Indulge in pure nostalgia with our divine Old-Fashioned Sour Cream Donuts. Golden and crisp outside, tender and cake-like within, they offer a perfect tangy-sweet balance. Making these Old-Fashioned Sour Cream Donuts at home is a truly rewarding experience. Experience the classic taste of these cherished Old-Fashioned Sour Cream Donuts today.

Table of Contents

Why You’ll Adore These Homemade Old-Fashioned Sour Cream Donuts

As Hana, I always believe in embracing the joy of homemade treats, especially when they bring so much comfort. These Old-Fashioned Sour Cream Donuts are no exception. They offer an unmatched taste experience and a chance to truly connect with your kitchen.

Unparalleled Fresh Flavor & Texture: Experience the delightful crispness and tender, cake-like crumb only homemade Old-Fashioned Sour Cream Donuts can deliver, free from any artificial additives.
Surprisingly Simple to Master: Don’t be intimidated! This recipe for Old-Fashioned Sour Cream Donuts is straightforward, making it accessible and fun for bakers of all skill levels.
Conscious Ingredient Choices: Take control of what goes into your food. You can choose high-quality, ethically sourced ingredients, making these Old-Fashioned Sour Cream Donuts a wholesome indulgence.
Sustainable Baking Fun: Embrace anti-gaspillage by making your own treats, ensuring nothing goes to waste and you enjoy every delicious bite.

Ingredients You’ll Need

Crafting the perfect Old-Fashioned Sour Cream Donuts begins with selecting quality ingredients. Opt for organic and local where possible to enhance both flavor and your eco-conscious kitchen practices.

All-Purpose Flour: 3 ½ cups (plus extra for dusting) – Unbleached, for the best texture.
Granulated Sugar: ½ cup (plus extra for coating, if desired) – Use organic cane sugar for a purer sweetness.
Baking Powder: 2 teaspoons – Essential for that lovely lift.
Baking Soda: 1 teaspoon – Works with the sour cream for tenderness.
Salt: ½ teaspoon – Balances the flavors beautifully.
Freshly Grated Nutmeg: 1 teaspoon – This is key for that classic old-fashioned flavor profile.
Full-Fat Sour Cream: 1 cup – The star ingredient, bringing tang and moisture to these Old-Fashioned Sour Cream Donuts.
Large Eggs: 2 – At room temperature for better emulsion.
Unsalted Butter: 2 tablespoons, melted and slightly cooled – Adds richness.
Vanilla Extract: 1 teaspoon – A touch of warmth.
Vegetable Oil (or other neutral oil): 6-8 cups, for frying – Sunflower or canola oil work well.

For the Classic Glaze:

Powdered Sugar: 2 cups – Sifted for a smooth glaze.
Milk (or plant-based milk): 3-4 tablespoons – Adjust for desired consistency.
Vanilla Extract: ½ teaspoon – Enhances the sweetness.

Substitutions & Variations

Note: This video is for demonstration purposes and may use a slightly different method.

As a creative and eco-responsible cook, I love exploring healthy swaps and vibrant variations. Even with Old-Fashioned Sour Cream Donuts, you can introduce thoughtful changes without sacrificing flavor, or even adding some colorful fusions!

Flour Alternatives: For added fiber and a nuttier flavor, swap up to half of the all-purpose flour with whole wheat pastry flour. This maintains a tender crumb while boosting nutritional value.
Plant-Based Sour Cream: To make these Old-Fashioned Sour Cream Donuts vegan-friendly, use a full-fat, unsweetened plant-based sour cream (oat or cashew-based options are fantastic). Ensure it’s thick for the best dough consistency.
Natural Sweeteners: Reduce the granulated sugar by a quarter and replace with coconut sugar or a touch of maple syrup (adjust liquid slightly). For the glaze, use powdered erythritol or a small amount of maple syrup, keeping the consistency right.
Spice It Up: Beyond nutmeg, consider adding ¼ teaspoon of cardamom or cinnamon to the dry ingredients for an aromatic twist. A pinch of ginger can also add warmth to these Old-Fashioned Sour Cream Donuts.
Zesty Fusions: Incorporate the zest of one orange or lemon into the dough for a bright, refreshing flavor. Anti-gaspillage tip: Always zest your citrus before juicing, and use those beautiful rinds!
Colorful Glaze Creations: For a playful and vibrant touch, mix a tiny amount of natural food coloring (like beetroot powder for pink, or spirulina for a subtle green) into your glaze. This creates eye-catching Old-Fashioned Sour Cream Donuts!

If you’re keen to explore healthier alternatives in your baking, consider trying out Homemade Sugar Donuts. These donuts offer a delightful twist while keeping the flavor intact.

