These Old Fashioned Sour Cream Donuts are the classic bakery donuts with those craggy, crackly edges and a tender cake-like center. Sour cream keeps them moist and rich, and the quick glaze sets into a thin, shiny coating. They’re cozy, nostalgic, and so much better fresh at home.
Introduction
If you’ve ever grabbed an old fashioned donut from a bakery case, you already know the vibe: crisp edges, soft middle, and that light glaze that melts in your mouth. Old Fashioned Sour Cream Donuts is a fan-favorite because the dough is easy to work with, and you get that signature cracked texture without fancy tools.
The standout trick is chilling the dough before cutting. Cold dough holds its shape, fries evenly, and helps create those beautiful craggy edges. Trust me, don’t skip the chill—Old Fashioned Sour Cream Donuts comes out bakery-perfect.
Why You’ll Love This Old Fashioned Sour Cream Donuts
- Bakery-style texture: Crisp craggy edges and tender center.
- Easy homemade donuts: Simple ingredients and straightforward steps.
- Better than store-bought: Fresh flavor and warm donuts at home.
- Glaze sets fast: Thin, shiny glaze that’s not too heavy.
- Perfect for weekends: A cozy treat with coffee.
Ingredients for Old Fashioned Sour Cream Donuts
Donut Dough
- All-purpose flour (2 1/2 cups): Structure for a cake-style donut.
- Granulated sugar (3/4 cup): Sweetness.
- Baking powder (2 tsp): Lift and tenderness.
- Baking soda (1/2 tsp): Helps with rise and browning.
- Salt (1/2 tsp): Balances sweetness.
- Ground nutmeg (1/2 tsp): Classic old fashioned flavor.
- Swap: Ground cinnamon (1/2 tsp) for a twist.
- Unsalted butter, softened (3 tbsp): Adds richness.
- Egg yolks (2): Makes the dough tender and rich.
- Sour cream (1 cup): The key to moist, bakery-style donuts.
- Vanilla extract (1 tsp): Warm flavor.
For Frying
- Neutral oil (about 6 cups): For frying in a deep pot.
- Tip: Use a thermometer and keep oil at 325°F.
Simple Glaze
- Powdered sugar (2 cups): Sweet glaze base.
- Milk (3–5 tbsp): Thins glaze.
- Vanilla extract (1/2 tsp): Adds flavor.
- Pinch of salt: Balances sweetness.
How to Make Old Fashioned Sour Cream Donuts
- 1. Whisk flour, sugar, baking powder, baking soda, salt, and nutmeg in a bowl.
- 2. Cut butter into the dry mix until it looks like coarse crumbs.
- 3. Mix in egg yolks, sour cream, and vanilla until a soft dough forms. If it’s sticky, that’s normal.
- 4. Chill dough for 45–60 minutes, until firm enough to roll.
- 5. Roll dough on a floured surface to about 1/2-inch thick. Cut donuts with a donut cutter (or two round cutters).
- 6. Heat oil in a heavy pot to 325°F. Fry donuts 2–3 at a time for 1 1/2–2 minutes per side, until golden with cracked edges. Don’t overcrowd.
- 7. Drain on a wire rack set over a sheet pan.
- 8. Whisk glaze until smooth and thin enough to dip. Dip warm donuts, let excess drip, and set back on the rack until glaze firms.
Tips for Perfect Old Fashioned Sour Cream Donuts
- Chill the dough: Helps donuts hold shape and fry evenly.
- Keep oil steady at 325°F: Too hot browns outside before inside cooks.
- Fry in small batches: Overcrowding drops the oil temp.
- Don’t overwork dough: Gentle handling keeps them tender.
- Glaze while warm: Helps glaze set into a thin shiny layer.
Variations & Substitutions
- Cinnamon sugar: Skip glaze and toss warm donuts in cinnamon sugar.
- Maple glaze: Swap vanilla for maple extract in the glaze.
- Chocolate dip: Dip tops in melted chocolate after glazing sets.
- Mini donuts: Cut smaller and reduce fry time.
- Baked option: Texture won’t be the same, but you can bake at 350°F for 10–12 minutes.
Storing & Reheating
Old Fashioned Sour Cream Donuts are best the day they’re made. Store leftovers in an airtight container at room temp for up to 2 days. Warm for 8–10 seconds in the microwave to soften.
Freezing works for up to 1 month (unglazed is best). Thaw and glaze fresh.
Serving Suggestions & Pairings
- Serve with coffee, hot tea, or hot chocolate.
- Add fruit on the side for a cozy breakfast plate.
- Perfect for weekend brunch and holiday mornings.
- Make a donut platter with different glaze flavors.
Reader Review: “These tasted exactly like the bakery old fashioned donuts! The cracked edges and light glaze were perfect.”
If you make Old Fashioned Sour Cream Donuts, leave a rating and comment! Are you team classic glaze or cinnamon sugar?
Print
Old Fashioned Sour Cream Donuts (Best Ever, Easy, Bakery-Style)
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 10–12 donuts 1x
- Diet: Vegetarian
Description
These old fashioned sour cream donuts are tender, cakey, and lightly crisp—classic bakery-style donuts with a simple glaze.
Ingredients
Donuts
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
2 large egg yolks
1 cup sour cream
1 teaspoon vanilla extract
Oil for frying (vegetable or canola)
Glaze
2 cups powdered sugar
3 to 5 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Instructions
Whisk flour, baking powder, salt, and nutmeg.
Beat sugar and butter until sandy. Beat in egg yolks, then sour cream and vanilla.
Mix in dry ingredients just until a soft dough forms. Chill 45 minutes.
Roll dough to 1/2-inch thick on a floured surface. Cut donuts and holes.
Heat oil to 350°F. Fry 2 to 3 donuts at a time, 1 1/2 to 2 minutes per side. Drain.
Whisk glaze and dip warm donuts. Let set.
Notes
Keep oil steady at 350°F for even cooking.
Make-ahead: Best same day; re-crisp 2 minutes in a 325°F oven.
Tools: Thermometer, donut cutter, heavy pot.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American