The Ultimate Guide to Old Fashioned Sour Cream Cake Donuts: Homemade Perfection

Prepare to be amazed by these Old Fashioned Sour Cream Donuts – a truly incredible baking experience! This tried-and-true cake donut recipe yields fried doughnuts with an irresistibly soft, tender, and cakey interior, beautifully contrasted by a delightfully crispy exterior. Each homemade treat is then perfected with a classic, sweet glaze, making them an absolute dream for any donut lover.

Sour Cream Cake Donuts Sideview — Perfectly glazed and ready to enjoy.

Crafting this Sour Cream Cake Donut Recipe is surprisingly simple, almost dangerously so! The dough comes together effortlessly, and after a brief chilling period, you’ll be frying up perfect old-fashioned donuts in under two minutes per side. Crown your creations with my simple, classic donut glaze, and you’ll undoubtedly wonder why you ever purchased store-bought donuts when homemade perfection is this accessible. Get ready to embrace the sweet aroma of success – or perhaps, just the fryer oil heating up!

My journey into the world of frying wasn’t always fearless. During my time at the International Culinary Center (ICC), deep-frying initially filled me with a secret trepidation. Despite these nerves, I pushed through, mastering beignets, churros, and jelly donuts. Fast forward six years, marked by rigorous training in various line cook positions and serving as a pastry chef for renowned Manhattan restaurants, and I can now confidently share all my professional insights and techniques. If you’re feeling a bit daunted, remember, I’ve been there. We’ll conquer these sour cream donuts together, and soon you’ll be ready to explore more of my delightful recipes, like glazed chocolate donuts, French crullers, pumpkin donuts, and this indulgent jelly donut recipe!

Why You Will Love These Sour Cream Donuts
The Science Behind Sour Cream in Donuts
Essential Ingredients for Homemade Sour Cream Donuts
Step-by-Step Guide: How to Make Sour Cream Donuts
Mastering the Fry: How to Fry Sour Cream Donuts Like a Pro
Can You Bake These Sour Cream Donuts?
Recipe Substitutions for Sour Cream Donuts
Creative Variations for Your Sour Cream Donuts
Storage Tips for Fresh Sour Cream Donuts
Frequently Asked Questions About Sour Cream Donuts
Chef Lindsey’s Golden Tip for Donut Making
Old Fashioned Sour Cream Cake Donuts Recipe
Before You Go!

Why You Will Love These Sour Cream Donuts:

A Cloud of Fried Bliss: The texture of these old-fashioned donuts is simply unparalleled. They achieve a rare balance, being both incredibly light and airy while boasting a perfectly crisp, golden-brown exterior. Each bite is a divine experience that melts in your mouth.
Prepare Ahead for Convenience: Enjoy the flexibility of making your sour cream cake donut dough up to three days in advance. This means you can fit donut making into your schedule with ease. The dough can be refrigerated at various stages before frying, allowing you to manage your time efficiently. Just ensure you fry or freeze the dough within three days for optimal freshness and rise!
Impressive Yet Effortless: While these homemade donuts taste like they came from a gourmet bakery, my detailed instructions break down every step, making the process stress-free and enjoyable. Say goodbye to kitchen anxiety and hello to consistently perfect donuts! This recipe is your gateway to the rewarding world of fried desserts. Imagine the delight on your friends’ and family’s faces when you reveal that the exquisite old-fashioned treat they’re savoring was lovingly prepared right in your own kitchen!

The Science Behind Sour Cream in Donuts: Why It’s Essential

Sour cream is a star ingredient in this old-fashioned donut recipe, playing a crucial role in achieving their signature soft and tender texture. The rich fat content in the sour cream contributes significantly to the melt-in-your-mouth quality of the finished donuts. Furthermore, sour cream provides all the necessary moisture for the dough, binding the ingredients together without making the mixture excessively wet. An overly wet dough, a common pitfall in donut making, can lead to a gummy, tough, and unpleasant texture. Sour cream perfectly balances moisture and fat, ensuring a delicate, soft crumb on the inside while allowing the exterior to crisp up beautifully during frying. It also acts as an acid, reacting with the baking powder to give these cake donuts their incredible rise.

Sour Cream Cake Donuts Blue Plate — A stack of sour cream cake donuts, ready to be enjoyed.

