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Sour Cream Glazed Donuts Recipe

These cakey sour cream glazed donuts are so soft and tender! The addition of sour cream gives you an ultra moist, tangy donut with a delicate crumb.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 donuts


For the sour cream donuts:

  • 2 & 1/2 cups cake flour * see notes
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream ** see notes for substitutions
  • Neutral flavored oil for deep frying (like vegetable, canola, peanut, etc.)

For the glaze:

  • 2 cups powdered sugar, sifted
  • 3 to 4 tablespoons water


  • In a medium bowl, combine your flour, baking powder, salt, and ground nutmeg. Whisk to combine, and set aside.
  • In a separate large bowl, whisk together your sugar and butter. The mixture will be dry and crumbly, but the sugar should be coated in the butter. Add in your eggs one at a time, whisking well after each addition. Whisk in the vanilla and sour cream, as well.
  • Add your dry ingredients to the wet mixture. Mix everything together until it just starts to form into a sticky dough. Take care not to overwork the dough as it can make the donuts tough!
  • Turn your donut dough onto a floured work surface. Using your hands or a rolling pin, gently flatten the dough into about 1/4 to 1/2 inch thick. Cut your donuts out using a floured 2 & 1/2 inch donut cutter.
  • Fill a large pot with high sides with about 2 inches of neutral flavored oil. Set the pot over a stove burner set to medium heat. Preheat the oil to 375°F. Carefully add in your donuts to the hot oil. Fry the donuts in batches until golden brown on each side (about 1 to 2 minutes per side). Transfer to a wire cooling rack or paper towel lined plate to drain. Repeat the frying process with the remaining dough.
  • For the glaze: In a medium sized bowl, combine your powdered sugar and 3 tablespoons of water. Whisk together until you get a smooth glaze. If the glaze is too thick, gradually add more water until you reach your desired consistency.
  • While the donuts are still warm, dip in your glaze. Set on a wire rack to allow the excess glaze to drip off.



* If you don't have cake flour, you can make your own with a combination of all-purpose flour and cornstarch. Check out how to make cake and pastry flour for more details.
** If you don't have sour cream on hand, you can substitute with an equal amount of plain yogurt mixed with 1 teaspoon of vinegar or lemon juice. The flavor will be slightly different, but still delicious!
Storage instructions: Keep donuts stored in an airtight container (in a single layer so they don't stick). Donuts will keep for up to 3 days at room temperature (but they usually don't stick around that long in my house!)