Old-Fashioned Sour Cream Doughnuts

Yield: 12 doughnuts and holes

Prep Time: 15 minutes

Cook: 1 hour 25 minutes

Tessa Arias

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.

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

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!


My Favorite Doughnut Tools:

Cast Iron Dutch Oven
Deep Fry Thermometer
Doughnut Cutter
Digital Kitchen Scale (for weighing the ingredients – any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring!)

Old-Fashioned Sour Cream Doughnuts are easier than you think!

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.

How to make Old-Fashioned Sour Cream Doughnuts

Yield: 12 doughnuts and holes

Prep Time: 15 minutes

Cook: 1 hour 25 minutes

Some readers have complained that 1/2 teaspoon nutmeg was too much. Nutmeg is a crucial flavor component to any doughnut, but if you don’t like the taste reduce it to 1/4 teaspoon or omit it altogether.


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 (100 grams) sugar
2 tablespoons (29 grams) butter, at room temperature
2 large egg yolks
1/2 cup (113 grams) 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


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 325Β°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

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
Find Tessa on

208 Responses to “Old-Fashioned Sour Cream Doughnuts”

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

    These look amazing! Wish I had one for breakfast today πŸ™‚ 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. #
    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 — May 30, 2014 at 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. #
    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. #
    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 — May 30, 2014 at 10:30 am

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

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

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

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

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

  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. #
    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 — June 2, 2014 at 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. #
    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 — June 2, 2014 at 9:12 am

      Thanks so much for sharing! Hope your family enjoyed!

  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. #
    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 — June 2, 2014 at 9:06 am

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

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

    Old fashioned doughnuts are my FAVORITE. These look great!

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

    Can I still make these with a hand mixer?

    • #
      Tessa — June 4, 2014 at 3:02 pm

      Of course!

  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 — June 4, 2014 at 3:02 pm

      Hope you feel better soon!

  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 — June 5, 2014 at 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. #
    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 — June 10, 2014 at 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. #
    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! πŸ™‚

    • #
      Tessa — June 14, 2014 at 7:18 pm

      Oh that’s wonderful to hear!!

  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 — June 14, 2014 at 7:21 pm

      I don’t see why not!

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

    Those look delicious!! I am pinning them now!

  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?


    • #
      Tessa — June 20, 2014 at 9:26 pm

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

  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 — June 20, 2014 at 9:27 pm

      I think that would work just fine!

  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. #
    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 — June 24, 2014 at 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. #
    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 πŸ™‚

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

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

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

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

    • #
      Tessa — July 9, 2014 at 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. #
    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 πŸ™‚ Thanks for the recipe!

    • #
      Tessa — July 9, 2014 at 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 πŸ™‚

  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


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

    Can you use all purpose flour or bread flour?

  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 — July 10, 2014 at 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. #
    Hailey — July 14, 2014 at 9:40 am

    Can I use dark corn syrup for the glaze??

    • #
      Tessa — July 15, 2014 at 8:31 am

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

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

    Made these today. They were excellent!

    • #
      Tessa — July 21, 2014 at 12:20 pm

      Glad to hear it!

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

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

    • #
      Tessa — July 25, 2014 at 3:55 pm

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

  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 — August 4, 2014 at 7:14 am

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

  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 — August 7, 2014 at 10:11 pm

      Haha! I would gladly make these for Munchkin anytime πŸ™‚

  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! πŸ™‚

    • #
      Tessa — August 17, 2014 at 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. #
    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 — August 28, 2014 at 10:22 am


  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 — August 31, 2014 at 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. #
    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. #
    susanna — September 18, 2014 at 8:10 pm

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

    • #
      Tessa — September 19, 2014 at 1:29 pm

      You can, though they may be slightly more dense.

  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. #
    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 — September 22, 2014 at 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. #
    xm — September 27, 2014 at 9:52 am

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

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

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

  51. #
    Teresa — November 6, 2014 at 6:28 pm

    Hi – Thanks for this recipe – a few quick questions (that hopefully aren’t repeats from others). I tried these today and am not thrilled with my results. I want to try again.
    *Do you think it’s possible to over-mix the dough?
    *Once you cut your circles, do you re-roll the scraps?
    *I tried mine in a small deep fryer not a pan – is that okay?
    *We usually use peanut oil for frying, but I realized that you said canola. Do you think that would affect the flavor?
    *Did you try to soak excess grease from both sides of the doughnut?

    Thanks so much!!

  52. #
    Nicole — November 8, 2014 at 10:56 am

    Will be making these PRONTO! Thanks so much for sharing! These are my husband & I favorite donut. Bless him, I just fed him one for breakfast that was left over from our Dunkin Donut stop yesterday. I can only imagine these will be soooo much better.

  53. #
    Cynthia — November 11, 2014 at 7:01 am

    I’m super excited to try this recipe as these are my favorite type of donut!! Just wondering how to use this recipe for a chocolate old fashioned donut? Any suggestions anyone?
    Thanks so much!!

