The Best Old-Fashioned Glazed Sour Cream Doughnuts: Easy, No-Yeast Recipe

Step into a world of timeless indulgence with our recipe for old-fashioned sour cream doughnuts. These aren’t just any fried treats; they are a delightful symphony of cakey tenderness, rich flavor, and a glistening vanilla glaze that will transport you straight to your favorite neighborhood bakery. Imagine biting into a perfectly golden-brown doughnut, its soft interior yielding to a sweet, comforting taste. And the best part? Achieving this homemade perfection is surprisingly simple. Forget about lengthy proofing times because these incredible doughnuts require no yeast, meaning you can whip up a fresh batch and have them gracing your table in less than an hour! It’s time to rediscover the joy of homemade doughnuts.

When it comes to the glorious world of doughnuts, my philosophy is simple: I don’t discriminate. Whether they’re deep-fried to a golden crisp or baked to fluffy perfection, generously dipped in a sweet glaze, rolled in fragrant cinnamon sugar, adorned with colorful sprinkles, or simply left unadorned in their natural beauty – each one holds a special place in my heart (and stomach!). The sheer versatility and comforting appeal of doughnuts make them a beloved treat for any occasion.

My passion for these delectable rings of dough runs deep. I once embarked on what I fondly refer to as a “Tour de Glaze” across New York City, where I traversed more than five miles and sampled nine different doughnuts in a single, glorious day. This epic culinary adventure culminated in the first-ever Just a Taste Doughnuthon, where I had the privilege of crowning the city’s finest doughnut. That experience only deepened my appreciation for the craft and deliciousness of a truly great doughnut.

While I’ve dabbled in simpler doughnut creations in the past—like those incredibly easy semi-store-bought versions that were delicious nonetheless—I always yearned to create the “real deal” from scratch. My inspiration came from Lara Ferroni’s wonderful Doughnutscookbook, a gift from my mom that spurred me to master the art of homemade doughnuts. And for me, there was only one logical starting point: Glazed Sour Cream Doughnuts. Why? Because I firmly believe that sour cream is one of the single greatest secret ingredients in all of baking. It works wonders in everything from glazed lemon pound cake to blueberry coffee cake muffins and strawberry scones, imparting unparalleled moisture and tenderness. I can confidently say, I could not have made a better choice!

Why You’ll Fall in Love with These Sour Cream Doughnuts

These homemade glazed sour cream doughnuts offer a multitude of reasons to adore them, making them a staple in any home baker’s repertoire:

• Effortless & Yeast-Free: Say goodbye to long proofing times! This recipe requires absolutely no yeast, streamlining the process and making it accessible even for beginner bakers. You get all the deliciousness without the wait.
• Quick Perfection: From mixing bowl to your eager hands, these doughnuts are typically ready in less than 60 minutes. It’s the ideal treat when a craving strikes and you need a quick, satisfying dessert or breakfast.
• Irresistibly Cakey Texture: Prepare for a truly delightful bite! These doughnuts boast a perfectly cakey interior that is incredibly soft, tender, and melts in your mouth with every chew. It’s a texture that sets them apart from lighter, airy yeast doughnuts.
• Warm Spiced Flavor: Infused with a delicate touch of cinnamon, these doughnuts carry a warm, inviting spice that complements the rich sour cream base beautifully. You can even experiment with a pinch of nutmeg for an extra layer of aroma!
• Unmatched Moisture: Thanks to the star ingredient, sour cream, these doughnuts stay wonderfully moist from the very first bite to the last crumb. Just like my beloved sour cream doughnut muffins, this secret ingredient guarantees a rich, never-dry experience.
• Simple, Sweet Vanilla Glaze: Each doughnut is generously coated in a luscious, homemade vanilla glaze. Best of all, this iconic topping comes together with just three basic ingredients, creating a glossy finish and adding the perfect amount of sweetness.

Ultimately, the undeniable charm of this recipe lies in its ability to deliver simply exquisite, homemade doughnuts that are profoundly comforting, incredibly flavorful, and bound to become a fast favorite in your kitchen!

One of the best aspects of this recipe is its reliance on readily available ingredients. You’ll likely find most, if not all, of what you need already stocked in your pantry and refrigerator, meaning no special trips to specialty stores. Let’s delve into what makes each component crucial to achieving doughnut perfection.

FOR THE DOUGHNUTS: Building a Tender Base

• All-Purpose Flour: This is the backbone of our doughnuts, providing the necessary structure and consistency. For the lightest, most tender doughnuts, precise measurement is key. Always use the spoon and level method: gently spoon flour into your measuring cup and level it off with a straight edge. Scooping directly can compact the flour, leading to dense, heavy doughnuts.
• Baking Soda: In this specific recipe, baking soda is the leavening agent responsible for that signature dense, cake-like texture. Unlike recipes that call for baking powder, such as my glazed doughnut holes, baking soda reacts with the acidic sour cream to create a distinct crumb that truly sets these old-fashioned treats apart.
• Ground Cinnamon: A touch of ground cinnamon elevates the flavor profile with its warm, sweet, and subtly spicy notes. It’s a classic pairing for doughnuts! For an interesting variation, consider swapping it out for freshly grated nutmeg to impart a different aromatic depth.
• Granulated Sugar: This provides the primary sweetness to the doughnut dough and plays a vital role in achieving that beautiful golden-brown color during the frying process. It also contributes to the overall tender crumb.
• Salt: Though just a tiny amount (⅛ teaspoon!), salt is a non-negotiable ingredient in baking. It doesn’t just add its own flavor; it balances the sweetness of the sugar and intensifies all the other wonderful flavors present in the doughnut. Don’t skip it!
• Sour Cream: The star ingredient! Sour cream is truly magical in baking, as seen in beloved recipes like my raspberry sour cream coffee cake. It contributes incredible moisture, richness, and a slight tang that results in an exceptionally soft and tender doughnut interior. For the best possible texture and flavor, I highly recommend using full-fat sour cream.
• Large Egg: The egg acts as a crucial binder, holding all the ingredients together and providing essential structure to the doughnut dough. It also adds richness and helps with emulsification.
• Unsalted Butter (Room Temperature): Melt-in-your-mouth tenderness and a luxurious flavor are enhanced by the addition of unsalted butter. Ensure it’s at room temperature for easy incorporation into the dough, leading to a smoother, more uniform batter.
• Oil for Frying: Choosing the right oil is paramount for perfectly fried doughnuts. I consistently recommend using a neutral-flavored oil with a high smoke point, such as vegetable oil. Canola oil and peanut oil are also excellent alternatives, as they can withstand the necessary high temperatures without imparting unwanted flavors to your delicious treats.

