Glazed Sour Cream Doughnuts
Why this recipe works
- Tender cake-style crumb: Sour cream adds moisture and richness, helping the doughnuts stay soft without needing a yeasted dough.
- Crisp glazed finish: Dipping the doughnuts while warm helps the icing settle into a thin coating that dries into a delicate shell.
- Classic fried doughnut method: Rolling, cutting and frying in batches gives the doughnuts their recognisable golden exterior and soft interior.
Get the most out of this recipe
Timing notes
- Serve after the glaze sets: Let the dipped doughnuts stand until the glaze is dry to the touch; this gives the best contrast between crisp coating and soft crumb.
- Best on the day they are fried: Cake doughnuts are at their lightest and most aromatic soon after frying, before the glaze softens.
Common mistakes
- Letting the oil temperature drift: Oil that is too cool makes the doughnuts greasy, while oil that is too hot browns the outside before the centre cooks through. A thermometer is useful here.
- Working the dough too much: Mix only until the dough comes together, then re-roll scraps just once to keep the crumb tender rather than tough.
- Frying too many at once: Cook in batches so the oil temperature stays steady and each doughnut has room to brown evenly.
Ingredient notes
- Sour cream matters: A richer sour cream gives the doughnuts a softer, more tender crumb than a very lean version.
- Nutmeg gives the classic flavour: Ground nutmeg is the traditional bakery-style note here; cinnamon can be used for a warmer, slightly different profile.
- Use a neutral frying oil: Sunflower oil keeps the flavour clean, allowing the vanilla, nutmeg and glaze to come through clearly.
Make-ahead tips
- Freeze unglazed doughnuts: For the best texture, freeze the fried doughnuts without glaze, then thaw and glaze after reheating.
- Refresh before serving: Chilled or thawed doughnuts can be refreshed in a 160°C (320°F) oven before glazing or serving.
Equipment you'll need
Ingredients
Dough
Frying and glaze
Instructions
- In a mixing bowl, whisk together the plain flour, baking powder, ground nutmeg and the 60 g icing sugar. In a second bowl, whisk the eggs, then whisk in the sour cream and vanilla extract until smooth. Add the wet mixture to the dry and mix just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and pat it into a rough disc. Roll to about 1.2 cm thick, then cut into rings, re-rolling scraps once. Leave the cut doughnuts to sit while you heat the oil so the surface dries slightly.
- Pour the sunflower oil into a large pot and heat to 175°C (350°F), checking with a thermometer. Fry the doughnuts in batches, about 2 minutes per side, until golden and cooked through. Lift out with a slotted spoon and let them drain briefly.
- Whisk the 200 g icing sugar with the water and vanilla extract to make a smooth, pourable glaze. While the doughnuts are still warm, dip one side into the glaze, then set glaze-side up to dry. Serve once the glaze is set and crisp.
Recipe notes
Tips
- Keep the oil temperature steady around 175°C (350°F); if it drops too low the doughnuts will absorb oil, and if it is too hot they will brown before the centres cook.
- Mix the dough only until it comes together for a tender, cake-style crumb; overmixing can make the doughnuts tough.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use eggs that are produced to be eaten lightly cooked and ensure the doughnuts are cooked through.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace ground nutmeg with ground cinnamon for a different warm spice note.
Storage
- Refrigerate up to 2 days
- Best eaten the day they are made. Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days; reheat in a 160°C (320°F) oven for 5 to 7 minutes to refresh. Freeze unglazed doughnuts, well wrapped, for up to 2 months; thaw at room temperature and glaze after reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 8 servings
- Yield: glazed doughnuts
- Total time: 1h (45min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Sfiha (Open-Faced Lamb Pies)
Open-faced pies topped with lemony spiced minced lamb
Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)
Crisp pastry strudel filled with vanilla quark, lemon and sultanas
Brazo de Gitano (Swiss Roll with Cream)
Spanish Swiss roll filled with sweetened whipped cream
Gougères with Ham and Gruyère
Choux pastry gougères with Gruyère and diced ham
Rosquillas (Spanish Lemon and Aniseed Doughnuts)
Spanish lemon and aniseed ring doughnuts with a sugar coating
Loukoumades (Greek Honey Doughnuts with Walnuts and Cinnamon)
Greek honey doughnuts topped with walnuts and cinnamon
Crème Brûlée (Burnt Cream Custard)
Vanilla custard with a crisp caramelised sugar topping
Crema Catalana all’Italiana (Baked Vanilla Custard with Caramel)
Chilled baked vanilla custard with a crisp caramel crust
Sbrisolona (Crumbly Almond Cake from Mantua)
Crumbly Mantuan almond cake, baked golden and broken into shards
Rødgrød med Fløde (Nordic Berry Pudding with Cream)
Chilled Nordic berry pudding served with cold double cream
Conchas (Mexican Sweet Bread Rolls)
Soft conchas with a crackly vanilla sugar topping
Aletria (Portuguese Vermicelli Custard Dessert)
Portuguese vermicelli custard with lemon zest and cinnamon
Polish Apple Pancake Bites (Mini Apple Fritters)
Mini apple fritters fried golden with cinnamon
Caribbean Rum Cake with Dark Rum Syrup
Buttery rum cake soaked with warm dark rum syrup
Madeleines de Commercy (French Shell Cakes)
French shell cakes with lemon zest, vanilla and icing sugar
Air Fryer Vanilla Cake
Air fryer vanilla sponge cake with simple vanilla buttercream.
Rosquillas (Spanish Lemon and Aniseed Doughnuts)
Spanish lemon and aniseed ring doughnuts with a sugar coating
Roze Koeken (Dutch Pink Iced Cakes)
Soft Dutch sponge cakes topped with smooth pink icing
You might also like
Enfrijoladas (Corn Tortillas in Black Bean Sauce)
Corn tortillas dipped in black bean sauce with queso fresco
Carne con Tomate (Andalusian Pork in Tomato Sauce)
Andalusian pork simmered in a thick tomato and paprika sauce
Steak au Poivre (Pepper-Crusted Steak with Brandy Cream Sauce)
Pepper-crusted steak with a brandy and cream pan sauce
Spaghetti alle Cozze (Spaghetti with Mussels)
Spaghetti with mussels, garlic and white wine
Milanesa de Res (Breadcrumbed Beef Steaks) with Tomato and Avocado Salad
Fried breadcrumbed beef steaks with tomato and avocado salad
Bistecca alla Fiorentina (Tuscan T-Bone Steak)
Tuscan T-bone steak, seared and simply seasoned
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
