Sour Cream Cake Donuts with Maple Brown Butter Glaze


Happy Wednesday friendlies <3 < 3

So I’m thinking that today is a good day for a donut … are we in agreement on this subject?

If I’m being totally honest here, I have to admit that I think pretty much every day is a good day for a donut. However, I suppose if we must try to be at least a little bit “healthy” in our daily lives, I guess it’s only fair that we try to keep our weekly donut consumption to a somewhat reasonable level… like once… err maybe two…. okay three times a week max.

Sure. Let’s go with that…


So keeping our newly founded donut eating schedule in mind, I’m thinking that Wednesday seems like a solid donut eating kind of day. Why Wednesday you ask? Well, Wednesday, aka hump day,  is the middle of the work week, which means that we have made it over said work week hump! Can I get a woop woop!?

So in a nutshell, Wednesdays are pretty awesome, so I think it is a day in which we should all reward ourselves a little bit. I mean let’s just come right out and say it; we made it halfway through the work week, annnnd we officially rock – so we obviously deserve it. Thus, we should all reward ourselves with some delicious donuts, thank you very much.

Yep, I’m definitely thinking this Wednesday-Donut Day thing is a good plan. And if we are going to be eating donuts anyway, they may as well be delicious homemade donuts right??? Of course right 😀


So I know the whole idea of making homemade donuts can sound a little complex, but I promise you it really isn’t – and even if they are a little bit out of your baking comfort zone,  I guarantee that these donuts are worth the extra effort it takes to make them.

It has taken me a while to craft a homemade sour cream donut recipe that I am truly happy with, but after trying out many variations this is definitely my all time fa, so I can’t wait to share it with you!

Cole gets super giddy every time I fry up a batch. He thinks these donuts are just about the best thing in the whole wide world, and likes to tell me that they peril in comparison to anything you can buy at your local donut shop. Is this maybe a slight exaggeration… ? Maybe. Is he just saying these things to make a girl happy…? Probably – but I would have to agree with him that they are pretty darn delicious.

These donuts have that trademark sour cream cake donut flavour; Their fragrant spice from the nutmeg and cinnamon is absolutely perfect, and by adding just a hint of lemon zest to the batter really balances out the richness of the donut.

Not to mention their tender, fluffy inside, encased in a crisp, golden exterior that has been doused in maple brown butter glaze… yep – I think it’s safe to say that these donuts are seriously little rings of heaven.


Okay so if you haven’t already decided that you will be making a batch of these donuts as soon as your done reading here, I have just one more thing to add to get you moving.

So the best thing about making homemade donuts is that not only do you end up with delicious full sized donuts, but it also means that you get a whole whack of little mini donut holes to boot! And let’s face it there are few things in life that are more exciting than little donut holes.

Everybody loves donut holes – they are like donuts adorable little cousin. So that settles it – you have to make these 😀

Here is the recipe lovelies and I really hope you enjoy <3


Sour Cream Cake Donuts with Maple Brown Butter Glaze

Makes: 12 donuts + 20 donut holes

Things you need…

Sour Cream Cake Donuts
3 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
pinch of salt
1 cup granulated sugar
2 eggs
1/3 cup butter, melted
1 tsp vanilla
1 tsp lemon zest
1 cup sour cream {full fat, none of this low fat rubbish}

Canola oil for frying

Maple Brown Butter Glaze
3 cups icing sugar
3 tbsp maple syrup
1/2 tsp vanilla
3 tbsp brown butter
3-4 tbsp milk

* This recipe adapted from Epicurious Sour Cream Donuts*


How to make…

Sour Cream Cake Donuts

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt; make a well in the center and set aside.

In a medium mixing bowl using an electric mixer, cream together eggs, sugar, vanilla and lemon zest until pale and thick. Slowly add in melted butter and beat until combined. Add half of the sour cream in and beat to combine; add the remaining sour cream and beat until smooth and completely combined.

Pour wet ingredients into the well of the dry ingredients and use a spatula to gently fold the wet ingredients into the dry until just combined.

Spoon dough out onto a large piece of plastic wrap, and wrap up tight. Refrigerate the donut dough for at least one hour or over night.

