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Crispy Glazed Old-Fashioned Sour Cream Donuts

crispy glazed old-fashioned sour cream donuts - featured image
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These crispy glazed old-fashioned sour cream donuts feature a perfect balance of crispy edges and a tender, moist crumb inside, with a sweet, shiny glaze that makes them irresistible. Easy to make with simple pantry ingredients, they are perfect for cozy mornings or sweet treats.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • 1 cup (240 grams) full-fat sour cream, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (56 grams) unsalted butter, melted and cooled
  • Vegetable oil or shortening for frying
  • For the glaze:
  • 2 cups (240 grams) powdered sugar
  • ⅓ cup (80 ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (310g) of all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. (About 3 minutes)
  2. Combine wet ingredients: In a separate bowl, whisk ¾ cup (150g) granulated sugar and 1 cup (240g) full-fat sour cream until smooth. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ cup (56g) melted butter. Mix until just combined. (About 4 minutes)
  3. Bring wet and dry together: Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon to form a soft, slightly sticky dough. Avoid overmixing — a few lumps are fine. (2 minutes)
  4. Prepare your workspace: Lightly flour a clean surface and roll out the dough to about ½ inch (1.25 cm) thickness. The dough should feel soft but firm enough to cut cleanly. (5 minutes)
  5. Cut the donuts: Using a donut cutter or two round cutters (about 3 inches/7.5 cm for the outer ring and 1 inch/2.5 cm for the hole), cut out as many donuts as possible. Gather scraps, gently re-roll, and repeat. (5 minutes)
  6. Heat the oil: Pour vegetable oil into a heavy-bottomed pot to about 2-3 inches depth. Heat to 350°F (175°C), using a candy thermometer for accuracy. Maintaining this temperature is key to crispy, non-greasy donuts. (10 minutes to heat)
  7. Fry the donuts: Carefully lower a few donuts at a time into the hot oil using a slotted spoon. Fry for about 1-2 minutes per side, or until golden brown and crispy. Don’t overcrowd the pot, or the temperature will drop. (Total 5-7 minutes per batch)
  8. Drain and cool: Transfer fried donuts to a wire rack set over a baking sheet to drain excess oil. Let them cool slightly but still warm for glazing. (5 minutes)
  9. Mix the glaze: In a bowl, whisk 2 cups (240g) powdered sugar with ⅓ cup (80 ml) milk and 1 teaspoon vanilla extract until smooth and pourable. Add more milk or sugar to adjust consistency if needed. (3 minutes)
  10. Glaze the donuts: Dip the top of each warm donut into the glaze, letting excess drip back into the bowl. Return to the wire rack to set the glaze. (5 minutes)

Notes

Keep oil temperature steady at 350°F to ensure crispy, non-greasy donuts. Avoid overcrowding the frying pot. Use a wire rack to drain excess oil instead of paper towels to keep donuts crispy. Glaze warm donuts for best adhesion and glossy finish. For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Donuts can be baked at 375°F for 12-15 minutes for a lighter version.

Nutrition

Keywords: donuts, sour cream donuts, old-fashioned donuts, glazed donuts, homemade donuts, fried donuts, easy donut recipe

Find it online: https://tomyumy.com/crispy-glazed-old-fashioned-sour-cream-donuts-recipe-easy-homemade-treats/