Old-Fashioned Sour Cream Doughnuts - Handle the Heat
Filed Under: Dessert | Donut

Old-Fashioned Sour Cream Doughnuts

By Tessa Arias
  |  
October 7th, 2021
4.28 from 114 votes
4.28 from 114 votes

Old-Fashioned Sour Cream Doughnuts are coated in glaze and taste just like the cakey ones at your favorite bakery! No yeast makes this recipe quicker and easier.

Yield: 12 doughnuts and holes

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: The little bit of nutmeg combined with the sour cream and sweet glaze makes these doughnuts taste just like the ones at your favorite bakery, if not better!
Texture: Slightly crunchy on the outside, cakey and soft on the inside. All the little cracks in these doughnuts just soak up the shiny, crackled glaze.
Ease: There’s no yeast in this recipe so you can have these doughnuts IN YOUR MOUTH in a little more than an hour from start to finish.
Pros: I think the pros are inherently implied, they’re doughnuts!
Cons: Deep fried sugary goodness ain’t too good for your diet.
Would I make this again? Yes, whenever I’m craving these old-fashioned cake doughnuts I’ll whip this recipe out.

I have huge sweet tooth cravings on the regular. Can you relate?

Old-Fashioned Sour Cream Doughnuts - just like at your favorite bakery!! No yeast!

When I get a doughnut craving, it’s intense. A lot of doughnut shops make pretty bland and greasy doughnuts that leave a weird residue on your tongue, at least that’s been my experience.

There’s a few local shops that I LOVE, but I rarely have an excuse to make a trip to one of them. This recipe honestly takes about the same amount of time that it takes to drive across town to my favorite bakery, so it’s kind of perfect. Plus, if you only eat doughnuts when you make them from scratch, you can’t really go overboard right? That’s my logic at least.

Old-Fashioned Sour Cream Doughnuts - just like at your favorite bakery!! No yeast!

These Old-Fashioned Sour Cream Doughnuts are just like the old-fashioned cake doughnuts from the bakery. They’re kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking up the thick, shiny, crackled glaze. We completely dunk the doughnuts in that glaze in the recipe, and it’s amazing. The inside is soft and cakey with a more firm bite than yeast doughnuts. Plus you can’t beat sour cream, it’s good with just about everything.

I don’t always prefer old-fashioned cake doughnuts to yeast doughnuts, but when I do this is absolutely the recipe I use. You can’t beat how much less time these take than yeast doughnuts, too.

Old-Fashioned Sour Cream Doughnuts Recipe Tips

1. Use a scale to weigh your ingredients

Using a scale is a smart idea for this recipe. Any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring! If you doughnuts aren’t as fluffy and light as you’d like, it’s due to compacting too much flour into your measuring cup. You can learn more about how to measure flour the RIGHT way here.

2. Use REAL bleached cake flour

This is a must for the recipe. Purchased cake flour will yield light and delicate doughnuts like the ones from the bakery. DIY substitutions don’t really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Flour) won’t absorb as much moisture and you may end up with doughnuts that crumble while frying. You can learn more about cake flour here.

3. This recipe is FRIED

Yes, you must fry this recipe. It was specifically designed to be fried and not baked, just trust me on that. USE FRESH OIL. It goes rancid quickly, often before the date on the bottle. If it has *any* unpleasant smell, don’t use it. Your doughnuts won’t taste good.

I don’t personally own an air fryer but recently had a reader message me that she had success air-frying this recipe.

My Favorite Doughnut Tools:

The links below are affiliate links.

4.28 from 114 votes

How to make
Old-Fashioned Sour Cream Doughnuts

Yield: 12 doughnuts and holes
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time 1 hour 20 minutes
Total Time: 2 hours
Old-Fashioned Sour Cream Doughnuts are coated in glaze and taste just like the cakey ones at your favorite bakery! No yeast makes this recipe quicker and easier.

