Glazed Sour Cream Donuts are tender, cake-style donuts with a moist, rich crumb and a classic sugary glaze. These donuts are deep-fried to golden perfection, creating a crisp exterior and a soft interior that melts in your mouth. A nostalgic treat perfect for breakfast, brunch, or an afternoon indulgence.
Why You’ll Love This Recipe
These donuts offer everything you want from a bakery-style treat: a soft and slightly dense texture, a sweet vanilla glaze, and the comforting richness of sour cream. They are easy to make at home and perfect for impressing guests or treating yourself on a weekend morning.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
- All-purpose flour
- Baking powder
- Salt
- Ground nutmeg
- Unsalted butter, softened
- Granulated sugar
- Egg yolks
- Sour cream
- Vanilla extract
- Vegetable oil (for frying)
For the glaze:
- Powdered sugar
- Milk
- Vanilla extract
Directions
- In a bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract.
- Gradually add dry ingredients to the wet ingredients, mixing just until combined.
- Cover dough and refrigerate for at least 1 hour.
- Roll dough out on a floured surface to about ½-inch thickness. Cut with a donut cutter.
- Heat oil in a deep fryer or large pot to 325°F (165°C).
- Fry donuts in batches, turning once, until golden brown (about 2–3 minutes per side). Drain on a paper towel-lined tray.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts into the glaze and let set on a rack.
Servings and timing
Servings: 12 donuts
Prep time: 20 minutes
Chill time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 35 minutes
Variations
- Add a touch of cinnamon to the dough for a warm spice note.
- Use a maple glaze or chocolate glaze instead of vanilla.
- Incorporate citrus zest into the glaze for brightness.
- Bake instead of fry for a lighter option (texture will differ).
Storage/reheating
Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days and warm slightly in the microwave before serving. Glazed donuts are best enjoyed fresh but can also be frozen (unglazed) and reheated in the oven at 300°F (150°C).
FAQs
Can I bake these instead of frying?
Yes, but they will have a cake-like texture and lack the crisp exterior of fried donuts.
What does sour cream do in this recipe?
Sour cream adds moisture and richness, contributing to the donuts’ tender crumb.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt can be used as a substitute.
Why do I need to chill the dough?
Chilling firms the dough, making it easier to roll and cut, and helps the donuts hold their shape while frying.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are best due to their high smoke points.
How do I prevent the donuts from becoming greasy?
Maintain a consistent oil temperature. Frying at too low a temperature can cause oil absorption.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend, but texture may vary slightly.
Why are my donuts raw in the middle?
The oil may be too hot. Fry at 325°F (165°C) and don’t overcrowd the pot.
How do I get the glaze to set nicely?
Let donuts cool slightly before dipping into glaze, then place on a wire rack to set.
Can I double the recipe?
Yes, this recipe scales well. Just be sure to fry in batches to avoid overcrowding.
Conclusion
Glazed Sour Cream Donuts are a delightful homemade treat that rival any bakery version. With their crisp edges, soft centers, and sweet glaze, these donuts are perfect for any occasion — from brunch to dessert — and will quickly become a household favorite.
PrintGlazed Sour Cream Donuts
Soft, tender, and cake-like donuts made with sour cream for a rich texture and finished with a sweet vanilla glaze. These old-fashioned donuts are perfect for breakfast or a treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes (including chill time)
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 2 tablespoons butter, softened
- 2 large egg yolks
- 2/3 cup sour cream
- Oil, for frying
- For the glaze:
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup hot water
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.
- In a large bowl, beat sugar and butter together until sandy. Add egg yolks and mix until light and thick.
- Mix in the sour cream until smooth.
- Add the dry ingredients to the wet ingredients and mix until combined. Dough will be sticky.
- Cover and chill the dough for at least 1 hour.
- On a floured surface, roll dough to about 1/2 inch thickness. Cut into donut shapes using a donut cutter or two round cutters.
- Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry donuts a few at a time for 2 minutes per side until golden brown. Drain on paper towels.
- Whisk together powdered sugar, vanilla, and hot water to make glaze. Dip warm donuts into glaze and place on a rack to let glaze set.
Notes
- Do not overheat the oil or the donuts may brown too quickly on the outside and stay raw inside.
- Use a thermometer to maintain proper frying temperature.
- Donuts are best enjoyed the same day they’re made.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg