Homemade donuts are the BEST! We’ve made classic donuts for as long as we can remember but wanted to try a new version and are so happy we have finally mastered today’s Old Fashioned Donuts.
First off… there are two main types of donuts: yeast donuts and cakey donuts. Old fashioned donuts are made with common cake ingredients particularly using baking soda and baking powder as a leavening agent which makes them more of a cake donut. And today’s version is our new favorite cake donut!
These old fashioned donuts are soft and tender with a classic buttermilk flavor. The glaze is heavenly and adds the perfect touch of sweetness for one addicting dessert or breakfast treat!
For more donuts to add to the box, try our Biscuit Donuts or Bonuts.
WHY WE LOVE IT:
- Homemade is best! There’s nothing better than donuts made at home from scratch with just a simple glaze.
- Perfect for dipping! They are especially yummy with a cup of Hot Cocoa or a glass of milk.
- Simple steps. The dough comes together easily. Frying to golden perfection might take a few tries, but you are sure to master it in no time!
Old-Fashioned Donuts Ingredients
Dough
- Eggs (4) – Add richness and structure for a tender cake crumb.
- Sugar (2 cups)– Sweetens and aids browning for a golden crust.
- Shortening, soft (¼ cup)– Keeps the crumb soft and helps create those signature cracks.
- Buttermilk (1½ cups)– Tangy moisture that reacts with leaveners for lift and flavor.
- All purpose flour (7 cups)– Builds the sturdy yet tender donut structure.
- Baking powder (4 teaspoons) and baking soda (2 teaspoons)– Work with buttermilk to create rise and craggy edges.
- Salt (1 teaspoon)– Balances sweetness and sharpens spice notes.
- Nutmeg (½ teaspoon) and cinnamon (½ teaspoon)– Classic bakery spices that define old fashioned flavor.
- Vegetable oil– Neutral, high heat frying medium for crisp, even cooking. Or another high smoke point oil like canola oil or peanut oil. You need enough oil for the donut to float. If the oil level drops, add more and let it heat up again before adding another donut.
Glaze
- Butter, melted for glaze (4 tablespoons)– Adds body and a velvety finish.
- Powdered sugar for glaze (3 cups)– Whisks smooth and sets with a light sheen.
- Vanilla extract for glaze (1 teaspoon):-Warm aroma that complements the donut.
- Half and half for glaze (4–6 tablespoons)– Thins to a pourable, dip friendly consistency.
- optional toppings – Top with a cinnamon-sugar mixture, dusting of confectioners’ sugar, drizzle with White or Milk Chocolate Sauce, or top with ganache.
How to Make Old Fashioned Donuts
BATTER. Add 4 eggs to a large mixing bowl and beat. Then mix in sugar and shortening. Stir in the buttermilk, all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Once the dough is mixed divide it in half. Turn the dough balls onto the lightly floured surface. Lightly flour the dough before rolling both dough balls out to ⅓ inch thick.
- Once the dough has been rolled allow it to sit for 20 minutes.
PREP. In the meantime, pour oil into a high-sided skillet. Heat it to 370-380°F.
CUT. Cut donuts (and holes) out using a donut cutter or a large cookie cutter for the donut shape and a smaller cookie cutter to stamp out the donut hole.
FRY. Once the oil is hot, fry one donut to test. Adjust the oil temperature accordingly.
- Use a wide spatula to place the donuts in the oil. Place as many as can easily be turned, usually about 3 – 4. Turn donuts as they rise to the surface. Fry for about 3 minutes until golden all over. Use a long fork to lift out. Be careful they don’t get poked or smashed.
- Drain on a wire rack and cool on a paper towel.
- Fry donut holes in the same manner as the regular donuts, just cut down the fry time by about half.
GLAZE. Whisk melted butter, powdered sugar, vanilla, and half and half until smooth. The glaze should be runny and about the consistency of honey.
How to Set the Oil Temperature
Using a deep-fry thermometer is the easiest way to ensure the correct oil temperature. If you don’t have one here is a trick I have used:
- Set the burner to medium-high heat.
- Take a wooden chopstick or the end of a wooden spoon and dip it into the oil.
- If you see a steady stream of bubbles, then the oil is ready. However, the bubbles are vigorous and splatter, then rude the heat.