Ingredients

For the donuts:

  • 2 1/4 cup (255 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons (29 grams) butter, at COOL room temperature
  • 2 large egg yolks
  • 1/2 cup (113 grams) sour cream
  • Canola oil, for frying

For the glaze:

  • 3 1/2 cup (350 grams) powdered sugar, sifted
  • 1 1/2 teaspoons corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water

Directions

For the donuts:

  1. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.

  3. Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm & humid climate).

  4. Cover with plastic wrap and chill for 1 hour, or until firm.

  5. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. If the dough gets too loose, sticky, or greasy at any point return to the fridge to firm before continuing. Refrigerate while you heat the oil so the dough is slightly cold when it fries.

  6. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.

For the glaze:

  1. Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

Recipe Video

Recipe Notes

Some readers have complained that 1/2 teaspoon nutmeg was too much. Nutmeg is a crucial flavor component to any doughnut, but if you don't like the taste reduce it to 1/4 teaspoon or omit it altogether.
From Hand Forged Doughnuts via Completely Delicious
Course : Dessert
Cuisine : American

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Joyce — November 4, 2022 at 2:43 pm

    Can you use regular flour instead of cake flour?

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:26 am

      Hi Joyce! No, this recipe must use cake flour. There’s a note about this in the pink tip box, above the recipe 🙂 These are definitely worth the extra flour purchase, though! 🙂

  2. #
    Sara — October 14, 2022 at 11:38 am

    Is there a video?

    • #
      Kiersten @ Handle the Heat — October 17, 2022 at 1:12 pm

      Hi Sara! Yes, there is! Just scroll down a little, underneath Tessa’s Recipe Rundown, and underneath the picture under there. You’ll see a header that says “Recipe Video”. An ad may play first. Please note: the ‘recipe video’ icon at the top of the page does not work (we’re working on fixing that!) but for now, just scroll down a little to see it! I hope you give these doughnuts a try, and let us know what you think!! 🙂

  3. #
    PCostabile — September 16, 2022 at 9:12 am

    can doughnut machine be used for this recipe

    • #
      PCostabile — September 16, 2022 at 3:36 pm

      Answered by trying. I tried it with the doughnut machine just a little bit of the dough. Don’t use a machine came out hard as a rock.

      I really didn’t want to fried them but that was the best way. The doughnuts came out great!

    • #
      Kiersten @ Handle the Heat — September 19, 2022 at 9:30 am

      Hi there! We haven’t tried that, so I can’t say for sure – but I don’t see why not! Let us know how it goes 🙂

  4. #
    Leslie — September 11, 2022 at 12:43 pm

    Delicious bakery style Old Fashioned donuts! The recipe was easy to make. I was only able to get 7 donuts, I would recommend doubling the recipe. Will definitely make these again.

  5. #
    Cora — September 10, 2022 at 6:52 pm

    Thus was a good recipe, easy to follow. Only thing I has to do was add a little more hot water to the glaze as it was too thick. I only got 10 donuts and 6 were a little on the thin side. Next time, I will probably double the recipe. But overall a win!

  6. #
    hunter christoferson — August 12, 2022 at 1:43 pm

    i burnt the donuts

    • #
      Kiersten @ Handle the Heat — August 15, 2022 at 8:39 am

      Sorry to hear that, Hunter! Perhaps try lowering the temperature of the oil next time for a better result! Please let us know if you have any further questions or need any help troubleshooting at all – we are always happy to help! 🙂

  7. #
    Mark powers — August 8, 2022 at 10:59 am

    Ty for making me The baker I am today

    • #
      Kiersten @ Handle the Heat — August 9, 2022 at 8:39 am

      Aww, what a sweet comment!! All of us at Team Handle the Heat are so happy to have helped 🙂

  8. #
    Shannon — August 6, 2022 at 9:50 pm

    Do you glaze the doughnuts once they have cooled or still warm? Thanks!

    • #
      Kiersten @ Handle the Heat — August 8, 2022 at 1:34 pm

      Hi Shannon! It’s fine to glaze while they’re warm or once they have cooled – either way will work fine! I personally prefer to glaze while they’re still a little warm, as that’s when it’s most fun to eat them 😉 You just want to make sure they aren’t still super hot, as the glaze will soak in too much then. I hope this helps! Happy baking!!