  54. #
    Diana — November 14, 2014 at 5:33 pm

    I just made this and put them in the fridge to chill for an hour… my question is this: the dough is SO dry it barely incorporated all the flour. Your recipe says it should be sticky. I checked and rechecked that I put everything in correctly and in the right order, etc. The only difference is I used AP flour with cornstarch to “make” cake flour. Can that really make a difference???

  55. #
    Rebecca — November 15, 2014 at 7:46 am

    These donuts sound awesome with all those persian favorite ingredients! Bravo idea! Thanks for sharing!

  56. #
    V — November 21, 2014 at 9:28 am

    I thank you for posting this recipe, but it did not turn out well for me. I followed the directions to a T, but they were a major fail. For one thing, they were flat and never puffed up at all; I know they’re cake doughnuts rather than yeast doughnuts, but mine came out more like cookies than doughnuts. And I cannot blame it on rolling them out too thin because I only got 9 doughnuts out of mine, not the 12 of the recipe, so if anything, my rolling was thicker. Also, I felt they were too salty. Overall, I was very disappointed in them.

    • #
      Tessa — November 21, 2014 at 12:11 pm

      Hi! I’m sorry you had a fail. However, I am confident it is not the fault of the recipe – I have made it numerous times and so have many others (just look on Instagram!) so it would appear some troubleshooting is needed. For the flatness I can think of two things that may have caused this – expired baking powder or incorrect oil temperature. As for the saltiness did you use kosher salt? I would only use fine salt in baking.

  57. #
    Amber Volle — December 8, 2014 at 10:56 pm

    Hi, could these be made ahead of time and eaten an hour later? Or do they have to be eaten hot?

  58. #
    Michelle — December 14, 2014 at 6:31 am

    Homemade donuts in a little over an hour! Nice simple recipe with ingredients every baker has on hand. The dough is quite sticky, even after chilling for an hour. Does need to be kneaded 5 or 6 times and then pat out the dough to cut. Yummy!

  59. #
    Ben — December 20, 2014 at 4:51 pm

    I followed the recipe and the dough was not sticky at all

  60. #
    Shosh — December 21, 2014 at 4:24 pm

    My husband tried to make these for me. The dough was so dry. We double checked all the ingredients, but we couldn’t even roll them out.

    • #
      Tessa — December 21, 2014 at 5:40 pm

      Sounds like perhaps an ingredient wasn’t measured or left out, most like though the flour was over-measured. Be sure to fluff up the flour and spoon it into your measuring cup so it doesn’t become too compacted, or better yet use a kitchen scale to ensure perfect accuracy.

  61. #
    Sheriza — December 22, 2014 at 6:47 am

    Hi, I don’t ever use cake flour what’s the equivalent for all purpose flour?

  62. #
    Nora — December 24, 2014 at 8:50 pm

    Can replace sour cream with milk??

  63. #
    tiffany — December 30, 2014 at 12:22 pm

    Complete fail 1/2 c sour cream to 2 1\4 c flour. Hahaha and you say they suppost to be sticky. Yeah right.

  64. #
    Kurtis Baguley — January 1, 2015 at 3:57 am

    In General, great pics and recipes! Those glazzy drippy sourcream doughnuts made my palate start to water. You can certainly know exactly what those are going to taste like just by looking at them…..tender crunch, delicate inside, buttery! and the perfect amount of glaze. I’d have to say, you know your consistencies. I am Professional Pastry Chef of 32 years and currently the owner of an Artisan Bread Bakery. I rarely leave comments, and know good stuff when I see it!!

    Well done Tessa

  65. #
    Brian — January 1, 2015 at 8:41 am

    Total amateur here, and the doughnuts came out looking just like the photos. I’m excited just to have made doughnuts! That said, the time quoted is a total lie – hard to believe anyone can chill the dough for an hour per the recipe and have doughnuts ready in 60 minutes. My total prep time was more like 120 min, plus an hour to chill. But I’m an amateur, and I’m sure I could be faster. I also thought the nutmeg was really strong. I would use half as much or not at all next time. I may be an amateur fryer, but I am nigh pro on doughnut eating, and I strongly disagree with the statement that nutmeg is the key flavor in a sour cream doughnut. Krispy Kreme makes my favorite sour cream doughnut, and I think theirs has no nutmeg at all.
    Thanks for the recipe!

  66. #
    Jessica — January 1, 2015 at 9:04 am

    Made these this morning! Definitely did not get a dozen doughnuts but the flavor is spot on. These were simple and very yummy! I will be making these again (& doubling the recipe)! πŸ˜‰

  67. #
    Gail @BibleLoveNotes.com — January 2, 2015 at 10:39 am

    Oh my goodness! These look so good and they are my husband’s favorite type of donuts. He used to buy them at Winchell’s Donuts, but there aren’t any near to us now. I am going to make these as a “sweet surprise” for him. Thanks so much for the recipe and lovely (mouth-watering) images.

