This batch of old fashioned sour cream donuts has been a weekend ritual for our family long before I knew how to call myself a baker. I first stumbled on this style of donut during a blustery morning when I wanted something nostalgic, cakey, and quick—no waiting for yeast to do its magic. The dough is rich and tender from sour cream, lightly spiced with cinnamon, and holds a delicate crumb that contrasts beautifully with a shiny vanilla glaze. Making them at home always fills the kitchen with warm, buttery aromas that feel like fall, even in spring.

I learned to treat the dough gently and to chill it properly; that simple pause in the fridge makes cutting clean donuts effortless and creates a texture that fries into a crackly, golden exterior with a soft, lofty interior. These are the sort of treats that prompt neighbors to drop by, kids to clamour for seconds, and coffee to taste just a touch sweeter. If you love cakey, old fashioned-style donuts with a crisp edge and pillowy inside, this is the recipe you’ll come back to again and again.

Ingredients

• All-purpose flour: 3 1/2 cups. Use a reliable brand like King Arthur or Gold Medal for best structure; spoon and level your measuring cup to avoid a dry, dense dough.
• Ground cinnamon: 1 teaspoon. Adds a warm, subtle spice—use fresh ground for the most aromatic result.
• Baking powder: 1 teaspoon and baking soda: 1/2 teaspoon. The combination gives lift and tenderizes the crumb; ensure your leavening is fresh.
• Salt: 1/4 teaspoon. Balances sweetness and enhances flavor.
• Egg and egg yolk: 1 egg + 1 yolk. The whole egg contributes structure while the extra yolk adds richness and a silkier crumb.
• Sugar: 1 cup. Granulated white sugar provides sweetness and helps with browning during frying.
• Unsalted butter: 1/3 cup, melted. Adds flavor and tenderness; melt and cool slightly before adding so it doesn't cook the eggs.
• Sour cream: 1 cup. The star ingredient—fatty and tangy, it keeps the interior moist and gives the characteristic flavor and texture.
• Pure vanilla extract: 1 teaspoon. Choose a good-quality extract for depth of flavor.
• Canola oil for frying: Enough to fill a Dutch oven 2 to 3 inches deep; neutral oil with high smoke point is best.
• Glaze: 2 1/2 to 3 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract. Adjust powdered sugar to reach a glaze consistency that coats but drips slowly.

Instructions

Dry Mix: In a large bowl sift together 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Sifting removes lumps and evenly distributes the leavening; whisk briefly so the mixture is homogeneous. Wet Mix: In a separate bowl whisk 1 cup sugar with 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla until pale and slightly thick—about 1 to 2 minutes by hand or 30 seconds with a mixer. Add 1/3 cup melted unsalted butter and stir to combine. Fold in 1 cup sour cream and whisk just until smooth; overmixing will develop gluten and make the dough tougher. Combine: Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined. The dough should be cohesive and slightly sticky but manageable. If it seems very wet, add a tablespoon or two of flour; avoid overworking. Chill the Dough: Turn the dough onto plastic wrap, shape into a rough disc, wrap tightly, and refrigerate for at least 1 hour. Chilling firms the fats and hydrates flour for cleaner cuts and a better fried texture. Roll and Cut: On a lightly floured surface, roll the chilled dough to about 1/2 inch thickness. Use a donut cutter to cut approximately 18 rings; save the holes for frying. Transfer the cut donuts to a parchment-lined baking sheet and return to the refrigerator for 15 minutes to firm before frying. Heat the Oil: Fill a heavy Dutch oven with canola oil to a depth of 2 to 3 inches. Heat to 350 to 360 degrees Fahrenheit, using a thermometer to maintain steady temperature. Too hot and the exterior burns before the center cooks; too cool and donuts absorb excess oil. Fry: Working in small batches (about 3 at a time, depending on pot size), gently lower chilled donuts into the oil. They will float; fry for about 1 to 1 1/2 minutes per side until a deep golden brown, flipping once. Use a slotted spoon or tongs to transfer to a paper towel-lined tray to drain briefly. Glaze: Whisk 2 1/2 to 3 cups powdered sugar with 1/4 cup milk and 1 teaspoon vanilla until smooth. Adjust powdered sugar to reach a glaze that coats but drips slowly. While donuts are warm, dip the tops into the glaze then place on a cooling rack to set.

Storage Tips

For same-day enjoyment, keep glazed donuts at room temperature in a single layer in an airtight container, avoiding stacking that smudges the glaze. Without glaze you can layer donuts between sheets of parchment. Refrigeration is unnecessary and will dry them out faster; if you must refrigerate, cover tightly to minimize moisture loss and bring to room temperature before serving. For longer storage, freeze unglazed, fully cooled donuts on a tray then move into a freezer bag for up to 1 month. Reheat frozen donuts by frying briefly from frozen or warming in a 325 degrees Fahrenheit oven for 5 to 8 minutes.

Ingredient Substitutions

If you want a lighter texture, substitute up to 1/4 cup of the all-purpose flour with cake flour, but keep an eye on dough consistency. For dairy-free, replace sour cream with a thick vegan yogurt or full-fat coconut yogurt and use a plant-based butter substitute; expect a slight change in tang and crumb. To reduce sugar in the glaze, start with 2 cups powdered sugar and add a teaspoon of corn syrup to maintain sheen. For a flavor twist, swap cinnamon for ground nutmeg or cardamom at half the amount to preserve balance.

Serving Suggestions

Serve these warm with coffee or spiced tea for breakfast, or plate them as a dessert with a side of fresh berries and whipped cream. For a brunch spread, pair with scrambled eggs, smoked salmon on bagels, and a citrus salad to cut through the richness. Garnish glazed donuts with a light sprinkle of flaky sea salt for a sophisticated contrast, or add colorful sprinkles for a festive touch.

Cultural Background

Old fashioned-style donuts hark back to mid-20th-century American baking where cakey, pan-fried or deep-fried rings were common in home kitchens. Unlike yeast raised rings, these rely on chemical leaveners for immediate lift, making them quicker and ideal for home cooks. Regional variations exist across the United States—some versions are baked or finished with a sugar dusting rather than a glaze—yet the heart of the recipe remains comfort-driven simplicity and nostalgic flavor.

Seasonal Adaptations

In autumn, fold 1/2 teaspoon pumpkin pie spice into the dry mix and use maple in place of vanilla in the glaze for a seasonal twist. For spring, incorporate lemon zest into the glaze and a touch of cardamom in the dough to brighten flavors. At holidays, dip donuts in a spiced chocolate glaze or top with crushed candied nuts for texture; the basic dough is a great canvas for seasonal flavoring without changing technique.

Meal Prep Tips

To prep ahead, make and chill the dough up to 24 hours in advance; press it out and cut on the day you plan to fry for the freshest texture. Alternatively, cut and freeze the un-fried shapes on a tray, then bag them for quick frying when guests arrive. When frying multiple batches, keep donuts warm in a low oven set to 200 degrees Fahrenheit on a wire rack set over a baking sheet so they stay crisp until glazing.

These old fashioned sour cream donuts are a small ritual that elevates an ordinary morning. Give yourself the time to chill the dough and control oil temperature and you will be rewarded with rings that are crisp, tender, and irresistibly nostalgic. Share them hot, and watch how quickly plates empty.