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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
Keyword donuts, doughnuts
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 11 -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

Serving: 1donut | Calories: 308kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 320mg | Potassium: 64mg | Fiber: 1g | Sugar: 10g | Calcium: 20mg | Iron: 2mg