  68. #
    Susan — January 2, 2015 at 2:32 pm

    I just finished making these. I used my bagel cutter, so I only got 7 doughnuts and holes. OMG these are better than I could have imagined! They are my favorite anyhow, Crispy on the outside, tender on the inside. Really very simple to make and fry. Very decedent! The best I have ever had.

  69. #
    Ali Armstrong — January 4, 2015 at 7:07 pm

    Hmmmm, loved the photos and the flavours were great. However, as mentioned in some of the other comments, our dough was really dry and turned out cookie-like doughnuts. My husband, who is a scientist at heart, mentioned that the difference in milling between Canadian and American flour (and perhaps other countries as well?) might be partially responsible (especially since he is meticulous about measuring)… Apparently Canadian flour is a finer texture and usually needs more liquids compared to American flour. We tried several different temps (between 325 – 350) and different lengths on each side but didn’t get the fluffy looking doughnuts that I was craving…. more experimenting to follow…

    • #
      Tessa — January 4, 2015 at 7:22 pm

      That’s really interesting Ali. I wonder if the other commenters who had a similar issue are using non-American flour as well. What is the brand called that you used?

  70. #
    Celeste — January 5, 2015 at 9:16 pm

    How disappointing. These were horrible. The doughnuts fell apart in the oil or else burned on the outside while still gooey inside. And the salvageable doughnuts were dense with an overpowering taste of nutmeg. What a waste of my cake flour. πŸ™

  71. #
    Tucker — January 8, 2015 at 3:43 pm

    These look awesome! Can I make the dough the night before and refrigerate it, and just fry them in the morning?

  72. #
    Jonathan — January 9, 2015 at 10:27 pm

    These were incredible. The outside made for a beautiful crunch that gave way to a delicious, cakey texture. The glaze was perfect. I added a little lemon juice to add a new flavor to the mix and it turned out great. I’ll definitely be making these again, thanks for the recipe!

  73. #
    Kayla — January 11, 2015 at 8:56 am

    I had high hopes for these. I love donuts and make them for my family every weekend. I made these exactly as written and could only eat one. The nutmeg flavor really threw me off. It tasted like I took a pepper shaker and emptied it on my donut. I think I’ll stick to my cake donuts for now on.

  74. #
    Breanne — January 17, 2015 at 9:58 am

    Yeah, I agree about the nutmeg. It is a very overwhelming flavor and couldn’t eat more than a few bites. I love these types of donuts but wasn’t a fan of this recipe.

  75. #
    Laura — January 18, 2015 at 1:20 pm

    I just ate waaaay too many of these doughnuts. They are amazing! Both the flavor and texture are just perfect. I only wish I had seen your reply in the comments about cutter size before I made mine. I knew they’d rise during frying, but I drastically underestimated how much! I should have realized this when I only got 7 doughnuts from my batch. Anyway, they puffed up and pushed each other around the pot, breaking my beautiful doughnuts into pieces. Oh, but what delicious pieces they were! I will definitely make these again, using a smaller cutter.

  76. #
    Lydia @ Thrifty Frugal Mom — January 19, 2015 at 6:58 pm

    Sorry about your coupon fiasco. I am one of those “coupon guru” people, so yes, i do love my coupons. But I sometimes still run into scenarios like yours too, even though I’m used to using them.

    And this recipe? I LOVE old fashioned sour cream doughnuts but have yet to make doughnuts of any kind. I’m hoping to convince my mother-in-law to do a doughnut making day sometime soon though (she makes doughnuts semi-frequently) where we can try these babies out!

  77. #
    James — January 27, 2015 at 4:03 am

    I am entirely too hungry to be looking at this page at 3 in the morning. I might just have to find myself a late night grocery store before I go to bed…

  78. #
    Channing C — January 28, 2015 at 9:03 am

    What is the difficulty level for this?

  79. #
    Shane — January 31, 2015 at 2:10 pm

    I made these sour cream donuts today and they didn’t turn out very good. I found them to be heavy and dense. The only way i altered the recipe is in the flour. I didn’t have cake flour so i looked online and found a way to make cake flour by removing 1 TBSP flour per cup and exchanging it with cornstarch. Would that make the donuts dense and heavy?

    • #
      Tessa — March 9, 2015 at 3:35 pm

      Yes, cake flour is made to be lower in protein content than all-purpose flour and that is not something cornstarch can affect. The lower protein content leads to less gluten development which results in a light and tender texture. Always use regular packaged cake flour!

  80. #
    katherine — February 3, 2015 at 4:02 pm

    These did not turn out as expected. They were very heavy.

  81. #
    Alice — February 23, 2015 at 1:34 pm

    Can these be put in the donut pans and baked?

