I have such a soft spot for Old Fashioned Sour Cream Donuts. Their crisp, craggy edges and tender, cakey centers take me straight back to cozy weekend mornings, with a warm cup of coffee and that first sugary bite melting on my tongue. There’s something beautifully nostalgic about them—the glossy glaze, the slight tang of sour cream, and the unmistakable aroma of a freshly fried treat that fills the kitchen like a warm hug.

What I love most is how these donuts offer the best of both worlds: a light crunch on the outside and a melt-in-your-mouth softness inside. They’re not overly sweet, which means that rich vanilla glaze really shines. And while they may look bakery-fancy, they’re surprisingly easy to make at home. So whether you’re craving a bite of nostalgia or want to impress someone with a batch of homemade goodness, these sour cream donuts are the perfect excuse to heat up the oil and indulge a little.

Why You’ll Love This Old Fashioned Sour Cream Donuts Recipe

Perfectly tender and cakey – Thanks to sour cream, they’re moist but still have that firm, bakery-style texture.
No yeast needed – That means no waiting for dough to rise!
Crispy edges, soft center – Classic old fashioned donut texture that’s hard to beat.
Glaze that sets just right – Sweet, vanilla-scented, and beautifully shiny.
A nostalgic favorite – Reminiscent of donuts from your favorite coffee shop, but made at home.

What Kind of Sour Cream Should I Use?

Full-fat sour cream is your best friend in this recipe. Its richness adds moisture and structure, giving the donuts that classic dense-yet-tender crumb. Avoid fat-free or low-fat varieties—they often contain stabilizers that can mess with the dough texture and lead to drier results. If you’re feeling adventurous, you could even try crème fraîche for a slightly tangier twist, but traditional sour cream is the gold standard here.

Options for Substitutions

While the original recipe is pretty straightforward, here are a few thoughtful substitutions you can make if needed:

Greek Yogurt – A great swap for sour cream if you need a slightly lighter option. Just make sure it’s full-fat and plain.
Butter for Shortening – If you’re not into using shortening in the dough, unsalted butter works just fine and adds a rich flavor.
Almond or Vanilla Bean Paste – Swap regular vanilla extract with paste for a deeper, more pronounced vanilla flavor.
Gluten-Free Flour – A 1:1 gluten-free flour blend can work, though the texture might be a touch more crumbly.
Coconut Oil (for frying) – For a more neutral or slightly sweet aroma, refined coconut oil can be a clean alternative to vegetable oil when frying.

Ingredients for This Old Fashioned Sour Cream Donuts Recipe

All-purpose flour
This forms the base of the dough and gives the donuts structure. It’s best to measure by weight for accuracy.

Baking powder
Essential for that signature lift and those crackly edges. It reacts quickly with the sour cream to give the donuts a nice rise.

Salt
Just a pinch enhances the sweetness and balances the flavors overall.

Ground nutmeg
A subtle spice that adds depth and that unmistakable “bakery donut” flavor.

Granulated sugar
Sweetens the dough and helps with browning during frying.

Egg yolks
They add richness and help bind everything together, giving the donuts their soft interior.

Sour cream
The hero of this recipe! It adds moisture and a bit of tang, keeping the donuts tender.

Unsalted butter
Melted butter enriches the dough and contributes to a soft crumb.

Vanilla extract
For a hint of warmth and aromatic sweetness in both the dough and the glaze.

Powdered sugar
Used for the glaze, it gives a smooth, sweet finish that sets beautifully once the donuts cool.

Milk
Just enough to thin the glaze to the perfect consistency so it clings lightly to the donuts.

Vegetable oil
Used for frying. Choose a neutral oil with a high smoke point to keep the flavor clean and crisp.

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg. This ensures the leavening agent and spice are evenly distributed throughout the dough.

Step 2: Combine the Wet Ingredients

In a separate large bowl, beat the egg yolks and sugar together until pale and thick. Then stir in the sour cream, melted butter, and vanilla extract. Mix until smooth and fully combined.

Step 3: Form the Dough

Gradually add the dry ingredients to the wet mixture, stirring gently until a sticky dough forms. Don’t overmix—just bring everything together into a soft, slightly tacky dough.

Step 4: Chill the Dough

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This makes it easier to handle and helps prevent the donuts from falling apart during frying.

Step 5: Roll and Cut

On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a donut cutter (or two round cutters) to cut out as many donuts as possible. Don’t forget to save those donut holes!

Step 6: Heat the Oil

In a heavy-bottomed pot, heat about 2 inches of vegetable oil to 325°F (165°C). Use a thermometer to maintain a steady temperature for even frying.

Step 7: Fry the Donuts

Fry the donuts a few at a time, about 2 minutes per side or until golden brown and crackly on the edges. Don’t overcrowd the pot. Let them drain on a wire rack lined with paper towels.

Step 8: Glaze While Warm

While the donuts are still slightly warm, dip each one into the vanilla glaze. Let the excess drip off, then set them on a rack so the glaze can set into that signature, slightly crisp coating.

