Filed Under: Dessert | Donut

Old-Fashioned Sour Cream Doughnuts

Recipe By Tessa Arias
October 7th, 2021
4.27 from 93 votes
4.27 from 93 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.

4.27 from 93 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.


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


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

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!)

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Recipe Rating

  1. #
    Nature Picture — August 17, 2019 at 2:41 am

    Thanks for your tips

  2. #
    Diedree Johnson — August 13, 2019 at 9:52 am

    Can these donuts be made whole without the hole in the middle? I’m wanting to make ice cream sandwiches out of them?

  3. #
    Tina — August 6, 2019 at 3:21 pm

    Can you use applesauce to substitute for the eggs? My daughter is EXTREMELY allergic to eggs and we haven’t had good luck with yeast style doughnuts.

  4. #
    Carol — July 17, 2019 at 2:49 pm

    Is it possible to do a baked version of these?

    • #
      Tessa — July 18, 2019 at 5:39 pm

      No, I’m sorry. The ridges that are so distinct to this style of doughnuts only happen when the dough hits the hot fry oil. It’s just not the same when baking!

  5. #
    Betty — July 1, 2019 at 9:18 am

    I found your recipe for sour cream cake and I read the comments. I am going to try and make these. What pot os the best to fry the donuts in. Thank you.

  6. #
    Tammy — June 18, 2019 at 12:18 pm

    I just made these and they came out ok. I used cake flour as directed and only 1/2 tsp nutmeg. I usually don’t weigh my ingredients but for this recipe I did. After refrigerating for the hour the dough was super sticky so much so that I could not roll it out very well or cut out the doughnuts. I think I needed more flour? The doughnuts themselves were good but the icing was way too sweet, I think maybe there was too much on the doughnuts. Next time I will and use a bit more flour and more water in the icing as to not leave so much on the doughnut. Also I will not let the donuts cool before dipping in the icing. I used a deep fryer at about 340°, 2 minutes on each side and they seemed a little oily.
    I did not have a paper bag so I drained them in the fryer basket and then on paper towels. If anyone has made these and has some suggestions I am open to them. Old fashion donuts are my fav but these just didn’t seem right to me, maybe it is just me Idk.

  7. #
    Sarah — June 13, 2019 at 3:29 pm

    These were just alright in my opinion. I’ve definitely had better.

  8. #
    Heather — June 9, 2019 at 7:33 am

    While I did not have the texture issues some mentioned, these donuts had zero flavor. No lingering sour cream tang, no buttery richness. They fried up beautifully, cracked and all for catching glaze, looking like they would be tasty. But, they tasted like nothing more than the oil they were fried in…canola at 325 as called for. Texture was ok, but simply disappointing. Definitely not worth the effort. And yes, the recipe was followed to the “t.”

    • #
      Tessa — June 10, 2019 at 10:30 am

      Hi Heather – did you use fresh nutmeg for this recipe? Also, could your oil be “off?” Those would be my two suggestions to improve flavor. Hope that helps 🙂

  9. #
    Jess — April 22, 2019 at 11:22 am

    Honestly, the best donut I’ve ever eaten in my life. Thank you for the recipe!

  10. #
    Drew — April 20, 2019 at 2:46 pm

    I love this recipe & have always baked old fashioned using yeast until Now!!! I will always use this hence forth!!!

    Though an Old post – axel @ intoxicology you sexest pig! Get off your lazy fucking ass Andrew cook them your damn self – for the MRS!!!


  11. #
    Mary — April 15, 2019 at 4:11 pm

    I made these and was disappointed in them.
    The recipe says the dough would be sticky and it wasn’t. I was careful to measure the flour correctly. The flavor wasn’t what I was expecting. Won’t make them again.

  12. #
    Chan — April 13, 2019 at 5:17 pm

    These are the most perfect sour cream doughnuts I have ever seen in my life. I am from Southwest, PA and these are a staple around here (along with apple cider doughnuts) I totally agree when making doughnuts a smidget of nutmeg does make the difference. Your pictures are so awesome that I want to climb through the screen and grab one of your melt in our mouth doughnuts right now. Your technique is impeccable.

