These baked Sour Cream Glazed Donuts are old fashioned and delicious. This recipe requires 12 ingredients, 1 bowl, and a donut pan. In under an hour you will have soft, tender, cakey donuts made in the comfort of your own home!
Your favorite fried Sour Cream Glazed Donuts are now baked! Because let’s be honest, frying donuts is such a pain in the butt. I am also a teeny but afraid of the hot oil if I am being honest.
Anyways, you will not believe how quick and easy these are to make. They taste great with your morning coffee, served at brunch, or a part of your next dessert table.
Ingredients Needed for Baked Sour Cream Glazed Donuts
For the Baked Sour Cream Donuts:
- Sour Cream: full fat and room temperature
- Granular Sugar
- Brown Sugar
- Vegetable Oil
- Egg: room temperature
- Vanilla Extract
- Flour
- Baking Soda
- Nutmeg
- Salt
For the Vanilla Glaze:
- Powdered Sugar
- Unsalted Butter: melted
- Hot Water
- Vanilla Extract
- Pinch of Salt
How to Make the BEST Baked Sour Cream Glazed Donuts
Whisk together your sour cream, granular sugar, brown sugar, vegetable oil, egg, and vanilla extract.
Fold in the flour, baking soda, nutmeg, and salt. Do not overmix your batter, once the flour is absorbed stop mixing.
Place batter in a piping bag with a 1/2 inch hole cut in one of the tips.
Pipe the batter into each cavity of the 6 cavity donut pan. Fill the cavities 2/3 of the way full.
Bake for 12-15 minutes until donuts spring back to the touch. Cool for 15 minutes in the pan and until room temperature on a cooling rack.
Mix together your powdered sugar, melted unsalted butter, hot water, vanilla extract, and a pinch of salt to make the vanilla glaze.
Dip the cooled doughnuts into the vanilla glaze, covering them completely.
Dry your donuts on a rack lined baking sheet to catch the excess vanilla glaze.
Frequently Asked Questions (FAQs)
NO, Please don’t! Full fat sour cream gives these donuts a wonderful cakey texture. Without that fat the donuts become dense and even lacking in flavor.
Donut pans can be found pretty cheap at most grocery stores and dollar stores. Alternatively you can make donut holes using a mini muffin pan or muffins using a standard muffin pan. Baking times may vary so keep a close eye on them as they bake.
Not at all, you have many options. You can keep them as they are, roll them in cinnamon sugar or powdered sugar, or even dip them in a chocolate glaze.
For more sweet, moist sour cream cake, try this Sour Cream Pound Cake recipe!
More Breakfast Recipes
- Apple and Plum Crumble Bars
- Cardamom Spiced Coffee Cake Muffins
- Strawberry Banana Shortcakes
- Blueberry Earl Grey Muffins with Streusel
- Basic Muffin Recipe
- Breakfast Bagel Sliders
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Sour Cream Glazed Donuts
Equipment
- Donut Pan (6 cavity)
Ingredients
Baked Sour Cream Donuts
- ½ cup sour cream; room temperature
- ¼ cup granular sugar
- ¼ cup brown sugar
- ¼ cup vegetable oil
- 1 egg; room temperature
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons unsalted butter; melted
- 2 tablespoons hot water
- ½ teaspoon vanilla extract
- pinch salt
Instructions
Baked Sour Cream Donuts
- Preheat oven to 350°F and prepare the donut pan with non-stick cooking spray.
- In a large bowl whisk together the sour cream, granular sugar, brown sugar, vegetable oil, egg, and vanilla extract until pale in color and well combined.
- Add flour, baking soda, nutmeg, and salt. Fold until just combined, careful to not over mix.
- Place donut batter into a piping bag or gallon bag. Cut a 1/2 inch hole at the tip.
- Pipe the batter equally into the 6 cavities of the donut pan.
- Bake for 12-15 minutes, or until they spring back to the touch and are golden brown.
- Allow the Sour Cream Donuts to cool in the pan for 15 minutes and then remove and move them to a wire rack to cool completely.
Vanilla Glaze
- In a bowl combine the powdered sugar, melted unsalted butter, hot water, vanilla extract, pinch of salt.
- Gently dip the cooled Sour Cream Donuts into the glaze, covering them completely. Place on a baking rack and cookie sheet for excess glaze to drip off.
- Continue with all 6 donuts and allow the vanilla glaze to dry completely.
Video
Notes
- At room temperature, covered, for up to three days.
- In the refrigerator, covered, for up to five days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
If you make my Sour Cream Glazed Donuts, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!
I made this for our lazy Saturday brunch today.
The recipe worked perfectly and they tasted amazing. I don’t have a donut pan so I used a mini muffin tin and baked if for 11-12 minutes. It made 16 mini’s.
It was easy to make and a lovely way to get your donut fix in because it doesn’t involve deep frying!
Hey Linda!
I love that you used a muffin tin! And thank you for sharing the photo with me on Instagram. So glad you enjoyed them!
~Elizabeth
I printed this recipe and will make them. They look yummy and easy.
Hi grandma!
I hope you and grandpa enjoy them!
~Beth