Essential Ingredients for Homemade Sour Cream Donuts

Crafting the perfect batch of Old Fashioned Sour Cream Donuts starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why it matters:

All-Purpose Flour: While you might see “pastry flour” in some recipes, I consistently use all-purpose flour for most of my donut creations, including these. It strikes the perfect balance of gluten, allowing the dough to develop enough structure to be workable, yet remain incredibly tender and soft. While cake flour or pastry flour would technically work, all-purpose flour delivers fantastic results without requiring a special trip to the store.
Granulated Sugar: Beyond simply providing sweetness, sugar plays a vital role in the texture of these donuts. When creamed with eggs, it contributes to leavening, helping to create that desirable light, airy, and soft texture that puffs up beautifully when fried.
Kosher Salt: Don’t underestimate the power of salt! Kosher salt, being less dense than table salt, is measured differently, so be sure to use the specified type. It’s not just for seasoning; it enhances all the other flavors in the dough, bringing a delicious depth to your homemade donuts.
Egg Yolks: The inclusion of egg yolks, rather than whole eggs, is a key secret to rich, cakey, and tender donuts. Egg yolks are packed with fat and moisture, which adds richness and also shortens gluten strands, preventing the donuts from becoming tough. Properly beating the egg yolks incorporates air, contributing to leavening and creating a perfectly emulsified batter that holds its shape beautifully.
Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your dough, ensuring the perfect flavor balance. It adds a delightful richness and contributes to the dough’s tender texture, enhancing the overall buttery goodness of your sour cream donuts.
Sour Cream: As the star of our Old Fashioned Sour Cream Donuts, full-fat sour cream is non-negotiable. It provides crucial moisture, binding the dough together without making it overly wet, which can lead to a tough, gummy texture. Its slight acidity also plays a vital role in activating the baking powder, ensuring a magnificent rise and an incredibly soft crumb.
Baking Powder: We rely on double-acting baking powder for its dual leavening power. It reacts once when mixed with an acid (our sour cream) and again when exposed to heat during frying. This ensures maximum rise and a light, airy donut. Baking soda alone is not recommended, as its leavening power diminishes quickly, especially if the dough is prepared in advance.

Professional Tip: Keep the dough cold! Work quickly when rolling and cutting your dough. Maintaining a cold temperature prevents the baking powder from reacting prematurely with the sour cream, reserving its full leavening potential for the fryer. It also minimizes gluten development, ensuring the softest, most tender donuts.

Canola Oil for Frying: For deep-frying, canola oil is my preferred choice due to its neutral flavor and high smoke point, which prevents your donuts from tasting burnt or oily. Other neutral-flavored oils with high smoke points, such as vegetable oil or shortening, are also suitable alternatives.

Sour Cream Cake Donuts Cooling Rack — Freshly fried sour cream donuts cooling on a rack.

Step-by-Step Guide: How to Make Sour Cream Donuts

Follow these detailed instructions to achieve perfect, pillowy sour cream donuts every time. For exact measurements, please refer to the comprehensive recipe card below.

Making the Donut Dough:

Prepare Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and kosher salt until well distributed. Set this bowl aside.
Prepare Chilling Bowl: Line another large mixing bowl with plastic wrap, then lightly spray the surface of the plastic wrap with a nonstick spray. This will make it easy to remove the dough later. Set aside.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and unsalted butter together on high speed. Continue mixing until the butter is completely incorporated into the sugar. Due to the high sugar-to-butter ratio, the mixture will not appear “light and fluffy” as it would in some other recipes.
Incorporate Egg Yolks: Add the egg yolks to the butter and sugar mixture. Continue beating on high speed for approximately 2 minutes, or until the mixture visibly lightens in color and increases in volume. Pause occasionally to scrape down the sides of the bowl with a spatula, ensuring all ingredients are evenly incorporated.
Combine Wet and Dry Ingredients: With the stand mixer on a low speed, begin gradually adding the dry ingredients (flour mixture) to the bowl, alternating with spoonfuls of sour cream. Add the next spoonful only when just a few large streaks of flour remain visible in the bowl. I typically alternate between the two almost continuously. Stop the mixer briefly to scrape in any remaining sour cream. Mix only until the dry ingredients are fully incorporated and no streaks of flour are visible. It’s crucial to perform this step as quickly as possible to prevent over-developing the gluten, which can lead to tough donuts and undesirable “tunnels” in the finished product.
Chill the Dough: Transfer the prepared donut dough to the plastic-wrap-lined bowl. Spray the top of the dough with nonstick spray, then fold the edges of the plastic wrap over to fully cover it. Refrigerate the dough for a minimum of 60 minutes. At this stage, the dough can be kept in the refrigerator for up to 2 days, offering excellent flexibility.

