{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/old-fashioned-donuts","markdownUrl":"https://trevorfarias.com/recipes/old-fashioned-donuts/recipe.md","name":"Old-Fashioned Donuts Recipe (Sour Cream Cake Donuts)","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Breakfast","cuisine":"American","keywords":["old fashioned donuts","old fashioned donut recipe","sour cream donuts","homemade donuts","cake donuts","powdered sugar donuts","donuts without yeast","easy homemade donuts","fried cake donuts"],"prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT1H45M","yield":"12 donuts plus donut holes","servings":12,"ingredientGroups":[{"name":"For the donuts","ingredients":[{"amount":"2 1/2","unit":"cups","name":"cake flour","note":"285 g, plus more for rolling; or all-purpose flour","text":"2 1/2 cups cake flour, 285 g, plus more for rolling; or all-purpose flour"},{"amount":"1 1/2","unit":"teaspoons","name":"baking powder","text":"1 1/2 teaspoons baking powder"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"},{"amount":"1/2","unit":"teaspoon","name":"ground nutmeg","text":"1/2 teaspoon ground nutmeg"},{"amount":"1/2","unit":"cup","name":"granulated sugar","note":"100 g","text":"1/2 cup granulated sugar, 100 g"},{"amount":"2","unit":"tablespoons","name":"unsalted butter","note":"softened","text":"2 tablespoons unsalted butter, softened"},{"amount":"2","name":"large egg yolks","text":"2 large egg yolks"},{"amount":"2/3","unit":"cup","name":"sour cream","note":"160 g","text":"2/3 cup sour cream, 160 g"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"},{"amount":"6 to 8","unit":"cups","name":"canola or vegetable oil","note":"for frying","text":"6 to 8 cups canola or vegetable oil, for frying"}]},{"name":"For finishing","ingredients":[{"amount":"1","unit":"cup","name":"powdered sugar","note":"or a glaze from the toppings list","text":"1 cup powdered sugar, or a glaze from the toppings list"}]}],"steps":[{"step":1,"name":"Mix the dry ingredients","text":"Whisk together the flour, baking powder, salt and nutmeg in a bowl.","tip":null},{"step":2,"name":"Cream the butter and sugar","text":"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.","tip":null},{"step":3,"name":"Make the dough","text":"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.","tip":null},{"step":4,"name":"Roll and cut","text":"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.","tip":null},{"step":5,"name":"Heat the oil","text":"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.","tip":null},{"step":6,"name":"Fry","text":"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."},{"step":7,"name":"Finish","text":"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.","tip":null}],"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"],"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."],"storage":["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":["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."],"faqs":[{"question":"What makes a donut old-fashioned?","answer":"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."},{"question":"Why did my donuts absorb too much oil?","answer":"The oil was too cool. Keep it at 325°F and fry in small batches so the temperature does not drop below 315°F."},{"question":"Can I bake these donuts instead of frying them?","answer":"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."},{"question":"Why didn't my donuts crack?","answer":"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."}],"nutritionPerServing":{"calories":260,"fatGrams":12,"saturatedFatGrams":3.5,"carbohydrateGrams":34,"fiberGrams":1,"sugarGrams":17,"proteinGrams":3,"sodiumMilligrams":250,"cholesterolMilligrams":40}}