Old-Fashioned Sour Cream Doughnuts

Old-Fashioned Sour Cream Doughnuts are coated in glaze and taste just like the cakey ones at your favorite bakery! No yeast makes this recipe quicker and easier.
Old-Fashioned Sour Cream Doughnuts - cakey fried dougnuts with a thick glaze

So last week I was on one of my many trips to Super Target to pick up groceries when I saw all the aisles had posters for a scannable $10 off a grocery purchase of $50 coupons. Of course when I get to the checkout lane my grand total was $45 and there were about 3 people in line behind me so I couldn’t go run and pick something else up. Plus, why spend $5 to save $10, right? Well two days later I was back at Super Target. Oh, the hazards of food blogging. Anyways, my grand total ended up being a whopping $100 and of course the coupon had expired by then. I *suck* at coupons. Do you use coupons regularly?

Something I don’t suck at is having huge sweet tooth cravings on the regular. When I get a doughnut craving, it’s intense. A lot of doughnut shops make pretty bland and greasy doughnuts that leave a weird residue on your tongue, at least that’s been my experience. There’s a few local shops that I LOVE, but I rarely have an excuse to make a trip to one of them. This recipe honestly takes about the same amount of time that it takes to drive across town to my favorite bakery, so it’s kind of perfect. Plus, if you only eat doughnuts when you make them from scratch, you can’t really go overboard right? That’s my logic at least.

Old-Fashioned Sour Cream Doughnuts

These doughnuts are just like the old-fashioned cake doughnuts from the bakery. They’re kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking up the thick, shiny, crackled glaze. We completely dunk the doughnuts in that glaze in the recipe, and it’s amazing. The inside is soft and cakey with a more firm bite than yeast doughnuts. Plus you can’t beat sour cream, it’s good with just about everything. I don’t always prefer old-fashioned cake doughnuts to yeast doughnuts, but when I do this is absolutely the recipe I use. You can’t beat how much less time these take than yeast doughnuts, too.

If you make this recipe, be sure to take a picture and tag it #handletheheat on Instagram. Then we can have a digital doughnut party! Woohoo!

Old-Fashioned Sour Cream Doughnuts - no yeast!

Recipe Rundown
Taste: The little bit of nutmeg combined with the sour cream and sweet glaze makes these doughnuts taste just like the ones at your favorite bakery, if not better!
Texture: Slightly crunchy on the outside, cakey and soft on the inside. All the little cracks in these doughnuts just soak up the shiny, crackled glaze.
Ease: There’s no yeast in this recipe so you can have these doughnuts IN YOUR MOUTH in a little more than an hour from start to finish.
Pros: I think the pros are inherently implied, they’re doughnuts!
Cons: Deep fried sugary goodness ain’t too good for your diet.
Would I make this again? Yes, whenever I’m craving these old-fashioned cake doughnuts I’ll whip this recipe out.

Old-Fashioned Sour Cream Doughnuts are easier than you think!
Do you love Handle the Heat? Never miss a recipe or Ultimate Guide. Sign up to have new posts delivered to your inbox and get a FREE cookbook!

Print Save

Old-Fashioned Sour Cream Doughnuts

Yield: 12 doughnuts and holes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour 25 minutes

Ingredients:

For the donuts:

2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying

For the glaze:

3 1/2 cup (350 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

Directions:

For the donuts:

In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

From Hand Forged Doughnuts via Completely Delicious

More mouthwatering dessert recipes HERE!

Old-Fashioned Sour Cream Doughnuts - just like at your favorite bakery!! No yeast!

My Favorite Yeast Doughnuts:

Chocolate Doughnuts

   

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

81 Responses to “Old-Fashioned Sour Cream Doughnuts”

  1. #
    1
    Taylor @ Food Faith Fitness — May 30, 2014 at 3:44 am

    I mean this in the most non creepy way but I am going to marry you. Old fashioned sour cream doughnuts are MY FAVORITE (in face, my hubby and I broke one in half on our wedding day, instead of cutting cake together!) and I never knew how to make them. This is life changing. Pinned!

