What makes these donuts different from regular cake donuts?

Sour cream adds moisture and flavor that plain cake donuts don't have. It creates that iconic old-fashioned sour cream donut texture—dense but tender with cracked edges.

Can I bake sour cream donuts instead of frying?

While you can bake them in a donut pan, they won't have the same crispy edges or texture as fried sour cream cake donuts.

Why are my donuts greasy?

Usually, the oil was too cool. Keep it steady between 325–350°F for the best results.

Can I substitute yogurt for sour cream?

Greek yogurt can work in a pinch, but sour cream gives the most authentic taste and texture for sour cream glazed donuts.

Are sour cream donuts the same as old-fashioned donuts?

Yes! Old-fashioned donuts are typically made with sour cream, which is why they're often called old-fashioned sour cream donuts.

Easy Old-Fashioned Sour Cream Donuts (Bakery Style at Home)

Description

These old-fashioned sour cream donuts are soft, cakey, and finished with a sweet glaze. Learn how to make bakery-style sour cream glazed donuts right at home with simple pantry ingredients.

Ingredients

Scale

3 c. cake flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp ground cinnamon or nutmeg
2/3 c. sugar
4 tbsp. butter room temperature
3 large egg yolks
1 c. sour cream
canola oil for frying

GLAZE

3 c. powdered sugar
4 tbsp. Butter, melted
3/4 tsp. Salt
1 tbsp. Milk
1 1/2 tsp. Vanilla extract

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Instructions

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (or nutmeg). Set aside.
In a large bowl, beat butter and sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Beat in egg yolks one at a time until incorporated. Scrape down the bowl.
Stir in sour cream until mixture is smooth.
Gradually add dry ingredients to wet mixture, mixing on low until just combined. Dough will be thick and slightly sticky.
Cover bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best texture.
On a floured surface, roll chilled dough to ½-inch thick. Use a donut cutter (or two round cutters) to cut shapes. Re-roll scraps as needed.
Heat 2–3 inches of canola oil in a heavy-bottomed pot to 325–350°F.
Carefully drop donuts into oil, frying 1–2 minutes per side until golden brown. Remove and drain on paper towels. Make the glaze.
In a medium bowl, whisk powdered sugar, melted butter, salt, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
While still warm, dip each donut in glaze to coat. Place on a wire rack set over parchment to let glaze set.

Prep Time: 1 hour 20 minutes (includes chill time)
Cook Time: 15 minutes
Category: Breakfast
Method: Fry
Cuisine: American