Equipment You’ll Need

Having the right tools makes the process of creating these delicious Old-Fashioned Sour Cream Donuts much smoother and more enjoyable.

Large mixing bowls
Whisk
Rubber spatula
Rolling pin
Donut cutter (or two round cutters, one larger for the donut, one smaller for the hole)
Deep pot or Dutch oven (for frying)
Slotted spoon or spider
Wire rack
Parchment paper
Baking sheet
Candy/deep-fry thermometer

Step-by-Step Instructions

Follow these clear steps to achieve perfectly golden and delicious Old-Fashioned Sour Cream Donuts every time. Precision is key, but don’t forget to enjoy the process!

Whisk Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and freshly grated nutmeg. Ensure all ingredients are evenly distributed.
Combine Wet Ingredients: In a separate medium bowl, whisk together the full-fat sour cream, large eggs, melted and cooled unsalted butter, and vanilla extract until smooth and well combined.
Form the Dough: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix, as this can lead to tough Old-Fashioned Sour Cream Donuts. The dough will be soft and slightly sticky.
Chill the Dough: Lightly flour your hands, then gather the dough into a ball. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour, or preferably 2-3 hours. This chilling step is crucial for making the dough manageable and for achieving the characteristic texture of Old-Fashioned Sour Cream Donuts.
Roll & Cut: On a generously floured surface, roll out the chilled dough to ½-inch thickness. Using a donut cutter, cut out your donut shapes and the smaller holes. Gently gather any scraps, re-roll once, and cut out more donuts.
Prepare for Frying: Place the cut donuts and holes on a baking sheet lined with parchment paper. This makes them easier to transfer to the hot oil.
Heat the Oil: Pour 6-8 cups of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a candy thermometer to monitor the temperature; maintaining it is vital for perfect Old-Fashioned Sour Cream Donuts.
Fry the Donuts: Carefully drop 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon to flip them. Fry the donut holes similarly, they will cook faster.
Drain & Cool: Once golden, remove the Old-Fashioned Sour Cream Donuts with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
Glaze the Donuts: While the donuts are still warm, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth. Dip each donut (and hole) into the glaze, letting any excess drip off, then return to the wire rack for the glaze to set. Serve your incredible Old-Fashioned Sour Cream Donuts warm and enjoy!

To ensure your Old-Fashioned Sour Cream Donuts come out perfectly every time, follow our guide on Perfect Homemade Baked Donuts. This resource provides essential tips to enhance your baking skills and achieve the ideal texture.

Pro Tips for Success

Mastering these Old-Fashioned Sour Cream Donuts involves a few key techniques that can elevate your baking from good to extraordinary.

Do Not Overmix the Dough: Overmixing develops gluten too much, leading to tough donuts. Mix until just combined; a few streaks of flour are fine. This ensures the signature tender crumb of Old-Fashioned Sour Cream Donuts.
Chill Thoroughly: The dough for Old-Fashioned Sour Cream Donuts is soft. Chilling it makes it easier to handle, prevents excessive spreading during frying, and contributes to the desirable “craggy” surface.
Maintain Oil Temperature: This is perhaps the most critical tip. If the oil is too hot, the donuts will brown too quickly on the outside and remain raw inside. If it’s too cool, they will absorb too much oil and become greasy. Use a thermometer and adjust heat as needed.
Don’t Overcrowd the Pot: Frying too many donuts at once will drastically lower the oil temperature, leading to greasy and poorly cooked Old-Fashioned Sour Cream Donuts. Fry in small batches.
Glaze While Warm: For the best absorption and a beautifully shiny glaze, dip your Old-Fashioned Sour Cream Donuts while they are still warm, but not piping hot.
Anti-Gaspillage Dough Scraps: When re-rolling dough scraps, do so gently and only once. Overworking the dough will make it tough. These re-rolled scraps are perfect for making extra donut holes!

Storage & Reheating Tips

Old-Fashioned Sour Cream Donuts are always best enjoyed fresh, but sometimes you have leftovers. Here’s how to keep them delicious.

Storage: Store leftover Old-Fashioned Sour Cream Donuts in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as the cold can dry them out and make them stale faster.
Freezing: If you want to keep them longer, freeze unglazed donuts in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Glaze after thawing.
Reheating: To refresh slightly stale glazed donuts, warm them in the microwave for 10-15 seconds. For a crisper exterior, pop them in an air fryer or oven preheated to 300°F (150°C) for a few minutes.

If you find yourself with leftover donuts, check out our tips on preserving them in The Gelatin Trick Diet. These strategies will help maintain their deliciousness and freshness for longer.

