This recipe for Old Fashioned Sour Cream Donuts has lived on my kitchen counter and in my memory for years. I first made these on a rainy Sunday when I wanted something indulgent but quick enough to share with friends who were dropping by. The batter is forgiving, the dough handles like a dream after chilling, and the result is a tender, cakey donut with a crisp golden edge. The sour cream lends a subtle tang and moist crumb that keeps these donuts fresh longer than most fried treats. Every time I fry a batch the kitchen fills with a warm, buttery aroma that makes people wander in from every room.

I discovered the combination of sour cream and a simple glaze when experimenting with old family recipes and modern shortcuts. These donuts are special because they marry simplicity with nostalgic texture: a lightly crisp exterior, soft interior, and a vanilla glaze that sets silky and crackles just a touch when cooled. They are perfect for weekend mornings, special breakfasts, or a dessert to pass around at a potluck. My kids call them cloud donuts, and I call them my easy celebration food.

Ingredients

• Donut Dough: 3 1/2 cups all-purpose flour — use a reliable brand like King Arthur or Gold Medal; spoon into the measuring cup and level for accuracy. The flour provides structure but keep it light to retain tenderness.
• 1 teaspoon ground cinnamon — adds a warm, aromatic note that complements the vanilla glaze. Use fresh cinnamon for best flavor.
• 1 teaspoon baking powder and 1/2 teaspoon baking soda — both leaveners give these donuts a slightly cakey lift and even crumb; do not omit the baking soda since it reacts with the sour cream.
• 1/4 teaspoon salt — balances sweetness and brings out the other flavors; use fine sea salt or table salt.
• 1 egg + 1 egg yolk — the extra yolk adds richness and color without making the batter heavy.
• 1 cup sugar — granulated white sugar keeps the texture light; brown sugar can be used for a deeper flavor but will change texture slightly.
• 1/3 cup unsalted butter, melted — melted butter adds moisture and a toasty flavor; cool slightly before adding to avoid cooking the eggs.
• 1 cup sour cream — the star ingredient for moisture and gentle tang; full-fat sour cream yields best results.
• 1 teaspoon pure vanilla extract — invest in good quality vanilla for a clean, fragrant glaze and batter.
• Canola oil for frying — neutral oil with a high smoke point keeps the frying flavor clean.
• Glaze: 2 1/2 to 3 cups powdered sugar, 1/4 cup milk, 1 teaspoon pure vanilla extract — whisk until silky and adjust thickness with extra powdered sugar or a splash more milk.

Instructions

Prepare the Dry Ingredients:In a large bowl sift or whisk together 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Sifting removes lumps and helps distribute the leaveners evenly which contributes to a uniform rise during frying.Mix the Wet Ingredients:In a separate bowl beat 1 cup sugar, 1 egg, and 1 egg yolk with 1 teaspoon vanilla until pale and slightly thickened, about 1 to 2 minutes. Add 1/3 cup melted butter (cooled) and whisk to combine. Stir in 1 cup sour cream until the mixture is smooth; the acid in the sour cream interacts with baking soda to give a tender crumb.Combine and Chill:Pour the wet ingredients into the dry and gently fold using a spatula until just combined. Avoid overmixing to keep the donuts tender. Turn the dough onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 1 hour. Chilling firms the dough so it rolls cleanly and holds its shape when fried.Roll and Cut:On a lightly floured surface, roll the chilled dough to about 1/2 inch thickness. Use a donut cutter to cut shapes, reserving the holes. Transfer cut donuts to a parchment-lined sheet and chill for another 15 minutes; this second chill helps preserve their shape during frying.Fry:Fill a Dutch oven or heavy pot with canola oil at least 2 to 3 inches deep. Heat oil to 350 to 360 degrees Fahrenheit (use a candy or deep-fry thermometer). Fry 3 donuts at a time; they will float and puff. After they rise, cook an additional 1 to 1 1/2 minutes per side until golden. Remove with a slotted spoon and drain on paper towels. Visual cues: golden brown edges and a springy interior indicate doneness.Glaze and Finish:Whisk 2 1/2 to 3 cups powdered sugar with 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip warm donuts into glaze and place on a wire rack to set. If glaze is too thin add more powdered sugar; if too thick add a teaspoon of milk at a time.

Storage Tips

Allow glazed donuts to cool completely on a wire rack before storing to prevent sogginess. For short-term storage up to 48 hours, place donuts in a single layer in an airtight container at room temperature; separate layers with parchment. For longer storage freeze unglazed donuts on a baking sheet until firm, then transfer to a freezer bag. When ready to eat, thaw at room temperature and reheat briefly at 300 F for 5 to 7 minutes to revive the crust. Avoid stacking fresh glazed donuts to keep the glaze intact.

Ingredient Substitutions

Want to adapt? Swap full-fat sour cream for plain Greek yogurt at a 1:1 ratio for a tangier result and slightly firmer crumb. For a dairy-free version, use a non-dairy yogurt combined with a tablespoon of apple cider vinegar to mimic acidity; note the texture will be a touch different. Brown sugar can replace part of the granulated sugar for a deeper caramel note, but reduce the liquid slightly if the batter seems loose. Use light olive oil or vegetable oil for frying if canola isn’t available; avoid strongly flavored oils.

Serving Suggestions

Serve warm with a midday coffee, for a celebratory brunch, or alongside fresh berries and whipped cream for a dessert platter. Garnish glazed donuts with flaky sea salt for contrast or sprinkle toasted chopped nuts for crunch. For a party display alternate glazed donuts with powdered cinnamon-sugar ones or mini filled donuts. They pair beautifully with a bright cold brew in summer or a spiced latte in cooler months.

Cultural Background

Old fashioned cake-style donuts hail from American baking traditions where yeast-free, quick batters were common in home kitchens. These fried treats often featured in mid-century cookbooks and county fairs, prized for their simplicity and satisfying texture. The addition of sour cream evolved as home cooks looked to extend shelf life and improve moisture, creating a tender crumb that stands apart from plain cake donuts. Regional variations include different spice blends, glazes, and the classic sugar dusting seen in many American diners.

Seasonal Adaptations

Change the spice profile to match the season: add a pinch of nutmeg and ground cloves in fall, fold in lemon zest for spring freshness, or use orange glaze at holiday gatherings. Top with seasonal garnishes like chopped candied ginger or toasted pepitas. For summer, a thin lime glaze and a scattering of toasted coconut becomes bright and refreshing. The batter takes flavors well, so infusing the milk for the glaze with fresh herbs like mint or basil can be surprisingly delightful.

Meal Prep Tips

Make the dough a day ahead and keep it chilled; roll and cut shortly before frying to minimize work on serving morning. Freeze unbaked cut donuts on a tray, then bag them—fry from frozen by adding an extra 30 to 60 seconds per side, watching color closely. Prepare the glaze in a jar; store in the fridge and re-whisk before dipping. Use a thermometer and a heavy pot for even oil temperature to ensure consistent batches when making large quantities for events.

These old fashioned sour cream donuts are a bridge between nostalgic comfort and do-it-yourself delight. Whether you make a single batch for family or a platter for guests, the process and the flavor are worth every minute.