  13. #
    Katie — April 7, 2019 at 8:38 am

    Can you keep prepared dough in refrigerator overnight?

  14. #
    Shiloh Walton — April 7, 2019 at 8:04 am

    Made the dough for your chocolate ones this AM! Will be the 3rd doughnut recipe I’ve tried and hopefully one that’s finally satisfying. Any thoughts on using strong black coffee for the glaze instead of hot water?

  15. #
    Samantha, executive chef — April 5, 2019 at 8:19 am

    These are perfect! I like to cut mine a little thicker …but recipe and flavors are great

  16. #
    Kim — March 7, 2019 at 12:02 pm

    These old fashioned sour cream donuts are absolutely AMAZING and my family and friends cannot get enough!! Thank you!!

  17. #
    Lily — March 4, 2019 at 12:42 pm

    I had my first sour cream donut at Krispy Kreme a couple weeks ago and it instantly shot up to my favorite kind of donut! I love to bake, so whenever I try something yummy, I take it as a challenge to make the homemade version. I’ve always been afraid of frying- the grease and high temperature felt intimidating, but today was a snow day, and it felt like the perfect opportunity to give sour cream donuts a shot!

    I know I wasn’t supposed to, but I went ahead and used all purpose flour, sifted three times. They turned out beautifully: tender on the inside and crisp on the outside. The glaze seemed a little thick, so I added a tiny bit more water so it would coat the donuts more easily.

    My mom and bother told me they were better than Krispy Kreme, and I have to agree 🙂 Thanks for the great recipe!

  18. #
    Juanita — February 9, 2019 at 9:06 pm

    P.S. I believe the recipe poster is creating fake accounts and posting comments to give this recipe more positive comments, because the TRUTH is that this recipe is awful.

  19. #
    Juanita — February 9, 2019 at 9:02 pm

    This recipe is a resounding NO for me. I have fried many a donut, including yeast raised and buttermilk with success, but this is by far THE ABSOLUTE WORST I have ever tried. They came out way too dark…almost burnt, and I even started with a 300 degree frying temp just in case 325 was too high. I refrigerated the dough as indicated, rolled it out and cut it, but when I put them in the oil to fry, almost half of them fell apart before I could even turn them!! I made the glaze before frying the donuts, with the hopes that the poster of this recipe was telling the truth about the flavor, and she was lying. It tastes NOTHING like a bakery glaze…it tastes like a homemade glaze that is a favorite of the maker. I wish I had something positive to say about this “recipe”, but alas, I do not.

    Cake flour is not cheap…neither is real vanilla extract, so if you value your hard-earned money, DO NOT try this recipe. It’s a waste of time and money.

  20. #
    Easter — January 25, 2019 at 3:20 am

    Hi, I don’t ever use cake flour what’s the equivalent for all purpose flour?

  21. #
    Liz Summers — January 21, 2019 at 4:07 pm

    @Um…No Well, I beg to differ as I had a good experience AND it is not exactly a unique recipe as this ratio is other places as well. I did add a bit of half and half, BUT I had messed with flour so was not surprised. I air fried this recipe – great. I also cut and froze and then air fried, also deep fat fried after freezing. All were successful for me. I wonder if you (@Um…No) weighed ingredients or used volume. At any rate, this is a keeper for me.

    I am just 1 person in my house so I was VERY pleased to discover that both storing the dough and freezing cut donuts and then frying worked very well. Deep fat frying is certainly more like a bakery old fashioned but the air fry results were close enough for me and much less mess and time.

  22. #
    Um….No — January 19, 2019 at 1:25 pm

    So excited to try this recipe but I knew better……the flour to “wet ingredient” ratio didn’t even look right on paper. But, I decided to give it a go anyway.

    I was right—not nearly enough “wet” ingredients and the best I could get was “thick” flour. This was in NO WAY shape or form dough. I added a small container of vanilla yogurt (was out of sour cream) and still not dough consistency. I added ANOTHER 1/2 cup of half and half (cream) and it was finally a sticky dough. This was NOT a measuring problem if I had to add that much liquid.

