Golden, crackly on the outside and supremely tender within, these Old Fashioned Sour Cream Donuts are a true classic. With their lightly crisped ridges and simple glaze, they offer the perfect bite of nostalgia—no yeast, no rise time, just pure, old-school goodness.

These donuts get their unique texture and flavor from tangy sour cream and a rich batter that’s fried to perfection. Slightly crisp on the edges, moist in the center, and topped with a sweet glaze that clings to every craggy surface, they’re a homemade treat that beats anything from the shop.

What Makes These Donuts So Irresistible?

The secret lies in their simplicity. These donuts don’t rely on fancy fillings or extravagant toppings. Instead, they’re all about that balance of texture and flavor—the tang of the sour cream, the tenderness of the crumb, and the perfectly fried golden crust. They’re made with a cake-like dough rather than a yeasted one, which means less waiting and more eating.

Ingredients for the Old Fashioned Sour Cream Donuts

All-Purpose Flour – This gives the donuts structure and the perfect dense, cakey texture.

Baking Powder – Helps the dough rise just enough while frying, ensuring the donuts puff slightly and develop that signature crackly edge.

Salt – A small amount sharpens the other flavors and balances the sweetness.

Ground Nutmeg – Adds that unmistakable old-fashioned flavor; it’s subtle but essential.

Granulated Sugar – Sweetens the batter and contributes to the golden color when fried.

Egg Yolks – Provide richness and a tender crumb.

Sour Cream – The star of the show, it adds moisture and that signature tangy bite.

Vanilla Extract – Rounds out the flavor and enhances the sweetness naturally.

Butter – Adds richness and a smooth mouthfeel to the dough.

Oil for Frying – A neutral oil like vegetable or canola is perfect for deep-frying without overpowering the donut flavor.

Powdered Sugar + Milk (for glaze) – The classic finishing touch, forming a sweet layer that clings to every ridge and crack of the donut.

How To Make the Old Fashioned Sour Cream Donuts

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. This blend sets up the perfect flavor base and ensures everything is evenly distributed.

Step 2: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the sugar and butter together until light and fluffy. This step helps incorporate air into the batter for a lighter texture.

Step 3: Add Egg Yolks and Vanilla

Beat in the egg yolks one at a time until fully combined. Then add the vanilla extract. The yolks provide richness, while the vanilla smooths out the flavor.

Step 4: Mix in the Sour Cream

Reduce the mixer speed and add the sour cream, blending until just incorporated. The dough may look thick—that’s exactly what you want.

Step 5: Combine Wet and Dry Mixtures

Gradually add the flour mixture into the wet ingredients, mixing on low speed until no streaks remain. The dough will be sticky and thick.

Step 6: Chill the Dough

Wrap the dough in plastic wrap and flatten it slightly into a disc. Refrigerate for at least 1 hour. Chilling helps firm the dough, making it easier to cut and shape.

Step 7: Cut the Donuts

On a floured surface, roll out the dough to about 1/2-inch thick. Use a donut cutter or two round cutters to shape your donuts and donut holes.

Step 8: Heat the Oil

Heat about 2 inches of oil in a heavy-bottomed pot to 325°F (163°C). Use a thermometer to maintain an even temperature throughout frying.

Step 9: Fry the Donuts

Carefully drop 2–3 donuts into the oil at a time. Fry for about 2 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack.

Step 10: Glaze the Donuts

While the donuts are still slightly warm, dip each one into your prepared glaze (powdered sugar mixed with a bit of milk). Place them back on the rack to allow the glaze to set.

How to Serve and Store These Old Fashioned Sour Cream Donuts

These donuts are at their absolute best when enjoyed warm—fresh from the fryer with that glaze just barely set. Serve them with a cup of strong coffee or a cold glass of milk for the ultimate indulgence.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat for 10–15 seconds in the microwave to revive that just-made texture. Avoid refrigerating, as it tends to dry them out.

You can also freeze unglazed donuts for up to 2 months. Thaw, then reheat and glaze fresh for a make-ahead treat.

Frequently Asked Questions

Can I bake these instead of frying?

These are meant to be fried for that classic old-fashioned crust, but in a pinch, you can bake them at 375°F for about 12–14 minutes. The texture won’t be quite the same.

What oil is best for frying donuts?

Use a neutral oil like vegetable, canola, or peanut oil. They all have high smoke points and won’t affect the flavor.

Why do I need to chill the dough?

Chilling firms the dough, making it easier to cut and shape without sticking. It also helps the donuts maintain their shape in the oil.

My donuts are greasy—what went wrong?

This usually means the oil temperature was too low. Use a thermometer and keep the oil at a steady 325°F.

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight. Just let it rest at room temperature for 10 minutes before rolling and cutting.

Want More Donut Ideas with a Twist?

If you loved these Old Fashioned Sour Cream Donuts, you’ll definitely want to try these delicious variations and other breakfast sweets:

• Apple Cider Cake Donuts for a cozy, spiced option that tastes like fall in every bite.
• Baked Lemon Poppy Seed Donuts if you’re after a fresh citrus zing and light crumb.
• Cinnamon Sugar Mini Donuts—simple, quick, and packed with warm spice.
• Chocolate Glazed Donuts for that perfect cocoa-rich indulgence.
• Maple Bacon Donuts if you want a sweet and savory treat with serious flavor.

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And let me know in the comments how yours turned out. Did you try a double-dip glaze? Add a touch of cinnamon? Or maybe swap in Greek yogurt?

I love hearing your kitchen experiments. Share your tips, tweaks, and questions—we’re all in this baking journey together.

Old Fashioned Sour Cream Donuts

Author: Kate Walton
Total Time: 1 hour 35 minutes
Yield: About 12 donuts

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Description

These Old Fashioned Sour Cream Donuts are crispy on the outside, tender on the inside, and dipped in a sweet glaze. With a tangy richness from sour cream and a cake-like texture, they’re a throwback treat that’s easy to make at home—no yeast or rise time required.