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Sour Cream Donuts

These sour cream donuts are simple to make and are fried for a tender, cakey donut. Dip them in an optional vanilla glaze and serve warm!VIDEO AT THE BOTTOM OF THE RECIPE

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 53 mins
Servings: 7 donuts and 9 donut holes*
Calories: 585 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • Vegetable or canola oil, for frying
  • 3 3 Tablespoons unsalted butter, softened
  • ¼ ¼ cup sugar
  • ¼ ¼ cup brown sugar
  • 2 2 large egg yolks
  • ½ ½ teaspoon vanilla extract
  • ⅔ ⅔ cup sour cream
  • 2 2 cups + 2 Tablespoons all-purpose flour
  • 2 2 teaspoons baking powder
  • 1 1 Tablespoon cornstarch
  • ½ ½ teaspoon salt
  • ⅛ ⅛ teaspoon ground nutmeg optional
Glaze**
  • 1 ½ 1 ½ cups powdered sugar
  • ¼ ¼ cup salted butter melted
  • ½ ½ teaspoon vanilla
  • 1 ½-2 1 ½-2 Tablespoons hot water

Instructions

    Cup of Yum
  1. Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.
  2. Add egg yolks and beat until ingredients are well combined.
  3. Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).
  4. In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).
  5. Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).
  6. Cover your bowl with plastic wrap and refrigerate for at least one hour.
  7. Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about ½" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).
  8. Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.
  9. Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.
  10. While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.
  11. To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.
  12. Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.
  13. Allow to cook for about 1-1 ½ minutes and then use tongs to flip. Cook another 1-1 ½ minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.
  14. Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.
  15. Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

Notes

  • *This seems to be the average number of donuts I get while doing the least amount of re-rolling of the scraps. I try to keep the re-grouping/re-rolling to a minimum to not over-work the donut dough, as this can make your donuts tough.
  • **Don't feel like making a glaze? You can dip these donuts in granulated sugar or a mixture of ⅓ cup granulated sugar and 2 teaspoons of cinnamon. Dip the donuts in the sugar right after removing them from the oil.

Nutrition Information

Serving 1donut Calories 585kcal (29%) Carbohydrates 98g (33%) Protein 9g (18%) Fat 18g (28%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 94mg (31%) Sodium 250mg (10%) Potassium 244mg (7%) Fiber 2g (8%) Sugar 41g (82%) Vitamin A 559IU (11%) Vitamin C 1mg (1%) Calcium 101mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 7donuts and 9 donut holes*

Amount Per Serving

Calories 585

% Daily Value*

Serving 1donut
Calories 585kcal 29%
Carbohydrates 98g 33%
Protein 9g 18%
Fat 18g 28%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 94mg 31%
Sodium 250mg 10%
Potassium 244mg 5%
Fiber 2g 8%
Sugar 41g 82%
Vitamin A 559IU 11%
Vitamin C 1mg 1%
Calcium 101mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.