Dense and tender with craggy edges and a smooth vanilla glaze.
Old-Fashioned Sour Cream Doughnuts are a nostalgic bakery classic with their dense, tender crumb and craggy edges. These doughnuts are perfectly finished with a sweet vanilla glaze that hardens to a delightful shell.
Why you'll want it now, The sweet vanilla glaze and classic doughnut texture make these irresistible.
Why this recipe works
The addition of sour cream in the doughnut batter ensures a moist and tender crumb, while the baking soda and baking powder provide the necessary lift for a light texture. Chilling the dough before shaping helps achieve the classic craggy edges.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Rolling pin
3-inch round cutter
1-inch round cutter
Baking sheet
Parchment paper
Wire rack
How to make it
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, beat the sugar and butter together until light and fluffy.
Add the egg yolks and vanilla extract, mixing until combined.
Add the dry ingredients in three additions, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Cover the dough and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 1/2 inch thick. Cut doughnuts with a 3-inch round cutter and then cut out the centers with a 1-inch cutter.
Place the doughnuts on the prepared baking sheet.
Bake for 12-15 minutes, until the edges are lightly golden.
While the doughnuts are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Dip the warm doughnuts into the glaze, letting the excess drip off, and place on a wire rack to set.
Enjoy these classic Old-Fashioned Sour Cream Doughnuts with your morning coffee or as a sweet afternoon treat.
How you'll know it's ready
The doughnuts are ready when the edges are lightly golden and they spring back when gently pressed.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as written. If using a convection oven, reduce the temperature to 350°F (175°C) and check a few minutes early.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, creating a thin, glossy coating on the doughnuts.
Troubleshooting
If the doughnuts are too dense, ensure the baking powder and soda are fresh.
For dry doughnuts, be sure not to overbake them.
If the glaze is too thick, add a bit more milk to reach the right consistency.
If the dough is too sticky to roll out, chill it a little longer.
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed doughnuts and glaze them after thawing.
Make ahead
The dough can be made and refrigerated up to 24 hours in advance. Glaze the doughnuts just before serving for the best texture.
Variations
Add 1/2 teaspoon of cinnamon to the dough for a spiced version.
Use a chocolate glaze instead of vanilla for a different flavor.
Sprinkle chopped nuts onto the glaze before it sets for added crunch.
Frequently asked questions
Can I fry these doughnuts instead of baking them?
Yes, you can fry them in oil at 350°F (175°C) until golden brown, then glaze as directed.
How do I prevent the dough from sticking?
Use a well-floured surface and rolling pin. Chilling the dough also helps reduce stickiness.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream if needed.
What can I do with the doughnut holes?
Bake them alongside the doughnuts or fry them for mini treats.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
