Skip the donut shop this weekend, and instead make a batch of homemade Old Fashioned Glazed Donuts! These simple donuts take under an hour to come together and are topped with a sweet and easy to make glaze.
Fried Glazed Donuts Recipe
If you’ve never woken up to the smell of drying donuts filling the household, you simply haven’t experienced the BEST wake up call ever! I love a good baked donut as well, however, these old fashioned donuts really have something special to them.
You know when you walk into a donut shop these days and there are so many crazy flavors to choose from? I’ve seen everything from bubble gum, to ube, to grape soda donuts! While they’re all unique and tasty, I always end up getting an old fashioned glazed donut or two in the dozen.
I really enjoy making these classic donuts when I feel like showing off. When I have friends or family sleeping over, I love waking up a little early just to make them warm and fresh for everyone. It’s always appreciated – especially by the kids!
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.
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How to Make Fried Glazed Donuts at Home (So Easy!)
Be sure to see the recipe card below for full ingredients & instructions!
- Mix the flour, baking powder, cinnamon, and nutmeg together.
- Combine the sugar and eggs until smooth, then add the melted butter and buttermilk.
- Add the dry ingredients and mix until you have a dough.
- Place the dough in a lightly greased bowl.
- Chill the dough.
- Heat oil in a large dutch oven.
- Roll the dough.
- Cut out the donuts.
- Fry the donuts for about 2 minutes per side.
- Drain the donuts on a paper towel and allow them to cool.
- Whisk the ingredients together to create the glaze.
- Dip the donuts into the glaze.
- Allow the glaze to set.
If you can’t get your hands on any buttermilk, that’s okay! You can substitute it with regular whole milk. You can also make your own homemade buttermilk!
The best time to glaze the homemade donuts is when they’re still warm. The warm donuts will melt the glaze, covering them entirely.
In an airtight container at room temperature, these 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.
Recipe Tips and Tricks
- 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.
- Make these donuts more fall-friendly by adding more cinnamon and nutmeg!
These old fashioned glazed donuts are easy to make, and even better than grandma’s! Make a batch for breakfast ASAP and prepare to fall in love.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Old Fashioned Glazed Donuts 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 buttermilk can be replaced with regular milk if you don’t have any on hand.
- Make sure glaze the donuts while they are still warm— the warm donuts will melt the glaze and it will cover the donuts evenly.
- 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.
- Make these donuts more fall-friendly by adding more cinnamon and nutmeg!
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!