  2. #
    2
    Baby June — May 30, 2014 at 4:47 am

    These look amazing! Wish I had one for breakfast today :) I’ve never tried frying raised donuts, only cake ones, so I’ll have to put this on my list of things-to-make!

  3. #
    3
    Susan Hinck — May 30, 2014 at 6:09 am

    Uhh, this is killer. I would LOVE to make these. Can’t wait until I’m off bedrest..!

    It is early in the morning, but this isn’t make sense to me. The ingredients don’t list shortening, but it’s called for in the second line of the recipe. Is that referring to the butter?

    • Tessa replied: — May 30th, 2014 @ 6:53 am

      Sorry to hear you’re on bedrest! Oh yes, just a typo. It’s meant to be butter. Thanks for pointing that out, I’ve fixed it.

  4. #
    4
    Emily — May 30, 2014 at 6:40 am

    Doughnuts aren’t normally one of my favorite desserts, but delicious homemade ones are definitely a step up from chain-store produced ones. Here in NYC, there are a few excellent doughnut producers, Dough and Dougnut Planet, that make specialty flavors and such– worth a try if you’re ever in the area and like doughnuts.

  5. #
    5
    Phi @ The Sweetphi Blog — May 30, 2014 at 9:25 am

    I am so excited you posted this…I went on a vacation last year and had sour cream doughnuts for the first time and was not disappointed…they were so good…but I have been stalling on making them at home for some reason yet craving them… this recipe and the gorgeous pictures makes me want to tackle the project this weekend! YUM!

    • Tessa replied: — May 30th, 2014 @ 10:30 am

      Thank you! I hope you do make them this weekend!

  6. #
    6
    Gaby — May 30, 2014 at 9:57 am

    I need at least 6 of these all to myself, so delicious!

  7. #
    7
    Andra — May 30, 2014 at 10:16 am

    These look gorgeous! Do you think it’s possible to bake them, instead of frying? I always thought old fashioned donuts were baked for some reason…

    • Tessa replied: — May 30th, 2014 @ 10:29 am

      That’s a good question! I haven’t tried baking this particular recipe, however I don’t see why it wouldn’t work. The results would probably be quite different in texture, though. I have a few baked doughnut recipes too you may want to check out: http://www.handletheheat.com/category/donut

  8. #
    8
    Shawn @ IWYD — May 30, 2014 at 11:02 am

    These are my favorite type of doughnuts! They look glorious! Pinned!

  9. #
    9
    Erin M. — May 31, 2014 at 4:15 am

    Hi! I just found your site and am on a pinning streak! These look awesome! Can’t wait to try them.

  10. #
    10
    Heather || Heather's Dish — May 31, 2014 at 6:21 am

    I am the same way about coupons- the only ones that I consistently use these days are for diapers and wipes because that stuff is ridiculously expensive!

    • Tessa replied: — June 2nd, 2014 @ 9:13 am

      Blah diapers and wipes are outrageously expensive! They make the things you can’t really avoid buying so expensive – printer ink and shaving razors are ridiculous too.

  11. #
    11
    Erin M. — May 31, 2014 at 7:13 am

    Reporting back…I just made these and they are amazing!! My family is going to love them!!

    • Tessa replied: — June 2nd, 2014 @ 9:12 am

      Thanks so much for sharing! Hope your family enjoyed!

  12. #
    12
    Nicole ~ Cooking for Keeps — June 1, 2014 at 9:47 am

    These are every bit as gorgeous and drool-worthy as the old-fashioned doughnuts you find in a bakery, and I love that there’s no yeast!

  13. #
    13
    John @ Garage Gyms — June 2, 2014 at 7:46 am

    I shouldn’t even be looking at these, but I saw the picture in the sidebar and had to. These look so good. There should be a recipe version that makes just one lol because that’a all I’m allowed to have when I cheat. Can’t imagine a basket of these in my kitchen.

    • Tessa replied: — June 2nd, 2014 @ 9:06 am

      Haha! They’re quite dangerous! Better invite some neighbors and friends over if you make them.

  14. #
    14
    Julie — June 2, 2014 at 10:26 am

    Old fashioned doughnuts are my FAVORITE. These look great!

  15. #
    15
    Delisse — June 3, 2014 at 1:18 pm

    Can I still make these with a hand mixer?