Kristyn’s Recipe Tips
- Roll to about ⅓ inch thick as written, then let dough rest 20 minutes so donuts puff and crack nicely in the oil.
- Use a thermometer and keep oil near 370 to 380°F; too cool equals greasy, too hot browns before the centers cook.
- Fry a single tester first to confirm timing and color, then continue in small batches without crowding.
- Drain on a rack over paper towels for best crispness, then dip warm donuts in glaze so it clings and sets.
Old Fashioned Donuts Recipe
Video
Ingredients
Dough
- 4 eggs
- 2 cups sugar
- ¼ cup shortening, soft
- 1½ cups buttermilk
- 7 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- vegetable oil
Glaze
- 4 tablespoons butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons half and half
Instructions
- Add eggs to a large mixing bowl and beat. Mix in the sugar and shortening. Stir in the buttermilk and add all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Once the dough is mixed divide it in half. Flour the counter and turn the dough balls onto the surface. Lightly flour the dough before rolling it out to ⅓ inch thick.
- Once the dough has been rolled allow it to sit for 20 minutes.
- In the meantime, pour oil into a high-sided skillet. Heat it to 370-380°F.
- Cut donuts (and holes) out using a donut cutter.
- Once the oil is hot, fry one donut to test. Adjust the oil temperature accordingly.
- Use a wide spatula to place the donuts in the oil. Place as many as can easily be turned, usually about 3-4. Turn donuts as they rise to the surface. Fry for about 3 minutes until golden all over. Use a long fork to lift out. Be careful they don't get poked or smashed.
- Drain on a wire rack and cool on a paper towel.
Glaze
- Whisk melted butter, powdered sugar, 1 teaspoon vanilla, and 4-6 tablespoons half and half until smooth. (Glaze should be runny and about the consistency of honey).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Due to the baking soda, the dough cannot be refrigerated for long otherwise the leavening agent will not work properly. Make the dough, cover with plastic, and chill in the fridge for 8-12 hours.
Keep cooled buttermilk donuts in an airtight container at room temperature for 1-2 days or freeze by placing the individual donuts into a sandwich bag or cover them with plastic wrap and put them all in a freezer Ziploc. Freeze for up to 3 months.
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This recipe was first shared January, 2021.
These turned out very heavy and dry, yet we followed the recipe exactly. Any tips?
The recipe does yield more of a “cake-like” donut than a traditional glazed donut. But perhaps the dough needed to rest a bit longer to let the dough rise a bit more. We also have a donut recipe that is more of a traditional glazed donut if that interests you at all. 🙂 https://lilluna.com/homemade-donuts-recipe/
So many pop-ups on your page. I can’t even see the damn recipe. Thank you
I’m so sorry about that. I will look into seeing what I can do to make sure the pop-ups don’t block the content of the website. Thanks so much for letting me know!
If you are viewing through Pinterest that may be the problem. Click on the options to “view in browser” to go to the Internet. I can’t view anything in Pinterest anymore. It’s awful.
Roll to 1/3″ thick? Sounds very very thin, most recipes are rolled 1/2″ or more thick. Please confirm that is the correct thickness.
Yes, that is the correct thickness for this recipe. 🙂
Can’t wait to make these!!
Awesome! Let me know how they turn out. 🙂
After making the dough, can it be refrigerated over night and used the next day? I was thinking it would just need to be brought to room temp, tcut and sit for 20?
Yes – just bring it to room temperature in the morning and you should be good to go!
Can they be baked instead of fried in deep oil?
I have not tried with this exact recipe, but with another recipe I have…https://lilluna.com/homemade-donuts-recipe/, there is a bake version..https://lilluna.com/homemade-donuts-recipe/.
If you do not have buttermilk, can you use regular milk and vinegar to subsitute??
Yes, for sure 🙂 Enjoy!!
How much Dutch chocolate powder you add if split the mix down for half chocolate and half plain?
I have not tried making these chocolate yet, so I don’t know the measurement. I would have to play around with it. I would start with maybe 1/3 cup at a time, until it was right.
I Made these using a homemade maple laze and they turned out great. I will definitely be making them again.
Perfect!! Thank you for sharing that!
You have missed a step the step on how you turn the half dough into the donuts? You divided into 2 then what? You roll it tthe whole dough ouece into a 3/4 inch circle?
I will work on fixing that. Yes, roll it out & cut out donuts & let sit for 20 minutes.