    I also let the “mixture” rest an hour and then there was no way that sticky ball was rolling out easily. I added flour to the rolling surface and cut them out.

    Oil heated per directions and they broke into bits in the fryer. Maybe not anyone’s fault since I had to improvise so much with the recipe.

    Second cutting of donuts, I made them thicker–much thicker–more between 1/2 and 3/4 inch. Ridiculous. They did fry up nicely and didn’t break apart. The taste was meh.

    I will look around for a better recipe but beware that this recipe does not have a proper dry-to-wet ingredient ratio.

  23. #
    saphira — January 18, 2019 at 4:45 am

    your cream doughnuts smells like delicious 🙂

    I’ll try it

  24. #
    Liz Summers — January 17, 2019 at 8:38 am

    @Prescia I just air fried this recipe. I spritzed donuts with spray canola oil and then 5 minutes at about 325. Now, this is in a Cuisinart Toaster Oven/Air Fryer but I followed some Phillips Air Fry suggestion for temp and time and checked them every 2 minutes as my Air Fryer seems to run hot. At any rate, they did well. They are not as puffy and crispy as deep fat fried and the exterior is smooth vs craggy, but they are very good. Bottomline, not exactly what I think of when I think of an “Old fashioned”, but very good flavor and texture as far as I’m concerned. A caveat(s) re what I did though for ingredients. I did not have cake flour and did the cornstarch substitute for 2 T flour per cup of flour and then the dough seemed a little dry so I added some half and half until it came together. I still think if the recipe was made exactly, the air frying as above would be fine.

    Thanks, Tessa!

  25. #
    Prescia — January 12, 2019 at 8:07 pm

    I’d like to cook these in my air-fryer. What changes to the recipe are necessary?

  26. #
    Ashley Frederick — January 5, 2019 at 1:56 pm

    These look ssssooo good! You have the best recipes and tips! I need to give these a try!

  27. #
    Frustrated — December 12, 2018 at 12:05 am

    Soooo 277 posts and they are all just expressing their love and admiration for sour cream doughnuts and experiences with them, would NEV nice if maybe ONE SINGLE POST WAS FROM SOMEONE THAT TRIED THE RECIPE AND CAN COMMENT ON HOW THEY ARE. These posts are completely worthless. Also why would u rate this recipe when u HAVENT EVEN TRIED IT? Ever hear the term, “Don’t judge a book by it’s cover?”

  28. #
    Evelyn — December 11, 2018 at 9:52 am

    I would like to try this recipe but only have a hand mixer with beaters. No paddle attachments. Any suggestions? Thank you.

  29. #
    Lynn — December 6, 2018 at 1:47 pm

    I made this when my then boyfriend and I were living overseas and therefore didn’t have access to a donut shop! I think this may be why he proposed. 🙂 He STILL talks about “that time I made him donuts from scratch” four years later!!!

    • #
      Tessa — December 6, 2018 at 4:56 pm

      Awe that’s SO sweet!! Thanks for sharing!!

  30. #
    instagram search — December 5, 2018 at 2:28 am

    I like old-fashioned things but I have never tried sour cream doughnuts 🙂 Can’t wait to try this recipe. Thank you for sharing!

  31. #
    happy wheels — November 21, 2018 at 3:32 am

    The food is very delicious, the formula you shared helped me a lot in processing this dish.

  32. #
    Dr. Zakir Ali — November 17, 2018 at 6:37 pm

    Love your site! I tried this recipe and it’s yummm!

  33. #
    Primary Ka Master — November 17, 2018 at 6:31 pm

    So yummy and easy. Thanks.

  34. #
    Andrea M Lechner — November 8, 2018 at 8:59 am

    My son is allergic to eggs, and I have had great success with many eggless recipes. I’ve yet to perfect a doughnut recipe, however. What would you best recommend in replacement of the two yolks in this recipe? I usually use Ener-G egg replacer when I make chocolate chip cookies (I simply use Nestle’s Island White recipe, as Ener-G works best when replacing a single egg – I’ll double and triple at times, but by making each second/third batch separately – does not work well when fully incorporated in a single bowl). Do you believe the Ener-G might work well here? Thanks! Just made your basic buttercream last night- my new favorite, and so incredibly simple!

