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featured old fashioned glazed donuts

Old Fashioned Glazed Donuts Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 donuts
Calories: 238kcal
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.
Print Recipe


For the Doughnuts

  • cups all-purpose flour 390 grams
  • 2 teaspoons baking powder 8 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ½ teaspoon ground nutmeg optional
  • cup granulated sugar 133 grams
  • 2 large eggs 100 grams
  • 4 tablespoons unsalted butter 57 grams, melted (½ stick)
  • cup buttermilk 151 grams
  • Vegetable oil for frying

For the Glaze

  • 1 cup powdered sugar 113 grams
  • 2 tablespoons heavy cream 28 grams
  • 1 teaspoon pure vanilla extract 4 grams


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.


  • 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!
Storage: Store old fashioned glazed donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.


Serving: 1donut | Calories: 238kcal | Carbohydrates: 48g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg