Remember walking into a bakery and being greeted by the irresistible aroma of freshly fried donuts? That perfect combination of crispy exterior and tender, cake-like interior is what makes old fashioned donuts a timeless classic that never goes out of style.
These nostalgic treats might seem intimidating to make at home, but our simplified old fashioned donut recipe delivers all that authentic flavor and texture in just 30 minutes from start to finish. With their distinctive cracked edges and tangy buttermilk base, these old fashioned donuts will quickly become your go-to weekend breakfast tradition or afternoon coffee companion.
The best part? This family-friendly recipe can be easily customized with various glazes and toppings to please everyone at your table.
Ingredients For Old Fashioned Donut
Main Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg (freshly grated preferred)
- 2 large eggs, room temperature
- ¾ cup buttermilk, room temperature
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- Vegetable or canola oil for frying (approximately 4-6 cups)
Classic Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Maple glaze (1 cup powdered sugar + 3 tablespoons maple syrup + 1 tablespoon milk)
- Chocolate glaze (1 cup powdered sugar + 3 tablespoons cocoa powder + 3-4 tablespoons milk)
- Cinnamon sugar coating (½ cup granulated sugar + 1 tablespoon cinnamon)
- Crushed nuts (walnuts, pecans, or pistachios)
- Toasted coconut flakes
- Sprinkles
Suggested Substitutions
- Buttermilk Alternative: 3/4 cup milk + 2 teaspoons lemon juice or white vinegar (let sit for 5 minutes before using)
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
- Dairy-Free: Use plant-based milk with vinegar for buttermilk and plant-based butter
- Sugar Alternatives: Replace granulated sugar with coconut sugar or a granulated sugar substitute
- Egg Substitution: For each egg, use ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
How to Make Old Fashioned Donut
Preparing the Dough
- Combine dry ingredients in a large mixing bowl: flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk thoroughly to ensure even distribution.
- Mix wet ingredients in a separate medium bowl: eggs, buttermilk, melted butter, and vanilla extract. Whisk until well combined and smooth.
- Gradually pour wet ingredients into the dry mixture, stirring with a wooden spoon or rubber spatula just until combined. Be careful not to overmix – the dough should be slightly sticky but thick.
- Dust a clean surface with flour and turn out the dough. Pat it to about ½-inch thickness. Don’t use a rolling pin as it may overwork the dough.
- Cut donuts using a 3-inch round cutter for the outer circle and a 1-inch cutter for the center holes. Re-roll scraps gently to cut additional donuts.
Frying Process
- Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer for accuracy. Maintaining the right temperature is crucial for perfect donuts!
- Carefully lower 2-3 donuts into the hot oil using a slotted spoon or spider strainer. Don’t overcrowd the pot.
- Fry each side for approximately 1½-2 minutes per side, or until golden brown with characteristic cracks forming on the surface. The donuts should flip themselves as they cook on the first side – this is how you know they’re ready to turn!
- Remove fried donuts with a slotted spoon and place on a cooling rack lined with paper towels to absorb excess oil.
- Fry donut holes for 1-2 minutes total, turning occasionally for even browning.
Glazing
- Prepare glaze by whisking together powdered sugar, milk, vanilla, and salt until smooth.
- Dip warm donuts (not hot) halfway into the glaze, allowing excess to drip off before placing back on the cooling rack. For a thicker coating, dip donuts after they’ve cooled slightly, then dip a second time.
- Add any toppings immediately after glazing while the surface is still wet.
- Allow glaze to set for 5-10 minutes before serving.
Customization Ideas
Flavor Variations
- Spiced Old Fashioned: Add ½ teaspoon each of cinnamon, cardamom, and ginger to the dry ingredients
- Lemon Blueberry: Add 1 tablespoon lemon zest to the batter and fold in ½ cup dried blueberries
- Chocolate Old Fashioned: Replace ¼ cup of flour with cocoa powder and add ½ cup mini chocolate chips
- Orange Cranberry: Add 1 tablespoon orange zest and fold in ½ cup dried cranberries
- Coffee Infused: Add 1 tablespoon instant espresso powder to the dry ingredients and use coffee in place of milk in the glaze
Texture Enhancements
- Extra Crunchy: Add 2 tablespoons cornstarch to the flour mixture for a crispier exterior
- Ultra Tender: Replace up to ¼ cup of flour with cake flour
- Heartier Version: Substitute ½ cup whole wheat flour for part of the all-purpose flour
- More Cake-Like: Add an additional egg yolk to the wet ingredients
Dietary Adaptations
- Lower Sugar: Reduce sugar to ⅓ cup and use a sugar-free glaze
- Baked Alternative: Place shaped donuts on a parchment-lined baking sheet, brush with melted butter, and bake at 350°F for 12-15 minutes
- Air Fryer Method: Spray donuts with cooking oil and air fry at 350°F for 4-5 minutes
- Whole Grain Option: Use half white whole wheat flour for added nutrition
- Protein-Enhanced: Add 2 tablespoons unflavored protein powder to the dry ingredients
Meal Prep or Storage Tips for Old Fashioned Donut
Make Ahead Options
- Prepare Dough in Advance: Mix the dough the night before, cover tightly with plastic wrap, and refrigerate. Let it come to room temperature for 30 minutes before cutting and frying.
- Freeze Cut Donuts: Place cut, unfried donuts on a baking sheet, freeze until solid, then transfer to a freezer bag. Store for up to 1 month. Thaw in the refrigerator before frying.
- Pre-Mix Dry Ingredients: Combine all dry ingredients and store in an airtight container for up to 3 months for quick donut prep.
Storage Solutions
- Room Temperature: Store fully cooled donuts in an airtight container for 1-2 days.
- Refrigerator: Not recommended as it accelerates staling.
- Freezer: Place fully cooled, unglazed donuts in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature and add fresh glaze before serving.
Refreshing Leftovers
- Quick Reheat: Warm donuts in the microwave for 8-10 seconds
- Toaster Oven Revival: Split donuts in half and toast the cut sides for a fresh-like texture
- Air Fryer Refresh: 1-2 minutes at 300°F brings back much of the original texture
- Repurpose Stale Donuts: Transform into donut bread pudding, french toast, or crumble as a topping for ice cream
Time-Saving Tips
- Use a piping bag to portion out the dough directly into the hot oil for quick “drop donuts” that mimic the texture of old fashioned donuts without the cutting step
- Keep glaze warm in a double boiler for faster, smoother coating
- Fry in batches and start the next batch while glazing the previous one for assembly-line efficiency
Old Fashioned Donuts
These Old Fashioned Donuts have a crispy exterior and tender cake-like interior, made easy in 30 minutes. Customize them with your favorite glazes or toppings for the perfect bakery-style treat at home.
Equipment
- Mixing Bowls
- Whisk
- Slotted spoon or spider strainer
- Dutch oven or heavy pot
- Cooling rack
- Paper towels
- Donut cutter or round cutters
- Candy thermometer
Ingredients
Donut Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg freshly grated preferred
- 2 large eggs room temperature
- 3/4 cup buttermilk room temperature
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- vegetable or canola oil for frying, about 4–6 cups
Classic Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, mix eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients, stirring just until incorporated. Do not overmix.
- Pat dough on a floured surface to ½-inch thickness. Cut with donut cutter.
- Heat oil to 350°F in a Dutch oven. Fry 2-3 donuts at a time for 1½-2 minutes per side until golden.
- Drain on paper towel–lined rack. Repeat with remaining dough.
- Whisk glaze ingredients until smooth. Dip warm donuts and let set 5–10 minutes before serving.
Notes
Try maple, chocolate, or cinnamon sugar variations. Donuts are best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for later use. For a healthier twist, bake or air fry instead of deep-frying.