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
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.

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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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. 🙁
Hi Jackie,
I’m sorry you didn’t have success with the recipe. I can’t be sure exactly what went wrong but I’m wondering if maybe your baking powder didn’t react appropriately. Have you check the date on it?
Can I replace the nutmeg with cinnamon? I just can’t do nutmeg.
Sure! Enjoy 🙂
Can I bake these instead of frying?
Honestly, I’ve never tried baking. Let me know how it works.
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
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!!
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.
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
Thanks Suzanne! Happy you liked them 🙂
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!!!
Hi Jen, I have to be honest, I don’t have any experience with air fryers, so I’m really sorry I couldn’t say. I’d love to hear if you try it!
I would love to know how these turn out in the air fryer!! Please let us know. Thanks!!
What is cupcake flour? Is it different from regular all purpose flour?
Hi Renee, Cake flour is different from all-purpose flour. Cake flour has more protein and is better for baking more “cake” like baked goods. It’s found in the same section as the all-purpose flour, at the grocery store 🙂
You can make it with cornstarch and all purpose flour. My cookbook has it in the substitutions.
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?
Hi Ann, I’m sure that would work fine!
I would love to hear how they came out in the donut pan! Please share
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!
Thanks so much for sharing–Happy you liked them!