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Old-Fashioned Sour Cream Donuts

Soft, tender, and irresistibly delicious homemade sour cream donuts with a perfect cake-like texture. These old-fashioned treats are easy to make and stay moist for days thanks to the magic of sour cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 12
Course: Appetizer, Snack, Bread, Breakfast, Side Dish, Dessert
Cuisine: American, Traditional
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Sifted for best texture
  • 3/4 cup granulated sugar
  • 1/2 cup full-fat sour cream Room temperature, don't use low-fat
  • 2 large eggs Room temperature
  • 1/4 cup unsalted butter Melted and cooled slightly
  • 2 teaspoons baking powder Fresh for best rise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg Freshly grated if possible

Equipment

  • 1 Deep heavy-bottomed pot or deep fryer For frying donuts safely
  • 1 Candy thermometer To monitor oil temperature (375°F)
  • 1 Donut cutter Or use 3-inch and 1-inch round cutters
  • 1 Large mixing bowls At least 2 bowls needed
  • 1 Wire whisk For mixing ingredients
  • 1 Rolling Pin To roll dough to 1/2-inch thickness
  • 1 Slotted spoon or spider For removing donuts from oil
  • 1 Paper towels For draining fried donuts

Method
 

  1. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Use a candy thermometer to monitor temperature throughout cooking process.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until well combined.
  3. In a separate bowl, whisk together sour cream, eggs, melted butter, and milk until smooth and well incorporated.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix - stop as soon as no dry flour is visible.
  5. Turn dough onto a floured surface and gently roll to 1/2-inch thickness. Cut with donut cutter or use 3-inch and 1-inch round cutters. Save donut holes for frying too!
  6. Carefully place 2-3 donuts at a time into the hot oil. Fry for 1-2 minutes per side until golden brown. Don't overcrowd the pot.
  7. Remove donuts with slotted spoon and place on paper towels to drain excess oil.
  8. While still warm, toss donuts in cinnamon sugar mixture or dip in prepared glaze. Serve immediately for best taste and texture.

Notes

Temperature Tips: Maintain oil temperature at 375°F. If temperature drops too low, donuts will absorb excess oil and become greasy.
Storage: Store cooled donuts in airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted donuts up to 3 months.
Variations: Try chocolate glaze by adding 1/4 cup cocoa powder to vanilla glaze recipe, or make maple glaze using maple syrup instead of vanilla.
Make-Ahead Tip: Dough can be prepared, wrapped tightly, and refrigerated up to 24 hours. Let come to room temperature before rolling and cutting.
Troubleshooting: If donuts are dense, check that baking powder is fresh and avoid overmixing the batter. If they fall apart during frying, the dough may be too wet - add a little more flour.