How Long to Cook the Old Fashioned Sour Cream Donuts

Each donut takes about 2 to 2½ minutes per side in oil heated to 325°F (165°C). You want them golden brown with that classic crackly, ridged edge. If the oil is too hot, the outsides will brown too quickly before the centers cook through. Always fry in small batches to maintain an even temperature.

Tips for Perfect Old Fashioned Sour Cream Donuts

Chill the dough – Cold dough is much easier to roll, cut, and fry. It holds its shape better and gives you cleaner cuts.
Use a thermometer – Keep the frying oil steady at 325°F. Fluctuating temps can lead to greasy or undercooked donuts.
Don’t skip the nutmeg – It’s a quiet flavor hero and gives that unmistakable bakery donut taste.
Fry a test donut – The first one helps you gauge timing and oil temp without risking a whole batch.
Drain well – Let the fried donuts rest on a rack or paper towel to get rid of excess oil before glazing.
Glaze while warm – The donuts soak in just enough of the glaze when still warm, creating a beautiful shell that hardens perfectly.

Watch Out for These Mistakes While Cooking

Skipping the chilling step – Warm dough is sticky and harder to handle, leading to uneven donuts and possible oil splatter.
Overworking the dough – Stir only until combined; too much mixing makes the donuts dense and tough.
Incorrect oil temperature – Too hot, and the donuts burn outside before cooking through. Too cool, and they soak up too much oil.
Cutting too thin – Roll the dough to about ½ inch thick to ensure the donuts puff up properly and develop that signature texture.
Frying too many at once – This drops the oil temperature and leads to greasy donuts with uneven browning.
Skipping the cooling rack – Donuts need airflow to keep their bottoms from getting soggy after glazing.

What to Serve With Old Fashioned Sour Cream Donuts?

Hot Coffee

The rich, slightly bitter notes of a fresh brew perfectly balance the sweet glaze.

Iced Chai Latte

The spice and creaminess of chai pair beautifully with the donut’s nutmeg and vanilla.

Fresh Berries

A bowl of strawberries, blueberries, or raspberries adds a refreshing contrast.

Maple Syrup Drizzle

For a sweet breakfast spin, drizzle a little maple syrup over the donuts before serving.

Whipped Cream or Mascarpone

Lightly sweetened cream offers a creamy contrast and makes a lovely dessert pairing.

Fruit Compote

Warm blueberry or cherry compote adds a rich, fruity bite that enhances the donut’s flavors.

Vanilla Ice Cream

Go indulgent and serve with a scoop for a nostalgic donut sundae treat.

Storage Instructions

Old Fashioned Sour Cream Donuts are best enjoyed the day they’re made, especially for that crisp outer texture. However, if you have leftovers:

Room Temperature: Store in an airtight container for up to 2 days. The glaze may soften, but the donuts will still taste great.
Refrigeration: Not recommended—it tends to dry them out.
Freezing: Freeze unglazed donuts for up to 2 months. Wrap individually in plastic wrap and store in a zip-top freezer bag. Thaw at room temperature and glaze fresh before serving.

To freshen day-old donuts, a quick 5–10 second zap in the microwave can revive some of that softness.

Estimated Nutrition

Here’s an estimate per glazed donut (based on standard sizing and ingredients):

Calories: ~290
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 150mg
Carbohydrates: 33g
Fiber: 0.5g
Sugars: 15g
Protein: 3g

These are approximate and can vary depending on size and ingredients used, especially if you opt for substitutions or vary the frying method.

Frequently Asked Questions

Can I bake these instead of frying?

Not really. These donuts rely on frying to create their iconic crisp edges and tender centers. Baking would result in more of a dense muffin-like texture.

Can I make the dough ahead of time?

Yes! You can make and chill the dough up to 24 hours in advance. Just keep it wrapped tightly in plastic wrap in the fridge.

Why are my donuts greasy?

This usually means the oil temperature was too low. Be sure to keep it steady at 325°F and avoid overcrowding the pot.

What if I don’t have a donut cutter?

You can use a 3-inch round cutter for the outer shape and a bottle cap or small round cutter for the hole. Get creative!

Can I freeze the dough instead of frying it immediately?

You can freeze the cut, uncooked donuts on a tray, then store them in a zip-top bag. Thaw in the fridge before frying.

Is nutmeg essential in this recipe?

It really enhances the flavor, giving the donuts that “bakery classic” taste. If you don’t like nutmeg, a pinch of cinnamon can work in a pinch.

What’s the best oil for frying these?

Neutral oils with high smoke points like vegetable, canola, or refined peanut oil are ideal.

Can I double the recipe?

Absolutely. Just be sure not to overcrowd your fryer or pan when cooking, and work in batches to maintain the oil temperature.

Conclusion

Old Fashioned Sour Cream Donuts are a sweet, crispy, nostalgic treat that’s worth every step. With a simple dough, no yeast, and a vanilla glaze that crackles just right, they hit that perfect note between classic comfort and indulgent delight. Whether you’re sharing with friends or just savoring a quiet morning with coffee, these donuts are a homemade win that’ll never go out of style.