  9. #
    Grace — July 30, 2022 at 8:45 am

    I rolled the dough out to 1/2” thick and used a 3 inch circle cutter to cut out the donuts, but only ended up with 5 donuts instead of 12. Am I doing something wrong?

    • #
      Kiersten @ Handle the Heat — August 1, 2022 at 1:05 pm

      Hi Grace! Hmm, that definitely sounds like something went wrong along the way! Did you possibly mis-read or mis-measure one of the ingredients such as flour?

  10. #
    Kristine — July 5, 2022 at 4:24 pm

    Tastes very good! Dough came together easily, but it was very sticky and i had to add 5 Tbsp of flour – it was still sticky. I did make this in Ontario Canada in the summer, so humidity is high.
    The first four donuts fried up flat and didn’t puff and crack like the pictures, but as the rest of the donuts puffed up and cracked across the circle perfectly. I guess the cut dough warmed up while waiting for their turn in the fryer, which was just the ticket…?
    I used a small electric deep fryer and cooked two at a time.

    • #
      Kiersten @ Handle the Heat — July 11, 2022 at 9:42 am

      Hi Kristine! I’m so happy to hear that you enjoyed these doughnuts!! I’m glad you were able to get them picture-perfect once they warmed up a touch 🙂 Happy baking!

  11. #
    Jill Hansen — July 1, 2022 at 7:35 am

    I made these this morning! So easy! And I Loved them!
    IMO they were as good as the one I had at the bakery last weekend!
    My husband ate 3 with his coffee!
    No issues with thickness or the number I cut out.
    I think I got 11 donuts, I cut extra holes and the tail end of the dough is just cut strips and called them rag tag donuts.
    I fried them in a cast iron skillet could of used a little more oil!
    I do not use canola oil much, but I had enough for frying.

    So good, I will make these again!

    • #
      Kiersten @ Handle the Heat — July 1, 2022 at 11:49 am

      Hi Jill! I’m so thrilled you and your husband loved these doughnuts to much! I’m so glad you thought they were as good as the ones from a bakery 🙂

  12. #
    Mary Kelchner — June 19, 2022 at 8:52 am

    For a first try, I think mine came out pretty well. The glaze was the perfect consistency and the doughnuts were crispy on the outside, just like I like them. I did have some issues keeping my oil at a constant 325 degrees (using an electric skillet with a thermometer to monitor. Biggest issues were the instructions to “roll the dough to 1/2” thickness”. Had I done this I would have only ended up with about 6-7 doughnuts along with the holes. I rolled to about 1/4” and I got 14 doughnuts along with holes.

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 10:00 am

      So happy you enjoyed these doughnuts, Mary!!

  13. #
    Olivia — June 15, 2022 at 11:43 am

    Not much sour cream flavour… not much flavour at all actually. I followed the dough recipe to a T. Came out bland.

    • #
      Kiersten @ Handle the Heat — June 16, 2022 at 12:37 pm

      Hi Olivia! I’m sorry to hear you didn’t love these doughnuts! These doughnuts typically have a light, soft middle, with a crispy exterior, and a perfectly fresh old fashioned sour cream doughnut flavor. I’d love to try to help you troubleshoot and figure out what went wrong! Feel free to reach out to us here, or at [email protected] for further troubleshooting assistance!

    • #
      Liz — July 27, 2022 at 8:09 am

      Have you ever had a old fashioned doughnut? Theres no sour cream flavor. Its an ingredient used for moistness and tender texture. The subtle flavor comes from a touch of nutmeg and the canilla and butter in the glaze. Bland, crunchy, sugar glazey deliciousness

  14. #
    Mel R. — June 14, 2022 at 3:34 pm

    Super crumbly and perfect doughnuts. The ingredients are measured to perfection.

    • #
      Kiersten @ Handle the Heat — June 15, 2022 at 7:52 am

      So happy to hear that you love these doughnuts, Mel!! Thanks for the comment 🙂

  15. #
    Melissa — June 13, 2022 at 7:58 pm

    Hi there! Can I make these in something other than a dees oil? Like coconut oil?

