Old Fashioned Sour Cream Glazed Donuts have this way of wiggling into your brain when you’re craving classic comfort food, right? There’s just something about biting into that thick, crackly glaze and soft cake center. And, okay, maybe you’ve eyed those bakery versions and wondered why yours never taste the same (been there). Homemade donuts don’t have to be intimidating, though. In fact, turns out these old-timey beauties are fun to make and not nearly as tricky as people think. Ready to finally nail your own batch at home?
Why You Will Love These Sour Cream Donuts
If you’ve ever groaned over dry, boring homemade donuts—these are just a different game. Old Fashioned Sour Cream Glazed Donuts come out moist, tangy (that’s the sour cream magic), and with a totally unbeatable crust when you fry them up right. I love how the richness pairs with that sweet vanilla glaze. They’re way more forgiving than yeast donuts, too. No waiting on finicky dough to rise or wrestling with weird shaping. Everyone I know (even the ones who “don’t bake”) can pull these off, no sweat. And, honestly, nothing beats the pride of saying “Yeah, I made those” when people dig in.
“These sour cream donuts tasted just like my favorite bakery! My kids devoured them in five minutes flat. New family favorite for sure.” —Jill, a fellow donut-lover
How to Make Sour Cream Donuts
First things first, don’t get stuck thinking you need fancy gear. A bowl, whisk, and a rolling pin get you 99% of the way. Grab your Old Fashioned Sour Cream Glazed Donuts essentials: all-purpose flour, sugar, a little baking powder and soda, salt, grated nutmeg (yup, it really helps), eggs, good sour cream, a splash of vanilla, and butter. Mix dry and wet stuff separately, then bring ’em together gently. Your dough should be sticky but not crazy wet (I sometimes add a dust more flour if needed). Roll out on a floured surface about half an inch thick. Grab a donut cutter or improvise with two glasses—no judgment here.
When frying, heat oil in a heavy pot to 325°F. Careful—anything hotter and you’ll torch the outsides too soon. Fry two or three at a time, flipping once. Drain and, while still warm, dunk them in your simple glaze: just powdered sugar, milk, and a touch of vanilla. Done. House will smell like a five-star bakery, promise. 
Professional Tips for Making Sour Cream Donuts
Here’s where most folks trip up: overmixing. Don’t do that. Just combine until smooth-ish. These Old Fashioned Sour Cream Glazed Donuts like a light touch. For the glaze, glaze while warm but not hot hot. Otherwise, it melts clean off. I always say, use good sour cream (none of that watery stuff) for maximum tang and fluff. Got sticky dough? Flour your cutter between presses. And, if you’ve got a thermometer, use it! Oil temp matters way more than most recipes admit.
Another secret I swear by: let the shaped donuts rest a few minutes before frying. It helps with those crispy, crackled tops we love. Oh and—if you find the first batch browning too fast, just nudge down the heat. Been there, many times. Don’t toss the donut holes either; they’re always a hit.
Recipe Substitutions
Hey, life happens. Out of sour cream? You can swap in thick Greek yogurt, but I’d go full-fat to get close to the real deal. If you can’t do nutmeg, toss in a pinch of cinnamon, but don’t skip it entirely—it gives Old Fashioned Sour Cream Glazed Donuts that nostalgic flavor. Gluten-free flour works, though donuts might come out a tad denser. For dairy-free, use a creamy plant-based yogurt and vegan butter. Even if the texture’s a bit different, you’ll still get those classic glazed donut vibes.
Can You Bake These Sour Cream Donuts?
Honestly, you can bake them, but they won’t be quite the same. The fried version comes out with that iconic crispy edge you just can’t fake in the oven. But I get it, sometimes you don’t want an oil-splattered counter, right? Baking at 375°F for about 12-14 minutes until golden works fine—the donuts will be softer and less crunchy. If you want that bakery flavor, though, give frying a chance at least once. But if baked works better for you, just double the glaze. Trust me, nobody complains about extra glaze.
Serving Suggestions
- Best eaten the day you make them (fresh is unbeatable)
- Pair with strong coffee or cold milk for an old-school snack
- Slice and fill with whipped cream or berry jam for a twist
- Freeze leftovers and re-glaze after thawing for a quick treat
Common Questions
Do I really need a thermometer for frying?
It makes life easier and donuts better, yep. If you don’t have one, test a scrap of dough; it should bubble instantly, not burn up.
Can I use low-fat sour cream?
You could, but donuts might turn out a little drier. Full-fat is the best for a rich texture.
Why did my donuts oily and dense?
Oil probably wasn’t hot enough or dough got overmixed. Happens to all of us sometimes.
Can I make the dough in advance?
Sure can! Wrap tightly and chill overnight. Should be fine for up to a day.
How do I get that crackly top?
Letting shaped donuts rest a few before frying helps. Also, don’t skimp on baking powder—the good stuff, please.
Ready to Make the Best Donuts? Pull Up a Chair
Let’s be real, there’s no world where Old Fashioned Sour Cream Glazed Donuts don’t steal the show at breakfast. From mixing sticky dough with flour-dusted hands, to frying those puffy rings till your kitchen smells like the town donut shop, it’s the best kind of messy fun. I’d say, don’t let frying scare you off—go slow, watch the temp, and play some music. If you want even more inspiration, check out these recipes from Old-Fashioned Sour Cream Doughnuts – Handle the Heat and Sour Cream Donuts – Chef Lindsey Farr, both have awesome tricks too. I’m rooting for you—try making these, brag a little, and enjoy every crumb.
Old Fashioned Sour Cream Glazed Donuts
Ingredients
Method
- In a bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and grated nutmeg.
- In a separate bowl, whisk together the wet ingredients: eggs, sour cream, vanilla extract, and melted butter.
- Gently combine the dry and wet mixtures until just combined—do not overmix.
- Roll out the dough on a floured surface to about 1/2 inch thick.
- Use a donut cutter or two glasses to cut out the donuts.
- Let the shaped donuts rest for a few minutes before frying.
- Heat the oil in a heavy pot to 325°F.
- Fry the donuts in batches of two or three, flipping once until golden brown.
- Drain the fried donuts on paper towels.
- While the donuts are still warm, dunk them in the glaze made from powdered sugar, milk, and vanilla.
