Fluffy Sour Cream Donuts

These Sour Cream Donuts offer a wonderful combination of a light, fluffy interior and a crisp golden exterior with a tangy richness that makes each bite irresistible. They are perfect for a special breakfast treat or a cozy afternoon snack with a cup of coffee.

I remember making these donuts on a chilly weekend morning and how the house smelled like a bakery. My family was so impressed that I ended up making them every weekend for a month.

Ingredients

• Vegetable or canola oil: for frying which has a high smoke point ideal for even cooking
• Unsalted butter: softened to blend smoothly with sugars for a tender dough texture
• Sugar and brown sugar: for balanced sweetness and moisture
• Egg yolks: provide richness and help bind the dough together
• Vanilla extract: adds warmth and enhances all the flavors
• Sour cream: gives the donuts their signature tanginess and keeps them tender
• All purpose flour: gives structure while baking powder ensures a light rise
• Cornstarch: lightens the dough resulting in a more delicate crumb
• Salt: balances the sweetness and boosts overall flavor
• Ground nutmeg: optional adds a subtle warmth, look for freshly ground for best aroma
• Powdered sugar: for the glaze it creates a smooth surface sweet enough to complement the donut without overpowering it
• Salted butter: melted gives the glaze a rich flavor
• Vanilla: ties the glaze flavor to the dough for harmony
• Hot water: thins the glaze for perfect dipping consistency

Instructions

Satisfy the Sweet Base:

Combine softened butter with sugar and brown sugar in a large bowl using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about two to three minutes. This step is crucial because creaming the butter with sugar incorporates air into the mix which helps the dough rise better.

Incorporate the Yolk and Flavors:

Add the egg yolks one at a time and beat well after each addition until fully combined. Stir in vanilla extract and sour cream until just mixed making sure to scrape the bowl sides thoroughly. These liquid ingredients introduce moisture and flavor essential to tender donuts.

Prepare the Dry Mix:

In a separate bowl, whisk together all purpose flour, baking powder, cornstarch, salt, and nutmeg if using. Whisking evenly distributes the leavening agents and spices throughout the flour, ensuring consistent rise and flavor.

Mix Wet and Dry Ingredients:

Add the dry ingredients to the wet mixture and gently fold together with a spatula by hand just until combined. Avoid over mixing as it can develop gluten and result in dense, tough donuts. The dough should hold together but still be slightly sticky.

Chill the Dough:

Cover the dough bowl tightly with plastic wrap and refrigerate for at least one hour. Chilling firms up the dough making it easier to roll out plus it helps the flavors mature.

Roll and Cut the Donuts:

Once chilled, place the dough on a lightly floured surface and roll it out evenly to about half an inch thickness. Use a donut cutter to press out as many donuts as possible don’t forget to save the holes Regather scraps, roll again and cut more donuts.

Chill Before Frying:

Transfer the cut donuts and holes to a cookie sheet lined with wax paper. Refrigerate again for 15 minutes so they hold their shape better when frying.

Heat the Oil:

Fill a Dutch oven with 2 to 3 inches of vegetable or canola oil and attach a candy thermometer. Heat the oil over medium low heat until it reaches 350 to 360 degrees Fahrenheit or 175 to 185 degrees Celsius.

Make the Glaze:

While waiting for the oil, combine melted butter, powdered sugar, vanilla, and hot water in a small bowl. Whisk until smooth and set aside.

Fry the Donuts:

Carefully lower three or four donuts at a time into the hot oil using tongs. Fry for about one to one and a half minutes on one side, then flip with tongs and cook for the same time on the other side until golden brown.

Cool and Glaze:

Remove donuts with tongs and place on a paper towellined plate to absorb excess oil. Allow to cool for a few minutes before dunking them in the glaze. Transfer glazed donuts to a cooling rack to set the glaze.

Serve Warm:

Best enjoyed right after glazing when still warm and soft. Store leftover donuts in an airtight container at room temperature; they remain tasty for several days but lose some softness.

I have a soft spot for the glaze. The buttery sweetness wets the donuts just enough to enhance the flavor but not make them soggy. One memorable family moment is watching my kids eagerly dip the hot donut holes into the glaze, laughing at how sticky and delicious their fingers got.

Storage Tips

Store donuts in an airtight container at room temperature for up to three days. For longer storage, freeze the glazed donuts individually wrapped and thaw at room temperature. Reheat briefly in a warm oven for the softest texture. Avoid refrigeration as it tends to dry them out.

Ingredient Substitutions

You can substitute sour cream with Greek yogurt for a similar tangy effect though the texture might be slightly different. If you don’t have cornstarch, use an equal amount of cake flour to help keep donuts tender. Use unsalted butter throughout for better control over salt levels.

Serving Suggestions

Serve these donuts while still warm with a cup of coffee or hot chocolate. Sprinkle chopped nuts or shredded coconut over the glaze for added texture and flavor. These also pair nicely with fresh berries or a dollop of whipped cream for a simple dessert upgrade.

Enjoy these sour cream donuts fresh and warm for the best texture and flavor. Try cinnamon or lemon variations to change the profile seasonally.

Your Recipe Questions Answered

→ What gives the donuts their tender texture?

The addition of sour cream in the dough provides moisture and a subtle tang, keeping the donuts soft and tender inside.

→ How is the glaze prepared?

The glaze combines melted butter, powdered sugar, vanilla extract, and hot water whisked until smooth, creating a shiny, sweet coating.

→ Why is the dough chilled before frying?

Chilling the dough firms it up, which helps maintain shape during frying and develops better texture.

→ What oil is best for frying?

Vegetable or canola oil works well due to their neutral flavor and high smoke points, ensuring even frying.

→ How do you know when the oil is ready?

The oil should reach a temperature between 350-360°F (175-185°C) for optimal frying without greasiness.

→ Can donut holes be cooked like the larger donuts?

Yes, donut holes fry quickly and require the same temperature and care as the larger shapes for even cooking.