    • #
      Kiersten @ Handle the Heat — June 14, 2022 at 7:18 am

      Hi Melissa! I’m sorry, I can’t say for sure, because we have only tried frying these in canola oil! You could try any oil with a higher smoke point, but it might alter the flavor. Alternatively, Tessa has created countless baked doughnuts, available on the Doughnut Category Page! I hope that helps! Happy baking 🙂

  16. #
    Tori — June 12, 2022 at 7:38 am

    I tried doubling the recipe and swapped out the butter for room temp crisco. It was extremely firmed. The only thing I could think of was maybe I didn’t whip the butter mixture with the egg long enough. Any advice??

    • #
      Kiersten @ Handle the Heat — June 13, 2022 at 9:04 am

      Hi Tori! There are so many things that could have gone wrong, and it’s hard for me to pinpoint exactly the issue without having baked alongside you. Firstly, swapping the butter for Crisco could very likely be the culprit. Crisco doesn’t behave the exact same way as butter (shortenings are 100% fat; butter is only about 80% fat and 20% water), and therefore the two can’t always be swapped out for one another, without other adjustments. You could also be right; it could be that the butter (or Crisco?) mixture was not whipped long enough with the eggs, to form a light and airy base. Another issue could be your flour; do you measure by volume, or by weight? It’s so easy to add too much flour if measuring by volume. Tessa talks about that, and how to most accurately measure, in this article here. Another issue could be your cake flour. Did you use bleached cake flour, or a DIY substitute? In this article, Tessa demonstrates the differences between flours and the DIY cake flour substitutes, and how they work in baking! It could also be that when you added your flour, you mixed for too long, which creates a heavy base and a tough end result. Lastly, your leavener could be a little old and therefore it may have lost its leavening abilities. You can test it for freshness to ensure a successful result; Tessa explains how here! I hope that helps! Feel free to reach out to us if you need any further assistance troubleshooting! Happy baking 🙂

  17. #
    Nicole — June 6, 2022 at 5:48 pm

    Can you freeze the unglazed donuts or any make ahead tips?

    • #
      Kiersten @ Handle the Heat — June 7, 2022 at 8:18 am

      Hi Nicole! We have not tried it with this recipe specifically, but most doughnuts can be fried, cooled, and then frozen. We recommend freezing separately on a pan for a couple of hours or until solid, and then placing inside an airtight container (so they don’t stick together). Frozen doughnuts should keep for up to a month. To thaw, leave at room temperature for a few hours, and then re-crisp in a very hot oven for a few minutes, before glazing per the instructions in the recipe! Doughnuts are definitely best eaten fresh, but they will keep for a few days at room temperature, in an airtight container, too. I hope that helps 🙂

  18. #
    Michele — May 10, 2022 at 6:06 am

    Can these be baked?

  19. #
    Machelle P Zehner — May 8, 2022 at 10:20 am

    Great recipe, worked out great even thought I accidently added the sugar to my flour mixture. I made it work!

  20. #
    Revathi — May 7, 2022 at 7:18 am

    Hi Tessa,
    Trying to make the donuts now. Rested the dough in the refrigerator for a bit more than an hour. When rolling the dough and cutting it into the donut shape, why is it crumbling? How can I fix this?

    • #
      Emily — May 12, 2022 at 10:10 am

      Crumbly dough is typically due to too much flour being added to the dough. How did your doughnuts turn out?

  21. #
    Jonathan Martins — May 7, 2022 at 6:01 am

    Hey there! Just curious, could this dough sit in the fridge overnight? I look forward to trying your recipe! Have a great weekend.

    • #
      Emily — May 12, 2022 at 10:15 am

      Hi Jonathan! We haven’t tried that, though other readers have with success Let us know how it goes if you give it a try!

    • #
      Liz — July 27, 2022 at 8:11 am

      Yes, I do it all of the time. Let them warm up a bit before frying to grt the best rise

  22. #
    Gwen — May 3, 2022 at 11:09 am

    Can vegetable oil be used in this recipe instead of canola oil? I’m not a fan of the flavor of canola oil.

