Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster.
How to make Sour Cream Donuts:
Make Dough: Sift cake flour, baking powder, salt, and nutmeg in a small bowl. In a large bowl, beat butter and sugar, then add egg yolks, mixing well. Starting and ending with the dry ingredients, alternate adding dry mixture, and sour cream, a little at a time to the dough. Wrap dough in plastic wrap and chill in refrigerator for 1 hour. There’s something about the crisp edges, and soft, cake-like inside that’s so delicious. What’s your favorite donut? Cut Out Donuts: Roll out donut dough to about ½ inch thickness on a floured surface. Use a donut cutter or two round biscuit cutters to cut as many donuts out as possible, you should get about 12. Fry Donuts: Heat 2 inches of canola oil to 325°F in a heavy bottomed pot. Fry two donuts at a time, making sure to not overcrowd. Cook on each side for about 2 minutes, watching carefully so they don’t burn. Remove from oil and place on a paper towel lined plate. Glaze: Whisk all glaze ingredients together in a shallow bowl. Dip each cake donut in the glaze, covering on each side then place on a wire rack above a baking sheet. Let donuts sit for 15-20 minutes until glaze is set. Old fashioned donuts are best enjoyed fresh, but if you have leftovers you can keep them in an airtight container at room temperature for a few days.
More of my Bakery Favorites:
Cinnamon Rolls Homemade Scones (any flavor) Sopapillas Cinnamon Roll Biscuits English Muffins Homemade Dinner Rolls Buttermilk Biscuits Cranberry Orange Muffins Pumpkin Cinnamon Rolls Lemon Poppy Seed Bread Oatmeal Creme Pies Orange Rolls Snickerdoodle Muffins
*I originally shared this recipe July 2014. Updated July 2018 and October 2024.
Original recipe adapted from Handle the Heat This post contains affiliate links.
