An Old Fashioned Sour Cream Donut Recipe baked in the oven then glazed.
My favorite donut recipe! I love old fashioned sour cream donuts. This recipe is great because they are baked in the oven. You wont have the mess or hassle of frying them up in hot oil with this recipe. They are super simple & easy to make. These are so popular with my family that I usually end up making a double batch so they last longer than 5 minutes and everyone can have as many as they want. I actually own 3 Wilton Donut Pans so I can make double & triple batches.
This recipe also freeze really well. Its nice to be able to just pull them out of the freezer and have them ready for breakfast in the morning. They thaw really quick or you can microwave them for a few seconds. If you don’t like your donuts sticky then I recommend storing them in the frig to keep the glaze hard.
I like to use a small spoon to scoop the batter into the donut pan but you can also use a piping bag or make your own using a ziploc bag & cutting a bottom corner to pour the batter into the pan.
The tops will be a very light golden brown when they are done and they will be springy to the touch. If you have trouble removing them from the pan try using a rubber spatula. The bottom side of the donuts will be a nice dark golden brown color (as shown above).
This recipe makes anywhere from 6-9 donuts depending on how high you fill the donut pan. I’ve made it a few times filling all 6 donut cavities to the top & it makes 6 big donuts but the hole in the middle kind of closes up so now I usually make 8-9 smaller donuts. If you don’t own a donut pan you can make your own using a muffin pan instead if you roll up aluminum foil into balls and place them in the middle of each muffin hole. To create the hole just pour the batter around the aluminum foil balls.
- ½ cup sour cream
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup vegetable oil (I used soybean oil)
- ½ cup sugar
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- For The Glaze:
- 1¼ cups powdered sugar
- 4 tablespoons or ¼ cup milk
- ¼ teaspoon vanilla (optional)
- Preheat oven to 350. Grease donut pan with oil or cooking spray.
- Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl.
- Add flour, soda, salt, & nutmeg (optional) & stir together until well combined.
- Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
- For the Glaze: In a small bowl, combine powdered sugar & milk together. Glaze should be thin so you can easily dip the donuts to glaze them. You may need to add a little more milk or powered sugar to get the right consistency.
- Once the donuts have cooled down a bit dip the donuts into the glaze, flipping them over so both sides get covered. Set on a cooling rack to dry. Place a piece of waxed paper or paper towel under the cooling rack for easier clean up from the dripping glaze.
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