You can learn more about how to measure flour the RIGHT way here. Any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring! If you doughnuts aren’t as fluffy and light as you’d like, it’s due to compacting too much flour into your measuring cup. Using a scale is a smart idea for this recipe. Old-Fashioned Sour Cream Doughnuts Recipe Tips 1.

You can’t beat how much less time these take than yeast doughnuts, too. I don’t always prefer old-fashioned cake doughnuts to yeast doughnuts, but when I do this is absolutely the recipe I use. Plus you can’t beat sour cream, it’s good with just about everything. The inside is soft and cakey with a more firm bite than yeast doughnuts. We completely dunk the doughnuts in that glaze in the recipe, and it’s amazing. They’re kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking up the thick, shiny, crackled glaze. These Old-Fashioned Sour Cream Doughnuts are just like the old-fashioned cake doughnuts from the bakery. Plus, if you only eat doughnuts when you make them from scratch, you can’t really go overboard right? That’s my logic at least.

This recipe honestly takes about the same amount of time that it takes to drive across town to my favorite bakery, so it’s kind of perfect. There’s a few local shops that I LOVE, but I rarely have an excuse to make a trip to one of them. A lot of doughnut shops make pretty bland and greasy doughnuts that leave a weird residue on your tongue, at least that’s been my experience. When I get a doughnut craving, it’s intense.

I have huge sweet tooth cravings on the regular.

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