  82. #
    Kirsten — March 9, 2015 at 1:54 pm

    I wanted to follow the link to your recipe for cookies and cream chocolate donuts, but can’t find it anywhere — is it still around here somewhere? Thanks!

  83. #
    Suzanne — March 11, 2015 at 11:34 am

    I’m so excited to make these! I looked for this recipe about 5 years ago when my family first moved overseas, but to no avail. Now I can’t wait to taste them again! Was wondering if you have a recipe for the chocolate frosted old fashioned donuts. Those were always my favorite. Though the glazed ones sound great too.

  84. #
    judy b — March 21, 2015 at 12:00 am

    looking so forward to trying these i have always been a baker my freezer is always full but for some reason i never eat my own baking but i hear it is better than a bakery, my kids are prejudiced, when i do bake i usually try and pawn some off on my parents and neighbour, donuts are something i make regular;y but just regular cake donuts, i need to try these, have you ever tried to make crulers? if so do you have a recipe?

  85. #
    Jane A — April 1, 2015 at 10:54 am

    Great recipe! Just made these this morning–wonderful texture and taste. I ended up doubling the dough for about 27 3″ donuts. One batch of glaze was enough for all of them. I mixed and cut the dough the night before (I did re-roll the scraps), covered and refrigerated overnight, and spent only 45 minutes this morning frying and glazing everything once the oil was hot enough. Yummy!

    • #
      Tessa — April 2, 2015 at 12:07 pm

      Thanks for sharing Jane! Glad you were able to make them ahead of time successfully.

  86. #
    Maggie Mobley — April 3, 2015 at 12:59 pm

    i want to try these for a dessert to take to church. do you think there’s a way to bake them?? just to make it a litttle easier, as i will probably double the recipe.. just asking

    • #
      Tessa — April 7, 2015 at 8:33 am

      I haven’t tried baking this recipe because I know they wouldn’t be nearly as good as the fried version!

  87. #
    ana — April 7, 2015 at 4:20 pm

    These look amazing! but what the nutritional value?

  88. #
    Anaelle Quiquet — April 21, 2015 at 1:02 pm

    Hey ,
    this recipe is very good , amazing ^^ !
    but i had some trouble with the dough will be too most sticky… and when i was trying to make Doughnuts, it was impossible …
    do you have advice to improve this recipe ?
    thank a lot !

  89. #
    Joanne B — April 27, 2015 at 7:55 am

    My daughter and I made these yesterday. They turned out very well — and more than expected. We made about 18. Thank you for the recipe.

  90. #
    Aish — May 15, 2015 at 12:34 pm

    Can you use granulated sugar cause that’s all we get and I really wanna make these

  91. #
    Rayana — June 8, 2015 at 3:45 am

    thank you so so much for this recipe . I have tried it the other day and it was delicious

  92. #
    jeanne — June 9, 2015 at 2:03 am

    Hi I haven’t got a cooking thermometer but can you fry by checking oil’s bubbles or is it risky?

    • #
      Tessa — June 10, 2015 at 9:50 am

      It’s always best to use a thermometer!

  93. #
    Carol — July 20, 2015 at 11:55 am

    So I made these today, rainy Belgian summer day – nice, but still a baking day nonetheless. Anyhow, last donut recipe I tried failed miserably and I just was sick of them but decided to try yours out as I’ve been in search of something that would resemble my grandfather’s recipe… not quite his but definitely LOVED them. I didn’t have sour cream so I used greek yoghurt instead but they came out quite nice, the nutmeg is spot on, used chocolate and sprinkles instead of the glaze. My boyfriend and his best friend ate them in no time (seriously, no time). Also have a tip here, if you insert your finger nail through the middles you will get cute small doughnuts as well… just saying, for those small fingers at home (I have none but i love small food, it just looks too cute!). Thanks, will be definitely making these again.

  94. #
    Christine — July 23, 2015 at 11:58 am

    Some notes:
    ALWAYS weigh your flour. Even if it is the only ingredient you ever weigh, your results will be more consistent. Most too dry/too sticky complaints can be attributed to this. (A scale is a cheap, absolutely necessary investment for any baker, amateur or otherwise.)
    When using recipes from country to country, a quick google search goes a long way to insure compatibility when substituting ingredients.
    In this recipe specifically, I used cold butter chopped into small pieces and mixed with the granulated sugar on LOW to achieve a sandy texture. Butter temperature can affect final dough consistency. We are not creaming this butter and sugar, so I found cold worked best.
    I also used cold egg yolks and beat the mixture on MEDIUM for 4-5 mins until light in color and doubled in volume.
    I did substitute 1/2 yogurt (1/4c sour cream, 1/4c yogurt) since I did not have enough sour cream.
    When adding in wet/dry ingredients to egg mixture, beat on LOW until ingredients are just combined. After the final third of flour is added, beat until the dough pulls away from the sides of the bowl and begins to form a ball, then stop mixing and scrape down the mixing bowl to further combine any ingredients from the high sides of the bowl. Do not overmix your dough!
    And as for frying, always make sure your oil is hot enough. Thermometers and scales, people!!

