Old Fashioned Sour Cream Donuts

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Old Fashioned Sour Cream Donuts from TastesBetterFromScratch.com I don’t know anyone who doesn’t drool over a box full of colorful donuts. At my old job I had a boss that was a serious donut lover. He’d bring in a huge box of donuts at least monthly for the office–probably part of what made him so popular!  It was always fun to see how particular everyone in the office was about their donuts—everyone seems to have their favorite!  That’s why I’m so excited to be a part of this awesome blog hop today sharing 10 mini donut recipes! Check out the other donut recipes below!

Old Fashioned Sour Cream Donuts from TastesBetterFromScratch.com

Old Fashioned Sour Cream Donuts from TastesBetterFromScratch.com

When I go to a bakery I absolutely love seeing all of the fun donut flavors, glazes and fillings, but ultimately I get one of my two favorites every single time; a maple bar, or an old fashioned cake/sour cream donut. Out of all the choices in the world, I can never seem to steer away from those two! 

This Old Fashioned Sour Cream Donuts recipe is a total classic. They are soft, moist and cake-y. And who can resist that glaze they’re dipped in? DELISH! The best thing about them though (besides how easy they are to make), is that you don’t have to wait hours for them to rise! They can be whipped together fairly quickly for your snarfing pleasure 😉

Old Fashioned Sour Cream Donuts
Yields 12
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For the donuts
  1. 2 1/4 cup cake flour
  2. 1 1/2 tsp baking powder
  3. 1 tsp salt
  4. 1/2 tsp ground nutmeg
  5. 1/2 cup sugar
  6. 2 Tbsp butter, room temperature
  7. 2 large egg yolks
  8. 1/2 cup sour cream
  9. Canola oil, for frying
For the glaze
  1. 3 1/2 cup powdered sugar, sifted
  2. 1 1/2 tsp corn syrup
  3. 1/4 tsp salt
  4. 1/2 tsp vanilla extract
  5. 1/3 cup hot water
  1. In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
  2. In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well. Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. Wrap the dough in plastic wrap and chill for 1 hour.
  3. When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
  4. Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
  5. Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
  6. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
  7. Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days.
  1. Use different sized cutters for larger/smaller donuts
Adapted from Handle the Heat
Adapted from Handle the Heat
Tastes Better From Scratch http://tastesbetterfromscratch.com/

Make sure you check out the other 9 fabulous donut recipes participating in the hop today–don’t they look amazing??!!

Just click on the picture or title below to grab the recipe.

Image Map

Rook No 17 – Mallow Krispy donuts

Our Thrifty Ideas –  Cinnamon Roll donuts

Dessert Now Dinner Later –  Boston Cream donuts

Housewife Eclectic – Powdered donuts

Rae Gun Ramblings – Dairy Free donuts

Tastes Better from Scratch – Sour Cream Old Fashioned donuts

Snap Creativity – Pina Colada donuts

Messes to Memories –  Chocolate Caramel Cake donuts

One Sweet Appetite – Maple Bacon donuts

Over The Big Moon – Sweet Waffle donuts

10 Mini Donut Recipes 

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  1. says

    They look perfect. I was totally trying to make cake doughnuts look like these… Mine aren’t quite at the perfection that yours are! I’m definitely trying these soon!!!

  2. Catherine says

    Could you suggest an alternative oil to fry with and an alternative to cornsyrup for the icing. Try to avoid excess gmo corn etc and these sound so amazing. Wonder if lard or coconut oil would work. And perhaps a variation of confectioners sugar/water/icing etc.

    • says

      Hi Catherine, you could use shortening or lard. I’ve never tried coconut oil but I imagine it would work great as well. And an icing with confections sugar and water would work also for the glaze! You could throw in a little vanilla.

  3. Kimberly Brooke says

    Super excited to try these! Going to try and use Plain Greek Yogurt in place of the Sour Cream. And coconut oil for frying! 😀


  1. […] forget the lushness of a good old fashioned sour cream donut. They’re classic for a reason, and Tastes Better from Scratch has the perfect recipe. These old fashioned donuts aren’t about a perfectly smooth exterior or a […]

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