    • #
      Emily — May 3, 2022 at 3:34 pm

      That should be fine 🙂

  23. #
    Mickey — April 21, 2022 at 9:11 pm

    I like this recipe. These were the old fashioned donuts I’ve been craving. 🙂

    I’ve made these several times. The recipe is pretty foolproof. I’ve used various flours and resting times. Greek yogurt can be substituted for sour cream but the subtle richness of sour cream is better. The dough can be refrigerated a few days if necessary. The only thing to really watch is the oil temperature. If the oil becomes foamy when frying the donuts, it’s too hot. This will damage the structure of the donut and it will be crumbly.

    • #
      Emily — April 22, 2022 at 9:40 am

      Thanks so much for all of your feedback, Mickey! I’m sure it’ll be helpful to other readers 🙂 Happy to hear how much you love this recipe!

  24. #
    Glenda Schloff — April 3, 2022 at 11:18 am

    Has anyone tried putting this dough into a generously greased 9 x 13 glass baking dish and baking it? Then glazing it and cutting into squares? For those of us with health issues that can’t stand long enough to fry, this would be wonderful.

    • #
      Emily — April 4, 2022 at 2:46 pm

      Hi Glenda! We do not recommend baking these doughnuts – the recipe was specifically designed to be fried. I’d suggest checking out our Baked Doughnut recipes instead to find a favorite 🙂

  25. #
    Julia Young — March 31, 2022 at 2:21 pm

    Can you use all purpose flour verse cake flour? I’m home and trying not to go out in the rain. Thanks

    • #
      Emily — April 1, 2022 at 2:45 pm

      No, it will not create doughnuts with the same soft texture that cake flour does. I’d suggest waiting until you’re able to go to the store to try this recipe successfully 🙂

  26. #
    Julia Young — March 31, 2022 at 2:18 pm

    Can I make the dough at night and cooked them in the morning? I know you said an hour but will overnight hurt the dough? Thanks

    • #
      Emily — April 1, 2022 at 2:46 pm

      Hi Julia! We haven’t tried that, though other readers have with success 🙂 Let us know how it goes if you give it a try!

  27. #
    Marlene Wilkins — March 30, 2022 at 10:48 pm

    thank you for the recipe. Love sour cream donuts. M

  28. #
    Gloria — March 23, 2022 at 5:40 pm

    These donuts are absolutely amazing. I do have a question though. All of ours split and cracked on the sides instead of the tops. Is there a reason why this happens? Hoping to use this recipe for a donut tower at a wedding but they don’t look great all split on the sides.

    • #
      Emily — March 25, 2022 at 2:49 pm

      hmmm…it sounds like your dough may have been too dry. Do you use a digital scale to measure your ingredients? Or did the unbaked doughnuts sit out for a period of time where they could have formed a dried skin on them, which would have split in the hot oil? I’d love to help troubleshoot through this further, let me know if I can help!

    • #
      Lindsay — May 2, 2022 at 2:47 pm

      Every sour cream old fashioned donut I’ve ever seen sold in a store has splits along the sides. I was surprised to see that this recipe didn’t have them!

  29. #
    Steve — March 13, 2022 at 5:54 pm

    I’ve never made donuts before so I apologize if this question sounds stupid/silly. In the instruction section it says “Pour 2 inches of canola oil into a heavy bottomed pot…” followed by “…Fry on each side about 2 minutes”. I’m a little confused. “Fry on each side…” implies turning them over but if I have 2″ of oil at the bottom of pot and these things are 1/2″ thick to start wouldn’t they fry on both sides in 2″ of oil automagically on their own? At any point should I expect that I’ll need to turn them over during frying or do I just drop them in and leave them alone until they are done?