Portioning and Cutting the Dough:

Prepare Baking Pan: Line a half-sheet baking pan with parchment paper and lightly spray the paper with nonstick spray. Set this aside.

Chef’s Advice: Generously Flour Your Work Surface. This donut dough can be quite sticky. A well-floured counter will make handling and shaping the dough significantly easier and prevent sticking.

Flour Dough and Work Surface: Lightly dust your clean work surface with flour. While the dough is still in its bowl, dust the top of the dough with a little flour. Carefully turn the dough out onto your floured work surface, floured side down. Lightly dust the top of the dough with a bit more flour.
Roll Out the Dough: Working efficiently to keep the dough cool, use a rolling pin to roll the dough out evenly to a thickness of approximately ½ inch.
Cut Donut Shapes: Gently brush off any excess flour from the top surface of the rolled-out dough. Using a 3-inch ring cutter for the donuts and a 1 ¼-inch ring cutter for the holes, begin cutting your shapes. If you don’t have dedicated donut cutters, a biscuit cutter, cookie cutter, or even the rim of a glass can be used. Lightly dip your cutters in flour before each cut to ensure clean edges and prevent sticking. Carefully transfer the cut donut shapes and donut holes to your prepared sheet pan.
Second Chill: Cover the sheet pan loosely with plastic wrap, ensuring the plastic does not directly touch the top of the donuts. Chill the cut donuts in the refrigerator for at least 30 minutes, or even overnight. This second chill is crucial for relaxing the gluten, resulting in more tender donuts, and firming up the dough for optimal frying.

Crafting the Classic Glaze:

Whisk Glaze Ingredients: In a medium-sized bowl, whisk together the whole milk, powdered sugar, and a pinch of kosher salt until smooth and lump-free. To prevent a “skin” from forming on the glaze, cover it directly on the surface with plastic wrap until ready to use. If you prefer a warm glaze, you can gently heat the bowl over a pot of simmering water on the stove. Personally, I find it unnecessary as I typically dip my donuts while they are still very hot, which naturally warms the glaze to perfection.

Frying Your Homemade Donuts:

Frying Oil Choice: Always use canola oil or another neutral-tasting oil with a high smoke point for the best results. This ensures your donuts taste clean and don’t absorb unwanted flavors.

Heat the Oil: Pour canola oil into a deep fryer or a heavy-bottomed Dutch oven, ensuring the oil depth is at least 2 inches. Heat the oil to precisely 350°F (175°C). It is absolutely essential to use a clip-on fry/candy thermometer to monitor and maintain the oil temperature between 350°- 360°F (175°-182°C) throughout the frying process. I recommend heating the oil to the higher end, around 360°F, before adding your first batch of donuts. This accounts for the immediate temperature drop that occurs when cold dough is introduced to the hot oil.
Fry the Donuts in Batches: Gently place 3-5 donuts into the hot oil, ensuring not to overcrowd the pot. Keep any remaining donuts chilled in the refrigerator until ready to fry. Overcrowding will significantly lower the oil temperature, leading to greasy donuts. Allow the donuts ample room to move and puff up. Once they rise to the surface (which happens quickly), cook for 30 seconds, then carefully flip them with a slotted spoon or spider. Continue frying until the bottom side develops a beautiful golden-brown color, which usually takes about 80 seconds. Flip them again and fry for another 80 seconds, or until they are an even, consistent golden brown all over. For larger donuts, I often use a cake tester to check for doneness; insert it into the center, pull it out, and it should come out clean without any streaks of raw dough or crumbs. Transfer the fried donuts to a wire rack set over a baking sheet or paper towels to drain excess oil. Donut holes fry much faster: cook for 30 seconds, flip, then another 60 seconds, flip, then 40-60 seconds more until uniformly puffed and golden brown.
Glaze While Warm: As soon as the donut is just barely cool enough to handle comfortably (still quite warm!), dip it completely into the prepared glaze. Allow any excess glaze to drip off, then return the donut to the wire rack. Dipping a hot donut ensures a smooth, even, and perfectly adhered glaze that is neither too thick nor too thin.
Storage: While these Old Fashioned Sour Cream Donuts are undeniably best consumed the day they are fried, ideally with a fresh cup of coffee, they can be stored at room temperature overnight in a container with the corner slightly cracked to allow for ventilation. See our detailed storage tips below for longer preservation.

