Old Fashioned Sour Cream Donuts

Introduction

There’s something incredibly comforting about a classic donut. The aroma of warm, fried dough paired with the sweetness of a smooth glaze can take you back to simpler times, evoking memories of cozy mornings at a family-owned bakery or lazy weekends with a cup of coffee in hand. One particular donut that always stands out in my mind is the Old Fashioned Sour Cream Donut. This simple yet decadent treat is tender, fluffy, and perfectly glazed, with a hint of nutmeg and a satisfying texture that makes it an absolute favorite in our house.

I recently made these donuts for a family breakfast, and they were an instant hit. Everyone raved about how they tasted just like the ones you’d get at a nostalgic donut shop, fresh and warm from the fryer. The sour cream in the dough adds a subtle richness, while the light glaze complements the donut’s sweetness without being overpowering. It’s the perfect blend of flavors and textures. My family couldn’t stop reaching for more, and by the end of the morning, there were none left!

If you’re looking for a homemade donut recipe that will remind you of those perfect old-fashioned donuts, this recipe is for you. It’s surprisingly simple, requiring just a handful of ingredients, but the end result is a truly satisfying treat that’s ideal for breakfast, brunch, or a sweet snack any time of day.

Ingredients

For the Donuts:

2 1/4 cups cake flour, spooned and leveled
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup Dixie Crystal extra fine sugar
2 tablespoons unsalted butter, at room temperature
2 large egg yolks, at room temperature
2/3 cup sour cream
Shortening or vegetable oil, for frying

For the Glaze:

3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/16 teaspoon salt (a small dash)
1/2 teaspoon vanilla extract
1/4-1/3 cup hot water (approximately)

Instructions

For the Donuts:

Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, salt, and ground nutmeg.
Prepare the Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter and sugar together until the mixture becomes sandy in texture.
Add Egg Yolks: Add the egg yolks to the butter and sugar mixture, and mix until light and thick.
Combine Dry Ingredients and Sour Cream: Gradually add the sifted dry ingredients to the bowl in three parts, alternating with the sour cream. Begin and end with the flour mixture. The dough should be sticky.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
Roll and Cut the Doughnuts: On a floured surface, roll out the chilled dough to about 1/2 inch thickness. Use a donut cutter or two different-sized biscuit or cookie cutters to cut out as many donuts as possible. Dip the cutters into flour as needed to prevent sticking.
Shape the Donuts: After cutting out the donuts, lightly slit each one three times on each side (like a triangle), creating the signature “craters” that will catch the glaze. Be careful not to cut all the way through the dough.
Fry the Donuts: Pour 2 inches of vegetable oil or shortening into a deep-fry thermometer-equipped pot and heat to 325°F (about medium heat). Fry the donuts a few at a time, making sure not to overcrowd the pot. Fry each side for about 2 minutes or until golden brown, being mindful not to let them burn. Remove from the oil and let drain on a paper bag or paper towels.

For the Glaze:

Prepare the Glaze: In a bowl, whisk together the sifted powdered sugar, corn syrup, salt, and vanilla extract. Add the hot water a little at a time, stirring until the glaze reaches a smooth consistency. Adjust the thickness by adding more powdered sugar if the glaze is too runny, or more water if it’s too thick.
Glaze the Donuts: Immerse each donut into the glaze and allow any excess to drip off. Place the glazed donuts on a wire rack above a sheet pan to catch any drips. Let the donuts sit for about 20 minutes to allow the glaze to set.

Nutrition Facts (Per Serving)

Serving Size: 1 donut
Calories: 220
Sugar: 22g
Sodium: 45mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg

Preparation Time

Prep Time: 20 minutes
Cook Time: 2 minutes per donut
Total Time: 1 hour 30 minutes (including chilling time)

How to Serve

Serve warm for the best taste and texture.
Pair with a hot cup of coffee or tea for the perfect breakfast treat.
Garnish with extra sprinkles of cinnamon or nutmeg for added flavor.
Serve as part of a holiday brunch spread or a sweet afternoon snack.
For an extra indulgent treat, dust the donuts with a little extra powdered sugar just before serving.

Additional Tips

Use Cake Flour: Using cake flour instead of all-purpose flour ensures a light and tender donut.
Frying Temperature: Make sure to keep the oil temperature at a steady 325°F to avoid burning the donuts or making them too greasy.
Sift Your Powdered Sugar: Sifting the powdered sugar ensures that your glaze is smooth and free of lumps.
Don’t Overcrowd the Pot: Frying too many donuts at once will lower the oil temperature, causing the donuts to cook unevenly. Fry in small batches.
Make Ahead: You can prepare the dough ahead of time, refrigerating it for up to 24 hours before rolling and frying.

Recipe Variations

Cinnamon Sugar Donuts: After glazing, roll the donuts in a mixture of cinnamon and sugar for a warm, spiced flavor.
Chocolate Glaze: Make a chocolate glaze by adding cocoa powder and melting chocolate into the glaze mixture.
Gluten-Free Donuts: Use a gluten-free all-purpose flour blend in place of cake flour for a gluten-free version of these donuts.
Filled Donuts: Add a filling such as jam, custard, or chocolate ganache before frying for a delicious twist on the traditional donut.

Serving Suggestions

Serve these Old Fashioned Sour Cream Donuts with a side of fresh fruit or berries for a balanced breakfast.
Pair them with a warm cup of hot chocolate for a comforting winter treat.
Serve at a brunch alongside other baked goods like scones, muffins, and cinnamon rolls.

Freezing and Storage

Storing: Store the donuts in an airtight container at room temperature for up to 2 days.
Freezing: You can freeze the unglazed donuts for up to 1 month. When ready to serve, simply glaze them once thawed and enjoy.
Glazed Donuts: While glazed donuts are best eaten fresh, they can be stored in the fridge for up to 3 days.

FAQ Section

Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be a little denser.
Can I make these donuts without a deep fryer?
Yes, use a heavy-bottomed pot and a thermometer to control the oil temperature.
How do I know when the donuts are done frying?
The donuts should be golden brown and float to the surface when cooked. Each side should take about 2 minutes.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before rolling and frying.
Can I use a different glaze?
Yes, feel free to experiment with different glazes such as chocolate or cinnamon sugar.
What type of oil is best for frying?
Vegetable oil or shortening works best for frying these donuts.
Can I use egg whites instead of egg yolks?
Egg yolks help create a tender, rich texture. Using egg whites may result in a less soft donut.
Do I need to sift the dry ingredients?
Yes, sifting helps to remove any lumps and ensures the donuts have a smooth texture.
Can I add spices to the glaze?
Yes, a pinch of cinnamon or nutmeg can be added to the glaze for extra flavor.
Can I glaze the donuts after they’ve cooled completely?
It’s best to glaze the donuts while they’re still slightly warm for the glaze to set perfectly.

Conclusion

These Old Fashioned Sour Cream Donuts are the epitome of comfort and nostalgia. Whether you’re baking them for a special occasion or simply to enjoy on a quiet weekend morning, they never disappoint. Their soft, slightly tangy texture combined with the sweet glaze makes them a crowd-pleasing treat that everyone will love. With easy-to-follow instructions and minimal ingredients, you’ll