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Sumac Glazed Donuts

Sumac Glazed Donuts

These gorgeous babes are shaped and fried by hand, then drizzled with a sweet sumac-speckled glaze. A perfect balance of soft cake inside, crackly glaze outside; we're in donut paradise. XOXO, Wish you were here!


for the sumac glaze:

1 1/2 cups powdered sugar

2 tsp Spicewalla Sumac


for the donuts:

2 1/4 cups all purpose flour, plus extra for dusting

1 Tbs baking powder

1 tsp kosher salt 

1/2 cup granulated sugar

2 egg yolks

1 cup sour cream

3 Tbs unsalted butter, melted and cooled

1 tsp vanilla extract

Vegetable oil for frying




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  1. Make the sumac glaze: in a small mixing bowl add the powdered sugar and Spicewalla sumac, whisk together to combine. Slowly add water and whisk together until the consistency is pourable but still somewhat thick. Set aside.
  2. In a small mixing bowl, combine the all purpose flour, baking powder, salt and sugar, whisk well to combine. Set aside.
  3. In another medium sized mixing bowl, combine the sugar, yolks, sour cream, melted butter and vanilla. Whisk well to combine. 
  4. Add the dry ingredients to the wet ingredients and stir together with a spatula until the mixture forms a dough and all the dry ingredients are fully incorporated.
  5. Turn out the dough onto a well floured surface. Gently press the dough out until about 1/2 inch thick. Use a circular cookie cutter or glass to cut out donuts and a smaller circular cookie cutter to cut out center of each donut. 
  6. Gently transfer the donuts to a parchment lined cookie sheet. Combine the scraps and press out again, repeat until all dough is used. 
  7. In a large, heavy bottom pot or dutch oven, add enough oil so that it is at least 2 inches deep. Heat over medium-high heat until it reaches 350* F. 
  8. Working in batches of 2-3 at a time, carefully add the donuts to the oil and fry for about 2 minutes on one side, flip over and fry for an additional 2 minutes. Transfer to a baking sheet with a wire rack. Repeat with remaining donuts. 
  9. Once all the donuts are fried and on the wire rack, pour the sumac glaze evenly over them. 
  10. Serve immediately and enjoy!

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