old fashioned sour cream doughnuts recipe

Written BySheba G Updated On
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The Best old fashioned sour cream doughnuts recipe

I have been making these old fashioned sour cream doughnuts for years, and they are a staple in my house. My kids ask for them every weekend, and I love that they are not too sweet but perfectly tender and moist. The sour cream gives them a slight tang that balances the richness, making them a great treat for breakfast or a snack. They are also a wonderful option for family gatherings because they are simple to prepare and always disappear fast. The best part is that you can control the ingredients, so they are a bit healthier than store bought versions with less sugar and no preservatives.

Old Fashioned Sour Cream Doughnuts

4.8 from 778 votes

These old fashioned sour cream doughnuts are soft, tender, and slightly tangy. They are fried to golden perfection and coated in a light glaze.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 12 doughnutsCuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Doughnuts

2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup sour cream
1/4 cup buttermilk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Oil for frying

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
2In a separate bowl, whisk the egg, sour cream, buttermilk, melted butter, and vanilla until smooth.
3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4Turn the dough out onto a floured surface and gently knead a few times until it comes together. Pat the dough to 1/2 inch thickness.
5Use a floured doughnut cutter to cut out doughnuts and holes. Reroll scraps as needed.
6Heat oil in a deep fryer or heavy pot to 350 degrees F. Fry doughnuts in batches for 1 to 2 minutes per side until golden brown.
7Remove with a slotted spoon and drain on a wire rack.
8For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Dip each warm doughnut into the glaze and let set on the rack.

🔧Equipment

Large mixing bowl
Whisk
Rolling pin
Doughnut cutter
Deep fryer or heavy pot
Slotted spoon
Wire rack
Small bowl for glaze

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 280mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a lighter version, you can bake these doughnuts at 375 degrees F for about 10 minutes instead of frying. The texture will be more cake like but still delicious.

Watch Video Of How Old Fashioned Sour Cream Doughnuts Works

These old fashioned sour cream doughnuts are always a hit at my house, whether for a lazy Sunday morning or a holiday brunch. They are simple to make and everyone loves the soft, tangy flavor. I hope you give them a try and enjoy them with your family as much as we do.

❓ Frequently Asked Questions About Old Fashioned Sour Cream Doughnuts

1. Can I make these doughnuts ahead of time?

Yes, you can make them a day ahead. Store them in an airtight container at room temperature. They are best eaten within 24 hours, but you can refresh them in a warm oven for a few minutes.

2. Can I use low fat sour cream?

You can use low fat sour cream, but the doughnuts may be slightly less tender and moist. Full fat sour cream gives the best texture and flavor.

3. How do I know when the oil is hot enough?

Use a kitchen thermometer to ensure the oil reaches 350 degrees F. If you don’t have one, drop a small piece of dough in the oil. If it sizzles and rises to the surface quickly, the oil is ready.

4. Can I add flavors to the glaze?

Absolutely. You can add a pinch of cinnamon, a drop of almond extract, or even a tablespoon of cocoa powder to the glaze for a different twist.

5. Why are my doughnuts greasy?

Greasy doughnuts usually mean the oil temperature is too low. Make sure the oil is at 350 degrees F before frying and do not overcrowd the pot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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