Old Fashioned Donut
intro
Crisp, golden cake-style donuts with a cracked sugary crust, tender moist crumb, and warm nutmeg notes— a nostalgic, timeless North American comfort treat.
Ingredients
Steps
Whisk dry ingredients
In a large mixing bowl, whisk together 360g all-purpose flour, 100g granulated sugar, 8g (2 tsp) baking powder, 2g (1 tsp) ground nutmeg, and 3g (1/2 tsp) fine sea salt until fully combined, with no visible clumps of leavening or spice. Set the bowl aside at room temperature while you prep wet ingredients.
Blend wet ingredients
In a separate medium ceramic bowl, whisk 2 large egg yolks, 180ml full-fat sour cream, 57g cooled melted unsalted butter, and 5ml (1 tsp) vanilla extract for 1 minute until completely smooth, with no streaks of unincorporated egg visible.
Shape and chill dough
Pour the wet ingredient mixture into the dry ingredient bowl, stirring with a wooden spoon just until no dry flour remains—do not overmix, as this develops gluten and creates tough donuts. Form the soft, slightly sticky dough into a 2.5cm (1-inch) thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for 20 minutes to firm up for easy rolling.
Cut donut shapes
Lightly flour a clean work surface, then roll the chilled dough to an even 1.25cm (1/2-inch) thickness. Use an 8cm (3-inch) round donut cutter (or a round biscuit cutter paired with a 2.5cm/1-inch cutter for the center hole) to cut 8 donuts, re-rolling dough scraps only once to avoid tough texture. Transfer cut donuts and center holes to a parchment-lined baking tray.
Fry donuts evenly
Heat 1L of vegetable oil in a heavy-bottomed Dutch oven to 175°C (350°F), monitored closely with a clip-on candy thermometer. Fry 2-3 donuts at a time to avoid dropping oil temperature, cooking 90 seconds per side until deep golden brown with the signature cracked old-fashioned crust. Remove donuts with a slotted metal spoon to a wire rack set over paper towels to drain excess oil for 2 minutes.
Glaze and set donuts
While donuts are still warm, whisk together 240g powdered sugar, 45ml whole milk, and the remaining 5ml (1 tsp) vanilla extract in a shallow bowl to make a smooth, thick vanilla glaze. Dip the top half of each warm donut into the glaze, return to the wire rack, and let the glaze set for 10 minutes at room temperature before serving.
Tips
2.Do not overmix the dough or re-roll scraps more than once—overworking the dough develops gluten, leading to dense, tough donuts instead of the tender, cakey crumb that defines old fashioned donuts.
3.For a classic fall variation, replace the vanilla glaze with a cinnamon-sugar coating (100g granulated sugar mixed with 1 tsp ground cinnamon) tossed on warm, drained donuts, and add 1/4 tsp ground cinnamon to the dry ingredient mix.
OMG these old fashioned donuts taste exactly like the ones my grandma used to make when I was a kid! The crackly glaze, that dense, cakey crumb — I could eat three in one sitting no problem. Made them for my roommate’s birthday brunch and everyone asked for the recipe immediately. SO good.
Took these to my office potluck last week and they vanished in 10 minutes flat. People kept asking if I bought them from the fancy donut shop downtown! Didn’t even have time to grab a second one for myself lol. Will absolutely double the batch next time.
I was a little intimidated because I usually stick to no-bake treats, but the instructions were super easy to follow! Only note for me is I wish I’d rolled the dough a little thicker because my donuts came out a bit flatter than the photos, but they still tasted amazing.
Made these for my kids’ Saturday morning soccer team snack and every single parent was asking where I got the recipe. The kids went wild for the glaze, even the picky eaters! Game changer for weekend breakfasts, no more waiting in the donut shop drive-thru line.
I’ve been making old fashioned donuts for 40 years and this recipe is easily one of the best I’ve tried. The nutmeg level is spot on, not too overpowering, and the glaze sets just right with that perfect crack when you bite into it. Will be adding this to my regular rotation.
Help! I tried making these last night and my glaze turned out super runny, it just slid right off the donuts instead of setting. Did I do something wrong? I followed the measurements exactly I think?
Has anyone tried adding a little cinnamon to the glaze? I’m obsessed with cinnamon sugar old fashioneds and wondering if that would work here without messing up the texture.
How well do these keep? I’m thinking of making a batch on Sunday to pack in my kids’ lunch boxes all week, but I don’t want them to get stale before Wednesday.
I don’t have a donut cutter, will a regular drinking glass and a small bottle cap work to cut the shapes? I really don’t want to run to the store just for a cutter lol
Y’all. These are the best homemade donuts I have ever made. I fried them in lard like my grandma used to instead of vegetable oil and the flavor is next level. 10/10, will be making these every Sunday from now on.
Wait, can I bake these instead of frying? I’m trying to cut back on fried foods but I’m craving that old fashioned donut flavor so bad.
Made these for my neighborhood block party last weekend and I had people coming up to me for HOURS asking for the recipe. I even added a little maple extract to the glaze for a fall twist and it was a massive hit. So easy to make ahead too!
Wait a second — what do y’all do with the donut holes from this recipe? I don’t want to waste them but I wasn’t sure if they fry up the same as the full donuts?
I’ve never fried anything in my life and I’m low-key terrified of hot oil. Any tips for a total newbie so I don’t burn myself or ruin the donuts? This recipe looks too good to mess up.
Has anyone tried adding a chocolate glaze to these instead of the regular vanilla? My kids are obsessed with chocolate donuts and I think this base would work perfectly but I don’t want to mess up the ratios.
Is this dough okay to chill longer than 20 minutes? I have a tiny kitchen and I got interrupted by a work call right as I was getting ready to roll it out, so it’s been in the fridge for almost 2 hours now. Am I gonna have to start over?
These donuts were the star of my friend’s bridal shower brunch last weekend! I set up a little glaze bar with sprinkles, crushed nuts, and coconut flakes so people could top their own, and it was such a fun activity. 10/10, worth every minute of prep time.
Chill time is non-negotiable y’all! I tried to skip it once because I was in a hurry and the dough completely fell apart when I tried to cut the donut shapes. Popped it in the fridge for the full 20 minutes on the second try and they turned out perfect.