  95. #
    Andrea — August 10, 2015 at 12:07 pm

    I’m sorry to report I tried your recipe this past weekend as I love sour cream doughnuts and it was an epic fail. I followed your instructions to the letter but the doughnuts fell apart almost as soon as they hit the hot canola oil and none were salvageable enough to eat. I will just have to buy them from my local doughnut shop πŸ™‚

  96. #
    Sarah — August 11, 2015 at 6:40 pm

    Hell I just found your blog and had a few questions about this recipe

    1. Can I use all purpose flour?
    2. Instead of crying can I bake them?

    Thank you it would be great if you would reply

    • #
      Tessa — August 11, 2015 at 8:58 pm

      Hey Sarah! No, cake flour works best here. If you use all-purpose your doughnuts may wind up dry and dense. I’m assuming you meant frying not crying πŸ˜‰ I’ve never baked this recipe but I’d imagine much of the delicious texture would be sacrificed if baked so I wouldn’t try personally.

  97. #
    Tamer Qeblawi — August 15, 2015 at 12:45 am

    Hi, I came across this post on Pinterest. I don’t usually read food blogs, maybe cause I am a professional chef and my ego won’t allow me to read what many people may have to write about food or reviews that may or may not be other than a personal opinion of something they may or may not like. However, I really loved your your style and I will publically admit that I did try your recipe and it’s way better than anything I have attempted. I am truely impressed and will be reading and following your blog. If you will allow me, I would like t make these doughnuts for my cafe.

    • #
      Tessa — August 15, 2015 at 8:17 pm

      That’s awesome Tamer! I believe recipes are meant to be shared – so feel free to use it wherever πŸ™‚

  98. #
    Holly — December 2, 2015 at 1:07 pm

    I made these today. I followed the recipe exactly except that I kept the dough in fridge for 2 days before rolling and frying. Everyone seems to be enjoying them, I think the two days in the fridge did dry the dough out a little bit. We are going to make them again and this time I’ll substitute a little bit of lemon juice for water in the glaze and add a bit of zest. Then next time, maybe orange. Then maybe some cinnamon in the dough instead of nutmeg….

    • #
      Tessa — December 2, 2015 at 9:46 pm

      Ah shoot, yeah 2 days probably did dry the dough out a little. Love your flavor ideas! Be sure to come back and let us know which ends up being your favorite πŸ™‚

  99. #
    Jane — December 5, 2015 at 7:09 am

    Hi Tessa

    I love the recipe and sour cream doughnuts always been my favorite.
    I noticed in the picture that some of the doughnuts in the second row that are out of focus are missing some cracks on the surface. Is there any tips on how to get cracked surface just like the sour cream doughnuts you find at the store? Thank you!

    • #
      Tessa — December 5, 2015 at 8:54 am

      Thank you! The cracks mostly depend on the temperature of your oil. When it’s at the perfect temperature the cracks should occur. Unfortunately unless you have an electric fryer, it’s pretty difficult to maintain perfect oil temperature while frying multiple batches.

  100. #
    Doug Trowbridge — December 6, 2015 at 1:33 pm

    I will add that I used to own donut shops and these donuts look great with a great recipe. If you want more cracks in your donuts here is the way. Use cool ingredients (not below 65 though) and after you put them in oil flip them after 15 seconds let them cook (usually about 90 second) and back again for the remaining 1 min 15 sec. I would also cook them at 375 to reduce the oil consumption. This is how we always did it and they cracked wide open. Glaze them while warm (not hot) and the glaze will bond better with the donut and not flake off as much.

    • #
      Tessa — December 7, 2015 at 3:05 pm

      Thanks for the tips Doug!

  101. #
    Restaurant Boss — December 6, 2015 at 2:13 pm

    mmmm ilike it

  102. #
    Jenilee — December 7, 2015 at 2:44 pm

    So, is it possible to bake these bad-boys? Or if not, would the new air fryers work on this recipe? These look amazing. And, I was wondering, how did you set up the photos with so much natural light and then suddenly a dark background? Just my curiosity at work there. πŸ˜‰ Gorgeouspics. Thanks for the recipe!

    • #
      Tessa — December 7, 2015 at 3:09 pm

      Ehhh I’d be hesitant about baking, the texture definitely wouldn’t be quite as mouthwatering. And I’ve never used an air fryer so I’m not sure! Thanks for your note about the photos πŸ™‚ I believe I actually blocked the light in the background with black poster board so only the doughnuts were getting hit with light. Hope that helps!

  103. #
    Ammin — December 17, 2015 at 11:19 pm

    hi, i dont know why my dough not sticky.any idea? thanks

  104. #
    Owen Peterson — December 31, 2015 at 6:34 pm

    Just like Mom’s

  105. #
    Andrew Hopkin — January 3, 2016 at 9:08 pm

    Oh. I will try to make it for my kids. So i’m sure, they like it.
    Thank for share. hihi. Now i have a new repice.

