Old Fashioned Sour Cream Donuts

Classic old fashioned sour cream donuts dipped in vanilla glaze. 

Old Fashioned Sour Cream Donuts

So I’ve found myself really craving donuts this week. I assume you’ve picked up on the fact that I am always craving something, 24 hours a day, 365 days a year. It’s just the way I am. Usually I’m craving some kind of edible jem – a donut, pizza, Mini Charleston Chews, blackberries etc etc etc.

But sometimes I crave non-edible things. The Notebook (that movie. the EMOTION!!!), miniature golf, sand between my toes, sleep (<—–always.)

Old Fashioned Sour Cream Donuts

This week though, donuts is somewhere near the top of my cravings list. I probably could get away with blaming our local Dick’s Market for that one – you should never put FREE donut holes out for guests at 10pm. Actually, scratch that. You should ALWAYS put free donut holes out for guests at 10pm. and 9pm. and 7:58 am. and whenever I’m shopping at your store.

Old Fashioned Sour Cream Donuts


When I was living away going to college, I gained the Freshman 15 in a matter of oh… 3 months? Bam! Stereotype.

But hellooooo, BYU is famous for their creamery which not only sells the most amazing (RICH RICH RICH) ice cream ever, but also serves up incredible, fresh donuts. My all-time favorite are the Old Fashioned donuts.

I know you saw that coming.

Old Fashioned Sour Cream Donuts

So anywhoo, I was craving an old fashioned something fierce last night and thought – oh hey I’ll just use my recipe on my blog!

Oh wait. I never posted it??? (hand to forehead)

I made these babies back in… October? How they’ve slipped through the cracks and never gotten posted I do. not. know. But alas, here we are, better late than never yeah?

Old Fashioned Sour Cream Donuts

Soft. Fluffy. Glaaazzzzed.

Old Fashioned Sour Cream Donuts

5.0 from 1 reviews
Old Fashioned Sour Cream Donuts
Prep time
Cook time
Total time
Serves: 12
  • 2¼ cups cake flour (plus extra for rolling and cutting)
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ teaspoons ground nutmeg
  • ½ cup granulated sugar
  • 2 tablespoons shortening
  • 2 large egg yolks
  • ⅔ cups sour cream
  • vegetable oil (or canola oil) for frying
  • ⅓ cup butter
  • 2 cups powdered sugar
  • 1½ teaspoons vanilla
  • 4-6 tablespoons hot water
  1. In a medium bowl, whisk flour, baking powder, salt and nutmeg together.
  2. In a large bowl, mix the sugar and shortening on low speed for 1 minute. (texture should become "sandy") Add egg yolks and mix on medium speed for 1 minute or until the mixture is light colored and thick.
  3. Mix dry ingredients into wet ingredients. Add sour cream and mix until just combined. (the dough should become sticky like cookie dough) Transfer dough to a clean bowl, cover, and chill for at least 1 hour (or up to 24 hours).
  4. Fill your frying pan/skillet with 1 inch of oil and heat to 325 degrees F. Lay out cooling racks lined with paper towels near the frying pan.
  5. On a generously floured surface, roll out the chilled dough to ½ inch thickness. (brushing the top of the dough and the rolling pin with flour will help keep from sticking) Use a round donut cutter or cookie cutter (with 2 sizes, one for the outer ring, one for the inner ring) to cut out as many donuts as you can from the dough. When you run out of room, roll the dough into a ball, then roll out and cut again. (repeat as necessary)
  6. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time. (don't crowd them) Once the doughnuts float, fry for 15 seconds, then use tongs to gently flip them over. Fry for 1-2 minutes more until golden brown and cracked, then flip and fry the first side again for 1-2 minutes until golden brown. Transfer to prepared cooling racks. Allow to cool 5-10 minutes before glazing.
  7. For the glaze, heat butter until melted. Remove from heat. Stir in the powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. I recommend allowing them to cool for about 3-5 minutes, then double-dip them so the glaze is thicker! Store at room temperature in airtight containers (they are best eaten fresh though!)

 recipe slightly adapted from the messy baker

Filed In

Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *



The sour cream donuts were a great hit they were. Yummy 🙂

    Could these be baked instead of fried?

      Hi Nicole! I bet you could bake them – they might not have the same texture but they would probably still be yummy!

Doughnuts are the way to my heart! Seriously these are just yum! And I wish I could have one right now! Last night I was having such a bad craving for doughnuts so my hubby and I ran out to get some….at midnight. (Did I just admit that?!) And now here I am looking at your doughnuts tonight and thinking I just might need to whip these up real soon. Pinned 😉

    Oh my word – your husband is a KEEPER!!! Sounds a lot like mine, he’s made midnight ice cream runs for me many, many times. 🙂 🙂

Oooh these look so delicious!! Both my parents favorite donut’s are old fashioned – chocolate for my dad, glazed for my mom. So good! Love this homemade version.

These look so good! I’ve never made old fashioned donuts, but they are a favorite of mine.

    They’re sooooo beyond worth making at home!

This recipe looks great! Do you think they would turn out the same if I rolled out the dough and cut the circles and kept them in the fridge and then fried them after dinner couple hours later?

    Hi Emily! You know I’m not totally positive since I haven’t chilled them before frying them but I think they’d be okay. You might want to pull them out of the fridge 20 minutes or so before frying just to let the dough come to room temperature.

Hi Tiffany! These were fantastic! My only problem was the some of the donuts breaking, while turning them. Do you think I did something wrong? Maybe I added too much flour….hmmm…..I guess I’ll have to make these again! Everyone loved them….even the broken ones! Thanks for the recipe!

    Hi Ed, Dang, I’m not sure why they would break, the only thing I can think is that maybe they needed a little bit more frying time before turning over?? So glad you loved them though, we are huge donut fans in this house!!

Yaaassss! These donuts were a HUGE hit with my family! The delicious smell of them cooking made everyone in the house suddenly appear in the kitchen. Seeing their faces after their first bites was the best! Awesome recipe! Thank you!