old fashioned donut recipe – These golden treats will transport you back to simpler times, reminding you of family kitchens, flour-dusted countertops, and the warm, comforting aroma of cinnamon and nutmeg. It’s fried to perfection💯 and you’ll be addicted to it. Don’t say I didn’t warn you! 😜
Honestly, nothing beats the feel-good nostalgia of old-fashioned donuts, especially when you make them from scratch. Unlike yeast donuts (or doughnuts), these are cake-based, so they are soft on the inside and have a crackling crust.
The unique shape with attractive cracks is perfect for dipping into coffee or hot chocolate. Whether you’re celebrating a special occasion or simply satisfying an appetite, you’ll love this recipe for its timeless, homemade taste.

Are old fashioned donuts difficult to make?
Does the thought of making a classic donut recipe from scratch scare you? Don’t worry, these cake donuts are super easy. With a little practice and a few pro tips from you, you’ll be a pro in no time. 😅
Ingredient list
- dry ingredients – All-purpose flour, baking powder, baking soda, and cornstarch make a soft dough. Nutmeg and sugar add sweetness and flavor.
- wet ingredients – Complete the dough with butter, eggs, buttermilk (or sour cream), and vanilla extract to add rich flavor.
- oil – Frying these fluffy donuts requires a lot of neutral-flavored oil with a high smoke point.
- glaze – If you want to glaze the donuts, you’ll also need whole milk, powdered sugar, and even vanilla extract.
- cinnamon sugar – If you prefer a sprinkle of cinnamon sugar, you guessed it: you’ll need cinnamon and sugar.
How to make old fashioned donuts


make donuts
- dry – In a large to medium bowl, combine flour, cornstarch, baking powder, baking soda, salt, and nutmeg. (Photo 1)
- Moist – In a separate bowl, mix together the sugar, melted butter, and eggs for about 3 minutes. Add the vanilla and buttermilk and continue mixing for another 2 minutes. (Photo 2)
- combine – Slowly add the dry ingredients, 1 cup at a time, until all of the flour mixture is added and a sticky dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. (Photos 3-5)
- roll – When ready to fry, line a cookie sheet with parchment paper and set aside. Remove the dough from the refrigerator, place on a floured surface, and roll out to about 1/2 inch thick. If you have a donut cutter, cut it into donut shapes. If not, use two round cookie cutters (one about 1 inch in diameter, the other 3-4 inches) and place the donuts on the prepared cookie sheet. (Photos 6-8)
- heat oil – Pour about 3 inches of oil into a 5-quart Dutch oven or deep cast-iron skillet (too little will result in flat donuts). Heat the oil until it reaches 375°F (190°C). An instant-read thermometer ensures the oil is at the proper temperature.
- preparation station – While the oil is heating, line a plate or baking sheet with two paper towels to absorb excess oil from the fried donuts, then transfer to a cooling rack.
- fry – Once the oil reaches 375°F (190°C), reduce the heat to medium-low. Gently add the donuts to the oil in batches and fry for 3-4 minutes. Flip halfway through cooking and continue frying until donuts are golden brown and cooked through. Drain on a plate lined with paper towels. (Photos 9-10)
- repeat In batches until all the donuts are fried.
- fry a holeRemove them onto the prepared paper plate using a slotted spoon or skimmer.




old fashioned donut glaze
- whisk – While the donuts are cooling, make the optional glaze. Whisk the powdered sugar, butter, vanilla, and boiling water in a bowl until smooth and slightly runny. Adjust the consistency with more water or powdered sugar.
- drizzle Spread glaze over warm donuts or dip donuts in glaze and swirl once to coat. Place on a wire rack with baking parchment underneath to catch excess glaze until set (5-10 minutes). Serve hot.
cinnamon sugar
- mix Combine sugar and cinnamon in a bowl and mix thoroughly.
- roll Dip the donuts into the cinnamon sugar mixture while still hot.


Flavor variations
- Top these donuts with jam, chocolate, or caramel sauce. 🍩
- Add pumpkin puree, a little more flour to balance the moisture, and a teaspoon of pumpkin pie spice to the dough. Please enjoy the pleasant taste of autumn.
tips and tricks
- Test the temperature of the oil with one or two donut holes. The dough will rise and turn golden brown relatively quickly. You can also use this opportunity to make sure the dough is well seasoned.
- Using a thermometer will help you keep the oil at the right temperature to avoid absorbing too much oil and get evenly cooked donuts.
- Gently mix the dough until no dry flour is visible. If you knead it too much, the donuts may fall apart.
- To soften the dough, drizzle the glaze on the donuts while they are hot. 🤤
How to prepare and store
For best results, fry the dough within 1 to 2 hours of making it. If you are feeding a large group, make as many as possible and fry them. Let the donuts cool and place them in an airtight container.
Stays fresh for up to 2 days at room temperature and 5-7 days in the refrigerator. Note that it tends to dry out over time, so the sooner you consume it, the better. Yes, it can be frozen for 3-4 months.


What goes with old fashioned donuts
Nothing pairs better than donuts and a comforting drink. Some hot coffee, spicy ginger tea is ideal. they are also great chai latte.
If you are serving a sweet breakfast buffet, try serving them together cupcake and pineapple bread. 👌
Try more delicious donut recipes
- apple cider donut
- air fryer donuts
- fly jacks
- african donut
by Imma
See how to make
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This blog post was originally published in June 2021 and updated with additional tips, new photos, and videos.
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