Sour Cream Cake Donuts Golden — Golden perfection, fresh from the fryer.

Mastering the Fry: How to Fry Sour Cream Donuts Like a Pro

Frying can seem intimidating, but with these professional insights, you’ll achieve perfect results every time:

Vigilantly Monitor Oil Temperature: This is arguably the most critical factor for perfect fried donuts. Your target temperature range is a precise 350°-360°F (175°-182°C). If the oil drops below 350°F, your donuts will absorb too much oil, becoming greasy and heavy. If it climbs above 360°F, the outside will burn quickly while the inside remains raw and gooey. Don’t hesitate to adjust your burner heat frequently to maintain this narrow window. It’s liberating to know you can simply turn off the stove and wait for the oil to cool if it gets too hot, or increase the heat if it’s too low. Patience is key!
Prioritize Safety Above All Else: While hot oil may appear calm, be acutely aware that oil at 350°F is extremely hot and can cause severe burns. I speak from experience, bearing scars from a fast-paced professional kitchen. Always use a slotted spoon or spider to carefully lower donuts into the oil and remove them. While I’ve trained to gently drop them by hand, it’s not a necessary or recommended technique for beginners. Maintain a safe distance and handle all utensils with caution.
Confirm Doneness with a Cake Tester: Time and visual color are good indicators, but once you’ve gained confidence in maintaining the perfect oil temperature, a simple cake tester becomes your best friend. Think of your first fried donut as a “tester pancake”—it’s okay if it’s not perfect. Use this initial donut to verify your oil temperature and cooking time. Insert a cake tester into the center; it should come out clean, without any wet dough or crumbs, indicating a fully cooked interior. Adjust frying times for subsequent batches as needed.

Pro Tip: Use a Cooling Rack. Always transfer your freshly fried donuts to a wire cooling rack placed over a baking sheet or several layers of paper towels. This setup allows air to circulate, preventing the bottoms from becoming soggy with residual oil and maintaining that coveted crisp exterior.

The Water and Oil Precaution: A quick scientific reminder: oil and water are immiscible and react violently when mixed at high temperatures, causing dangerous splattering. To prevent this, ensure all your utensils are completely dry after washing them. If your chilled dough happens to have any condensation on its surface (though a properly wrapped dough should not), gently blot it dry with a paper towel before introducing it to the hot oil. Always err on the side of caution!

Can You Bake These Sour Cream Donuts?

Sour Cream Cake Donuts Baked Not Fried — **BAKED (not fried) = a significantly less delicious outcome.**

As the visual evidence clearly demonstrates, the answer is a resounding no—do not bake these donuts. This recipe is specifically formulated for frying. If attempted in an oven, these donuts will result in a dense, unpleasantly textured product with a compromised flavor profile. This is because baked donuts are fundamentally different; they are essentially cakes baked in a donut shape, utilizing a pourable cake batter rather than a rollable dough. This Old Fashioned Sour Cream Donut recipe, when baked instead of fried, simply cannot achieve its intended light, tender, and crispy perfection, yielding a far less delicious experience.

Recipe Substitutions for Sour Cream Donuts

While this recipe is optimized for the best results, here are insights into potential substitutions and their impact:

