Sour cream doughnuts are a beloved classic in American bakeries, known for their dense, cakey crumb and a subtle tang that perfectly balances the sweet glaze. The acidity of the sour cream reacts with the leavening agents to create a tender, moist interior with a slightly crisp exterior after frying. This recipe yields a dough that is easy to handle and bakes up (or fries up) into a doughnut that is far superior to any store-bought version.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (freshly grated if possible)
- 1/2 cup (120 ml) sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 1 liter)
For the Glaze
- 2 cups (240 g) powdered sugar, sifted
- 3–4 tablespoons (45–60 ml) whole milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk the sour cream, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft, shaggy dough forms. Do not overmix; it should come together into a ball. If it seems too sticky, add a tablespoon of flour at a time until it is manageable.
- Chill the dough: Turn the dough out onto a lightly floured surface, pat it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This firms the dough, making it easier to roll and cut.
- Roll and cut: On a floured surface, roll the chilled dough to about 1/2-inch (1.25 cm) thickness. Use a floured doughnut cutter (or a 3-inch round cutter and a 1-inch cutter for the hole) to cut out doughnuts. Re-roll the scraps once to cut more.
- Heat the oil: In a heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C) over medium heat. Use a deep-fry thermometer to maintain the temperature.
- Fry: Carefully place 2–3 doughnuts into the hot oil at a time. Fry for 45–60 seconds per side, until golden brown and cooked through. Use a slotted spoon to flip them. The internal temperature of the doughnuts should reach at least 165°F (74°C) as a safe minimum, though they will be well above that when golden brown.
- Drain: Transfer the fried doughnuts to a wire rack set over a baking sheet to drain. Let them cool for a few minutes before glazing.
- Make the glaze: While the doughnuts cool, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla in a shallow bowl. Add more milk if needed to reach a thick but pourable consistency.
- Glaze: Dip the tops of the warm (not hot) doughnuts into the glaze, letting the excess drip off. Place them back on the rack to set, about 10 minutes.
Tips
- Don’t overmix the dough: Overworking the gluten will make the doughnuts tough. Mix just until the flour is incorporated, and handle the dough as little as possible when rolling and cutting.
- Keep the oil at 350°F (175°C): If the oil is too hot, the outside will burn before the inside cooks; too cool, and they’ll absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
- Chill the dough well: A 30-minute chill is essential. If the dough is too soft, the doughnuts will lose their shape in the oil. You can chill for up to an hour.
- Substitution: If you don’t have sour cream, you can use full-fat Greek yogurt in the same amount. The texture will be slightly different but still delicious.
Serving Suggestions
Serve these doughnuts fresh, while the glaze is still slightly soft and the outside is crisp. They are perfect with a cup of hot coffee or a glass of cold milk. For a special treat, split one in half and fill with a spoonful of jam or pastry cream.
Variations
- Cinnamon-Sugar: Skip the glaze and toss the warm doughnuts in a mixture of 1/2 cup (100 g) sugar and 1 tablespoon ground cinnamon.
- Chocolate Glaze: Replace 1/4 cup (30 g) of the powdered sugar with 1/4 cup (25 g) unsweetened cocoa powder and use a little more milk.
- Spiced: Add 1/2 teaspoon of ground cardamom or a pinch of cloves to the dry ingredients for a warmer flavor.
- Baked Version: For a lighter option, use a doughnut pan and bake at 375°F (190°C) for 10–12 minutes, then brush with melted butter and toss in cinnamon sugar.
Storage and Reheating
These doughnuts are best eaten the day they are made. Store leftovers in an airtight container at room temperature for up to 1 day; after that, they will become stale. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes to refresh the crisp exterior. You can also freeze unglazed doughnuts for up to 2 months; thaw at room temperature and reheat in the oven, then glaze.
Frequently Asked Questions
Why did my doughnuts turn out greasy? The oil temperature was likely too low. If the oil isn’t hot enough, the doughnuts spend more time absorbing oil before they cook through. Always check the temperature with a thermometer and let the oil come back to 350°F (175°C) between batches.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for 10 minutes before rolling and cutting. The dough will be firmer, so you may need to let it soften slightly.
Why are my doughnuts tough? Overmixing the dough or using too much flour when rolling can develop too much gluten. Mix until just combined, and use a light hand when cutting and handling the dough.
Can I use a doughnut pan instead of frying? Absolutely. Grease a doughnut pan, fill each cavity about 2/3 full, and bake at 375°F (190°C) for 10–12 minutes. They will be lighter and less rich than fried, but still delicious.
How do I know when the oil is ready without a thermometer? If you don’t have a thermometer, drop a small cube of bread into the oil; it should bubble and turn golden brown in about 60 seconds. This is a good indicator of the right temperature.
Can I use low-fat sour cream? You can, but the doughnuts may be slightly less tender. Full-fat sour cream gives the best texture and flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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