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.