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old fashioned sour cream donuts

Old Fashioned Sour Cream Donuts

Old Fashioned Sour Cream Donuts are cakey, crusty, and sweet all in one bite. Delicious, easy, and yeast- free.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Bakery, Dairy, Donuts, Fried, Hanukkah, Kosher, Sufganiot
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 Donuts
Calories: 229kcal


  • Stand Mixer
  • Heavy bottom pot or cast iron skillet
  • Candy/Deep Fry Thermometer


For Donut

  • 2 ¼ cup cake flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ½ cup sugar
  • 2 tablespoon butter room temperature
  • 2 large egg yolks
  • ½ cup sour cream
  • canola oil for frying

For Glaze

  • 2 cups powdered sugar sifted
  • 1 ½ teaspoon corn syrup
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • cup water


To make the donuts

  • In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar together until crumbly.
  • Add the egg yolks and mix until pale and thick.
  • Mix in baking powder, salt and nutmeg.
  • Alternate adding flour and sour cream until dough is smooth but still sticky. If dough is way too sticky add flour one tablespoon at a time until good but still sticky consistency. Do not over mix or dough will become tough.
  • Cover bowl with plastic and refrigerate for 1 hour to firm.
  • On a floured surface, roll out dough to about ½ inch thickness. Using a donut cutter, a biscuit cutter, or the rim of your favorite round glass, cut out as many donuts as possible, dipping the cutter into flour as necessary to prevent sticking. If not using a donut cutter, a 2-liter bottle cap works perfectly to cut out the hole.
  • Pour 2 inches of canola oil into a heavy bottomed pot with a candy/ deep fry thermometer attached. heat oil to 325ºF. Fry the donuts a few at a time, careful not to overcrowd the pot. Fry each side for about 2 minutes on each side, taking care not to let them burn. Watch the thermometer closely and adjust heat to maintain correct temperature. Drain donuts on wire rack with a paper bag or baking pan lines with paper towels underneath.

To make the glaze

  • Sift powdered sugar into a medium bowl
  • Add the rest of the ingredients and mix well with a whisk until smooth.
  • Immerse each donut into glaze flipping over to coat all sides, nooks, and crannies.
  • Place dipped donuts back on wire rack with paper bag or paper towels underneath to catch sugar drips.
  • Allow donuts 10-20 minutes to allow glaze to set.


Donuts are best the day they are made, however, they may be stored in an air tight container overnight at room temperature for a few days.
Recipe from Handle the Heat


Calories: 229kcal | Carbohydrates: 47g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 309mg | Potassium: 45mg | Fiber: 1g | Sugar: 29g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg