Slightly crisp on the outside and tender on the inside, these old fashioned donuts are perfect for breakfast or dessert. They have a crackly, craggy exterior that holds onto the tasty glaze, making them hard to resist. They’re also sweet but not too sweet, and the sour cream and nutmeg add a wonderful flavor to them.
There’s no yeast in this recipe, but instead, these donuts use baking powder as a leavening agent. They come together faster than yeasted donuts, so you can get these donuts ready quicker. They’re also fried at a slightly lower temperature than other donuts to create the classic crunchy and raggedy exterior these old fashioned glazed donuts are known for. Want another classic donut recipe? Try my baked donuts, glazed donuts recipe or apple cider donuts recipe.
What You Need to Make This Recipe
Cake flour — cake flour has lower protein content than all-purpose flour, so it will yield light and delicate old fashioned donuts, similar to the ones from a bakery.
Butter — I recommend using unsalted butter since the dough has added salt. Salted butter is not consistent between various brands, so it’s best to use unsalted butter. The butter needs to be at room temperature as well so it can cream easily.
Egg yolks — using just the egg yolks adds richness to the donuts.
Sour cream — adding sour cream to the batter helps thicken the dough and adds moisture to the donuts.
Powdered sugar — the powdered sugar sweetens and thickens the glaze. If you do not have any on hand, see my post on how to make powdered sugar.
How to Make Old Fashioned Donuts
1. In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined before adding the egg yolks.
2. Add sour cream to the mixer and beat until well combined.
3. Sift together the flour, baking powder, salt, and nutmeg before adding it to the mixer. Mix until well combined. Cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.
4. Transfer the chilled dough onto a well-floured surface and then dust the dough generously with flour. Roll to ½-inch thickness and cut circles out of the dough.
5. Use a 3-inch round cookie or biscuit cutter dipped in flour to cut circles out of the dough. Cut holes in the center of each circle.
6. Fry the donuts in hot oil for 2 minutes before flipping them and frying for another 2 minutes.
7. Combine powdered sugar, water, vanilla, and salt to make the glaze.
8. While still warm, dip the donuts into the glaze and let them set on a wire rack, glaze side up.
Pro Tips for Making This Recipe
- Avoid adding too much flour by measuring your flour correctly! Adding the incorrect amount of flour to the recipe is the most common mistake, making the dough too dry or sticky. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Keep an eye on your thermometer. When frying donuts, the donuts become tough and greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot. I highly recommend purchasing a thermometer to set yourself up for success.
- Avoid adding too many donuts at once into the oil as the increase in donuts will lower the oil’s temperature. The donuts will also need room to expand, and it’s easier to flip when there’s space.
- Don’t wait too long to glaze your donuts. They must still be warm to get the classic crackly glaze look. However, if they’re piping hot, the glaze will slide right off. So, set a timer to check up on the donuts to glaze them.
- Make sure to add enough oil to your pot. Too little oil will lead to these old fashioned glazed donuts being flat.
- If you don’t have a 1-inch cookie cutter, use the base of a large pastry tip for the donut hole.
Frequently Asked Questions
Can I make this ahead of time?
You can make the dough for these old fashioned donuts a day ahead of time and leave it wrapped in the fridge. You can also freeze the dough for another day. Simply thaw the dough in the refrigerator overnight before using. You can also make these donuts up to 3 days in advance. Store them in an airtight container in a cool, dry place. They last a little longer if stored in the fridge.
Can I freeze fried donuts?
You can freeze these old time donuts before or after glazing them. Allow them to cool to room temperature and wrap them individually in plastic wrap before transferring them to a freezer-safe bag. Freeze for up to three months. Thaw them overnight in the fridge and reheat them in the microwave or toaster oven when ready to enjoy.
Can I bake this?
I don’t recommend baking this particular recipe. If you’d like to bake donuts, try my baked donuts recipe instead.
Can I use a different glaze?
Skip the plain glaze and instead dip them in a thin layer of my chocolate ganache recipe. You can also toss the donuts in cinnamon sugar while still hot or coat them in a nice dusting of powdered sugar. You can drizzle caramel over the donuts or add sprinkles if you desire.
If you love this recipe try these out!
If you’ve tried this Old Fashioned Donuts recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Old Fashioned Donuts
Video
Equipment
- 3-inch and 1-inch round cookie cutters
- Dutch oven or large pot
- Deep-fry thermometer
- Spider or slotted spoon
Ingredients
For the Donuts:
- 3 cups cake flour (360g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅔ cup granulated sugar (133g)
- 4 tablespoons butter room temperature (57g)
- 3 large egg yolks
- 1 cup sour cream (240g)
- canola oil for frying
For the Glaze:
- 2½ cups confectioners’ sugar (300g)
- 5 tablespoons water
- ½ teaspoon vanilla
- pinch of salt
Instructions
For the Donuts:
- In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined, about 1 minute. Add the egg yolks. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sour cream and beat until well combined.
- Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated. Scrape the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.
- Fill a large heavy-bottomed pot with oil 2 inches deep. Place over medium heat until a deep-fry thermometer registers 335F. Line a large baking sheet with a paper bag or paper towels.
- While the oil is heating, invert the chilled dough onto a well-floured surface. Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cookie or biscuit cutter dipped in flour, cut circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch round cutter. (The large end of a piping tip works great, too!) Place the donuts and holes on the parchment-lined tray.
- Carefully place 2 to 3 donuts in the hot oil at a time. Fry for 2 minutes. (They will sink to the bottom at first but should float in about 5 to 10 seconds.) Flip and fry for another 2 minutes. Flip one more time and fry for 30 to 60 seconds or until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Adjust the heat as necessary to keep the oil between 330F and 340F.
For the Glaze:
- While the donuts are warm, sift the confectioners’ sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.
- Dip the craggy top of each donut in the glaze. Place on a wire cooling rack, glaze side up, and let cool for a few minutes. Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to 3 days.
Notes
- Avoid adding too much flour by measuring your flour correctly! Adding the incorrect amount of flour to the recipe is the most common mistake, making the dough too dry or sticky. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Keep an eye on your thermometer. When frying donuts, the donuts become tough and greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot. I highly recommend purchasing a thermometer to set yourself up for success.
- Avoid adding too many donuts at once into the oil as the increase in donuts will lower the oil’s temperature. The donuts will also need room to expand, and it’s easier to flip when there’s space.
- Don’t wait too long to glaze your donuts. They must still be warm to get the classic crackly glaze look. However, if they’re piping hot, the glaze will slide right off. So, set a timer to check up on the donuts to glaze them.
- Make sure to add enough oil to your pot. Too little oil will lead to these old fashioned glazed donuts being flat.
- If you don’t have a 1-inch cookie cutter, use the base of a large pastry tip for the donut hole.
