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Old Fashioned Sour Cream Donuts

Old Fashioned Sour Cream Donuts

There's nothing like the taste of Old Fashioned Sour Cream Donuts. These donuts are light and fluffy on the inside with a deep golden brown, crispy edge. With these old-fashioned sour cream donuts, you simply can't go wrong.
Course Breakfast
Cuisine American
Keyword donut, old fashioned, sour cream
Prep Time 15 minutes
Cook Time 25 minutes
Chill 1 hour
Total Time 1 hour 40 minutes
Servings 12 donuts
Calories 212kcal


  • 1 heavy-bottomed pan or Dutch oven
  • 1 donut cutter


  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 2 tablespoons unsalted butter room temperature
  • ½ cup granulated sugar
  • 2 large egg yolks room temperature
  • cup sour cream
  • Oil for frying


  • 2 cups confectioner's sugar
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons hot water milk or half-and-half


  • In a medium bowl, whisk together the cake flour, baking powder, salt and nutmeg.
  • In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar until it becomes a sand-like consistency, about 1 minute.
  • Add the egg yolks and beat until well combined, scrape down the sides of the bowl.
  • Add the dry ingredients in 3 additions, mixing on low, just until combined, alternate with sour cream and scraping down the sides of the bowl in between additions.
  • The dough should be smooth and slightly sticky. If it’s too sticky, mix in 1 more tablespoon of cake flour.
  • Cover bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until firm. This could vary depending on the temperature of your room while mixing the dough.
  • On a floured surface, roll the dough out to ½ inch thick.
  • Use a donut cutter with a hole in the center, dip it in flour before each cut to prevent sticking and cut out the donuts.
  • Place the cut dough on a parchment-lined baking sheet and place it in the refrigerator while the oil is heating. The dough should be slightly cold before frying.
  • To fry the donuts, add 2-3 inches of oil into a heavy-bottomed pan or large Dutch oven heated to 325 degrees F. (this is easiest when using a thermometer attached to the side of the pot)
  • Fry the donuts a few at time for 2-3 minutes on each side, depending on the size of your pan.
  • Be sure to keep an eye on the thermometer and adjust the stove temperature if needed.
  • Remove the donuts from the pan when they are golden brown and place them on wire rack to drain.


  • Whisk together the confectioner's sugar, melted butter, vanilla and milk in a small bowl until smooth.
  • While donuts are still warm, submerge the top side of the donuts into the glaze and place them back on the cooling rack, glaze side up.
  • Donuts are best served on the same day.


Serving: 1g | Calories: 212kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 254mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.4mg | Net Carbohydrates: 48g | Sugar Alcohols: 49