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Sour Cream Doughnut Recipe

American · Dessert · 30 min total

These old-fashioned sour cream doughnuts are tender, tangy, and perfectly sweet, with a soft crumb and a classic powdered sugar coating. A simple, no-yeast recipe that comes together quickly.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup sour cream
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for coating

Instructions

1. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and nutmeg.
2. In a separate bowl, whisk together sour cream, egg, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the dough will be soft and slightly sticky.
4. Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it comes together. Pat or roll to 1/2-inch thickness.
5. Use a floured 2.5-inch doughnut cutter (or a round cutter and a smaller cutter for the hole) to cut out doughnuts. Gather scraps and re-roll once to cut more.
6. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Line a plate with paper towels.
7. Fry doughnuts in batches, 2-3 at a time, for about 1 minute per side until golden brown. Do not crowd the pot.
8. Remove with a slotted spoon and drain on paper towels. Let cool slightly.
9. Place powdered sugar in a shallow bowl. While still warm, toss each doughnut in powdered sugar to coat. Serve immediately.

Tips

• For best texture, do not overmix the dough; it should be soft but not sticky.
• If you don't have a doughnut cutter, use a 2.5-inch round cutter and a 1-inch round cutter for the holes.
• These are best eaten the same day. Store leftovers in an airtight container at room temperature for up to 1 day.
• For a glaze instead of powdered sugar, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla, then dip cooled doughnuts.

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