Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, these donuts are super easy to make, making them perfect for spontaneous cravings.

Irresistible Flavor: The combination of sour cream and a sweet glaze gives a delightful contrast of flavors.

Eye-Catching Appeal: Their golden brown hue and shiny glaze make them look as good as they taste—perfect for sharing.

Flexible Serving: Enjoy them at breakfast, during coffee breaks, or even as a late-night snack.

Diet-Friendly Options: Feel free to experiment with alternatives like gluten-free flour or dairy-free sour cream for special dietary needs.

Ingredients You’ll Need

2¼ cups cake flour: Essential for a light, airy donut texture. You can substitute all-purpose flour, but the texture may be slightly different.

2½ teaspoons baking powder: This helps the donuts rise and become fluffy.

1 good pinch of salt: Enhances the flavors and balances the sweetness.

½ cup granulated sugar: Sweetens the donuts. You can use coconut sugar for a different flavor.

2 tablespoons unsalted butter, melted and cooled: Adds richness; make sure it’s not too hot to avoid cooking the eggs.

1 egg: Provides structure and moisture. Room temperature works best for mixing smoothly.

1 egg yolk: Aids in the richness and softness of the donuts.

⅔ cup sour cream, plus 1 tablespoon: The star ingredient that ensures a moist and tender texture. Greek yogurt is a good alternative if you’re in a pinch.

Vegetable oil for frying: Choose a neutral oil with a high smoke point, like canola oil.

2 cups powdered sugar: For the glaze that makes everything sweeter.

2-3 tablespoons of water: Used to achieve the right consistency for the glaze.

How to Make Sour Cream Donuts

Mix the dry ingredients: In a medium bowl, combine 2¼ cups cake flour, 2½ teaspoons baking powder, and a good pinch of salt. This will ensure an even rise.

Mix the wet ingredients: In a separate bowl, whisk together ½ cup granulated sugar and 2 tablespoons melted and cooled unsalted butter. Add 1 egg, 1 egg yolk, and ⅔ cup sour cream. Mix until well-combined and smooth.

Combine: Gently fold the dry ingredients into the wet mixture until the dough just comes together. Avoid overworking it to prevent tough donuts.

Roll out the donuts: On a floured surface, roll the dough to about ¼-inch thick. Use a 2½ to 3-inch donut cutter to cut out the donuts. Gather remaining dough, re-roll, and cut until all dough is used.

Get ready to fry them: Place the shaped donuts on a piece of parchment paper lightly dusted with flour. If using a homemade cutter, carefully create holes in the centers.

Fry the donuts: Heat about 2 inches of vegetable oil in a pot to 375ºF. Fry the donuts in batches for about 1-2 minutes on each side, until golden and cooked through. Remove them with a slotted spoon and place them on a paper towel-lined plate or wire rack.

Make the glaze: In a small bowl, whisk together 2 cups powdered sugar and 2-3 tablespoons of water, adjusting until you reach a drizzling consistency.

Glaze the donuts: Drizzle or dip the donuts in the glaze and place them back on a wire rack to let the glaze set. Serve and savor!

Storing & Reheating

To maintain the freshness of your sour cream donuts, store them at room temperature in an airtight container for up to 2 days. If you need to keep them longer, refrigerate them for about a week. For even more extended storage, you can freeze them—just wrap each donut individually in plastic wrap and place them in a zip-top bag for up to 3 months. When you’re ready to enjoy, simply reheat in an oven at 350°F for about 5-7 minutes. Note that freezing might slightly alter their texture, but a quick warm-up can help refresh their delightful taste.

Chef’s Helpful Tips

Avoid overmixing the dough to keep donuts tender and airy.
Use room temperature ingredients for a smoother batter and better rise.
If the donuts become too dark while frying, lower the oil temperature slightly.
Cool donuts briefly before glazing to prevent the glaze from melting into a puddle.
Experiment with flavored glazes or toppings—think cinnamon sugar or sprinkles for added fun.
If you’d like to make these in advance, you can prepare the dough and refrigerate it for up to 24 hours before frying.

Sour cream donuts are nothing short of a treat both in preparation and taste. Offering a sweet contrast to a gentle tanginess, they’re a delightful creation that you can feel good about making and enjoying. The process is accessible, and the results are beyond rewarding. Whether you enjoy them fresh from the fryer or with a coffee on a lazy weekend afternoon, they’re bound to impress. I encourage you to roll up your sleeves and step into the warm, scrumptious world of homemade sour cream donuts. Happy frying!

Recipe FAQs

Can I bake these sour cream donuts instead of frying?

Yes! To bake, preheat your oven to 375°F and place the cut donuts on a lined baking sheet. Bake for 10-12 minutes or until they are golden brown and spring back when touched.

What type of sour cream should I use?

Regular sour cream is ideal for this recipe, but you can substitute with Greek yogurt for a lower fat option while still maintaining moisture and texture.

How can I make my glaze thicker?

If you prefer a thicker glaze, gradually add more powdered sugar until you reach your desired consistency. Starting with a bit of sugar and then adding water will help you achieve the perfect texture.

Can I add flavors to the donuts or glaze?

Absolutely! Consider adding vanilla extract, cinnamon, or nutmeg to the dough for extra flavor, or infuse the glaze with cocoa powder or citrus zest for a delightful twist.

More Cakes Recipes

👉 If you make my Sour Cream Donuts recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.