Breakfast
Old-Fashioned Donuts Recipe (Sour Cream Cake Donuts)
By Trevor Farias · Updated · 1 hour 45 minutes total · 12 donuts plus donut holes
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In a nutshell
Old-fashioned donuts are cake donuts made from a thick sour cream dough enriched with egg yolks, sugar, butter and a little nutmeg, leavened with baking powder instead of yeast. The dough is chilled until firm, rolled 1/2 inch thick, cut into rings and fried at 325°F, a lower temperature than most donuts, so they cook slowly and crack open into their signature rough, crunchy ridges. Toss them in powdered sugar or dip in a thin glaze while warm.
Old-fashioned donuts are the ones with the cracked, craggy tops and golden ridges that catch every bit of glaze or sugar. They are crisp outside, soft and slightly tangy inside, and they taste like a small-town bakery on a Saturday morning.
Because they use baking powder rather than yeast, there is no waiting for dough to rise. You mix a soft sour cream dough, chill it for an hour so it can be rolled, then cut and fry. From start to finish they take less time than a trip to the donut shop, and they are best eaten within an hour of frying.
The trick most recipes miss is the frying temperature. Old-fashioned donuts fry at 325°F, cooler than yeast donuts, which gives them time to split open and form those characteristic cracks before the outside browns.
Why this recipe works
- Sour cream and egg yolks make a rich, tender dough with a gentle tang.
- Chilling the dough firms the butter so it can be rolled and cut cleanly without extra flour, which would toughen the donuts.
- Frying at 325°F lets the donuts expand slowly and crack into rough ridges that turn crisp.
- Frying the first side briefly, flipping, then flipping back helps the rings open up and form the classic petal edges.
Frying safely at home
Use a heavy pot at least 5 quarts in size and fill it with no more than 2 inches of oil, which leaves plenty of room for bubbling. Clip a deep-fry or candy thermometer to the side and adjust the heat between batches; the oil drops as soon as donuts go in. Fry only three or four at a time.
Use a neutral oil with a high smoke point, such as canola, vegetable or peanut oil. Keep a lid nearby, never leave hot oil unattended, and let it cool completely before straining and storing or discarding it.
Toppings for old-fashioned donuts
- Powdered sugar: toss slightly cooled donuts in a paper bag with 1 cup of powdered sugar.
- Cinnamon sugar: toss warm donuts in 1/2 cup sugar mixed with 1 tablespoon cinnamon.
- Vanilla glaze: whisk 2 cups powdered sugar, 3 to 4 tablespoons milk and 1/2 teaspoon vanilla; dip the warm donuts and let set on a rack.
- Chocolate glaze: melt 1/2 cup chocolate chips with 2 tablespoons butter and 1 tablespoon corn syrup.
How to store old-fashioned donuts
- Store leftover donuts loosely covered at room temperature for up to 1 day. Glazed donuts keep slightly better than sugared ones.
- Freeze unglazed donuts for up to 1 month. Warm in a 300°F oven for 5 minutes before topping.
Variations to try
- Buttermilk donuts: use 2/3 cup thick buttermilk instead of sour cream and add 2 tablespoons more flour.
- Chocolate old-fashioned: replace 1/3 cup of the flour with cocoa powder and use chocolate glaze.
- Apple cider donuts: reduce 1 cup apple cider to 1/3 cup, cool, and use in place of half the sour cream. Toss in cinnamon sugar.
Frequently asked questions
- What makes a donut old-fashioned?
- An old-fashioned donut is a cake donut made with sour cream or buttermilk and fried at a lower temperature, which makes it crack into rough, crunchy ridges on the outside.
- Why did my donuts absorb too much oil?
- The oil was too cool. Keep it at 325°F and fry in small batches so the temperature does not drop below 315°F.
- Can I bake these donuts instead of frying them?
- This dough is designed for frying. Baked donuts need a thinner batter and a donut pan; they will be soft and cakey rather than crisp and cracked.
- Why didn't my donuts crack?
- The oil was probably too hot, which sets the outside before the donut can expand. Also make sure the first flip happens after only 15 seconds.
Recipe card
Old-Fashioned Donuts Recipe (Sour Cream Cake Donuts)
Homemade old-fashioned sour cream donuts with crisp, craggy edges and a tender cake center. No yeast, ready in about 1 hour. Finish with powdered sugar, cinnamon sugar or a simple vanilla glaze.
By Trevor Farias · Updated
- Prep
- 25 minutes
- Cook
- 20 minutes
- Total
- 1 hour 45 minutes
- Makes
- 12 donuts plus donut holes
Includes 1 hour of chilling the dough
Ingredients
For the donuts
For finishing
Equipment
- Large heavy pot or Dutch oven
- Deep-fry or candy thermometer
- 3-inch donut cutter or two round cutters
- Rolling pin
- Slotted spoon or spider
- Wire rack and baking sheets
Instructions
Mix the dry ingredients
Whisk together the flour, baking powder, salt and nutmeg in a bowl.
Cream the butter and sugar
In a large bowl, beat the sugar and butter with a wooden spoon or hand mixer until sandy. Add the egg yolks and beat until pale and thick, about 1 minute. Beat in the sour cream and vanilla.
Make the dough
Add the flour mixture in two additions, stirring just until a soft, sticky dough forms. Scrape it onto plastic wrap, pat into a 1-inch-thick disc, wrap and refrigerate for at least 1 hour, or up to overnight.
Roll and cut
On a floured surface, roll the chilled dough 1/2 inch thick. Cut with a floured 3-inch donut cutter, or a 3-inch round and a 1-inch round for the holes. Gather and re-roll the scraps once. Place the donuts on a floured sheet of parchment.
Heat the oil
Pour 2 inches of oil into a large heavy pot and heat over medium heat to 325°F (165°C). Line a baking sheet with paper towels and set a wire rack on a second sheet.
Fry
Carefully lower 3 or 4 donuts into the oil. Fry for 15 seconds, flip, and fry 75 to 90 seconds until golden and cracked, then flip back and fry the first side 60 seconds more. Drain on paper towels. Fry the donut holes for about 1 minute total.
Tip: Check the thermometer between every batch and keep the oil between 320 and 330°F.
Finish
Let the donuts cool for 5 minutes, then toss in powdered sugar or dip in glaze and set on the rack. Serve the same day.
Notes
- Fry at 325°F. Hotter oil browns the outside before the donuts crack open.
- Chill the dough at least 1 hour so it can be rolled without extra flour.
- Donuts are best within a few hours of frying.
Nutrition (per serving, estimated)
| Calories | 260 |
|---|---|
| Fat | 12 g |
| Saturated fat | 3.5 g |
| Carbohydrates | 34 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Sodium | 250 mg |
| Cholesterol | 40 mg |
Serving size: 1 of 12. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/old-fashioned-donuts
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