These are the donuts I make when the craving hits and I have zero interest in negotiating with yeast. No kneading, no proofing, no waiting around just mix, roll, fry, and eat. These sour cream cake donuts are the kind of homemade treat you keep in your back pocket when you want something special without turning it into a full-day baking project.
The dough is a riff on a classic cake donut base. It comes together quickly, taking you from bowl to donut in under an hour. If you’ve ever been intimidated by making homemade donuts, this is the low-stress entry point.
I finish these with a miso maple glaze, because that sweet-salty balance is impossible to stop eating.
Once you master the base, you can take these cake donuts in a dozen different directions depending on what’s in your pantry or what you’re craving.
Think of this recipe less as a single donut and more as a framework to make fresh donuts at home.
Miso Maple Sour Cream Cake Donuts
Ingredients
Donuts
Dry Ingredients
- 2½ cups self-rising flour 300 g
OR Homemade Self-Rising Flour
- 2⅓ cups all-purpose flour 282 g
- 3½ teaspoons baking powder 14 g
- ½ teaspoon Diamond Crystal kosher salt 4 g
Wet Ingredients
- ¼ cup granulated sugar 50 g
- 2 large eggs room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- ¾ cup heavy cream 160 g
- ¼ cup sour cream 60 g
For Frying
- Neutral oil canola, vegetable, or similar, about 4 inches deep
Miso Maple Glaze
- ½ cup maple syrup
- ½ cup powdered sugar
- 1 tablespoon white miso
- Pinch kosher salt
Instructions
Make the Dough
- In a large bowl, whisk together the eggs, sugar, melted butter, heavy cream, and sour cream until smooth and fully combined.
- Add the self-rising flour (or homemade mix) and gently fold until a uniform, slightly sticky dough forms.
Shape the Donuts
- Lightly flour a work surface and turn out the dough. Dust the top lightly with flour.
- Roll the dough to about 1 cm thick.
- Cut donuts using a floured donut cutter, or a 3-inch round cutter with a 1-inch cutter for the center.
- Press straight down — do not twist — to help the donuts puff evenly.
- Gather scraps once, re-roll gently, and cut remaining donuts.
Optional flower shape:
- Roll about five teaspoon-size dough balls, pinch them together at the sides to form seams, and lightly press to create a flower shape.
Prepare the Glaze
- Whisk maple syrup, powdered sugar, miso, and salt in a small bowl until completely smooth.
Fry the Donuts
- Heat oil in a high-sided pot or Dutch oven to 350°F.
- Fry donuts 1–2 at a time until deeply golden brown, about 1–2 minutes per side.
- Transfer to a wire rack or paper towel–lined tray.
Cool & Glaze
- Let donuts rest at least 5 minutes before glazing.
- Dip cooled donuts into the miso maple glaze and place on a wire rack until set.
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