    • Tessa replied: — June 4th, 2014 @ 3:02 pm

      Of course!

  16. #
    16
    kristen — June 3, 2014 at 7:12 pm

    mmmm, these look so good. As soon as I kick this cold I am going to make them. a doughnut cutter is on my list!

    • Tessa replied: — June 4th, 2014 @ 3:02 pm

      Hope you feel better soon!

  17. #
    17
    Tkaz — June 5, 2014 at 10:19 am

    Crazy question…can the dough be cut & then frozen? Defrosted & then cooked? I’m looking for fun recipes to bring on vacation & the less work while ON vacation the better! ;o)

    • Tessa replied: — June 5th, 2014 @ 11:40 am

      I think that should work! As long as you par-freeze the unfried doughnuts on a sheet pan until they’re solid, then place them in an airtight container, they should hold up just fine. I’d allow them to sit at room temperature for a little while before frying. Enjoy your vacation!

  18. #
    18
    Carolyn — June 9, 2014 at 7:16 am

    Silly question….what do you do with your oil after you finish? Can it be used more than once?

    • Tessa replied: — June 10th, 2014 @ 3:32 pm

      I will usually strain it with a really fine mesh strainer or even cheesecloth to remove all the little particles that accumulate, funnel it back into an airtight container, store in a cool dry place, and use it a handful of times more. The more particles that become introduced into the oil, the less it can be reused. Once it’s unusable again (too many particles, bad smell, etc.) just throw it away in the trash inside an airtight container. Hope that helps!

  19. #
    19
    kay — June 13, 2014 at 5:50 pm

    Thank you Tessa for this great recipe, old-fashioned sour cream doughnuts.
    I made them and they turned out super yummy and tasty!!

    Have a great weekend! :-)

    • Tessa replied: — June 14th, 2014 @ 7:18 pm

      Oh that’s wonderful to hear!!

  20. #
    20
    jesse — June 14, 2014 at 6:45 am

    I want to make these right now..I dont have sour cream on hand, can I use thick greek yoghurt? :s

    • Tessa replied: — June 14th, 2014 @ 7:21 pm

      I don’t see why not!

  21. #
    21
    Margaret — June 17, 2014 at 8:00 pm

    Yummy! If I had all the ingredients I think I’d be making these tonight. I’ve been baking too much and I’m out of everything. pinning and sharing.

  22. #
    22
    Leia — June 17, 2014 at 8:39 pm

    Those look delicious!! I am pinning them now!

  23. #
    23
    Cheryl L — June 18, 2014 at 2:29 pm

    YUM!! I have a yeast doughnut recipe that we love, but I think it may be time to try something different! I love a good sour cream old fashioned. For some reason I always thought they were baked? Hmmm.
    After you cut these out, do you allow any rise time? Or just fry them right away?

    Thanks!!

    • Tessa replied: — June 20th, 2014 @ 9:26 pm

      Nope, no rise time after cutting – just as the recipe is written!

  24. #
    24
    Mike — June 20, 2014 at 9:24 pm

    Looks great! Question: could the dough be made the night before and left in the refrigerator? I ask because these look great for breakfast but between the prep and chilling it looks like a good couple of hours (and I’m too lazy to wake up any earlier). Thanks in advance!

    • Tessa replied: — June 20th, 2014 @ 9:27 pm

      I think that would work just fine!

  25. #
    25
    Alex@intoxicology — June 22, 2014 at 8:51 pm

    Wow, I guess this is what they call food porn. I’m going to have the mrs make these this weekend. Great recipe, cheers!

  26. #
    26
    Karen Lowrey — June 24, 2014 at 9:53 am

    These are really delicious. One question though: How did you keep them together? Out of the whole batch, I came out with one whole donut and dozens of curved pieces. LOL

    • Tessa replied: — June 24th, 2014 @ 10:12 am

      Oh really?! That’s strange. What I did was take a kind of flat fine mesh skimmer, place as many doughnuts as would fit on the mesh, then slowly dip the skimmer into the oil so the doughnuts would enter gently and so I wouldn’t get splashed with any hot oil. Then I gently removed the doughnuts with the same skimmer once they were done.

