There’s something deeply comforting about a fresh, homemade donut—especially one that doesn’t require yeast or waiting for dough to rise. These old-fashioned sour cream donuts are everything a classic should be: tender, cakey, rich with vanilla, and lightly crisp on the outside. The crackly glaze clings perfectly to each bite, giving that bakery-style finish we all crave.
Growing up, my favorite donuts were always the ones with the craggy edges and a sweet glaze—the old-fashioned kind. I’d pick them from the box before anyone else had the chance. Recreating that same joy in my kitchen feels like bringing a little nostalgia back to life, and every time I make these, it’s like a warm hug from the past.
Why This Recipe
Because it’s easy, timeless, and yeast-free. The sour cream keeps the donuts wonderfully moist and rich, and they fry up beautifully in just a few minutes. No fancy equipment or donut maker is needed—just a rolling pin, a cutter, and a love for homemade comfort food.
Serving Suggestions
Serve these donuts warm or at room temperature, glazed or simply dusted with powdered sugar. They’re perfect with morning coffee, afternoon tea, or as a sweet treat at brunch. For extra indulgence, dip them in chocolate glaze or sprinkle with cinnamon sugar while still warm.
Storage & Freezing
These donuts are best enjoyed the same day, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To freeze, let the donuts cool completely (before glazing), then store them in a freezer-safe container for up to 2 months. When ready to serve, thaw and warm slightly in the microwave or oven, then glaze.
Recipe Variations
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Spiced Version: Add a pinch of nutmeg and cinnamon to the dough for a cozy twist.
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Lemon Glaze: Add lemon zest and juice to the glaze for a zesty flavor.
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Chocolate Dip: Dip cooled donuts in melted chocolate and top with sprinkles.
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Mini Donuts: Use a small cutter to make mini sour cream donuts—perfect for parties!
Ingredients
For the Donuts:
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2 ¼ cups cake flour, plus more for rolling
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1 ½ teaspoons baking powder
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1 teaspoon salt
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¾ teaspoon ground nutmeg
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½ cup granulated sugar
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2 tablespoons shortening
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2 large egg yolks
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⅔ cup sour cream
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Canola oil, for frying
For the Glaze:
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3 ½ cups confectioners’ sugar, sifted
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1 ½ teaspoons light corn syrup
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¼ teaspoon salt
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½ teaspoon vanilla extract
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⅓ cup + 1 tablespoon hot water (more as needed)
Instructions:
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