Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Maple Glazed Sour Cream Doughnuts

There is nothing like gathering your family and friends around when the oil in the pot is ready to fry up some homemade doughnuts.  You might. ..just forget about those doughnut stores!
  • 3 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons instant yeast
  • 1 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup melted butter, slightly cooled
  • 2 teaspoons maple flavoring
  • 1 cup sour cream
  • Vegetable oil for frying
  • 2 cups icing/powdered sugar
  • 1 teaspoon maple flavouring
  • 1/2 cup whipping cream
  1. In a medium bowl, stir together the flour, baking soda, baking powder, yeast and salt.
  2. In another medium bowl beat the eggs and sugar together with a hand mixer until thick.
  3. Add the cooled butter, maple flavoring and sour cream to the egg/sugar mixture.
  4. Stir in the dry ingredients a bit at a time until it is all mixed in.
  5. Cover and refrigerate for one hour or up to four hours.
  6. Remove from refrigerator and roll out the dough on a floured surface to about 3/4 inch thick.
  7. Cut out doughnuts and place on a lightly floured surface, cover them with a clean tea towel and allow to sit 30 minutes.
  8. In a large heavy saucepan, heat enough oil to come up 1 1/2 inches deep.  Heat the oil to 350 F. Never leave oil on the stove unattended!  Ever!
  9. Fry several at a time, turning once when underside is browned.
  10. Remove from hot oil to a cooling rack that is set over a cookie sheet (which has parchment paper on it for easy clean up)
  11. Once the doughnuts have been fried, dip them in the glaze, smoothing with your fingertips and replace on the cooling rack to dry.
  • 2 cups icing/powdered sugar
  • 6 - 8 tablespoons heavy cream
  • 2 teaspoons maple flavoring
Stir together in a bowl about the right size to dip your still warm doughnuts.  Add a bit more cream if necessary. I usually put on thin plastic gloves and spread it evenly with my fingertips.
Return to cooling rack until dry.


    1. Do you have instructions for making the icing?

    2. Oh wow Lovella......these look so delicious! Thank you so much for this tried and true doughnut recipe. Recipes using sour cream always seem to turn out the best for me so I'll have to try this one for sure.

    3. Doughnuts are my weakness!! This recipe sounds delicious!

    4. We love to have company and we love to feed our guests well. However we also love it when the company leaves. With these donuts I fear they would never leave. Oh these look and sound so very yummy!

    5. Thank Lovella.... this must be an original very good recipe... perfect to eat with a lot of friends, blessings, Flavia

    6. Yum! I hope I have not totally passed up my chance to have these.

    7. These look delicious! I've only tried making homemade donuts once in the last 19 years, but I may consider trying again - with this recipe!

    8. My mouth is watering just reading the recipe and looking at the pictures.

    9. Forget the calories! These look completely worth it. I'm going to find a time to make donuts when there are others around to help eat them like you did.

    10. I can't stand maple, but these look doable, even for me, so I might just replace the maple with vanilla extract in the doughnuts, and make some orange glaze (my favorite!)

    11. Step #11 is super HAVE TO smooth the icing with your finger...because then you can lick your finger!!!

    12. What kind of oil do you recommend frying them in?

    13. I tried this today! and they turned out great :) Thank you!

    14. I have been reading this blog for several days and am loving all the recipes and connection to the holy words. However I have noticed many recipes do not give a yield or time of prep or active time. How many doughnuts may I expect from this recipe? Thank you for your recipes! I have bookmarked several.


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