  27. #
    27
    Alicia — June 25, 2014 at 8:10 am

    I love sour cream donuts! Those crispy outside bits and the warm cake inside- yum. I think I’m the only one in my family that like them though. I wonder if the kids would feel differently if they helped make some… I’m going to give it a go sometime this summer and see. I’ll use coconut oil for frying though. Thanks for the recipe :)

  28. #
    28
    Danae B — July 3, 2014 at 9:13 am

    These look delicious! Question: what size donut cutter did you use?

  29. #
    29
    Zesty BB — July 4, 2014 at 4:45 pm

    Omg! Recipe for my favorite donut in the whole wide world? My coworker brought donuts to work yesterday and I was the last to get in the box and I was thinking that I was going to be left with a sprinkle or a plain glazed but there was my favorite just waiting for me… Now I can make as many as I want at home! I’m sitting here trying to picture the inside of my cabinets and I think I have everything I need thanks so much!

  30. #
    30
    Marty — July 7, 2014 at 6:13 am

    I was just telling my husband about this type of doughnut yesterday. I used to work in a bakery and the lady that made doughnut made awesome Old Fashioned’s I will definitely try these.

  31. #
    31
    Ashley — July 8, 2014 at 10:19 pm

    Do you think you could substitute anything for the corn syrup?

    • Tessa replied: — July 9th, 2014 @ 8:31 am

      You can use tapioca syrup instead or just omit the corn syrup, it just helps make the glaze feel just like what’d you find at a bakery.

  32. #
    32
    Kelsey — July 9, 2014 at 5:21 am

    How do you think they’d turn out if I substitute the nutmeg for cinnamon? I’m relatively partial to nutmeg but I super love cinnamon. I’ve never made doughnuts from scratch before though so figured I’d ask before simply substituting all willy nilly. I might just try making them both ways but I was just curious :) Thanks for the recipe!

    • Tessa replied: — July 9th, 2014 @ 8:30 am

      Nutmeg is quintessential to that characteristic doughnut flavor! You can totally turn these into cinnamon doughnuts, I’m sure it’d be equally delicious :)

  33. #
    33
    Rod — July 9, 2014 at 5:46 am

    I remember these as a young boy in the early 60s. Can gluten free cake mix be used? Can these be baked to a crunchy exterior with a soft interior?

    Thank You

    Rod

    • Tessa replied: — July 9th, 2014 @ 8:29 am

      Hi Rod, I’m really not sure those substitutions would work independently, let alone combined. You might be able to get away with using a gluten-free cake flour (not cake mix) but the only way these will have that wonderful texture you remember is if you fry them. They will taste completely differently if you use gluten-free flour and bake them, unfortunately.

  34. #
    34
    Eda — July 9, 2014 at 9:21 am

    Can you use all purpose flour or bread flour?

  35. #
    35
    Lynn — July 9, 2014 at 11:29 am

    These look amazing! Quick question, how long did you wait between pulling them out of the oil and putting the glaze on?

    • Tessa replied: — July 10th, 2014 @ 2:28 pm

      I started dipping in the glaze right after the last batch came out of the oil. I just started glazing the ones I fried first that were cool, and by the time I got to the most recent ones they were cool enough to touch.

  36. #
    36
    Hailey — July 14, 2014 at 9:40 am

    Can I use dark corn syrup for the glaze??

    • Tessa replied: — July 15th, 2014 @ 8:31 am

      It would definitely alter the flavor and color, but I think it should work fine.

  37. #
    37
    rahma — July 16, 2014 at 3:23 am

    hey tessa.. these doughnuts look too tempting to try .. i want to make them .. but we dont get sour cream at our place.. is there i can substitute for sour cream ? what about yogurt ?

  38. #
    38
    Geoffe — July 20, 2014 at 2:39 pm

    Made these today. They were excellent!

    • Tessa replied: — July 21st, 2014 @ 12:20 pm

      Glad to hear it!

  39. #
    39
    Cc — July 25, 2014 at 10:10 am

    What type of butter? Salted, unsalted, etc….

