Sour Cream Doughnuts Recipe

A Canadian favourite from Toronto restaurant Bannock.


2 cups powdered sugar
1 tbsp maple syrup
1/4 tsp maple extract
5 tbsp heavy whipping cream

3-1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp salt
1/2 tsp baking soda
1 cup granulated sugar
2 large eggs
2 tsp (packed) finely grated orange peel
1/2 tsp vanilla extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream



Step 1: Combine powdered sugar and maple extract in a medium bowl. Add 4 tbsp of whipping cream, and whisk until smooth. Whisk in additional cream, 1 tsp at a time, to form a medium-thick glaze. Cover and let stand up to 3 hours.


Step 1: Whisk the flour, baking powder, cinnamon, salt, and baking soda in a medium bowl to blend.

Step 2: In a large bowl, beat the sugar and eggs with an electric mixer for about 3 minutes, until very thick. Beat in orange peel and vanilla. Gradually beat in butter. Beat in sour cream in two additions. Gently fold in the dry ingredients in four additions. The dough should be slightly sticky. Cover, and set aside for 1 hour.

Step 3: Sprinkle two rimmed baking sheets lightly with flour. Press out 1/3 of the dough on a lightly floured surface to 1/2″ to 2/3″ thickness. Using a 2-1/2″ round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in two more batches. Gather all dough scraps, press out dough, and cut out more dough rounds until all dough is used. Using a 1″ round cutter, cut out the centre of each dough round to make doughnuts and doughnut holes.

Step 4: To cook the doughnuts, heat 3″-4″ of vegetable oil in a pot to 350°-365°. Fry in small batches until light golden brown, turning every 30-45 seconds. Remove from oil, drain well, and allow to cool slightly before coating with the maple glaze. Serve with your favourite maple ice cream or a cup of hot coffee.

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