Sour Cream Alternatives: I highly recommend using a high-quality, full-fat sour cream. Its thicker consistency and tangy flavor are integral to the structure and taste of these donuts. The fat content is crucial for tenderness and moisture. While using low-fat sour cream might technically “work,” it will significantly alter the texture, resulting in a less tender and flavorful donut. For the authentic old-fashioned experience, stick to full-fat.
Baking Powder vs. Baking Soda: This recipe calls for double-acting baking powder for a reason. It provides two stages of leavening: once when mixed with the sour cream (an acid) and again when heated in the fryer. This ensures a beautifully light and airy donut. Substituting with baking soda is strongly discouraged unless it’s an absolute emergency, as baking soda’s leavening power is primarily a single reaction and will largely be exhausted before the dough even hits the oil, leading to dense donuts, especially if the dough is prepared in advance.
Egg Yolks vs. Whole Eggs: The recipe specifically calls for egg yolks to maximize richness, tenderness, and proper emulsification. Egg whites introduce additional moisture without the fat, which can lead to a tougher, less desirable donut texture. Taking the moment to separate them is truly worth it! Don’t let those egg whites go to waste; consider using them to make a stunning Lemon Berry Pavlova Cake for another delicious dessert!

Creative Variations for Your Sour Cream Donuts

Once you’ve mastered the classic Old Fashioned Sour Cream Donut, the possibilities for customization are endless. Here are some ideas to spark your culinary creativity:

Glaze Adventures: While my classic donut glaze is an unbeatable pairing for these sour cream donuts, don’t limit yourself! The world is your donut shop. Experiment with a vibrant citrus glaze (lemon, orange, or lime zest work beautifully), or create a rich coffee-flavored glaze for a sophisticated twist. Feel free to share your favorite glaze pairings in the comments – I love hearing about your culinary explorations!

Quick Glazing Tip: For the smoothest, most even glaze coating, always dip your donuts while they are still warm. This allows the glaze to set beautifully without needing to reheat it.

Spice It Up: Infuse your donuts with aromatic spices! Follow the example of my Pumpkin Cake Donuts and add about 1 ½ tablespoons of your favorite spice blend directly into the dry ingredients. Think cinnamon, nutmeg, cardamom, or a chai spice mix for a comforting warmth.
Get Fruity: For a delightful burst of freshness, take inspiration from my Strawberry Lemon Cake Donuts. Incorporate fresh lemon zest into the dough and consider filling or topping them with a homemade easy strawberry jam after frying. Blueberry, raspberry, or even apple variations could also be incredibly delicious!

Storage Tips for Fresh Sour Cream Donuts

Old Fashioned Sour Cream Cake Donuts are truly at their peak the day they are made. For optimal enjoyment, consume them fresh from the fryer. If you have leftovers, store them uncovered at room temperature. Storing fried, glazed cake donuts in an airtight container can cause the glaze to soften and the donuts to absorb a slightly “oily” taste over time. For storage longer than a day, place them in a container with the corner slightly cracked open to allow for some ventilation. They will remain delicious for up to three days, though their texture will gradually become a bit drier. I do not recommend refrigerating or freezing already fried and glazed cake donuts, as both methods compromise their delicate texture and flavor.

Old Fashioned Doughnuts Wholes Holes — A delightful platter of homemade sour cream donuts and their holes.

Frequently Asked Questions About Sour Cream Donuts

Do I need to chill the donut dough before frying?

Absolutely, chilling the dough is a critical step for success. You should chill the dough twice: first, after mixing for at least 60 minutes before cutting, and then again after cutting for a minimum of 30 minutes before frying. This chilling process makes the dough much easier to handle, prevents premature reactions of the leavening agents, and allows the gluten to relax, ultimately yielding more tender, larger, and perfectly shaped donuts.

Can you make sour cream cake donuts ahead?

Yes, you can prepare the sour cream cake donut dough up to three days in advance. The beauty of this recipe is its flexibility; the dough can be refrigerated at any stage of the process before frying. This allows you to manage your time effectively. Just be sure to fry or freeze the dough within three days to maintain its optimal leavening power and freshness.

Can I multiply this recipe?

This donut recipe has been extensively tested in a professional bakery setting. You are primarily limited by the capacity of your stand mixer. When multiplying this recipe, I highly recommend measuring all ingredients by weight for accuracy, as donut doughs are particularly sensitive to even minute adjustments in flour and hydration levels. While I scale all my recipes, precision is especially crucial for larger batches of donut dough.

What are cake donuts?

Cake donuts are a type of fried donut that achieve their rise through chemical leavening agents like baking powder, rather than yeast. They get their name from their texture, which is notably similar to a tender cake. However, it’s important to understand they are not simply fried cake batter! They typically use ingredients like sour cream for moisture, resulting in a thick, rollable dough rather than a pourable batter, which sets them apart from traditional cakes.

