Once you’ve tried a fresh, warm, homemade sour cream donut you’ll never be able to enjoy one from a bakery the same way again! Like my popular donut hole recipe, these are great to make with no yeast or rising required! Recipe also includes a step-by-step video.
Some mornings you just need a donut for breakfast. Maybe it’s not as ideal as, say, a homemade granola bar, but the weather today is at least 30 degrees cooler than it was last Monday, it’s grey outside, the wind is howling, and the baby pool in our backyard (Leia’s) that was empty on Friday is about to overflow with rain. The weather forecast says that things aren’t expected to look any brighter this week as hurricane Florence heads for the East Coast (stay safe, everyone). This gloomy morning I could go for a donut, a freshly fried sour cream donut. With vanilla glaze. I bet you could go for one, too?
Honestly, I wish I’d waited for this cooler weather to come before I started experimenting with this recipe. I spent a few hot summer days standing over a Dutch Oven full of oil working on perfecting these sour cream donuts, but ultimately it was worth it. These donuts are tender, cakey, and packed with flavor. My recipe uses a combination of both white sugar and brown sugar, egg yolks only (no whites), and a full tablespoon of cornstarch for the best sour cream donut recipe out there (in my humble opinion, of course 😉). Also see my yeast-raised homemade donut recipe
Tips for Making Sour Cream Donuts
I do not recommend baking these donuts, they are meant to be fried for best results. If you’re looking for a good baked donut recipe please check out my baked Snickerdoodle Donuts, my baked Pumpkin Donuts, or my baked Chocolate Donuts. I do not own an air fryer so I’m not sure how they would work in one of those (but if you try it out please let me know!). Don’t skip the chilling. Chilling the dough for an hour is mandatory, otherwise it will be too sticky to roll out. It’s also important that your donuts be chilled before frying, they will need to be cold in order for them to hold their shape when you transfer them to the oil. If your glaze begins to solidify while your donuts are frying, just pop it in the microwave for a few more seconds and give it a good stir. If you’re feeling too lazy to make the glaze (been there) you can just dip these donuts in sugar or a cinnamon/sugar mixture instead. It’s quicker, easier, and my taste-testing siblings enjoyed the sugared donuts just as much as the glazed ones.
Enjoy!
More Recipes to Try:
Cheese Danish Raspberry Scones 1 hour Cinnamon Rolls Lemon Muffins
My video for these Sour Cream Donuts is at the bottom of the recipe! If you enjoy watching my cooking videos, I’d love it if you would consider subscribing to my YouTube channel <3