When you are ready to cook your donuts, heat a heavy bottomed pot of about 2 inches of oil over medium heat to 350 degrees, no hotter and no lower.

While your oil is heating up, lightly flour a cool work surface and turn your donut dough out. Dust the top with flour and roll your dough to about 1/2 inch thickness. Using a donut cutter {if you have one} cut out your 12 donuts and set the donut holes aside.

**Tip: To create the rustic look on the tops of your doughnuts, simply take a sharp knife and use the tip to slice a circle around the centre of the doughnut, just inserting halfway through the dough so as not to pierce all the way through the doughnut.

**Note: You will most likely have some scraps, I usually just cut these into more little donut holes rather than re-rolling them. 

Once your oil is heated, gently place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.

Once cooked, use a slotted spoon and allow the donus to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil. They will be extremely hot, so please take care not to burn yourself.

Allow to cool for a few minutes before dipping in the glaze.

Maple Brown Butter Glaze

To brown your butter; place your butter into a sauce pan over medium heat to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl.

Add in your icing sugar, vanilla, maple syrup and 2 tbsp of the milk. Whisk all ingredients together until smooth. If your glaze is too thick, add in your additional milk 1 tbsp at a time. You want the glaze to be a pour-able consistency but not too runny.

Once your donuts have cooled for a few minutes submerge 3/4 of the donut into the glaze, allow any excess to drip off back into the bowl, and return the glazed donuts to your wire rack.

Allow the donuts to sit for about 10 minutes so the glaze can set up a bit before serving…. if you can possibly wait that long that is 🙂

These donuts keep very well and are still delicious even 2-3 days after they have been cooked. So if you somehow find yourself saddled with some donut left overs {not likely} fear not, because they are just as amazing eaten the next day.


And voila – You are now capable of making homemade sour cream cake donuts! Hip, hip, hooray!  I have said it before and I will say it again… with great power comes great responsibility…

I feel it is my duty to warn you that once you share these homemade donuts with people, you will probably find yourself being begged to make them ALL the time because let’s be real, there are few things in life that are better than a homemade glazed sour cream donut. Agreed? So share these donuts wisely lol!

Thanks for popping by everybody! Happy donut baking <3 <3

KP xoxo

23 thoughts on “Sour Cream Cake Donuts with Maple Brown Butter Glaze

  1. Hello! This is my first visit to your blog! We are a
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  2. I own a donut shop called The Donut Hole in Reedsport Oregon. I want to try these on a larger scale. Do you know if the dough changes in any way if it is increased ie…. taste, flavor and size.

    1. Hi Gary!

      I can’t say with absolute certainty whether the dough changes on a larger scale. The largest I have ever done was triple the recipe and the consistency was the same when I did that. Hope that helps!


  3. Just wondering how many one batch makes? They look so amazing and I would love to surprise my siblings with them!!! 🙂

    1. Hi Anna!

      I usually find that one batch will make about 12 doughnuts + a few scraps that I usually turn into doughnut holes 🙂

      Happy Baking!


    1. Hi Sue,

      Thanks for your question! I have never tried baking this recipe in a donut pan – it’s more for frying. However if you want a nice base for a vanilla baked donut recipe you can check out my Lemon Raspberry Baked Donuts 🙂 Just search on my site.

      KP xoxo

  4. Hi there! I noticed the recipe included brown butter, I’ve never heard of it! Would the glaze still taste ok if I used regular butter? Is there another substitution? Thanks!

    1. Hi Elizabeth,

      Thanks so much for your question 🙂 Brown butter is made simply by cooking butter in a saucepan until golden brown. However if you didn’t want to add that, I would probably just omit it from the recipe and add a touch more water to thin the glaze. Hope this helps 🙂

      KP xoxo

  5. Hi! I want to make these for Easter Sunday breakfast. Yours are so beautiful, do you make small cuts on the tops to get that nice craggy appearance, or does that happen naturally when they rise while frying?

    1. Hi Cammie,

      Thanks so much for your question. Sometimes this happens naturally while frying – however to ensure you get that nice craggy appearance you mention, I would use a sharp knife to make a small circular cut around the center of the doughnut 🙂


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