What’s the difference between sour cream cake donuts and sour cream donuts?

There is no distinction between “sour cream cake donuts” and “sour cream donuts”; the terms are often used interchangeably. Both refer to cake-style donuts that incorporate sour cream into the dough. Sour cream is a fantastic ingredient in donuts as it contributes just the right amount of moisture, adds a touch of fat for richness, and provides the necessary acid to activate the baking powder, ensuring a perfect rise and tender crumb.

Can you freeze sour cream donuts?

I do not recommend freezing already fried sour cream donuts. Instead, freeze the cut, un-fried dough. Properly wrapped, this dough can be kept frozen for up to one month. Be aware that over time, the baking powder will gradually lose some of its potency, which may result in slightly less puff in the fried donuts. When ready to fry, allow the frozen dough to thaw for a few hours in the refrigerator before proceeding with the frying steps.

Can I fry sour cream cake donut dough from frozen?

It is not advisable to fry the donut dough directly from frozen. Frying frozen dough will cause the exterior to cook and potentially burn before the interior has a chance to cook through, leaving you with raw centers. Instead, always thaw the cut donuts unwrapped in the refrigerator for at least an hour or two before frying. This ensures even cooking and the best possible texture.

Why won’t my old fashioned sour cream donuts crack?

The characteristic cracks on old-fashioned donuts typically develop naturally during frying due to the rapid expansion of the dough. They are often more pronounced on the side that initially enters the hot oil. Several factors can affect cracking: if the dough was overworked, the gluten might be too developed, inhibiting cracks. Ensure your oil temperature is correct, around 350°F (175°C); oil that is too cold can prevent cracking. A cold dough entering properly heated oil is key. Lastly, if your baking powder is old or no longer reactive, it won’t provide the necessary leavening for the cracks to form.

Chef Lindsey’s Golden Tip for Donut Making

If you take away just one piece of advice from this entire guide, let it be this: stay calm and keep going. Donut making, especially frying, is a learning process. If the dough feels a bit too sticky, don’t panic; simply add a little more bench flour to your work surface. If your very first donut comes out slightly doughy inside and too dark outside, consider it a test. Adjust your oil temperature immediately, perhaps lowering the heat, and use a cake tester on subsequent donuts to ensure perfect doneness. Every batch is a chance to refine your technique and achieve delicious results.

If you tried this recipe and loved it, please consider leaving a 🌟 star rating and sharing your experience in the comments below. I genuinely love hearing from you; your feedback brightens my day!

★★★★★

4.96 from 69 ratings

Old Fashioned Sour Cream Cake Donuts

by

Chef Lindsey

These Old Fashioned Sour Cream Donuts are tender and cakey on the inside with a crispy outside that’s topped with a classic sweet glaze.

Prep:

30 mins

Cook:

30 mins

Chill Time:

2 hrs

Total:

3 hrs

Servings:

13 Donuts

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Ingredients

For the Donuts:

4 ¾ cups all-purpose flour (pastry flour is also fine)
1 tablespoon baking powder
1 tablespoon kosher salt
1 ¼ cups granulated sugar
2 ½ tablespoons unsalted butter
5 egg yolks
1 ½ cups full-fat sour cream
96 oz canola oil for frying (or other neutral-flavored high smoke point oil like shortening)

For the Glaze:

⅓ cup whole milk (approx. 100 ML)
1 teaspoon kosher salt
3 ¼ cups powdered sugar

Instructions

Make the Donut Dough:

In a large bowl, whisk together the flour, baking powder, and kosher salt until well distributed. Set aside.
Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap with nonstick spray. Set this aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar and butter on high speed until the butter is completely incorporated. Note that the mixture won’t look “light and fluffy” due to the sugar-to-butter ratio.
Add the egg yolks and continue to beat on high until the mixture lightens in color and increases in volume, about 2 minutes. Stop and scrape down the mixture a few times to ensure even incorporation.
With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time, alternating with spoonfuls of sour cream. Add the next spoonful when only a few large streaks of flour are left. I alternate almost nonstop. Stop the mixer to scrape in the last bit of sour cream. Mix only until the dry ingredients are fully incorporated. This should be done as quickly as possible to prevent excessive gluten development, which can result in tough donuts.
Transfer the dough to the plastic-wrap-lined bowl. Spray the top of the dough with nonstick spray, then fold the edges of the plastic over to cover it. Refrigerate for 60 minutes. At this point, the dough can be held in the fridge for up to 2 days.

