This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment.
Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster.
Old Fashioned Donuts
I’m a big sucker for an old-fashioned cake donut and these are really fun to make from scratch. You don’t need a special donut pan, or any weird ingredients, and they come together pretty quick.
There’s something about the crisp edges, and soft, cake-like inside that’s so delicious. What’s your favorite donut?
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.
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
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Old Fashioned Sour Cream Donuts
Ingredients
Donuts:
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 Tablespoons butter , room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- canola oil , for frying
Glaze:
- 3 1/2 cups powdered sugar , sifted
- 1 1/2 teaspoons light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions
- Dry Ingredients: In a small bowl sift together the cake flour, baking powder, salt, and nutmeg.
- Wet Ingredients: In a large mixing bowl, beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well.
- Combine in batches: Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
- Chill: Wrap the dough in plastic wrap then chill for 1 hour.
- Form Donuts: Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
- Fry: Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry 2-3 donuts at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, then remove to a paper towel-lined plate.
- Glaze: Whisk together glaze ingredients in a shallow bowl, until smooth. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
Notes
Nutrition
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*I originally shared this recipe July 2014. Updated July 2018 and October 2024.
Original recipe adapted from Handle the Heat
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