Old fashioned sour cream donuts are a delightful treat that bridges the gap between a cake and a donut. Lightly crispy on the outside and tender on the inside, these goodies carry the tang of sour cream, which elevates their flavor profile beautifully. There’s something so heartwarming about sinking your teeth into a freshly fried sour cream donut, whether paired with a steaming cup of coffee in the morning or enjoyed as a sweet afternoon snack.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sour Cream Donuts
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sour Cream Donuts

I’ll never forget the first time I made these donuts. The kitchen filled with the warm scent of frying dough, drawing my family in like a sweet melody. There’s an undeniable charm to homemade donuts that just can’t compare to store-bought versions. The joy of creating something delicious with my own hands and sharing it with loved ones is what makes this recipe truly special. If you want to impress a crowd or simply indulge in a comforting morning ritual, you absolutely need to try making these sour cream donuts!

Why You’ll Love This Recipe

Simple & Quick: These donuts come together in about 90 minutes, plus chilling time, making them perfect for any occasion.
Irresistible Flavor: The combination of sour cream and sweet glaze creates a unique taste that’s tangy and satisfying.
Eye-Catching Appeal: Golden brown with a glossy finish, these donuts are sure to be a showstopper on any breakfast table.
Flexible Serving: Great for brunch, parties, or just because; they hit the sweet spot any time of day!
Diet-Friendly Options: With a few tweaks, you can make this recipe gluten-free or dairy-free.

Ingredients You’ll Need

4 ¾ cups pastry flour: This creates a tender donut texture; all-purpose flour is a fine substitute if needed.
1 tablespoon baking powder: This leavening agent ensures the donuts rise perfectly.
1 tablespoon kosher salt: It balances the sweetness and enhances the other flavors.
1 ¼ cups granulated sugar: Sweetness is essential, of course! This gives the donuts just the right touch.
2 ½ tablespoons unsalted butter: For richness and flavor; you can use coconut oil for a dairy-free option.
5 egg yolks: These help bind the ingredients and add a beautiful richness.
1 ½ cups sour cream: The star ingredient that adds tanginess and moisture. Greek yogurt can be substituted in a pinch.
96 oz vegetable oil: For frying; you could also use shortening for a different flavor profile.
⅓ cup whole milk: This helps create a smooth glaze; you can substitute almond or oat milk if desired.
3 ¼ cups powdered sugar: Essential for the glaze, providing that sweet finishing touch.

How to Make Sour Cream Donuts

Mix Dry Ingredients: In a large bowl, whisk together the 4 ¾ cups pastry flour, 1 tablespoon baking powder, and 1 tablespoon kosher salt. Setting this aside allows for even distribution.
Prepare for Mixing: Line a large mixing bowl with plastic wrap and spray it with nonstick spray. This will help with removing the dough easily later.
Cream Sugar and Butter: In a stand mixer bowl fitted with a paddle attachment, beat together 1 ¼ cups granulated sugar and 2 ½ tablespoons unsalted butter on high speed until fully combined. It won’t become “light and fluffy,” but that’s okay!
Incorporate Egg Yolks: Add the 5 egg yolks and continue to beat on high until lightened in color and increased in volume, about 2 minutes. Be sure to scrape down any remnants along the sides.
Add Dry Ingredients: With the stand mixer on low, gradually add the dry flour mixture and the 1 ½ cups sour cream alternately, starting and ending with the flour. Mix just until incorporated—overmixing will create tough donuts.
Chill the Dough: Transfer the dough to the plastic wrap-lined bowl, spray the top with nonstick spray, cover it with the plastic wrap, and refrigerate for 60 minutes (or up to 2 days).
Prep Baking Sheet: Line a half-sheet baking pan with parchment paper and spray it with nonstick cooking spray. This will help keep your donuts from sticking!
Roll Out Dough: Lightly dust a work surface with flour. Dust the top of the chilled dough lightly with flour, turn it out onto the floured surface, and roll it to ½ inch thick.
Cut Donuts: Brush any excess flour off the dough and use a 3-inch donut cutter and a 1 ¼-inch cutter for the holes. Place the donuts on the prepared sheet pan.
Chill Again: Cover the sheet pan with plastic wrap, ensuring it doesn’t touch the donuts, and chill them for at least 30 minutes (up to overnight).
Make the Glaze: Whisk together the ⅓ cup whole milk and 3 ¼ cups powdered sugar in a bowl, covering with wrap to avoid a skin. Warm it over simmering water if desired.
Heat Oil: Fill a fryer or Dutch oven with 96 oz of vegetable oil, ensuring it’s at least 2 inches deep. Heat the oil to between 350°F and 360°F. Use a thermometer to maintain the temperature correctly.
Fry Donuts: Carefully place 3-5 donuts in the hot oil. Allow them to rise to the surface, then cook for 30 seconds before flipping. Fry until golden brown, about 3-4 minutes total, checking for doneness with a tester.
Cool and Glaze: Once the donuts are slightly cool, dip each into the glaze while warm for a smooth, even coating. Place them back on the wire rack to drip off excess glaze.
Enjoy: These sour cream donuts are best enjoyed on the same day. However, for any leftovers, a soft corner cracked container keeps them fresh.

Storing & Reheating

To keep your donuts fresh, store them at room temperature in a container with the lid slightly cracked overnight—they’re best enjoyed fresh but can last for a day. For longer storage, consider refrigerating in an airtight container for up to 3 days or freezing them for up to 3 months. To revive their texture when ready to eat, heat the donuts in a microwave for about 10-15 seconds or let them come to room temperature.

Chef’s Helpful Tips

Don’t Overmix: Mix just until combined to avoid tough donuts, which can spoil the soft texture.
Chill the Dough: Keeping the dough cool makes for a less sticky and more manageable dough.
Oil Temperature Is Key: Maintaining the correct oil temperature ensures even frying and prevents greasy donuts. A thermometer is helpful here.
Experiment with Toppings: Feel free to get creative! Try adding sprinkles or a dusting of cinnamon sugar for extra flavor.
Make Ahead: The dough can be made and chilled for up to 2 days; just fry them fresh when you’re ready to serve!

These sour cream donuts could become your new go-to treat, whether for breakfast, brunch, or just because you deserve a little sweetness in your life! The soft, tender texture paired with the delightful glaze is bound to bring smiles and satisfaction to everyone who takes a bite. So give this recipe a whirl—it’s a wonderful way to uplift your day!

Recipe FAQs

Can I use all-purpose flour instead of pastry flour?

Absolutely! All-purpose flour works well and can produce delicious donuts. Just note that using all-purpose flour may yield a slightly denser texture but still fabulous results!

How do I ensure my donuts don’t get greasy?

To avoid greasy donuts, maintain the oil temperature between 350°F and 360°F while frying. Don’t overcrowd the pan; fry in small batches for even cooking.

Can I glaze the donuts ahead of time?

While you can prepare the glaze ahead, for the best flavor and texture, glaze the donuts just before serving. This keeps the glaze fresh and the donuts irresistible!

Can I freeze these donuts?

Yes, you can freeze the sour cream donuts! Just allow them to cool and then place them in a single layer in a freezer-safe container. They can last for up to 3 months. Reheat in the microwave or let them thaw at room temperature when you’re ready to enjoy.

More DONUTES & SCONES Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card