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.

Three old fashioned sour cream donuts stacked on top of a plate, ready to enjoy.

Old Fashioned Donuts

I'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.

Two images showing dry ingredients being added to an egg batter then after it's a finished dough.

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.

Two images showing dough before and after it's rolled out and cake donuts are being cut out with a donut cutter.

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.

Two images showing how to make old fashioned donuts by frying each donut then letting the oil drip off 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.

Two images showing sour cream glazed donuts on a wire rack before and after they are dipped in the glaze.

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Recipe

Three old fashioned sour cream donuts stacked on top of a plate, ready to enjoy.
Prep 20 minutes
Cook 15 minutes
Chill 1 hour
Total 1 hour 35 minutes
Save Recipe

Equipment

Ingredients
 
 

Donuts:

Glaze:

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

Storing Instructions: Donuts are best enjoyed immediately, but may be stored in an airtight container at room temperature for a few days.

Nutrition

Calories: 288kcalCarbohydrates: 62gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 36mgSodium: 317mgPotassium: 40mgFiber: 1gSugar: 44gVitamin A: 100IUVitamin C: 0.003mgCalcium: 47mgIron: 0.4mg

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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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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.53 from 74 votes (52 ratings without comment)
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Jackie
6 years ago

1 star
I don’t know what happened with these. I’m I pretty experienced baker but these didn’t puff at all when fried. They were like fried cookies, not donuts. I had to throw out the whole batch. 🙁

Gena
6 years ago

Can I replace the nutmeg with cinnamon? I just can’t do nutmeg.

Joan
6 years ago

Can I bake these instead of frying?

Tiffany
6 years ago
Reply to  Joan

Did you try baking these? I’ve seen baked recipes for sour cream donuts but they were more cakey than these. I’d love to know if these turn out well baked

Brenda Martin
6 years ago

5 stars
Hey Lauren- my husband loves old fashioned sour cream doughnuts!! So I mixed up your recipe last night and fried them this morning, wow great success!! They were better than any bakery donut (if I must say so myself)!! Thanks so much for sharing your awesome recipe!!

Charlie
6 years ago

5 stars
I hadn’t planned on making donuts today, but I came across this recipe and couldn’t resists. They did not disappoint! I served them to my kids and their friends and they devoured them! Glad I saw this today and I will be making them again.

Suzanne
7 years ago

5 stars
recipe made perfect textured donuts, however i increased the nutmeg… to 2 teaspoons… these were an absolute hit with my group of friends!!!! Thanks for sharing these

Jen
7 years ago

These sound amazing!!! I am wondering if I could use my air fryer and a donut pan ? I have the breville toaster oven with the air fryer if that helps

Thank you!!!

Angela
7 years ago
Reply to  Jen

I would love to know how these turn out in the air fryer!! Please let us know. Thanks!!

Renee
7 years ago

What is cupcake flour? Is it different from regular all purpose flour?

K
5 years ago
Reply to  Lauren Allen

You can make it with cornstarch and all purpose flour. My cookbook has it in the substitutions.

Ann
7 years ago

I love all things fried, especially donuts! But, I’m ashamed to admit, I am terrified of frying things myself. Do you think this recipe could be baked in a donut pan?

Alicia
7 years ago
Reply to  Ann

I would love to hear how they came out in the donut pan! Please share

Daniella
7 years ago

5 stars
Made these tonight and they came out fabulous! Love that they are slightly crunchy on the outside and then cakey on the inside. Everyone at home raved about them, thanks for such a great recipe!