This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment.
Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster.
Old Fashioned Donuts
Old Fashioned DonutsI'm a big sucker for an old-fashioned cake donut and these are really fun to make from scratch. You don't need a special donut pan, or any weird ingredients, and they come together pretty quick.
There's something about the crisp edges, and soft, cake-like inside that's so delicious. What's your favorite donut?
How to make Sour Cream Donuts:
Make Dough: Sift cake flour, baking powder, salt, and nutmeg in a small bowl. In a large bowl, beat butter and sugar, then add egg yolks, mixing well. Starting and ending with the dry ingredients, alternate adding dry mixture, and sour cream, a little at a time to the dough. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.
Cut Out Donuts: Roll out donut dough to about ½ inch thickness on a floured surface. Use a donut cutter or two round biscuit cutters to cut as many donuts out as possible, you should get about 12.
Fry Donuts: Heat 2 inches of canola oil to 325°F in a heavy bottomed pot. Fry two donuts at a time, making sure to not overcrowd. Cook on each side for about 2 minutes, watching carefully so they don't burn. Remove from oil and place on a paper towel lined plate.
Glaze: Whisk all glaze ingredients together in a shallow bowl. Dip each cake donut in the glaze, covering on each side then place on a wire rack above a baking sheet. Let donuts sit for 15-20 minutes until glaze is set. Old fashioned donuts are best enjoyed fresh, but if you have leftovers you can keep them in an airtight container at room temperature for a few days.
More of my Bakery Favorites:
- Cinnamon Rolls
- Homemade Scones (any flavor)
- Sopapillas
- Cinnamon Roll Biscuits
- English Muffins
- Homemade Dinner Rolls
- Buttermilk Biscuits
- Cranberry Orange Muffins
- Pumpkin Cinnamon Rolls
- Lemon Poppy Seed Bread
- Oatmeal Creme Pies
- Orange Rolls
- Snickerdoodle Muffins
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Recipe
Old Fashioned Sour Cream Donuts
Equipment
- Donut Cutter , optional
Ingredients
Donuts:
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 Tablespoons butter , room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- canola oil , for frying
Glaze:
- 3 1/2 cups powdered sugar , sifted
- 1 1/2 teaspoons light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions
- Dry Ingredients: In a small bowl sift together the cake flour, baking powder, salt, and nutmeg.
- Wet Ingredients: 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.
- Combine in batches: Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
- Chill: Wrap the dough in plastic wrap then chill for 1 hour.
- Form Donuts: Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
- Fry: Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry 2-3 donuts at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, then remove to a paper towel-lined plate.
- Glaze: Whisk together glaze ingredients in a shallow bowl, until smooth. 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.
Notes
Nutrition
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*I originally shared this recipe July 2014. Updated July 2018 and October 2024.
Original recipe adapted from Handle the Heat
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Donuts came out looking great but were a little too salty.
How much does this recipe make? What would be your suggestions on about 2 dozen mini donuts?
It makes about 12 donuts + holes
Love this recipe!
Super excited to try these! Going to try and use Plain Greek Yogurt in place of the Sour Cream. And coconut oil for frying! 😀
Sounds great! I’d love to hear how you like them!
I will strive yours this time and see how the distinction
taste!
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.
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.
Great recipe! I tested both oven baking and air frying. The nutmeg was perfect for us at half teaspoon. I baked in a silicone mold at 400 F until the edges were brown. These didn’t rise well, but were still yummy. I started my air fryer at 400 F and quickly found this was too high as they browned in just a couple minutes. Second batch at 375 F cooked for about 5 min with a flip at halfway came out just right. Nice rise, soft in the middle, a little crispy on the edges. I sprayed with canola at start of cook time.
How about Chocolate Old Fashioneds with Chocolate Glaze?
OMG, my favorite kind of doughnut!!! I can’t wait to try this recipe 🙂
nothing like an old-fashioned doughnut!
Thanks Dina, I totally agree!! 🙂
Hello,
Can I make the dough a day before and cut them out the next morning for breakfast?
Hi Kathy, I’ve never made the dough in advanced before so I can’t tell you for sure, but I would think that would work fine!
Thanks, can’t wait to try these!
These are my 4 year old’s absolute favorite, I can’t wait to give em a whirl this weekend! Thanks for sharing!
Thanks Chrissy! Let me know how you like them!