Sour Cream Doughnuts (with Molasses)
  • Doughnuts:
  • 3 eggs
  • 1-1/4 cups granulated sugar, or if making molasses, use only 1 cup sugar and ½ cup molasses
  • 1 cup sour cream (not light or fat-free)
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon or ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1-1/2 teaspoons ground ginger, added if making the molasses variation
  • Oil for frying
  • Glazes:
  • Citrus glaze:
  • 1-1/2 cups powdered sugar
  • ¼ cup lemon, orange, or lime juice
  • 1 teaspoon vanilla
  • Vanilla Glaze:
  • 2 cups powdered sugar
  • 4 Tablespoons melted butter
  • ¼ cup whole milk
  • 1-1/2 teaspoons vanilla extract
  1. In bowl of electric mixer, beat eggs well, Slowly add 1-1/4 cup granulated sugar, or if making molasses, add only 1 cup sugar and ½ cup molasses.
  2. Stir in sour cream. Sift together flour, soda, baking powder, cinnamon or nutmeg, salt, and if making molasses, add 1-1/2 teaspoons ground ginger.
  3. Stir dry ingredients into mixture in bowl until blended. Cover bowl and refrigerate dough at least one hour. for easier handling,
  4. Pat dough, about half at a time, onto floured surface and cut into desired shapes. Lay each cut doughnut on a baking sheet and set aside while preparing oil to fry
  5. Heat enough oil in electric skillet to fry doughnuts to 370 degrees, Drop in cut doughnuts, not crowding too much, and fry about 1-1/2 minutes per side. Remove to paper towel-lined baking sheets as made, Repeat with remaining dough. Recipe will make around 30 doughnuts, depending on size.
  6. For both glazes: Combine ingredients in separate bowls and stir to mix, Dip hot doughnuts into desired glaze, or sprinkle with powdered sugar, or dust with cinnamon-sugar.
Recipe by The Culinary Cellar at