste preferences.

Why did my donuts come out too oily?

Donuts can absorb too much oil if the oil temperature is too low, causing them to cook slower and absorb more fat. Ensure your oil is at the right temperature and don’t overcrowd the frying pot, as adding too many donuts at once can lower the oil’s temperature. Also, make sure to drain them properly on a wire rack or paper towels immediately after frying to remove excess oil.

How can I make the glaze set faster?

If you’re in a hurry to serve or store the donuts, you can place the glazed donuts in the refrigerator for a few minutes to harden the glaze quickly. However, be sure not to leave them in for too long, as the cold can affect their texture.

Old Fashioned Sour Cream Donuts

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Old Fashioned Sour Cream Donuts that brings a touch of nostalgia and sweetness to any day. These donuts are known for their slightly crispy exterior and soft, tender inside, thanks to the acidity of the sour cream which also imparts a tangy flavor that balances the sweetness.

Ingredients

2 1/4 cups all-purpose flour plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon salt

1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
2 tablespoons unsalted butter room temperature

2 large egg yolks
1/2 cup sour cream
Canola oil for frying

For the Glaze:

3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup water adjust as needed for consistency

Instructions

Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. In a large bowl, beat together the sugar and butter until smooth, then add the egg yolks and mix until light and fluffy. Gradually add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the flour mixture, until a soft dough forms.
Chill the Dough: Turn the dough out onto a floured surface and gently roll it to about 1/2 inch thickness. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
Cut Out Donuts: Once chilled, use a donut cutter or two differently sized round cookie cutters to cut out donuts and their holes. Re-roll scraps as necessary.

Fry the Donuts: Heat about 2 inches of canola oil in a large heavy-duty pot to 375°F (190°C). Fry the donuts in batches, being careful not to overcrowd the pot, until golden brown on each side, about 2 minutes per side. Use a slotted spoon to transfer the fried donuts to a wire rack set over paper towels to drain.
Make the Glaze: While the donuts are cooling, whisk together the powdered sugar, vanilla extract, and water in a bowl until smooth. If the glaze is too thick, add more water, a tablespoon at a time, until you reach the desired consistency.
Glaze the Donuts: Dip each donut into the glaze, turning to coat completely. Place them back on the wire rack to let the excess glaze drip off. Allow the glaze to set for about 20 minutes before serving.