Old Fashioned Sour Cream Donuts

Before making these donuts, I would be afraid of frying desserts. My fear almost let me not enjoy these donuts as I should've. Yes, my back hurt awhile, and I had a mess to clean up. But I learned a new lesson, don't stop yourself because of your fear. Sometimes one can avoid yeast or frying or anything in this life, but God doesn't want us to live in fear. We should always trust in Him and let him guide us.

I think these donuts have been a total success in my kitchen. Everybody said they were better than Krispy Kreme old fashioned donuts. And I don't mind if they are. 😉I thought this would be a good recipe even though National Donut Day already passed, but my donut cravings? Always there.

Why you'll like this recipe:

-Soft and fluffy. These donuts are so soft and light when you bite into it, it will taste amazing!

-Crisp on the outside! Just like waffles, donuts should be soft in the inside & crisp on the outside, these are just like that.

-Classic old fashioned donut flavor! The sour cream & nutmeg add that nostalgic and irresistible flavor in every bite.

-Glaze = deliciousness. This vanilla bean glaze is the perfect touch to these donuts. Sweet, nostalgic, easy, it just melts-in-your-mouth.

-Serve warm for the best experience. These donuts are best when served right after glazed. Serve with milk or a hot cup of coffee, you're going to love these!

-Easy and simple! Even though these beat Krispy Kreme (they actually do), they are surprisingly so simple to make! Just make sure to not make them at night or you'll end up like me (tasting one the next day) ☺️.

-Perfect for anytime! These are amazing for a calm breakfast morning (or brunch), donut craving, holidays, you name it.

What you'll need for this recipe:

Cake flour- you can use all-purpose flour, but I do recommend cake flour for the best results. This achieves a nice, soft, tender donut.

Baking powder- you won't need any leaving agents more than baking powder. It gives them the perfect lift and makes these donuts soft & fluffy!

Nutmeg- Secret ingredient for these donuts! It adds that nostalgic flavor and you won't even realize that the sour cream + nutmeg make the best pair always.

Sour cream- ok obvious star ingredient (donuts are literally named after this). Sour cream adds the perfect tang to the donuts and just make them irresistible. And don't worry! Just like in my Nutella banana bread, the donuts just shine in a way, but sour cream doesn't taste like itself. 

Oil- any neutral cooking oil will work fine here. Avocado, vegetable, canola, etc. You just need this for frying the donuts!

Tips for making old fashioned sour cream donuts:

1. Use Cake Flour For The Best Texture: Cake flour is what gives these old-fashioned sour cream donuts their signature soft, fluffy, and incredibly delicate interior — the lower protein content creates a lighter, more tender crumb than all-purpose flour. See the notes section for a homemade version using all-purpose flour and cornstarch.

2. Use Room Temperature Sour Cream: Make sure the sour cream is fully at room temperature before adding it to the dough — cold sour cream can affect how evenly the ingredients incorporate and may result in a less tender final donut.

3. Don't Add More Flour To The Dough: The dough will be very sticky and that is completely normal — do not be tempted to add more flour. The moisture is what keeps the donuts soft, fluffy, and perfectly delicate on the inside. It will firm up in the refrigerator.

4. Chill The Dough: Do not skip the refrigerator chill time — chilling the dough for at least 1 hour (ideally 1.5 hours) firms it up enough to roll and cut cleanly and gives the best texture once fried.

5. Make The Glaze Ahead Of Time: Prepare the vanilla bean glaze before frying so it is ready to go and you can dip the donuts while they are still warm for the best silky, glossy coating.

6. Flour Everything Generously: When rolling out the dough, flour your work surface, hands, and rolling pin very generously — this dough is very sticky and needs plenty of flour to handle properly without sticking to everything.

1. Pat The Dough Out Gently: Gently roll or pat the dough out to a 1/2 inch thickness — do not knead or fold it. Keep it in one place and handle it as little as possible for the softest, most delicate donuts.

2. Embrace The Cracks And Crinkles: Do not worry about the smoothness of the dough — the cracks, indentations, and crinkles are completely intentional and are what create those signature crevices and cracks that the vanilla bean glaze melts into so beautifully while frying.

3. Dip The Cutter In Flour: As you are cutting out the donuts, dip the cutter into flour between each cut to prevent sticking and to get the cleanest cuts possible without deflating the dough.

4. Use Parchment Paper Squares: Placing each shaped donut on a floured parchment paper square makes it so much easier to transfer them into the hot oil without misshaping them or deflating the delicate dough.

5. Use A Thermometer For The Oil — And Keep It There: The oil should be between 360F–370F before frying and it is strongly recommended to keep the thermometer in the oil throughout the entire frying process — the temperature will fluctuate as you add and remove donuts and maintaining the correct temperature is the key to perfectly golden, cooked-through donuts every single time.

6. Fry In Small Batches: Fry only 2–3 donuts at a time to keep the oil temperature consistent and give you enough room to flip them easily without crowding the pot.

7. Let The Parchment Paper Release Naturally: After placing the donuts in the oil, wait about 10–15 seconds until the parchment paper naturally releases before pulling it away — this keeps the donuts perfectly shaped and intact.

1. Save The Donut Holes: Don't discard the donut holes — fry them alongside the donuts and glaze them for the most delicious bite-sized treat that everyone will absolutely love.

2. Dip In Glaze While Still Warm: Dip the donuts into the vanilla bean glaze while they are still warm so the glaze coats every single crack and crevice evenly and sets into that signature silky and glossy finish.

3. Serve Immediately For The Best Experience: These donuts are at their absolute best served warm straight from the glaze with a hot cup of coffee — the glaze is perfectly silky and the inside is incredibly soft, fluffy, and delicate.

How to store the donuts:

1. Best Served Fresh: These old-fashioned sour cream donuts are at their absolute best served warm and fresh the day they are made. The exterior is perfectly golden and slightly crisp and the vanilla bean glaze is at its most silky and glossy right after glazing.

2. Room Temperature (Short-Term): The glazed donuts can sit covered at room temperature for up to 1 day. The glaze will set and the exterior will soften slightly as they sit but they will still be incredibly delicious and nostalgic in every single bite.

3. Refrigerator: Store leftover glazed donuts in an airtight container in the refrigerator for up to 2 days. Keep in mind the texture will soften slightly after storing and the glaze may lose some of its glossy finish.

4. To Reheat: Warm individual donuts in the microwave for 15–20 seconds until just warmed through — this brings back that soft, fluffy, and delicate interior without affecting the glaze too much.

5. Freezer: Freeze individual unglazed donuts in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and dip in a fresh batch of vanilla bean glaze before serving for the best result.

6. Make Ahead (Dough): The dough can be made and stored covered in the refrigerator for up to 24 hours before rolling, cutting, and frying. This makes the day of serving much quicker and easier without sacrificing any of the flavor or texture.

7. Make Ahead (Cut Donuts): Cut the donuts out, place them on their parchment squares on a baking sheet, cover tightly, and store in the refrigerator until ready to fry. Let them sit at room temperature for a few minutes while the oil heats up for the best result.

8. Make Ahead (Glaze): The vanilla bean glaze can be made in advance and stored in an airtight container at room temperature. Whisk before using and warm slightly if needed to bring back a smooth, pourable, and perfectly silky consistency.

Frequently asked questions:

I really hope you try these donuts! Simple, soft, fluffy, and they really have the best flavor! Tell me if you want to see a blueberry or banana version! And don't be afraid just because it's frying, it's really easy! 🍩

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