Old-Fashioned Donuts

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There’s nothing quite like homemade Old-Fashioned Donuts—golden and crisp on the outside, soft and tender on the inside, with their signature cracked tops and nostalgic flavor. These classic cake donuts are lightly spiced with nutmeg and finished with a sweet vanilla glaze or a coating of cinnamon sugar. Perfect for breakfast, brunch, or an afternoon treat with coffee, these donuts are a timeless favorite.

Why You’ll Love This Recipe

  • Crispy exterior with a soft, cakey center
  • Classic bakery-style flavor
  • Easy-to-follow recipe
  • Perfect with vanilla glaze or cinnamon sugar
  • Great for breakfast, dessert, or snacks
  • Ready in about an hour

Recipe Information

  • Prep Time: 25 minutes
  • Chill Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 12 donuts (plus donut holes)
  • Cuisine: American
  • Course: Breakfast, Dessert
  • Difficulty: Moderate

Ingredients

For the Donuts

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon (optional)
  • ¾ cup granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • ¼ cup whole milk

For Frying

  • 2–3 quarts vegetable oil, canola oil, or peanut oil

For the Vanilla Glaze

  • 2 cups powdered sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Cinnamon Sugar Coating

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Equipment Needed

  • Large mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rolling pin
  • Donut cutter (or two round cutters)
  • Heavy-bottomed pot or Dutch oven
  • Candy or deep-fry thermometer
  • Slotted spoon or spider strainer
  • Wire cooling rack
  • Paper towels

Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Salt
  • Nutmeg
  • Cinnamon (if using)

Set aside.

Step 2: Prepare the Wet Ingredients

In another bowl, beat together:

  • Sugar
  • Softened butter

Mix until light and creamy.

Add:

  • Egg yolks
  • Vanilla extract
  • Sour cream

Beat until smooth.

Gradually stir in the milk.

Step 3: Make the Dough

Slowly add the dry ingredients to the wet mixture.

Mix just until a soft dough forms.

Do not overmix.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Chilling makes the dough easier to handle.

Step 4: Roll and Cut

Lightly flour your work surface.

Roll the dough to about ½ inch thick.

Use a donut cutter to cut out donuts and donut holes.

Gather and gently reroll scraps once if needed.

Step 5: Heat the Oil

Pour oil into a heavy-bottomed pot to a depth of about 2–3 inches.

Heat to 350°F (175°C).

Maintain the temperature between 350°F and 360°F for even cooking.

Step 6: Fry the Donuts

Carefully lower 2–3 donuts into the hot oil.

Fry for 1½–2 minutes per side, turning once, until deep golden brown.

Fry the donut holes for about 1 minute per side.

Transfer to a paper towel-lined plate for a minute, then move to a wire rack.

Step 7: Make the Glaze

In a medium bowl, whisk together:

  • Powdered sugar
  • Milk
  • Vanilla extract
  • Pinch of salt

The glaze should be smooth and pourable.

Adjust with a little extra milk or powdered sugar if needed.

Step 8: Glaze or Coat

While the donuts are still slightly warm:

  • Dip each donut into the vanilla glaze and place on a wire rack to set, or
  • Toss warm donuts in the cinnamon sugar mixture until evenly coated.

Let the glaze set for about 10 minutes before serving.

Nutrition Information (Per Donut)

  • Calories: 310
  • Protein: 4g
  • Carbohydrates: 39g
  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Fiber: 1g
  • Sugar: 20g
  • Sodium: 220mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Chill the dough before rolling to make it easier to cut cleanly.
  • Use a thermometer to keep the oil at a steady 350°F (175°C).
  • Avoid overcrowding the pot, which can lower the oil temperature.
  • Fry a test donut first to check cooking time and temperature.
  • Let excess oil drain on a wire rack rather than leaving the donuts on paper towels for too long, which helps keep them crisp.
  • Dip donuts in the glaze while they’re still warm for the best coverage.

Flavor Variations

Maple Glazed Donuts

Replace the vanilla extract in the glaze with 1 teaspoon maple extract and add 2 tablespoons pure maple syrup.

Chocolate Glazed Donuts

Whisk 2 tablespoons unsweetened cocoa powder into the glaze for a rich chocolate coating.

Lemon Glazed Donuts

Add 1 tablespoon fresh lemon juice and 1 teaspoon finely grated lemon zest to the glaze for a bright citrus flavor.

Pumpkin Spice Donuts

Add ½ cup pumpkin purée to the batter and replace the nutmeg with 1½ teaspoons pumpkin pie spice.

Apple Cider Donuts

Replace the milk with ½ cup reduced apple cider and add ½ teaspoon ground cinnamon for a delicious fall-inspired version.

Storage

Room Temperature

Store donuts in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days, though they are best enjoyed fresh.

Freezer

Freeze unglazed donuts in a freezer-safe container for up to 2 months.

Thaw at room temperature and glaze before serving.

Reheating

  • Microwave: Warm for 8–10 seconds for a soft, fresh taste.
  • Oven: Heat at 300°F (150°C) for 5–7 minutes.

What to Serve with Old-Fashioned Donuts

These classic donuts pair wonderfully with:

  • Freshly brewed coffee
  • Hot chocolate
  • Chai tea
  • Cold milk
  • Fresh berries
  • Fruit salad
  • Scrambled eggs
  • Crispy bacon
  • Breakfast sausage
  • Vanilla yogurt

Frequently Asked Questions

Why do old-fashioned donuts crack on top?

The signature cracks form because the cake-style dough expands quickly when it hits the hot oil, creating the classic rustic appearance.

Can I bake these instead of frying?

These donuts are designed for frying. Baking will produce a softer texture and won’t create the traditional crisp exterior.

Why are my donuts greasy?

Greasy donuts are usually caused by oil that’s too cool. Keep the oil between 350°F and 360°F (175–182°C) throughout frying.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 24 hours before rolling and frying.

What’s the best oil for frying donuts?

Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, work best for clean flavor and even browning.

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