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.
I have huge sweet tooth cravings on the regular. Can you relate?
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.
These Old-Fashioned Sour Cream 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.
Old-Fashioned Sour Cream Doughnuts Recipe Tips
1. Use a scale to weigh your ingredients
Using a scale is a smart idea for this recipe. Any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring! If you doughnuts aren’t as fluffy and light as you’d like, it’s due to compacting too much flour into your measuring cup. You can learn more about how to measure flour the RIGHT way here.
2. Use REAL cake flour
This is a must for the recipe. Purchased cake flour will yield light and delicate doughnuts like the ones from the bakery. DIY substitutions don’t really cut it, and AP flour will not create doughnuts with that same soft texture. You can learn more about cake flour here.
3. This recipe is FRIED
Yes, you must fry this recipe. It was specifically designed to be fried and not baked, just trust me on that.
I don’t personally own an air fryer but recently had a reader message me that she had success air-frying this recipe.
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.
For the donuts:
2 1/4cup(255 grams) cake flour
1 1/2teaspoonsbaking powder
1/2cup(100 grams) sugar
2tablespoons(29 grams) butter, at room temperature
2large egg yolks
1/2cup(113 grams) sour cream
Canola oil, for frying
For the glaze:
3 1/2cup(350 grams) powdered sugar, sifted
1 1/2teaspoonscorn syrup
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.
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.
From Hand Forged Doughnuts via Completely Delicious
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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