There’s something magical about biting into a Perfect Old Fashioned Donut—crisp edges giving way to a tender, cakey center. These donuts are a nostalgic treat, dusted with a delicate sugar glaze that melts on your tongue. With just 20 minutes of prep and 20 minutes of cooking, you can recreate this classic comfort food at home. The aroma of warm vanilla and nutmeg will fill your kitchen, promising a batch of golden, melt-in-your-mouth delights. Perfect for breakfast or a sweet afternoon pick-me-up, these donuts are sure to become a family favorite.
Each bite offers a satisfying contrast of textures—crunchy on the outside, soft and fluffy within. The subtle sweetness of the glaze complements the rich, buttery dough, making every mouthful irresistible. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. Share them fresh from the fryer, and watch smiles light up the room. These donuts aren’t just a treat; they’re a little piece of happiness you can make in under an hour.
Ingredients for Perfect Old Fashioned Donuts
- Donut Dough:
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (2 ½ oz/71g) granulated sugar
- ¼ cup (1oz/28g) cornstarch (helps create a tender texture)
- 1 teaspoon salt
- ½ teaspoon ground nutmeg (optional, for a warm, spiced flavor)
- ½ cup (4oz/115g) sour cream (can substitute with plain yogurt)
- 2 tablespoons (1oz/28g) butter, softened
- 2 large egg yolks
- Vanilla Donut Glaze:
- 3 ½ cups (14oz/402g) powdered sugar, sifted (for a smooth glaze)
- ⅓ cup (2 ½ fl oz/71ml) hot water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
- Prepare the dough: In a large bowl, mix together flour, sugar, cornstarch, salt, and nutmeg. In another bowl, whisk sour cream, butter, and egg yolks until well combined. Gradually mix the wet ingredients into the dry ingredients until the dough comes together and is evenly mixed. Cover the dough and chill in the refrigerator for 1 hour.
- Make the glaze: While the dough chills, whisk powdered sugar, hot water, vanilla extract, and salt in a bowl until smooth. Set aside.
- Prep for frying: After chilling, set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. Insert a thermometer if using. Heat the oil to 325°F (165°C). Place a wire rack on a baking sheet next to the pan and keep the glaze nearby.
- Shape the doughnuts: On a floured surface, roll out the dough to a ½ inch (1.5cm) thickness. Use a 3-inch (7.5cm) cutter to cut circles. Reroll and cut any scraps. Use a 1-inch (2.5cm) cutter to cut holes in the center of each circle.
- Fry the doughnuts: Carefully fry 2-3 doughnuts or 4-5 holes at a time. Flip after a few minutes, once golden. When both sides are golden brown, remove from the oil and drain on the wire rack for a few seconds.
- Glaze the doughnuts: Dip the hot doughnuts into the glaze, then return them to the rack to let the glaze set. Repeat with the remaining doughnuts and holes.
- Serve and store: Doughnuts are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.
Glaze & Topping Ideas to Elevate Your Donuts
While the vanilla glaze is classic, feel free to get creative! Try a chocolate glaze by mixing 1/2 cup cocoa powder into the powdered sugar. For a fruity twist, swap the vanilla extract for lemon or orange zest. Sprinkle with crushed nuts, shredded coconut, or colorful sprinkles for extra flair. The options are endless!
Time-Saving Tips for Busy Bakers
Short on time? Prep the dough the night before and let it chill overnight. You can also skip the rolling and cutting by shaping the dough into small balls for “donut holes” instead. If frying feels daunting, use a donut pan and bake them at 375°F (190°C) for 10-12 minutes.
Storage & Reheating for Freshness
These donuts are best enjoyed the day they’re made, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To revive them, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Equipment Guidance for Perfect Results
A candy or deep-fry thermometer is key to maintaining the oil temperature at 325°F (165°C). If you don’t have donut cutters, use a glass for the outer circle and a small bottle cap for the hole. A wire rack is essential for draining and glazing the donuts evenly.
Common Questions Answered
Can I use whole eggs instead of just yolks? Yes, but the dough may be slightly less tender. Can I make these gluten-free? Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend. What oil is best for frying? Use a neutral oil like vegetable or canola for the best results.
Perfect Old Fashioned Donuts
Ingredients
Donut Dough
- 2 cups all-purpose flour (10oz/284g)
- 1/2 cup granulated sugar (2 ½ oz/71g)
- 1/4 cup cornstarch (1oz/28g)
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sour cream (4oz/115g)
- 2 tablespoons butter softened (1oz/28g)
- 2 large egg yolks
Vanilla Donut Glaze
- 3 1/2 cups powdered sugar sifted (14oz/402g)
- 1/3 cup hot water (2 1/2floz/71ml)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix together flour, sugar, cornstarch, salt, and nutmeg.
- In another bowl, whisk sour cream, butter, and egg yolks until well combined.
- Mix your wet and dry ingredients until the dough comes together and is evenly mixed. Cover the dough and chill in the refrigerator for an hour.
- While the dough is chilling, make the glaze: whisk the powdered sugar, hot water, vanilla extract, and salt until smooth. Set aside.
- When the dough has chilled for an hour, prep your space for frying: set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. Insert a thermometer, if using.
- Set a baking sheet next to the pan lined with a wire rack and place the bowl of glaze near the baking sheet.
- On a floured surface, roll out dough to a ½ inch (1.5cm) thickness and cut circles with a 3-inch (7.5cm) cutter. Reroll and cut and scraps.
- With a 1-inch (2.5cm) cutter, cut a hole in the center of the dough circles to form your doughnut shape.
- When the oil has reached 325°F (165°C), fry 2-3 doughnuts or 4-5 holes at a time. Flip after a few minutes, once golden.
- When both sides are golden brown, remove from the oil, drain for a few seconds on the rack and then dip the hot doughnuts in the glaze.
- Return to the rack to let the glaze set and repeat with the remaining doughnuts and holes.
- Doughnuts are best the day they are made, but you can store any leftovers in an airtight container at room temperature for up to two days.
