Glazed Sour Cream Donuts: simple, old fashioned and so good with your morning coffee! You won’t believe how quick and easy these are to make.
Hey there! Hope your week is off to a good start! How was your weekend?
Ours was busy, busy. Big project: we cleared out my office/studio to make room for a more video-friendly setup. Have you noticed how much video is dominating everything online these days? How do you feel about it?
Well, I don’t have a video for today’s post but I still think it’s pretty rockin’. I mean, sour cream donuts??? How can you go wrong.
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One of my most favorite indulgences is a glazed donut, with a cup of strong coffee. It is seriously the BEST! And I live in Pennsylvania Dutch country, where the donuts are totally next level. So airy, soft, and pillowy! What a treat.
But honestly, making fried donuts is a big deal. Totally worth the effort, don’t get me wrong. But sometimes you just don’t have it in you to make a yeast dough, let it rise, shape it, and fry it in hot oil. Sometimes you just want something quick, that you can whip up on a whim, whenever the craving strikes.
Glazed sour cream donuts, baby.
They’re baked! And they’re as easy to make as a batch of muffins. In fact, if you don’t have a fancy donut pan, you can totally use your muffin tin.
The sour cream makes the cake super moist and delicate.
And the simple vanilla glaze is just perfection. Simple really is best sometimes!
I think you’ll love how easy and quick these glazed sour cream donuts are to make, and how great they taste with your morning coffee!
Glazed Sour Cream Donuts
Glazed Sour Cream Donuts: simple, old fashioned and so good with your morning coffee! You won’t believe how quick and easy these are to make.
Yield: 6 donuts
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg, or a small pinch of freshly grated whole nutmeg*
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract, divided
- 2 cups powdered sugar
- 1/4 cup milk
Directions:
- Preheat the oven to 350 degrees F, and lightly grease a non-stick donut pan.*
- Place the flour, baking soda, salt, and nutmeg in a medium mixing bowl, and whisk to combine.
- Place the oil, sour cream, sugar, egg, and 1/2 teaspoon vanilla in a large liquid measuring cup, and stir together until smooth.
- Add the liquid ingredients to the dry, and gently fold together until just barely combined (it’s ok if there are a few lumps).
- Transfer the batter to the prepared pan, and bake the donuts for 12 to 16 minutes, or until just beginning to brown around the edges.
- Cool for 20 minutes, then remove from the pan.
- In a medium mixing bowl, stir the powdered sugar, milk, and remaining 1/2 teaspoon vanilla together until smooth.
- Dip the tops of the donuts in the glaze, allowing the excess to drip off.
- Place the donuts on a wire rack set over a baking sheet, and allow the glaze to dry.
*If you don’t have a donut pan, this recipe can be baked as muffins. However, the bake time will probably need to be slightly adjusted. Muffins are done when a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
**If you haven’t ever tried freshly grated nutmeg, you must! The flavor will blow you away.
More great breakfast treats on my “Breakfast/Brunch Recipes” Pinterest board!
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Yum! I look forward to making these… Thanks, Allie!
My pleasure Kathleen! Hope you enjoy them!
OMG. Heaven. It has been faaaar too long since I’ve made a good batch of homemade donuts, and these look like the perfect reason to get back in the game. Cannot wait to try them!
Get back in the game! Yes for sure. These are a favorite for my family on weekend mornings especially. Thanks so much Karly!
Okay these look killer Allie!! I’ve tried those philadelphia donuts. To die for! I barely like non-yeast donuts but this definitely looks worth it!
I know, Philly knows what’s up when it comes to donuts. And I totally feel you on the yeast ones especially! But I do love a good glazed cake donut too. Thanks so much Karen!
Hi Allie, I just found your blog and love it instantly. I really want to try this doughnut recipe of yours. Is there any way to skip baking soda or baking baking powder in the recipe? Thankyou for sharing this recipe.
Hey Linda I’m so happy to hear that! Thank you! I’m afraid there isn’t any way to eliminate the baking soda or baking powder. That is the leavening that causes the donuts to rise and be soft and fluffy. Without it, you’d have flat donuts! The only other option would be to make yeast donuts. If you check out this post: https://bakingamoment.com/swedish-tea-ring/, there is a recipe for sweet dough there that can be used for donuts. Unfortunately though, I haven’t tried it so I can’t say for sure how long to let them bake or if it would want to be fried instead.