Old fashioned glazed donuts are a classic for a reason…they’re just so darn good! That rich cakey dough fried to golden perfection is incredible. I topped mine with a sweet vanilla glaze, and, oh my gosh, were they tasty. This is my favorite breakfast to make whenever I have a little extra time.
Old Fashioned Donut Recipe
I really enjoy making these old fashioned donuts when I have friends or family staying over, and the vanilla glaze might be my favorite part. I only have to wake up a little earlier than everyone else to prepare this warm, fresh surprise, and it’s always a big hit.
Made with baking powder, these cakey donuts are less finicky than yeasted donuts, and they always turn out perfect. Tangy buttermilk makes them moist and velvety soft, while a touch of cinnamon and nutmeg gives them that old fashioned flavor I love so much.
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How to Store
In an airtight container at room temperature, these glazed old fashioned donuts will stay fresh for up to 2 days. In the refrigerator, they’ll stay fresh for a week! Talk about the gift that keeps on giving, right? However, the best time to enjoy these donuts is the same day they’re made.
Old Fashioned Glazed Donut Recipe
Ingredients
For the Doughnuts
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ⅔ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter melted (½ stick)
- ⅔ cup buttermilk *
- Vegetable oil for frying
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Dutch Oven
- Deep Frying Thermometer
- Rolling Pin
- Donut Cutter
Instructions
For the Doughnuts
- In a small mixing bowl, whisk the flour, baking powder, cinnamon, and nutmeg, if using, together. Set aside.3¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until smooth and pale yellow, about 2-3 minutes.⅔ cup granulated sugar, 2 large eggs
- Add the melted butter and buttermilk and mix just until combined, about 30 seconds.4 tablespoons unsalted butter, ⅔ cup buttermilk
- Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms, about 2-3 minutes. If the dough seems too dry, add more buttermilk gradually until it reaches the desired texture.
- Place the dough in a lightly greased bowl and place it in the fridge to chill for at least 1 hour.
- After the dough has chilled, heat 3-4 inches of vegetable oil into a large Dutch oven and bring its temperature up to 375°F.Vegetable oil
- While bringing up the oil temperature, roll out the dough to ½-inch thickness on a well-floured surface.
- Using a floured donut cutter, cut out the doughnuts. Score the top of the doughnuts with a sharp knife.
- Carefully place a few doughnuts at a time into the oil and fry until golden brown, about 2 minutes per side. Make sure not to crowd the oil too much.
- Carefully remove the doughnuts from the oil and place them on a paper towel to remove excess oil, then transfer them to a wire rack to cool slightly.
For the Glaze
- Whisk together all of the glaze ingredients together in a medium-sized bowl.1 cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract
- Dip the doughnuts fully into the glaze one by one and enjoy. Allow the glaze to set fully before storing, about 30 minutes.
Notes
- The temperature of the oil is very important. Too hot and it will burn the outside of the donut and not cook all the way through, not hot enough and it will create a greasy, dry mess. 375°F is just right!
- There should be enough oil in the pan that the donuts can float and not touch the bottom of the pan. 3-4 inches should do the trick.
- The best time to glaze the homemade donuts is when they’re still warm. The warm donuts will melt the glaze, covering them entirely.
- Make these donuts more fall-friendly by adding more cinnamon and nutmeg!
How to Make Old Fashioned Donuts Step-by-Step
Prep the Wet and Dry: In a small mixing bowl, whisk 3¼ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg (if using) together. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat ⅔ cup of granulated sugar and 2 large eggs on medium-high speed until smooth and pale yellow, about 2-3 minutes.
Mix and Chill the Dough: Add 4 tablespoons of melted unsalted butter and ⅔ cup of buttermilk and mix just until combined, about 30 seconds. Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms, about 2-3 minutes. If the dough seems too dry, add more buttermilk gradually until it reaches the desired texture. Place the dough in a lightly greased bowl and place it in the fridge to chill for at least 1 hour.
Roll and Cut the Dough: After the dough has chilled, heat 3-4 inches of vegetable oil in a large Dutch oven and bring its temperature up to 375°F. While bringing up the oil temperature, roll out the dough to ½-inch thickness on a well-floured surface. Using a floured donut cutter, cut out the doughnuts. Score the top of the doughnuts with a sharp knife.
Fry the Donuts: Carefully place a few doughnuts at a time into the oil and fry until golden brown, about 2 minutes per side. Make sure not to crowd the oil too much. Carefully remove the doughnuts from the oil and place them on a paper towel to remove excess oil, then transfer them to a wire rack to cool slightly.
Mix the Glaze: Whisk 1 cup of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract together in a medium-sized bowl.
Glaze the Donuts: Dip the doughnuts fully into the glaze one by one and enjoy. Allow the glaze to set fully before storing, about 30 minutes.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Doesn’t fry very well. Dry dough. Bad recipe.
Hi Finley, we’re so sorry these donuts didn’t work out for you.
I like the recipe. I didn’t put it in the fridge. I fried it right away and it works just fine.
Thanks for sharing, Rose!