Old-Fashioned Doughnuts

Content… Easy to Make Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Delightful Doughnut Recipes to Try Watch How to Make It

Are Old-Fashioned Doughnuts Hard to Make?

Does the thought of making a recipe for old-fashioned doughnuts from scratch intimidate you? Then take heart because these are super easy cake doughnuts. With a little practice and a few pro tips from yours truly, you’ll be a pro in no time. 😅

Ingredient List

1. Dry Ingredients – All-purpose flour, baking powder, baking soda, and cornstarch make a tender dough. Nutmeg and sugar add sweetness and flavor.
2. Wet Ingredients – Butter, eggs, buttermilk (or sour cream), and vanilla extract complete the dough while adding rich flavor notes.
3. Oil – You’ll need a good amount of neutral-flavored oil with a high smoke point to fry these fluffy doughnuts.
4. Glaze – If you choose to glaze your doughnuts, you’ll also need whole milk, powdered sugar, and more vanilla extract.
5. Cinnamon Sugar – If you prefer them dusted with cinnamon sugar, you guessed it – you’ll need cinnamon and sugar.

How to Make Old-Fashioned Doughnuts

Make the Doughnuts

• Dry – In a large-medium bowl, combine flour, cornstarch, baking powder, baking soda, salt, and nutmeg. (Photo 1)
• Moist – In another bowl, beat the sugar, melted butter, and eggs for about 3 minutes. Add vanilla and buttermilk, and continue beating for 2 more minutes. (Photo 2)
• Combine – Slowly add the dry ingredients a cup at a time until all the flour mixture has been added, forming a sticky dough. Wrap the dough in plastic wrap and chill for 1 hour in the fridge. (Photos 3-5)
• Roll – When ready to fry, line a cookie sheet with parchment paper and set aside. Remove dough from the fridge, place on a floured surface, and roll out to about ½ inch thick. Cut into doughnuts with a donut cutter if you have one. If not, use two round cookie cutters (One about 1 inch in diameter and the other 3-4 inches), and place the donuts on the prepared cookie sheet. (Photos 6-8)
• Heat Oil – Pour about 3 inches of oil into a 5-quart Dutch oven or deep cast iron skillet (too little will make flat doughnuts). Heat oil until it reaches 375℉ (190℃). An instant-read thermometer ensures the oil is at the right temperature.
• Prep Station – While the oil heats, line a plate or baking sheet with double paper towels to soak up the excess oil from your fried donuts before transferring to a cooling rack.
• Fry – Once the oil reaches 375℉ (190℃), reduce heat to medium-low. Working in batches, gently add the doughnuts to the oil and fry for 3-4 minutes. Flip halfway through cooking and continue frying until doughnuts are golden brown and cooked through. Drain on the paper-towel-lined plate. (Photos 9-10)
• Repeat in batches until all the donuts are fried.
• Fry the holes, then remove them with a slotted spoon or skimmer onto the prepared paper plate.

Old Fashioned Doughnut Glaze

• Whisk – While the doughnuts cool, make the optional glaze. Whisk powdered sugar, butter, vanilla, and hot water in a bowl until smooth and slightly runny. Adjust consistency with more water or powdered sugar.
• Drizzle the glaze over the warm doughnuts or dip them in the glaze, turning once to coat. Place them on a wire rack with a baking sheet underneath to catch excess glaze until they set (5-10 minutes). Serve warm.

Cinnamon Sugar

• Mix the sugar and cinnamon in a bowl until thoroughly combined.
• Roll the doughnuts while still hot in the cinnamon sugar.

Flavor Variations

1. Top these doughnuts with jam, chocolate, or caramel sauces. 🍩
2. Add pumpkin puree, a little more flour to balance moisture, and a teaspoon of pumpkin pie spice to the dough. Enjoy all those cozy fall flavors.

Tips and Tricks

1. Test the oil temperature with one or two doughnut holes. The dough will float, and the color turn golden brown relatively quickly. You can also use the opportunity to make sure the dough is seasoned well.
2. A thermometer helps maintain your oil at the right temperature for evenly cooked doughnuts that don’t absorb too much oil.
3. Gently mix your dough only until no dry flour is visible. Over-kneading may cause crumbly donuts.
4. For a softer crust, glaze the donuts while still hot. 🤤

Make-Ahead and Storage Instructions 

For the best results, fry the dough within 1-2 hours of making it. Make and fry as many as possible if you’re feeding a crowd. Let the doughnuts cool and place them in an airtight container.

They stay fresh at room temperature for up to 2 days and in the refrigerator for 5-7 days. Keep in mind that they tend to dry out over time, so the quicker you can consume them, the better. And yes, you can freeze them for 3-4 months.

What Goes With Old-Fashioned Doughnuts

Nothing goes together better than doughnuts and cozy drinks. A warm cup of coffee or spicy ginger tea is ideal. They’re also fantastic with a chai latte.

If serving a sweet breakfast buffet, try offering them up alongside cupcakes and pineapple bread. 👌

More Delightful Doughnut Recipes to Try

1. Apple Cider Donuts
2. Air Fryer Donuts
3. Fry Jacks
4. African Doughnuts

By Imma

Watch How to Make It

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This blog post was originally published in June 2021 and has been updated with additional tips, new photos, and a video