  35. #
    Juliet — October 8, 2018 at 4:05 pm

    Hi! How long do these donuts stay good after being baked, and how should they be stored? Can they be frozen?
    Thanks! 🙂

  36. #
    Genesis — September 24, 2018 at 9:03 pm

    can I use all purpose flour instead of cake flour? Do you need to use canola oil ? can you use coconut oil?

  37. #
    Whitney — September 10, 2018 at 4:52 pm

    These look amazing! I just made glazed apple cider donuts and used sour cream for the first time last week. They tasted amazing. I don’t know what the sour cream does but I love it. I can’t wait to try your recipe! I made mine in oil and in my air fryer. They worked in an air fryer but tasted better fried in oil!

  38. #
    Rachael — August 28, 2018 at 7:26 pm

    Ever tried this in an air fryer?

  39. #
    Ander — August 26, 2018 at 11:08 am

    For anyone trying to make this recipe gf: made these today with Bob’s Red Mill 1:1 gluten free flour and they were waaaaay too dense. The BF and I agreed that the flavor was spot on though and the glaze was awesome. Will try these again w a diff GF blend. I’ve had success w Cup4Cup before so planning to try that.

  40. #
    Tom — August 12, 2018 at 5:23 am

    I saw this recipe and ‘total time one hour’ and thought ‘perfect! I’ll have time to make these before the kids get up!’
    Started in on the recipe and got halfway through and got to the step that says ‘chill for one hour’.
    Needless to say, this messed up my timeline. That hour to chill should be included in the ‘total time’ at the start of the recipe!

  41. #
    Jax — August 6, 2018 at 2:15 pm

    These turned out so tender and delicious! I used two wooden spatulas to flip the donuts over. The dough was sticky but after the hour chill turned out to be soft and kind of silky. I did the DIY cake flour thing but used White Lily flour instead of my regular King Arthur all-purpose flour. (It was actually WL self-rising flour but I had it for so long the leavener was flat so used the listed amount of baking powder and adjusted the salt.). Compared to King Arthur, White Lily has a lower protein level to begin with so I think that’s why I didn’t have the issues others had with the dough being too sticky/heavy. This website shows why Tessa says it is important to use a cake flour and why your DIY cake flour may have different results.

  42. #
    Agnes — June 19, 2018 at 11:38 pm

    Love your site ! I tried this recipe and it’s yummm! I changed a few few things-reduced the nutmeg to 1/4 , added Greek yoghurt instead of sour cream since I didn’t have-any at home , also reduced the glace to 1/2 the quantity. Got a baker’s dozen Thanks gor sharing! Also, could you chk if the page takes a long time to upload?

  43. #
    Rachel — May 6, 2018 at 8:55 am

    I absolutely LOVE the recipe, it comes out amazing every time! This time I needed to make only half a batch of the doughnuts so I halved all the ingredients but accidentally forgot and still added 2 egg yolks instead of one…do you think that will affect the overall texture/taste of the doughnut? If you still reply to comments in this post, please I would like to know as soon as possible ty! 🙂

  44. #
    Betty Inestroza — April 2, 2018 at 11:11 am

    I printed this recipe from your website it’s on my fridge with important baby family photos. My kids and I loe them. My favorite part is that’s i can make dough Friday night and Saturday morning I don’t have to wait an hour for the day dough to be ready.

  45. #
    Sandy — April 2, 2018 at 8:17 am

    Second time making them I used purchased cake flour and they were AMAZING (first time they were just ok – cake flour is key I think). Thanks for this recipe, will be making again!

  46. #
    Maggie — March 31, 2018 at 3:38 pm

    Wow !!! My first attempt at any kind of donut. Turned out fabulous. I used my fryer pot mainly for temperature control. Golden bites of yummy. Hubby loved them. Glaze was the “icing on the cake” er donut !! Great recipe thanks so much, a keeper for sure 5 stars

  47. #
    Dave — March 11, 2018 at 9:00 am

    FYI, the recipe is showing up twice on the page, separated by an add for your secret glazes. The summary in both copies of the recipe say 1 hour total, with 20 minutes inactive time. The text of the recipe (both times) say to chill the dough for an hour.