  106. #
    John — January 8, 2016 at 8:19 pm

    By the dates in the comments section, looks like it’s been a while since this recipe has surfaced but it has via my Facebook page and so I want to say thanks. I’m an old hand at donut making and I was highly praised for my ability to make the best Old Fashion’s but, that was in a bakery not at home. I’m now poised to once again don that crown thanks to you ! The fact that these contain sour cream and fresh grated nutmeg reveals to me just how they will taste and I’m anxious to get going tomorrow and make a batch ( actually a double batch), I have people waiting ! I was even prodded into replenishing my supply of whole nutmeg. I’ll let ya know how they come out, thanks again πŸ™‚

  107. #
    Anna — January 11, 2016 at 5:17 am

    I made these over the weekend and they turned out really wonderful. I’ll be trying the chocolate old fashioned donut recipe soon. I did have to add an extra large spoonful of sourcream to the dough because it was very dry/sandy. I noticed that your chocolate donut recipe is very similar except that the sour cream in that one calls for 1 cup instead of the 1/2 cup that this recipe calls for. Could that be the reason that some people have issues with dry dough? Thank you for a lovely recipe.

  108. #
    Kayla — January 23, 2016 at 6:38 am

    Have you considered trying a gluten-free version? I plan on attempting just that! My girlfriend absolutely loves these doughnuts, but she has given them up due to my new eating lifestyle. (I have stroke-like migraines, and gluten is a main trigger for me.) So, I would love to find a way for her to continue being supportive and have her doughnuts, too!

  109. #
    Megan — January 24, 2016 at 1:40 pm

    Thanks for the recipe! I made them this morning and they were delish! The only adjustment I made was using a pinch of cinnamon and nutmeg and adding about 1/2 tsp of grated lemon zest. I think next time (there will definitely be a next time) I will roll them thicker so I get more of the cakey texture in the middle. Thanks again. πŸ™‚

  110. #
    Stacee — January 29, 2016 at 12:57 pm

    Mmmm Mmmm. I’ve been cursed with a sweet tooth. These look so yummy. I have been looking for a good donut recipe all day. I’m going to try making these tonight. I can’t wait.

  111. #
    Heidi — January 31, 2016 at 8:53 am

    Thanks for sharing this recipe. Just what I was looking for! This has always been a family favorite. We’ll make them over and over again. We made them in “stick” form instead of traditional round doughnuts. It was so easy! Just rolled out the dough to the correct thickness and cut them in long rectangles using a pizza cutter. They come out looking just like the ones you get in the bakery!

    • #
      Tessa — February 2, 2016 at 6:21 pm

      Awesome Heidi!!

  112. #
    jeanette lalor — February 3, 2016 at 6:50 am

    i cannot believew all your wonderful recipes! i am 73 and i would like to have your recipes sent by email. when i filled out your form for this it said to click on the mail link you just sent me. now i am confused. i very much would like your recipes sent throuh my email!!! thank you so much. jeanette

  113. #
    Judy — February 4, 2016 at 1:52 pm

    Everyone really should use fresh nutmeg instead of the ground stuff. It last forever, you need less which makes it really cheap plus the taste is fantastic!! I eyeball instead of measuring but feel free to measure!! BTW nutmeg is fantastic in tomato sauces!!

  114. #
    Deb — February 9, 2016 at 7:29 am

    These are on my to-do list for today. Sour cream cake donuts are my all-time favorite!

  115. #
    Sofia — February 11, 2016 at 8:44 pm

    I just made the dough and stuck it in the fridge. I can’t wait to fry them up and try them!

  116. #
    Dick — February 14, 2016 at 7:12 pm

    Why did my doughnut disintegrate in the oil? They just vanished into goop and I literally followed this recipe to the letter!

  117. #
    Kassie — February 16, 2016 at 12:25 pm

    I made these after being inspired by a Tasty or Buzzfeed video on FB. I thought to mysef these are soo simple to make and the ingredients are common in households. Googled a recipe and ur website was the first. I followed the recipe to a t cept for subbing maple syrup in the glazeand my friends loved them! Check out my video on ig @classykasse

  118. #
    star stable membership — February 18, 2016 at 3:36 am

    What’s up, just wanted to say, I enjoyed this post.
    It was helpful. Keep on posting!

  119. #
    Nathan Johnson — February 23, 2016 at 9:32 am

    This recipe look delicious! I have always wanted to make my own doughnuts so I think I might give this one a shot. However, if I butcher this, I will have to buy myself some doughnuts because I’m craving them right now! Thanks for the post!