    • Tessa replied: — July 25th, 2014 @ 3:55 pm

      It’s such a small amount that it really doesn’t matter salted vs. unsalted!

  40. #
    40
    Jakki — August 3, 2014 at 5:36 pm

    i live in Scotland but i moved to canada for just over 3 yrs and was addicted to tim hortons sour cream donuts but have never known how to make these im soooo going to try this recipe coz they look juuuuust like them mmmmm thank you sooooo much i miss those so much….its funny the things you miss from somewhere, when i lived in canada i missed Scottish bread lol xx

    • Tessa replied: — August 4th, 2014 @ 7:14 am

      Isn’t that funny? You always miss what you can’t get!

  41. #
    41
    Donna @ The Slow Roasted Italian — August 7, 2014 at 5:31 pm

    Munchkin and I are going nuts over these photos. She has informed me that she wants these! LOL

    • Tessa replied: — August 7th, 2014 @ 10:11 pm

      Haha! I would gladly make these for Munchkin anytime :)

  42. #
    42
    Michelle — August 17, 2014 at 2:07 pm

    My son and I made these for breakfast this morning, and they were delicious! I have been sort of afraid of frying doughnuts, and I decided it was time to get over that. thanks so much for the fantastic recipe! :)

    • Tessa replied: — August 17th, 2014 @ 4:15 pm

      So thrilled to here that Michelle. Frying can be a bit intimidating but it’s so worth it isn’t it?!

  43. #
    43
    Melanie — August 26, 2014 at 2:57 pm

    Hi! These look super yummy! I was wondering if I could use shortening to fry these instead of Canola oil?

    • Tessa replied: — August 28th, 2014 @ 10:22 am

      Sure!

  44. #
    44
    Bruno — August 31, 2014 at 6:07 am

    Thank you Tessa for that recipe! My doughnuts where a hit but they where also very hard, i must have made an error while doing the dough. Any tip on how to make them softer? Also mine where alot more uniformed than yours although when i look at your picture of the dough, mine where pretty much the same.

    • Tessa replied: — August 31st, 2014 @ 9:28 am

      Hi! It sounds like either the dough was over-worked or the oil was too cold or too hot while frying. Also as a note – this type of doughnut will be a little more “hard” than the fluffier yeast-raised kind.

  45. #
    45
    Jen C — September 15, 2014 at 7:38 am

    Just found this today on Pinterest and am really excited to try them out! I do have a question for you though-I make doughnuts each Christmas as our traditional dessert. However, it comes at the end of a big meal that we prepare and share with our big extended family. Is this a recipe I can make earlier in the day and have ready to fry ahead of time (mixed & cut)? I have been using a yeast doughnut and the difficulty I have is remembering to get them out of the fridge to let them rise before frying! I want something equally delicious and lower maintance:)

  46. #
    46
    susanna — September 18, 2014 at 8:10 pm

    can you make these with AP flour? don’t have cake flour at home

    • Tessa replied: — September 19th, 2014 @ 1:29 pm

      You can, though they may be slightly more dense.

  47. #
    47
    Ron gon — September 19, 2014 at 11:37 pm

    Good recipe. FYI, spending $5 to save $10 gives you a $5 savings and $5 worth of free stuff.

  48. #
    48
    Tony G — September 22, 2014 at 11:15 am

    I tried making these this weekend and the dough was SUPER sticky. I couldn’t even roll them out. Should I add more flour? And then I put them in a fryer and they sunk down and stuck to my frying basket because they were so dense and sticky. Any suggestions? Thanks.

    • Tessa replied: — September 22nd, 2014 @ 7:59 pm

      Hmmm as mentioned in the recipe the dough is quite sticky but as you can see from that last picture it definitely shouldn’t have prevented you from rolling them out and certainly should not have been so dense. Is it possible an ingredient was incorrectly measured or left out? I had great success with this recipe and many others have too so I’m thinking something went wrong along the way for you. Better luck next time!

  49. #
    49
    xm — September 27, 2014 at 9:52 am

    What if I don’t have a mixer with a paddle attachment?

  50. #
    50
    Elizabeth — October 24, 2014 at 1:29 pm

    Double the recipe. You won’t be sorry. So delicious!

Leave a Comment