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Old-Fashioned Sour Cream Donuts

Old-Fashioned Sour Cream Donuts

Crispy outside, pillowy inside - these old-fashioned sour cream donuts are bakery-quality treats you can make at home. No yeast needed, just mix, chill, and fry for perfect donuts every time.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 13 donuts
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Donut Dough
  • 4.75 cups pastry flour or all-purpose flour
  • 1 tablespoon baking powder must be fresh
  • 1 tablespoon kosher salt
  • 1.25 cups granulated sugar
  • 2.5 tablespoons unsalted butter softened
  • 5 large egg yolks
  • 1.5 cups sour cream full-fat
  • 96 oz vegetable oil for frying
Glaze
  • 0.33 cup whole milk
  • 3.25 cups powdered sugar
  • 1 teaspoon salt

Method
 

  1. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  2. Line a second large bowl with plastic wrap and spray generously with cooking spray.
  3. In a stand mixer with paddle attachment, beat sugar and butter on high speed until butter completely disappears into the sugar.
  4. Add egg yolks and continue beating on high for 2 minutes until mixture is pale yellow and fluffy. Scrape down bowl as needed.
  5. Switch to low speed. Alternate adding flour mixture and sour cream, working quickly until just combined. Stop mixing immediately when flour streaks disappear.
  6. Transfer dough to the prepared plastic-lined bowl. Spray top with cooking spray, fold plastic wrap over, and refrigerate for at least 60 minutes.
  7. Prepare a baking sheet with parchment paper and spray with cooking spray. Flour your work surface generously.
  8. Dust the chilled dough with flour while still in bowl. Turn onto floured surface and dust the top again.
  9. Roll dough to exactly 1/2 inch thickness, working quickly to keep it cold. Use even pressure and rotate occasionally.
  10. Brush off excess flour. Using a 3-inch cutter dipped in flour, cut donuts by pressing straight down without twisting. Use a 1.25-inch cutter for holes.
  11. Place cut donuts on prepared baking sheet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
  12. Make the glaze: Whisk together milk, powdered sugar, and salt until smooth. Cover with plastic wrap directly touching surface.
  13. In a Dutch oven, heat oil to 350-360°F (at least 2 inches deep). Use a clip-on candy thermometer, ensuring bulb sits in oil but doesn't touch bottom.
  14. Working in batches of 3-5, gently lower cold donuts into oil with a slotted spoon. They'll sink then float within seconds.
  15. Fry for 30 seconds after floating, then flip. Cook first side for about 80 seconds until deep golden brown. Flip and cook second side for another 80 seconds.
  16. For donut holes: fry 30 seconds, flip, 60 seconds, flip again, 40-60 seconds more.
  17. Test doneness with a cake tester - it should come out clean with no raw dough or wet crumbs.
  18. Transfer to a wire rack over a baking sheet. Let cool slightly but keep warm.
  19. While donuts are still warm, dip each completely in glaze. Return to wire rack and let glaze set for a few minutes until it forms a thin, crispy shell.

Notes

Storage: Best eaten the same day. Store at room temperature in a container with lid slightly cracked for up to 3 days. Do not refrigerate or freeze finished donuts.
Make Ahead: Dough keeps refrigerated for up to 3 days. Cut, unfried donuts can be frozen for 1 month - thaw in fridge before frying.
Oil Temperature: Maintain 350-360°F throughout frying. Adjust heat constantly - too low makes greasy donuts, too high burns outside while leaving inside raw.
Variations: Add citrus zest, instant coffee, or 1.5 tablespoons of spice blend (cinnamon, nutmeg, cardamom, chai spice) to dough for different flavors.