    And, where in Phoenix do they make decent donuts? I’m in the valley, too, but haven’t found any.

  48. #
    Cheryl Fredericksen — January 27, 2018 at 5:20 pm

    Can this recipe be air fried?

  49. #
    Tammy — January 24, 2018 at 6:21 pm

    Wondered if you ever experimented with gluten free flour on these? I found an earlier post from 2014 asking about it but not another one post since. I really miss this type donut!

  50. #
    Gail — January 24, 2018 at 8:15 am

    Made these beauties yesterday and my daughters best friend said they tasted just like tom hortons donuts they use to make sandwiches. Coming from her that’s a huge compliment. My donuts did not have the nooks and crannies that I want. I think cold dough needs to hit hot oil so after I cut them I am going to fridge them until the oils hot. Great recipe. Should the donuts be hot when you frost them?

  51. #
    Bri Swinton — January 20, 2018 at 2:47 pm

    I attempted to make homemade donuts this morning and they turned out more like a funnel cake. I am going to try this recipe this weekend. Hopefully I have better luck!

  52. #
    -Rebekah — January 14, 2018 at 2:12 pm

    I know you have years of positive reviews on this recipe, but I’m going to submit one more nonetheless. I’ve made these three times now and they’ve turned out beautifully every time! Simple ingredients and easy to make. I don’t usually have cake flour on hand, so I used all purpose and cut down the amount by two tablespoons. Also, I think the amount of nutmeg is spot on. I made these the first time with half the amount called for and I really do think they’re better with 1/2 tsp. It gives them that special something and doesn’t overpower at all. I hope others are not discouraged from using it based on the reviews. Thanks for the recipe!

  53. #
    Kimberly — January 1, 2018 at 10:02 pm

    We have a severe egg allergy with my 2 year old granddaughter. What could I substitute for the two egg yolks? She loves donuts, but have a hard time finding anything besides glazed Krispy Kreme for her to have. Thanks!

  54. #
    Jessica — December 10, 2017 at 2:05 am

    Wow! I made these and they were super yummy! I put them in a mini doughnut baker thing and they were good, but the batter is just so thick iIwas having trouble, so added a couple more spoonfuls of sourcream and a bunch if milk to make it a more pour/spoonable consistency. Thinking on it, the thick ones probably tasted better and I also need more patience in letting them cook.. Definitely trying it again!

  55. #
    Shasha — December 8, 2017 at 9:58 am

    Hello. I really want to make these doughnuts but I don’t have a standing mixer.. Can I use a hand mixer?

  56. #
    Diane — December 4, 2017 at 4:21 am

    Instead of deep frying I will try and make in my air fryer.

    • #
      Tessa — December 5, 2017 at 9:54 am

      Oh cool! Let us know how that turns out, Diane.

  57. #
    Alexandria — November 29, 2017 at 9:29 am

    Wanted to find a yeast-free doughnut recipe, so I could make these before work on my husband’s Birthday (his special request). He absolutely loved these. I made the dough the night before and refrigerated overnight; they came out beautifully!!

  58. #
    Hugo Stevens — November 19, 2017 at 8:33 am

    I´d lick your doughnut hole for this Old fashioned Sour Cream doughnuts are the best and some of my all time favourite doughnuts, thanks Tessa. I am a certified Pastry Chef in Ecuador, but they never taught us how to make these delicious items.

  59. #
    Melinda Kavanaugh — November 9, 2017 at 7:39 am

    When I am able to make these I am worried a bit about excess. It is just me and my hubby. Has anyone had success freezing the cut out dough for frying later? I have done this with New Orleans beighnets with great success. But, a cake batter style leaves me wondering. Thanks so much and can’t wait to try, loads of positive feedback here!

  60. #
    Beverly Tomasik — October 14, 2017 at 1:42 pm

    I tried to download your different icing site but it didn’t work. Help

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