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Farmhouse Kitchen Recipe: Old-Fashioned Sour Cream Donuts

My husband Lorenzo and I started our farm journey once he retired from the US Army after twenty-eight years of service. Our passion for simple country living, cooking, baking, gardening, and taking care of animals is something we wanted to instill in our daughters. We are blessed to be able to run Hidden Gems Farm and to share our farming journey not only with our family but with our community as well. These Old-Fashioned Sour Cream Donuts have become one of our favor- ite weekend breakfast items to make. If you like funnel cakes, donuts, and churros, this recipe is a must try! Not only are these easy to make, but they taste just as good the next day. (Although we cannot promise that you will have any leftovers.)

Old-Fashioned Sour Cream Donuts

Serves: 8 donuts and 8 donut holes
Prep time: 20 minutes
Cook time: 30 minutes


21⁄4 cups cake flour, plus more as needed
11⁄2 teaspoons baking powder
1 teaspoon salt
1⁄4–1⁄2 teaspoon nutmeg
2 tablespoons butter at room temperature
1⁄2 cup sugar
2 egg yolks
1⁄2 cup sour cream
Oil, for frying (I use canola oil)
3 cups powdered sugar
11⁄2 teaspoons corn syrup
1⁄4 teaspoon salt
1⁄2 teaspoon vanilla extract
1⁄3 cup hot water (if glaze is too thick, add 1 tablespoon at a time to get a slightly thick consistency)

1. For the donuts, in a bowl sift cake flour, baking powder, salt, and nutmeg.
2. Using your stand mixer fitted with a paddle attachment, add butter and sugar. Beat together until mixed well. Add egg yolks and beat until light and thick. Add sour cream to the mixture and mix well.
3. Add dry ingredients to the mixing bowl, a little at a time. Mix on low speed until dough is smooth. The dough will be slightly sticky; if dough is unmanageably sticky, add extra flour 1 tablespoon at a time.
4. Cover with plastic wrap and chill dough until firm, approximately 1 hour.
5. Once chilled, roll out dough on a floured surface to about 1/2-inch thickness.
6. Use a donut cutter or two different biscuit cutters to cut out as many donuts and donut holes as possible.
7. Heat oil to 325°F. Fry the doughnuts a few at a time. Fry on each side about 2 minutes, being careful not to burn them.
8. For the glaze, in a bowl whisk together glaze ingredients until smooth.
9. Dip donuts into the glaze mixture one at a time. Place on wire cooling rack. Let donuts rest for 10 to 15 minutes or until glaze is set. Enjoy!

You can also find this recipe in The FarmMade Cookbook (order now!). A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region’s unique farming culture. Recipes are paired with each farm’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.

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