Portion and Cut Dough:

Line a half-sheet baking pan with parchment paper and spray with nonstick spray. Set aside.
Lightly dust a work surface with flour. While the dough is still in the bowl, dust the top with flour. Turn the dough out onto your floured surface, floured side down, then lightly dust the top with more flour.
Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
Brush any excess flour from the top. Use 3-inch and 1 ¼-inch ring cutters (or alternatives like biscuit cutters or glass rims) to cut the donuts and holes. Lightly tap the cutters in flour before each cut. Place the cut donuts and holes on the prepared sheet pan.
Cover the sheet pan loosely with plastic wrap, ensuring it doesn’t touch the donuts. Chill in the refrigerator for at least 30 minutes, or up to overnight.

Make the Glaze:

In a medium bowl, whisk together the milk, powdered sugar, and salt until smooth. Cover the glaze directly on the surface with plastic wrap to prevent a skin from forming. You can gently warm the glaze over simmering water if desired, but it’s often not necessary if dipping hot donuts.

Fry the Donuts:

Pour canola oil into a fryer or Dutch oven, ensuring at least 2 inches of depth. Heat oil to 350°F (175°C). Use a clip-on thermometer and adjust heat to maintain 350°-360°F (175°-182°C) while frying. I heat to 360°F before adding donuts to account for temperature drop.
Gently place 3-5 donuts in the fryer, keeping remaining donuts chilled. Do not overcrowd. Once they rise, cook for 30 seconds, then flip with a slotted spoon. Fry until golden brown (about 80 seconds). Flip again and fry for another 80 seconds, or until evenly golden. Test doneness with a cake tester; it should come out clean. Transfer to a wire rack over a sheet pan. Donut holes fry quicker: 30 seconds, flip, 60 seconds, flip, 40-60 seconds more, until golden brown and puffed.
Once the donut is just barely cool enough to handle, dip it in the glaze and return to the wire rack. Dipping a hot donut provides a nice, even glaze that’s perfectly thick.
Store at room temperature in a container with the corner cracked overnight. Best consumed the day they are fried, ideally with coffee.

Video

Notes

Presentation – To achieve a beautiful, clean glaze coating, always dip your donuts while they are still warm from the fryer!

Flavor Tips – I consistently recommend using a high-quality, full-fat sour cream. Its thicker consistency and distinct tangy flavor are paramount. The fat content is key to keeping these donuts wonderfully soft and tender, providing the perfect amount of moisture for a divine texture.

Technique – The golden rule is to keep the dough cold. Roll and cut it quickly to prevent the double-acting baking powder from reacting prematurely with the sour cream. While it will react again during frying, preserving its full power ensures maximum leavening. Additionally, keeping the dough cold inhibits gluten formation, resulting in the softest, most tender donuts imaginable.

Helpful Tools – A stand mixer is immensely helpful for efficient dough mixing without overworking the gluten. However, the true MVP of this recipe is a reliable clip-on fry thermometer, which is essential for precisely maintaining your fryer oil at the ideal temperature.

Variations – Once you’ve mastered these classic sour cream donuts, you have an excellent foundation for endless experimentation. For a fruity twist, explore my Strawberry Lemon Cake Donuts. If you’re in a festive mood, my Pumpkin Spice Cake Donuts recipe provides the perfect measurements for incorporating your favorite autumnal spices. And remember, you can always get creative with different glaze flavors!

Storage – Old Fashioned Sour Cream Cake Donuts are at their absolute best the day they are made. They can be stored for up to three days at room temperature in a container with a slightly cracked corner for ventilation. I do not recommend refrigerating or freezing already fried cake donuts as it compromises their texture.

Nutrition

Course:
Breakfast, Dessert

Cuisine:
American

Calories:
453

Before You Go!

I hope you thoroughly enjoyed preparing and tasting this professional chef-tested recipe for Old Fashioned Sour Cream Donuts. May it inspire many joyful moments in your kitchen! Don’t forget to explore our other delicious, chef-developed donut recipes for more sweet inspiration!

Old-Fashioned Sour Cream Doughnuts