Glazed Sour Cream Doughnuts

from 4 votes

Deep fried or baked. Dipped in glaze or rolled in sugar. Topped with sprinkles or left unadorned. I don’t discriminate when it comes to my favorite food.

I have such a love for the golden brown rings of glory that I once walked more than five miles around New York City sampling nine different doughnuts in a single day. It was a Tour de Glaze that led me to crown the city’s best doughnut in the first ever Just a Taste Doughnuthon.

I’ve made doughnuts in the past. They were a semi-store bought insanely easy excuse for doughnuts, but they were delicious doughnuts nonetheless. But ever since my mom gave me Lara Ferroni’s Doughnuts cookbook, I knew I had to do both of us proud by making the real deal. And since I’m of the camp that thinks sour cream is the single greatest secret ingredient ever for baking (think Glazed Lemon Pound CakeBlueberry Muffins and Chocolate Loaf Cake), I figured there was no better starting point than Glazed Sour Cream Doughnuts. I could not have been more right.


Glazed Sour Cream Doughnuts

Ditch the bakery case and DIY with this quick and easy recipe for Glazed Sour Cream Doughnuts.
Author: Kelly Senyei
4 from 4 votes
Glazed Sour Cream Doughnuts
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 8 doughnuts


For doughnuts:

  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1 Tablespoon unsalted butter, at room temperature
  • Vegetable oil, for frying

For sugar glaze:

  • 1 ½ cups confectioners' sugar, sifted
  • 3 to 4 Tablespoons whole milk
  • 2 teaspoons vanilla extract


  • First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.
  • In a separate bowl, whisk together the sugar, sour cream, egg and butter.
  • Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.
  • Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.
  • Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.
  • Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.
  • When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.
  • Fry the doughnuts and doughnut holes in batches until they are golden brown.
  • Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 73kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 189mg, Potassium: 25mg, Sugar: 8g, Vitamin A: 125IU, Calcium: 20mg, Iron: 0.1mg


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Recipe adapted from Doughnuts by Lara Ferroni.

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  1. 2 stars
    Sorry but this was pretty terrible. The dough is so sticky I had to add a lot of flour to roll and cut it out and then it got a floury taste. It’s a very heavy dough too. One doughnut weighs about a pound

    1. Hi Luna – I haven’t tried that substitution in this recipe so I can’t say with certainty if that would work. Would love to hear your results if you give it a shot!

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