    • #
      Tessa — February 23, 2016 at 10:42 am

      Haha! Hopefully it won’t come to that πŸ˜‰

  120. #
    Aidan — March 6, 2016 at 10:16 am

    These were really good and easy to make! They were probably the best old fashioned donuts ive had! The only thing I would change is change the salt to 3/4 tsp. Also not sure why there is salt in the glaze (I left it out). I also double glazed the donuts and they can out delicious!

    • #
      Tessa — March 7, 2016 at 9:08 am

      Glad you made it work for you, Aidan! The salt helps bring out the sweet flavors πŸ™‚

  121. #
    Furcernca — March 9, 2016 at 6:37 pm

    I dislike this recipe why are you so good at cooking and make everything perfect when really it turns out bad and salty

  122. #
    cΔƒn hα»™ 9 view quαΊ­n 9 — March 15, 2016 at 11:23 am

    Good article! We are linking to this particularly great article on our site.
    Keep up the great writing.

  123. #
    Elaine — March 18, 2016 at 9:11 am

    These are great thank you so much for putting

  124. #
    Elaine — March 18, 2016 at 9:13 am

    Are amazing thanks for putting them in the web

  125. #
    Jody — March 26, 2016 at 6:50 pm

    ok, you really have to stop publishing your recipes. Just kidding. I want to make everything. All your recipes I’ve seen so far look so delicious,my husband and I are going to big as a house.Don’t stop,keep up the good work!!

  126. #
    Faith — April 9, 2016 at 7:25 am

    I tried to read most of the comments but there was too many.. If I use a hand held mixer, should I only use one beater or two? I don’t have a paddle attachment.

    I enjoy your recipes.

    • #
      Tessa — April 9, 2016 at 6:11 pm

      You could start out with two but you’ll probably need to go down to one or use your hands once the flour begins to incorporate. Happy baking πŸ™‚

  127. #
    Jennifer — April 12, 2016 at 8:36 am

    First attempt at these today, and they are awesome.. I did use all purpose flour with cornstarch, as some have had problems, but I whisked mine quite a bit to ensure the cornstarch was incorporated correctly, and to lighten the flour. I refrigerated as instructed. The dough was very stick, but proper flour on the counter solved that quickly. The first couple didn’t crackle like I wanted, but the rest did just fine. They are divine!!! My family better come home soon so I eat the entire batch. Thanks for the recipe, can’t wait to try the chocolate ones!!

    • #
      Tessa — April 12, 2016 at 8:46 pm

      So glad to hear it, Jennifer!

  128. #
    Brent — April 18, 2016 at 3:15 pm

    Can you leave the dough in the fridge over night?

  129. #
    Rachel — April 22, 2016 at 8:53 pm

    I really wanted to make these but after reading all the comments about it being too dry…
    I just don’t know. What really threw me was the contradiction in Tessa’s instructions. if you
    notice on July 9th, she said you can make your own cake four with flour and cornstarch. Then
    on March 9 2015 she said never use homemade cake flour always use store bought cake flour ?
    Correct me if im wrong but this is confusing ! I may have to find another recipe.

  130. #
    Saema — April 23, 2016 at 3:16 am

    Hello Tessa,

    I made the doughnuts last night. They turned out fine, very tasty. The only tweak needed is no salt in the glaze and less in the doughnut mix plus the glaze was too thick. I ended up adding in more hot water but it was still too thick. I think next time much more water as I prefer a lighter coating of icing I ended up with a proper iced doughnut which tasted too sweet.

    I loved the recipe and the idea of no yeast but still perfect tasty soft doughnuts !


  131. #
    Verbana — April 25, 2016 at 5:37 pm

    I too had issues with it being way too dry, I added milk. We’ll see what happens.

  132. #
    Rachel — April 25, 2016 at 8:35 pm

    I’ve decided to give it a try in spite of the contradictions surrounding actual cake flour verses homemade cake flour. Im using store bought cake flour to be on the safe side and next time I will use homemade cake flour so I can see if theres a difference myself. I have the dough in the fridge just waiting to be made into doughnuts. I’d like to help those who have the problem with it coming out too dry? Mine came out perfect. I do believe the problem with the dryness is attributed to pushing the measuring cup down into the flour to get a cup. This will cause you to have way more flour in the recipe as it gets packed down as you scoop it. You have to hold your measuring cup, spoon it directly into the measuring cup and then level it off. This way you are sure to get an exact cup and nothing more. Then it will come out perfect. try it, you’ll see. I’ll be back with my results after frying. I have the oil in the pan with the thermometer attached just waiting to go…..

  133. #
    Rachel — April 25, 2016 at 10:00 pm

    Im back ! and they turned out perfect ! Exactly like the photo. I did notice something though. I had it at a perfect 325 degrees and they didn’t seem to cook too well so they cooked nicely at 375 to 400. So don’t feel intimidated ladies. It a wonderful recipe. Please don’t forget to scoop your flour into the measuring cup with a spoon then level off….you’ll have the perfect dough.. I got 11 doughnuts and 11 holes….absolutely yummy. Happy cooking πŸ™‚

  134. #
    Rachel — April 25, 2016 at 10:31 pm

    One more helpful hint. For those claiming the glaze is too thick ? Don’t add milk or additional water. That will cause it not to set or dry properly on the doughnut. Simply put your glaze mixture in the microwave for about 35 seconds. Get it nice and hot and runny………then dip your donuts . Then it will harden perfectly ! Hope this helps someone out there.