    • #
      Emily — March 15, 2022 at 8:09 am

      Hi Steve! These doughnuts will float in the oil as well as puff up just a bit, which is why you need to flip them after two minutes. I hope that helps! Please let me know if you have any other questions 🙂

  30. #
    Dani — March 11, 2022 at 8:08 am

    I live in Italy and woke up with a craving for my favorite pastry in the world, an old-fashioned donut! Just wrapped up making these bad boys. I used whole fat greek yogurt and added a little cream to substitute for the sour cream (not easy to find here). Also I had to used unbleached flour, as someone else mentioned bleached flour is illegal over here. They flavor is good, but the glaze isn’t quite as thick as I like and double dipping was too sweet. I will use a different recipe for the glaze next time. Also I only got 8 donuts from this recipe and for the all the work it took to make them, I would probably double it next time. I shaped the holes into balls instead of leaving them flat because I prefer the appearance.

  31. #
    Bill Kreeger — March 1, 2022 at 9:08 am

    This is a recipe I definitely want to try. I have a New Range that will be delivered in about a month. It has an Air-Fryer and this is something I want to try in it. Any help from you will be greatly appreciated. I’ll gladly provide end results to you.

    • #
      Emily — March 1, 2022 at 12:27 pm

      Hi Bill! We haven’t tested this recipe using an air fryer, though other readers have had success! Please let us know how it goes if you give it a try 🙂

  32. #
    Reinab — January 30, 2022 at 8:01 pm

    Love this recipe.. it was a bit dry so I added another tablespoon of sourcream…. PERFECTION! Crunchy on the outside light on the inside.. delish…

    • #
      Emily — February 1, 2022 at 9:36 am

      So happy you loved them!

  33. #
    Girish Jha — January 27, 2022 at 3:37 am

    This Old-Fashioned Sour Cream Doughnuts recipe seems so delicious . Thanks for sharing this one with us .

  34. #
    A — January 21, 2022 at 3:57 pm

    Hi, it’s really difficult to find cake flour where I’m from! I was wondering if I was to make a substitute to get the ‘best results’ I possibly could with what I have at hand, would I use homemade substitute cake flour or just use plain flour? Thank you!

    • #
      Emily — January 24, 2022 at 4:01 pm

      Hi there! We explain the importance of cake flour for these doughnuts in the pink tip box above the recipe. You’re more than welcome to experiment with homemade cake flour (I wouldn’t suggest plain flour), but we have seen poor results from people who have substituted that ingredient. Could you order it online? Otherwise, you may be better off trying a different doughnut recipe on the site (we have a ton to choose from!). I hope that helps!

  35. #
    Gabe — January 16, 2022 at 1:55 pm

    Sorry just a note not a comment. Double the recipe except 2 yokes and one whole egg. Add 1/2 cup of frozen blueberries defrosted to dough. Pinch of cinnamon. Milk in frosting is better then water.

  36. #
    Larice Murphy — January 13, 2022 at 6:56 am

    Can I double this recipe or not?

    • #
      Emily — January 13, 2022 at 9:48 am

      That should be fine!

  37. #
    Myra — January 7, 2022 at 2:14 pm

    I don’t have a stand mixer, so will it work with a hand mixer

    • #
      Emily — January 7, 2022 at 3:44 pm

      Hi Myra! We haven’t tried that, so I can’t say for sure! Please let us know how it goes if you give it a try.

  38. #
    Victor — January 2, 2022 at 2:00 pm

    My son made them this morning he put the amount of nutmeg in them that on the recipe and also put cinnamon in them

  39. #
    Jennifer C — December 31, 2021 at 1:04 am

    Based in the UK and have NO access to bleached cake flour – it’s illegal! Who knew! Any suggestions on substitutes for people that absolutely cannot get it?

    • #
      Emily — January 3, 2022 at 12:15 pm

      Hi Jennifer! We tested this recipe extensively with bleached cake flour, so I can’t say for sure. Unbleached cake flour won’t absorb as much moisture and can actually result in doughnuts that crumble while frying, and AP flour won’t create the same soft texture. You’re welcome to experiment with a DIY substitution, but we haven’t had much luck using the DIYs in recipes. You can find more information in this article HERE. I wish I could help more!

  40. #
    Sue — December 30, 2021 at 7:47 am

    Do you have any suggestions for how to make a chocolate version? Thank you.

1 5 6 7

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]