Sour Cream Donuts are tender, cake-like treats fried to golden perfection and dipped in a simple vanilla glaze. A homemade classic!
Let’s be real: Is there anything more satisfying than biting into a fresh, warm donut? Not the ones from a box, but the kind that’s made with love (and maybe a little bit of mess) in your own kitchen. These Sour Cream Donuts came to life on a rainy Saturday morning when I needed something to lift the mood. And by “needed,” I mean I was staring out the window with a cup of lukewarm coffee, wondering what to bake.
The sour cream? Total pantry hero. It had been sitting there from some forgotten recipe idea, and suddenly I thought, Why not donuts? I remembered these tangy, tender donuts from my childhood bakery runs. You know, the kind that somehow always felt softer and more special than the rest.
My first batch? Let’s just say I learned quickly that oil temperature matters. But by the second round, I had it down. Frying donuts might feel a little intimidating, but trust me—it’s worth it. Plus, there’s something magical about gathering around a tray of freshly glazed donuts, sneaking one while the glaze is still dripping. (Sound familiar?) These Sour Cream Donuts have become my go-to for rainy days, celebrations, or whenever I need a little pick-me-up.
Why You’ll Love This Sour Cream Donuts Recipe?
- Soft and Tender: These donuts have a perfect cake-like texture that practically melts in your mouth.
- Homemade Vibes: Freshly fried donuts just hit differently. They’re crispy on the outside and oh-so-soft inside.
- Sweet and Tangy: The sour cream gives them a subtle tang that balances the sweet glaze perfectly.
- Customizable: Glaze, powdered sugar, cinnamon sugar—you can make them your own.
- A Little Messy (But Fun): Frying donuts is messy, sure, but it’s the kind of mess that makes you feel like a baking rockstar.
Ingredient Notes:
Before we dive in, let’s talk about the simple ingredients that make these donuts so special.
- Sour Cream: This is the secret to the moist, tender texture. It also adds a slight tang that makes these donuts stand out.
- Butter: Softened, unsalted butter adds richness and helps bind everything together. Don’t rush this step—softened butter is key!
- Sugars (Granulated and Brown): A mix of these two gives the perfect balance of sweetness and caramel-like depth.
- Vanilla Extract: Adds warmth and flavor to both the dough and glaze. Don’t skimp on this one!
- All-Purpose Flour: The foundation of the donuts. Measure carefully to keep the texture light and fluffy.
- Cornstarch: Helps create that tender, melt-in-your-mouth texture.
- Vegetable Oil: The go-to for frying. It heats evenly and doesn’t overpower the flavor of the donuts.
How To Make Sour Cream Donuts?
I get it—frying might sound scary, but don’t worry. We’ll go step by step, and you’ll see just how doable (and fun!) it really is.
- Mix the Dough
Start by creaming the butter, granulated sugar, and brown sugar until fluffy. Then add the egg yolks, one at a time, mixing well after each. Stir in the vanilla extract and sour cream. In another bowl, whisk the dry ingredients—flour, cornstarch, baking powder, and salt. Slowly mix the dry ingredients into the wet mixture until the dough forms. It’ll be sticky, but that’s what you want! Cover the dough and refrigerate for at least an hour. - Heat the Oil
While the dough chills, heat about 3 inches of vegetable oil in a Dutch oven. Use a thermometer to get the oil to 350°F. This part is non-negotiable—a good thermometer saves you from overcooked or soggy donuts. - Shape the Donuts
Generously flour your work surface and roll the dough to about 1/2-inch thick. Use a donut cutter or two round cutters to shape your donuts. Don’t overwork the dough—rerolling it more than once can make the donuts tough. - Fry the Donuts
Fry 3-4 donuts at a time, flipping halfway through. Each one takes about 2-3 minutes to turn golden-brown perfection. And don’t forget the donut holes—they fry up even faster and are honestly the best snack while you’re finishing the rest! - Glaze Time
While the donuts cool slightly, whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Dip each donut into the glaze, ensuring both sides are coated. Let the excess drip off, then place them on a wire rack. Pro tip? Eat one while the glaze is still warm and sticky. You won’t regret it.
Storage Options:
Fresh is always best, but you can store these donuts in an airtight container at room temperature for up to two days. Want to make the dough ahead? Keep it in the fridge for up to two days, or freeze the shaped donuts and fry them straight from the freezer when you’re ready.
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Variations and Substitutions:
Let’s switch things up a bit:
- Chocolate Glaze: Melt chocolate with a splash of cream for a decadent topping.
- Cinnamon Sugar: Toss warm donuts in cinnamon sugar instead of glazing.
- Lemon Glaze: Add lemon zest and juice to the glaze for a bright, tangy twist.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
What to Serve with Sour Cream Donuts?
These donuts are a treat on their own, but pairings can make them even better:
- Coffee or Espresso: Perfect for dunking.
- Hot Chocolate: Because donuts and chocolate are a match made in heaven.
- Milk: Simple and classic.
- Fresh Fruit: A light and refreshing contrast to the rich donuts.
Frequently Asked Questions:
Can I bake these instead of frying?
Sure! They won’t have the same crispy exterior, but you can bake them at 375°F for about 12-15 minutes.
Why do I have to chill the dough?
Chilling makes the dough easier to work with and helps the donuts keep their shape when frying.
Can I freeze the donuts?
Absolutely! Freeze the dough after shaping, then fry straight from frozen. Just add a little extra frying time.
Alright, now it’s your turn. Grab your sour cream, flour, and a donut cutter, and let’s make some magic happen in the kitchen! Don’t forget to let me know how they turn out—I’m always excited to hear your donut stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sour Cream Donuts
Ingredients
For the donuts:
- 4 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 7 cups vegetable oil for frying
For the glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Dough
- In the bowl of a stand mixer or a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients in three increments, mixing just until combined. The dough will be thick and slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Heat the Oil
- Fill a Dutch oven or heavy-bottomed pot with approximately 3 inches of vegetable oil (about 7 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure consistent frying temperature.
Roll and Shape the Doughnuts
- Lightly flour a clean work surface and a rolling pin. Turn the chilled dough onto the surface and roll it out to 1/2-inch thickness. Use a floured donut cutter or two round cutters (approximately 3 inches and 1 inch in diameter) to cut out the donuts. Gather the scraps, re-roll the dough once, and cut out additional donuts. The remaining dough can be used to make donut holes.
Fry the Doughnuts
- Fry 3-4 donuts at a time in the hot oil, flipping halfway through, for 2-3 minutes total or until golden brown. Remove the donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining donuts and donut holes, frying the holes for about 1-2 minutes.
Prepare the Glaze
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency if necessary by adding more milk for a thinner glaze or more powdered sugar for a thicker coating.
Glaze the Doughnuts
- Dip each slightly cooled donut into the glaze, ensuring both sides are coated. Use a fork or your fingers to flip the donut, allowing excess glaze to drip off before placing it back on the wire rack. Let the glaze set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
