Recipes Bread Pastries Doughnuts Sour Cream Donuts Be the first to rate & review! 1 Photo Sour cream makes these old-fashioned donuts stay moist and taste amazing! I like to coat the donuts completely with the sweet glaze while they are still warm so they soak it up and get that shiny glazed look you see at your favorite donut shop! By Tricia Manzanero Tricia Manzanero Tricia Manzanero Stuedeman is a recipe tester and developer for Dotdash Meredith. Thanks to her huge, ever-hungry Filipino family, Tricia has always had a passion for all things food-related, with a particular obsession with baking and pastry arts. Allrecipes' editorial guidelines Published on May 24, 2024 Tested by Catherine Jessee Tested by Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 30 mins Additional Time: 2 hrs 30 mins Total Time: 3 hrs 30 mins Servings: 8 Yield: 8 glazed donuts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Donuts 2 ¼ cups bleached cake flour (such as Swans Down®), plus more as needed 2 teaspoons baking powder ¾ teaspoon kosher salt ½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅔ cup sour cream, room temperature ½ cup granulated sugar 2 large egg yolks, room temperature 1 tablespoon unsalted butter, melted and cooled slightly 1 tablespoon vegetable oil 1 teaspoon vanilla extract vegetable oil as needed for frying Glaze 4 ½ cups powdered sugar ½ cup unsalted butter, melted 6 tablespoons hot water 1 ½ teaspoons light corn syrup ¼ teaspoon kosher salt ¼ teaspoon vanilla extract Directions Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a bowl until well combined. Dotdash Meredith Food Studios Whisk sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla together in a large bowl until well combined. Dotdash Meredith Food Studios Gradually fold flour mixture into sour cream mixture just until combined. (Dough will be quite soft and sticky.) Dotdash Meredith Food Studios Cover, and chill in the refrigerator until dough is cold and just slightly firmed, about 2 hours. Turn dough out onto a heavily-floured surface and pat or roll to 3/8- to 1/2-inch thickness, flouring hands or rolling pin as needed. Cut dough using a floured 3 ½-inch round cutter. Cut holes in the center of the dough circles using a floured 1 ¼-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Reroll, and cut dough scraps, repeating process as needed. Dotdash Meredith Food Studios Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C). Fry 1 to 2 donuts at a time until golden brown and cooked through, about 1 to 1 ½ minutes per side, adjusting heat as necessary to maintain oil temperature. Dotdash Meredith Food Studios Transfer donuts to a baking sheet lined with paper towels using a spider strainer. Let drain, and cool for 5 minutes (see note). Dotdash Meredith Food Studios Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined. Dotdash Meredith Food Studios Place 1 warm donut in the powdered sugar mixture, craggy side up; use a spoon to coat donut completely in the glaze. Dotdash Meredith Food Studios Remove donut from glaze using two forks placed underneath; let excess drip off, and then transfer donut to a wire rack placed over a rimmed baking sheet. Repeat with remaining donuts and glaze. Dotdash Meredith Food Studios Let donuts stand until glaze is set before serving, about 25 minutes. Dotdash Meredith Food Studios Cook's Note: Cook’s Note For that almost translucent glazed look, coat donuts while still warm after just 5 minutes of cooling. Work in batches as needed, glazing donuts ready to be dipped while frying or cooling the others.Donuts are best enjoyed the same day, but any leftovers can be stored at room temperature in an airtight container for 2 days. I Made It Print Nutrition Facts (per serving) 643 Calories 22g Fat 107g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 643 % Daily Value * Total Fat 22g 28% Saturated Fat 11g 55% Cholesterol 115mg 38% Sodium 309mg 13% Total Carbohydrate 107g 39% Dietary Fiber 1g 3% Total Sugars 75g Protein 6g 11% Vitamin C 0mg 0% Calcium 108mg 8% Iron 3mg 18% Potassium 92mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.