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Old-Fashioned Sour Cream Doughnuts

Soft doughnut holes made with flour, egg yolks, and sour cream fried fresh and topped with powdered sugar.

You know what's hard to come by in the gluten-free world? Doughnuts. I wish I could go to a Dunkin Doughnuts or a Krispy Kreme or any of those fancy doughnut places popping up in hipster towns and just order whatever doughnut I want and pig out. And maybe in some places this is possible, I have yet to find them though. Therefore, I must make my own!

These turned out absolutely amazing! You could make these with a doughnut cutter and make the full circular shebang but since I don't have one, I used my cookie cutter to create doughnut holes and um, some in the shape of hearts! How cute are they? And perfect for Valentine's Day! Or really any day because who doesn't want to eat a doughnut in the shape of a heart?

These are fairly simple to make, yet you do have to prepare them an hour before serving so of course that's something to keep in mind. Once you create the dough in your stand mixer you'll cover it and refrigerate it for one hour. Once the time has passed, roll it out and cut your doughnuts out using cookie cutters or a doughnut cutter.

Then, heat up some oil and start frying!

Transfer to a paper-towel lined plate, cool, and cover with powdered sugar or any other topping of choice!


2 1/4 cup Gluten-Free Flour with 4 tbsp taken out and replaced with cornstarch or regular cake flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg (or cinnamon)

1/2 cup sugar

2 tbsp butter, room temperature

2 large egg yolks

1/2 cup sour cream

Canola oil, for frying

Powdered sugar, for topping


1. In a bowl, sift together the flour, baking powder, salt, and nutmeg.

2. In a large mixing bowl beat together the sugar and butter until well combined. Beat in the egg yolks.

3. Add in the dry ingredients, in batches alternating with the sour cream.

4. Cover with plastic wrap and refrigerate for 1 hour.

5. Once the time has passed, roll out the dough to a 1/2 inch thickness and use either a doughnut cutter or cookie cutters to cut out as many doughnuts as possible.

6. Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325 degrees F. Fry the doughnuts in batches and fry each side being careful not to let them burn. Transfer them to a paper-towel lined plate to soak the excess oil.

7. Cover with powdered sugar or other topping of choice and Enjoy! These are best served immediately and will not be as good the next day. So eat them up!

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