FOR THE IRRESISTIBLE VANILLA GLAZE: The Perfect Sweet Finish

• Confectioners’ Sugar (Powdered Sugar): This finely ground sugar, often mixed with a bit of cornstarch, is essential for a smooth, lump-free glaze. Sifting it before mixing is a small but crucial step that guarantees a silky, uniform coating for your doughnuts.
• Whole Milk: While any milk will work, whole milk adds a beautiful richness to the glaze, contributing to a creamier texture and a more luxurious mouthfeel. Adjust the quantity to achieve your desired glaze consistency – from a thin sheen to a thicker, more opaque coating.
• Pure Vanilla Extract: The soul of the vanilla glaze! For an unparalleled depth of flavor, I always suggest using a high-quality vanilla extract. If you’re feeling ambitious, opting for homemade vanilla extract will truly elevate your glaze to the next level.

For precise measurements and full ingredient quantities, please refer to the detailed recipe card conveniently located below.

While the idea of making doughnuts from scratch might seem daunting, rest assured it’s an incredibly rewarding and straightforward process. The key to success, as with any fried delicacy like crispy onion rings or delightful banana fritters, lies in careful preparation and maintaining the right oil temperature. A reliable deep-fry thermometer will be your best friend. Follow these detailed steps, and you’ll soon be enjoying warm, perfect homemade doughnuts fresh from your kitchen!

1. Prepare the Dough – Dry & Wet Ingredients: Begin by sifting together your dry ingredients: all-purpose flour, baking soda, ground cinnamon, and salt, in a large mixing bowl. Sifting ensures there are no lumps and that the leavening agent is evenly distributed. In a separate, medium-sized bowl, combine the wet ingredients: granulated sugar, full-fat sour cream, a large egg, and softened unsalted butter. Whisk these together until the mixture is smooth and well-emulsified. Then, gently fold the wet ingredients into the dry mixture. Use a spatula to mix until a soft, cohesive dough forms – avoid overmixing, which can lead to tough doughnuts.

Kelly’s Note on Dough Consistency: Your dough should be wonderfully pliable and easy to handle, much like a good biscuit or pastry dough. If you find it’s a bit too sticky to manage, gradually incorporate a little more flour, one tablespoon at a time, until you reach that ideal, workable consistency. This small adjustment can make a big difference in handling.

2. Chill the Dough for Optimal Texture: Once your dough is mixed, cover the bowl tightly with plastic wrap and refrigerate it for at least 20 minutes. This chilling period is crucial as it helps firm up the dough, making it easier to roll and cut. It also helps prevent the doughnuts from absorbing too much oil during frying, resulting in a lighter, less greasy final product.
3. Shape Your Doughnuts with Precision: Lightly flour a clean work surface and turn out your chilled dough. Using a rolling pin, roll the dough evenly until it reaches an approximate thickness of ½-inch. Then, employ a cookie cutter or a dedicated doughnut cutter to stamp out perfectly round doughnuts, each about 2½ inches in diameter. Gather any scrap dough, gently re-roll it, and cut out more doughnuts until all the dough is used. Don’t discard the centers! These can be fried separately to make delightful doughnut holes.

4. Prepare the Silky Vanilla Glaze: Before you even begin frying, prepare your vanilla glaze. In a small bowl, whisk together the sifted confectioners’ sugar, whole milk, and pure vanilla extract until completely smooth and free of any lumps. Sifting the sugar beforehand is key to this velvety consistency. Set the glaze aside, ready for dipping your warm, freshly fried doughnuts.
5. Master the Fry: Pour at least 2 inches of your chosen frying oil (vegetable, canola, or peanut) into a deep, heavy-bottomed pot. Heat the oil steadily over medium heat until it reaches a consistent temperature of 360ºF (182ºC) on your deep-fry thermometer. Carefully lower the doughnuts into the hot oil in batches, making sure not to overcrowd the pot. Fry them for 1-2 minutes per side, or until they achieve a beautiful golden-brown color and are cooked through.
6. Dip and Glaze for Perfection: Once fried, use a slotted spoon or spider strainer to carefully remove the doughnuts from the oil and transfer them to a wire cooling rack set over a baking sheet to drain any excess oil. Allow them to cool for just a minute or two – they should still be warm but not piping hot. While still slightly warm, dip each doughnut into the prepared vanilla glaze, allowing the excess to drip off, and then place them back on the cooling rack to set.

Pro Tip for Freshness: Homemade doughnuts, much like a perfectly brewed cup of coffee, are undeniably at their absolute best when enjoyed fresh. While they can be stored, I highly recommend savoring these delicious treats on the very same day you make them to experience their optimal flavor and texture!

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