What to Serve With This Recipe

As Hana, I believe in balancing indulgence with vibrant, healthful complements. While these Old-Fashioned Sour Cream Donuts are a treat, you can pair them thoughtfully for a delightful, well-rounded experience.

Fresh Fruit Platter: A colorful array of seasonal berries, sliced kiwi, and melon offers a burst of freshness, vitamins, and antioxidants. The natural sweetness and acidity beautifully contrast the rich donuts.
Homemade Berry Compote: Prepare a simple compote with mixed berries and a touch of maple syrup or agave. It adds a delicious, slightly tart, and warm accompaniment, perfect for spooning over your Old-Fashioned Sour Cream Donuts.
Light Herbal Tea or Matcha Latte: Instead of heavy coffee, opt for a soothing herbal tea (like mint or chamomile) or an unsweetened matcha latte. These provide a gentle, refreshing balance without overpowering the donut’s flavor.
Yogurt Parfait: A small, layered parfait with plain Greek yogurt, granola, and fresh fruit can offer protein and probiotics, making for a more substantial yet balanced pairing with a single Old-Fashioned Sour Cream Donut.
Spiced Apple Slices: Lightly sautéed apple slices with cinnamon and a hint of ginger offer a warm, comforting, and healthy side that complements the nutmeg in the donuts.

Frequently Asked Questions (FAQ)

Can I bake these Old-Fashioned Sour Cream Donuts instead of frying?

While traditional Old-Fashioned Sour Cream Donuts achieve their signature crisp exterior and dense, cake-like interior through frying, you can certainly bake them for a lighter option. They will have a softer, more cake-like texture. Bake at 375°F (190°C) for 10-15 minutes, or until golden brown, flipping halfway through.

What makes them “old-fashioned”?

The “old-fashioned” moniker refers to several characteristics: their distinct craggy, crisp exterior, a dense and cake-like interior, and the use of sour cream in the dough for its tenderizing and tangy qualities. These Old-Fashioned Sour Cream Donuts also traditionally feature a simple, thin glaze, rather than elaborate toppings.

Can I make the dough ahead of time?

Absolutely! Preparing the dough for your Old-Fashioned Sour Cream Donuts in advance is a fantastic idea. You can make the dough and chill it, tightly wrapped, in the refrigerator for up to 24 hours. This not only makes the dough easier to handle but also allows the flavors to meld beautifully, often resulting in even more delicious Old-Fashioned Sour Cream Donuts.

Old-Fashioned Sour Cream Donuts are a classic treat known for their unique flavor profile that combines a fluffy texture with a hint of tanginess from the sour cream. These donuts have earned a cherished place in dessert culture, adding a delightful touch to any breakfast or snack table, as detailed in donut history.

Final Thoughts

Crafting these Old-Fashioned Sour Cream Donuts is an act of culinary love, transforming simple ingredients into a nostalgic masterpiece. Each golden, tangy bite offers a comforting embrace, reminding us of home and cherished moments. Share these delectable Old-Fashioned Sour Cream Donuts, created with care and passion, to spread warmth and joy, one delicious memory at a time.

Nutrition Information (per serving)

(Estimated per 1 medium Old-Fashioned Sour Cream Donut, fried and glazed)

Nutrient	Amount
Calories	280-320 kcal
Total Fat	18-22 g
Saturated Fat	9-12 g
Cholesterol	50-60 mg
Sodium	150-180 mg
Total Carbohydrates	28-32 g
Dietary Fiber	1-2 g
Total Sugars	16-20 g
Protein	4-6 g

Old-Fashioned Sour Cream Donuts

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings: 12 donuts servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

3 ½ cups all-purpose flour (plus extra for dusting)
½ cup granulated sugar (plus extra for coating, if desired)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon freshly grated nutmeg
1 cup full-fat sour cream
2 large eggs (at room temperature)
2 tablespoons unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
6-8 cups vegetable oil (for frying)
2 cups powdered sugar (for glaze)
3-4 tablespoons milk (or plant-based milk for glaze)
½ teaspoon vanilla extract (for glaze)

Method

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and freshly grated nutmeg.
In a separate medium bowl, whisk together the full-fat sour cream, large eggs, melted and cooled unsalted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and mix until just combined. Avoid overmixing.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll out the chilled dough to ½-inch thickness and cut out donut shapes.
Heat the vegetable oil in a deep pot over medium-high heat until it reaches 350-360°F.
Fry the donuts in batches for 1-2 minutes per side until golden brown.
Remove the donuts and let them drain on a wire rack.
Whisk together the powdered sugar, milk, and vanilla extract for the glaze and dip the warm donuts in it.

Notes

Store leftover donuts in an airtight container at room temperature for up to 2 days. Freeze unglazed donuts for longer storage.