  135. #
    Fran — May 5, 2016 at 6:23 am

    I am not sure if someone else asked this question already, but I am wondering if I can possibly make the dough the night before and then roll it out the next morning and continue with the recipe. Thank you!

    • #
      Tessa — May 6, 2016 at 8:52 am

      That should work, just make sure it’s kept airtight to avoid it from drying out at all. Let me know how it goes!

  136. #
    Dee — May 19, 2016 at 3:16 pm

    Hi Tessa…these look and sound so good. I was wondering if you could substitute honey or regular syrup for the glaze?? Thanks!!

  137. #
    plasterers bristol — May 23, 2016 at 9:44 am

    I’ve never tried making my own douhnuts before, sounds like fun. Thanks for sharing.


  138. #
    Ernestine — May 29, 2016 at 1:00 am

    I am so excited you posted this…These are my favorite type of doughnuts! They look glorious! Thanks for your post.

  139. #
    sarah — June 2, 2016 at 12:40 pm

    Hey, I made these and they were amazing!!! thanks for sharing.
    Have you ever tried baking these?

  140. #
    Rachel — June 2, 2016 at 7:31 pm

    Finally purchased a deep-fry thermometer and gave these puppies a go! Having never deep fried anything before, I was surprised at how simple it was! The donuts came out great. Corn syrup isn’t available here, so I added a teaspoon of maple syrup instead for a different flavor; it worked quite nicely. I used freshly grated nutmeg, so I found that aspect of the flavor a little intense, but when I tried a leftover donut the next day, the nutmeg had mellowed and they were perfect! Looking forward to trying the chocolate ones next.

  141. #
    jack — June 9, 2016 at 7:07 am

    Oh my these look perfect! The “Old Fashioned” donut is my favorite and hard to find in my area. Thanks for sharing the recipe and pics!

  142. #
    sandra marie — July 12, 2016 at 5:58 am

    wow going to have to try these …

    also, maybe my math is off but…you said you had a 10 dollar off coupon for spending 50 dollars.. now your sum was 45 …my thoughts are grab a magazine or some extras that are around the counter that would add to 5 and you not only got those for free but 5 dollars off from your original purchase… oh well have a good day ..xx

    • #
      Tessa — July 13, 2016 at 7:51 am

      Hi Sandra, hope you do try them soon! The coupon was only for grocery items, not magazines, etc. πŸ™

  143. #
    TessM — July 26, 2016 at 5:10 pm

    When frying the dough is impossible to turn over. I ended up with minced dough. Threw the remaining dough away, but the fried minced dough did taste good however, (I used cinnamon in place of the nutmeg).

    • #
      Tessa — July 27, 2016 at 8:52 am

      A mesh skimmer should make easy work of handling the dough in the hot oil. What were you trying to use?

  144. #
    Nat — July 29, 2016 at 9:03 pm

    Can I bake this donut recipe instead of frying them?

  145. #
    Lejing — September 1, 2016 at 6:45 pm

    Can I chill the dough overnight in fridge?


  146. #
    Fayeabell — September 25, 2016 at 10:02 pm

    Hi! I love donuts especially this kind πŸ˜€ Planning to do this soon but I don’t have a paddle attachment and a deep fryer thermometer 😟 You think I can still manage to make this without those? Thanks for sharing!!! Pinned! 😍😜

    • #
      Tessa — September 26, 2016 at 10:11 am

      Which attachment do you have? And do you have any other thermometer that can gauge the temperature of the hot oil?

  147. #
    Cristina — September 28, 2016 at 6:19 am

    Amazing recipe.
    Delicious! Love it!
    I had a little trouble with glaze, added extra water though…

  148. #
    Cassie — October 3, 2016 at 7:45 pm

    Can they be frozen after frying? Will they still be good?

    • #
      Tessa — October 4, 2016 at 6:22 am

      I’ve never tried! But I have found these are best served fresh, the same day of frying at least.

  149. #
    Ashley C — October 5, 2016 at 2:41 pm

    Can these be baked instead of fried?

    • #
      Tessa — October 10, 2016 at 10:37 am

      This recipe was specifically formulated to be fried. Please check out my recipe index where I have tons of baked donut recipes!

  150. #
    charmaine — October 11, 2016 at 4:37 am

    what a beautiful woman !!!!

  151. #
    Annabelle — October 15, 2016 at 5:07 pm

    I just found your website/blog, and it looks great. Am going to try these donuts soon; thanks again. Will be pinning your site in my favorites column.

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