Hi Bold Bakers!
My Perfect Old Fashioned Donuts taste just like if you went to your local bakery early enough to get the first batch out of the fryer! In fact, they might even be better because these old fashioned sour cream donuts are so delicious and so easy to make!
This recipe results in a sweet, cakey doughnut with just a hint of nutmeg. And the texture is amazing! On the outside, they’re crispy and covered with a crackly glaze, and inside, thanks to the inclusion of sour cream that also gives it a nice pleasing tang, they are perfectly moist.
This cake donut recipe also gets bonus points in my book for not having yeast! That means there’s no crazy waiting around time — which means you can enjoy a warm fresh donut with your cup of steaming coffee in no time.
What Are Old Fashioned Donuts?
Old fashioned donuts are a type of cake donut that is deep-fried for an irresistible, but not always so healthy, crispy-on-the-outside and soft-on-the-inside treat. The result is a donut with many cracks and pores on the surface, making it perfect for sopping up a lot of glaze!
What You Need To Make Old Fashioned Donuts
- Measuring cups and spoons
- Mixing bowls
- Deep saucepan
- Thermometer (optional)
- Baking sheet
- Wire rack
How To Make Old Fashioned Donuts
This is the perfect recipe for a lazy Sunday breakfast! Here’s how to make old fashioned doughnuts (and don’t forget to get the full recipe with measurements, on the page down below):
- Mix flour, sugar, cornstarch, salt, and nutmeg in a large bowl.
- In another bowl, whisk sour cream, butter, and egg yolks until it is well combined.
- Mix your wet and dry ingredients until a dough is formed. Cover and chill in the refrigerator for an hour.
- While the dough is chilling, make your glaze by whisking together powdered sugar, hot water, vanilla extract, and salt until it is smooth.
- After an hour of chill-time, prep your frying space. Set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. If you are using, insert your food thermometer.
- Next to your frying station, place a baking sheet with a wire wrack. Place the bowl of glaze near the baking sheet. You’ll want to glaze your donuts as soon as they have finished frying.
- On a floured surface, roll out the dough to 1/2-inch thickness. Cut circles using a 3-inch cutter. Reroll and cut any scraps.
- Cut a hole in the center of the dough circles with a 1-inch cutter. This will form your donut shape and your donut holes.
- Once the oil has reached 325°F (165°C), fry 2-3 donuts at a time, or 4-5 holes. After a few minutes, once they are golden, flip and cook the other side.
- Once both sides are golden brown, remove the donut from the oil, drain for a few seconds on the rack, and then dip the hot donut into the glaze.
- Return the donut to the rack to let the glaze set and repeat with remaining donuts and holes.
Gemma’s Pro Chef Tips For Making Old Fashioned Donuts
- To ensure you get that classic craggy-topped texture, be sure your oil stays at 325°F (165°C).
- You’ll want to dip the donuts into the glaze almost immediately after they finish frying to allow the glaze to set properly.
- Check out my other donut glazes! With a 3-ingredient base, the limits are endless!
- You need sour cream for good old fashioned donuts! Fresh out? Make your own sour cream!
- Oil is HOT when frying! Make sure you stay safe! Place the donuts carefully into the oil to avoid splash burns, and be sure to watch to make sure the oil doesn’t start to smoke. Olive oil has a very low smoke point. Do not use it for frying. Never walk away from oil heating on the stove! If you are a young one making this recipe, please make sure to get an adult’s help!
How To Store Old Fashioned Donuts
Donuts always taste the best the day they are made, but you can store any leftover donuts in an airtight container at room temperature for up to 2 days.
Make More Donuts!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Crispy and soft, sweet and tangy, my Perfect Old Fashioned Donuts recipe is fast and simple enough to make on your lazy weekend mornings.
Servings: 9 Donuts
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (2 ½ oz/71g) granulated sugar
- ¼ cup (1oz/28g) cornstarch
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (4oz/115g) sour cream
- 2 tablespoons (1oz/28g) butter softened
- 2 large egg yolks
Vanilla Donut Glaze
- 3 1/2 cups (14oz/402g) powdered sugar sifted
- 1/3 cup (2 1/2floz/71ml) hot water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
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.