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Easy Classic Old Fashioned Donuts

Easy Classic Old Fashioned Donuts

Craggy, tender old-fashioned sour cream donuts fried until golden and dipped in a vanilla glaze—simple, nostalgic, and ready in under an hour.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon kosher salt for dough
  • 0.5 teaspoon ground nutmeg
  • 1 cup sour cream full-fat
  • 2 large eggs room temperature
  • 0.25 cup unsalted butter, melted cooled slightly
  • 1 teaspoon vanilla extract for dough
  • 2 quart canola oil for frying
  • 2 cup powdered sugar for glaze
  • 0.33 cup milk for glaze; add more to thin as needed
  • 1 teaspoon vanilla extract for glaze
  • 0.125 teaspoon kosher salt for glaze

Instructions

Preparation Steps

  • Whisk flour, baking powder, baking soda, salt, and nutmeg in a large bowl.
  • In another bowl, whisk sugar and eggs until thick and slightly pale, then whisk in sour cream, melted butter, and vanilla until smooth.
  • Add wet ingredients to dry and stir with a spatula until no dry spots remain. Dough will be sticky. Cover and chill 20 to 30 minutes to firm slightly.
  • Lightly flour your surface and hands. Turn out dough and pat or roll to about 0.5 inch thick. Cut donuts with a 3 inch cutter and a 1 inch hole (reroll scraps once).
  • Heat canola oil in a heavy pot to 350°F, keeping the oil between 325°F and 350°F during frying. Line a sheet pan with a rack or paper towels.
  • Fry donuts in batches 1 to 2 minutes per side until deep golden with crackly edges. Fry holes about 1 minute total. Drain well on the rack.
  • Make the glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable.
  • Dip warm donuts in glaze, letting excess drip off. Place on rack to set 5 to 10 minutes. Serve warm or at room temperature.

Notes

For the signature craggy tops, avoid overmixing and keep the dough slightly chilled before cutting. If the donuts brown too quickly, lower the heat to keep the oil near 340°F. Store leftovers in an airtight container for up to 2 days; rewarm briefly in a 300°F oven for best texture.