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+ servings

Sour Cream Donuts

yield: 8 donuts
5 from 1 vote

Special Equipment

  • a 3 1/2 inch donut cutter (but see baker's notes)


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1 tablespoon unsalted butter, melted and cooled


  • In a medium bowl, whisk together 1 1/4 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and 1/4 teaspoon kosher salt. Set aside.
  • In a separate medium bowl, whisk together 1/3 cup granulated sugar, 1/4 cup sour cream, 1 large egg and 1 tablespoon unsalted butter until smooth. Add the flour mixture (from the 1st step) a little at a time until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate the batter for 15 to 20 minutes.
  • After the batter has chilled, heat at least 2 inches of oil in a deep fryer or a cast iron skillet until a candy thermometer registers 360 (F).
  • Roll out the dough on a lightly floured surface to 1/2 inch thick. Use a 3 1/2 inch donut cutter to cut out donut holes.
  • With a metal spatula, carefully place 1 or 2 donuts at a time in the oil. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon and drain on a paper towel on a wire rack. Let cool slightly before glazing. Like most quick breads, the donuts are best on the day they are made.


Adapted from Doughnuts