Old-Fashioned Doughnut

Original Old-Fashioned Doughnuts fried to perfection and topped with a melt-in-your-mouth simple sugar glaze. They are rich, moist, fluffy, and addictingly delicious your family will surely love! Guaranteed easy to make, perfect to feed a crowd whether for parties or a simple get-together.

Course Dessert/Snack, Snacks

Cuisine American

Prep Time 1 20

Cook Time 20

Total Time 1 40

Servings -12 donuts

Calories 308kcal

Author Imma

Ingredients

Old-Fashioned Doughnut

3 cups (450g) all-purpose flour
¼ cup (30g) cornstarch
3 teaspoons (12 g) baking powder
½ teaspoon (2 g) baking soda
1 teaspoon (6 g) salt
½-1 teaspoon (1-2 g) ground nutmeg
¾ cup (150g) sugar
2 tablespoons (30 g) unsalted butter, melted and cooled
2 large eggs
1 teaspoon (5 ml) vanilla extract
¾ cup (177ml) buttermilk
vegetable oil, for frying

Old-Fashioned Doughnuts Glaze

½ cup (56 g) powdered sugar
3 tablespoons (45 ml) whole milk
1 teaspoon (5ml) vanilla extract

Cinnamon Sugar

½ cup (100 g) granulated sugar
1-2 tablespoon (8-16g) ground cinnamon

Instructions

Old-Fashioned Doughnut

In a large medium bowl combine flour, cornstarch, baking powder, baking soda, salt, and nutmeg.
In another bowl beat together sugar, melted butter, and eggs for about 3 minutes. Add vanilla extract and buttermilk and continue beating for 2 more minutes.
Slowly add the dry ingredients a cup at a time until all the flour mixture has been used up and it forms a sticky dough.
Wrap the dough in plastic wrap and chill for 1 hour in the fridge.
When ready to fry line a cookie sheet with parchment paper and set it aside.
Remove dough from the fridge and place on a floured surface. Roll out to about 1/2 inch thickness. Cut into doughnuts using a donut cutter, if you have one available. If not, use two round cookie cutter, about one 1-inch small round cutter, and a 4-inch cutter large round cutter. Place on prepared cookie sheet.
For frying, you can use a 5-quart dutch oven or cast iron. Pour oil into desired frying pot until it is at least 3 inches deep or about 5 centimeters high. Note: too low would cause the dough to flatten out.
Heat oil until it reaches 375 degrees F (190 degrees C). For best results or if you can use a thermometer to ensure oil is at the desired temperature.
While it heats up, line a plate or baking sheet with double paper towels to soak out excess oil before transferring to a cooling rack.
Once the oil has reached 375 degrees F, turn the heat down to medium-low. You are all set to start frying.
Working in batches, add the doughnuts to the oil and fry for 3 to 4 minutes, flipping halfway through cooking, or until the doughnut is golden brown and cooked through.
Use a large slotted spoon or skimmer to remove the donuts out of the fry pot to the prepared paper plate. Once I remove it from the heat I always do a taste test to make sure it is cooked through.
Repeat in small batches, until all the donuts are finished.

Old-Fashioned Doughnut Glaze

While the donut cools down, make the glaze, if desired. Whisk together powdered sugar, milk, and vanilla in a small bowl until the mixture is smooth and runny.
Drizzle the glaze over the warm donut or dip the fried doughnut holes in the glaze, turning once to coat.
Use a fork to remove and let it stand on a wire rack until the glaze sets. Serve warm.

Cinnamon Sugar

In a medium bowl, thoroughly mix together sugar and cinnamon breaking up any clumps until fully combined.
Roll the donuts in the cinnamon sugar as soon as you remove them from the heat.

Notes

The thermometer comes in handy to keep your oil at the right temperature to cook your donuts properly and evenly and to prevent them from absorbing too much oil.
To check if the oil is hot enough, fry a small dough. It’s ready if the dough floats and the color turns to a golden brown.
Test by cooking one piece to get your base cooking time to ensure they will be cooked all the way through.
For even shape and size, you may use a donut cutter or round cookie cutter in big and small size to make the hole in the middle.
Gently mix your dough until no more visible dry flour. Over-kneading your dough may cause crumbling or breaking during frying.
You can add flavors such as chocolate and fruit jams as toppings.
For the glaze - depending on where you are and what type of vanilla extract you use or is available to you, use a little of it if you want to make the glaze white. If it comes brown, it may be because the vanilla extract you're using is darker.
If you want a softer crust, glaze the donuts while still hot.
These are best eaten within the day. It may dry out the longer they are stored.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition