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Sour Cream Doughnuts recipe

These deep-fried sour cream cake doughnutswith a vanilla glaze are crispy on the outside, tender on theinside with a taste simliar to glazed buttermilk doughnuts.

Recipe: Sour Cream Doughnuts

Doughnuts:3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
2 large eggs
2 teaspoons finely grated orange peel
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter, slightly cooled
1 cup sour creamVegetable oil for fryingGlaze:2 cups powdered sugar
1/2 teaspoon vanilla extract
5 tablespoons (about) heavy whipping cream

  • For Doughnuts: Whisk first 5 ingredientsin medium bowl to blend; set aside.
  • Using electric mixer, beat sugar and eggsin large bowl until very thick, about 3 minutes. Beat in orangepeel and vanilla. Gradually beat in butter; beat in sour cream.
  • Gently fold in reserved flour mixture(dough will be slightly sticky).
  • Cover; set aside 1 hour.
  • Press out 1/3 of dough on lightly flouredsurface to 1/2 to 2/3-inch thickness. Using a 2 1/2-inch diameterround cutter, cut out doughnuts. Repeat with remaining dough.
  • Heat about 1 1/2-inches of oil in a largedeep skillet to 365°F to 370°F (185°C).
  • Fry doughnuts, 3 or 4 at a time, untilgolden brown, about 1 minute per side. Using slotted spoon, transferdoughnuts to paper towels to drain. Cool doughnuts slightly beforeglazing.
  • For Glaze: Combine powdered sugar, vanillaextract and 4 tablespoons cream in a medium bowl; whisk untilsmooth. Whisk in additional cream, 1 teaspoon at a time, to forma medium-thick glaze.
  • Spread glaze over tops of doughnuts.

    Makes about 2 dozen doughnuts.

    Optional: Omit the glaze and roll hot doughnutsin powdered sugar or a mixture of ground cinnamon and sugar.

    True Love Bakery Eps 2 (Sour Cream Donuts)

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  • Comments



    I am so excited you posted this I went on a vacation last year and had sour cream doughnuts for the first time and was not disappointed they were so good but I have been stalling on making them at home for some reason yet craving them this recipe and the gorgeous pictures makes me want to tackle the project this weekend! YUM!


    I may be an amateur fryer, but I am nigh pro on doughnut eating, and I strongly disagree with the statement that nutmeg is the key flavor in a sour cream doughnut.

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