Old Fashioned Donuts
Simple but delicious, these old fashioned style donuts are so easy to make and require no yeast. Soft on the inside but crisp on the outside, these donuts are a crowd-pleaser.
Servings 12 donuts
Calories 338kcal
Equipment
- mixing bowl
- Electric or stand mixer
- 3-inch and 1-inch round cookie cutters
- Dutch oven or large pot
- Deep-fry thermometer
- Spider or slotted spoon
- Wire rack
- Baking Sheet
Ingredients
For the Donuts:
- 3 cups cake flour (360g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅔ cup granulated sugar (133g)
- 4 tablespoons butter room temperature (57g)
- 3 large egg yolks
- 1 cup sour cream (240g)
- canola oil for frying
For the Glaze:
- 2½ cups confectioners’ sugar (300g)
- 5 tablespoons water
- ½ teaspoon vanilla
- pinch of salt
Instructions
For the Donuts:
- In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined, about 1 minute. Add the egg yolks. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sour cream and beat until well combined.
- Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated. Scrape the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.
- Fill a large heavy-bottomed pot with oil 2 inches deep. Place over medium heat until a deep-fry thermometer registers 335F. Line a large baking sheet with a paper bag or paper towels.
- While the oil is heating, invert the chilled dough onto a well-floured surface. Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cookie or biscuit cutter dipped in flour, cut circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch round cutter. (The large end of a piping tip works great, too!) Place the donuts and holes on the parchment-lined tray.
- Carefully place 2 to 3 donuts in the hot oil at a time. Fry for 2 minutes. (They will sink to the bottom at first but should float in about 5 to 10 seconds.) Flip and fry for another 2 minutes. Flip one more time and fry for 30 to 60 seconds or until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Adjust the heat as necessary to keep the oil between 330F and 340F.
For the Glaze:
- While the donuts are warm, sift the confectioners’ sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.
- Dip the craggy top of each donut in the glaze. Place on a wire cooling rack, glaze side up, and let cool for a few minutes. Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to 3 days.
Video
Notes
- Avoid adding too much flour by measuring your flour correctly! Adding the incorrect amount of flour to the recipe is the most common mistake, making the dough too dry or sticky. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Keep an eye on your thermometer. When frying donuts, the donuts become tough and greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot. I highly recommend purchasing a thermometer to set yourself up for success.
- Avoid adding too many donuts at once into the oil as the increase in donuts will lower the oil’s temperature. The donuts will also need room to expand, and it’s easier to flip when there’s space.
- Don’t wait too long to glaze your donuts. They must still be warm to get the classic crackly glaze look. However, if they’re piping hot, the glaze will slide right off. So, set a timer to check up on the donuts to glaze them.
- Make sure to add enough oil to your pot. Too little oil will lead to these old fashioned glazed donuts being flat.
- If you don’t have a 1-inch cookie cutter, use the base of a large pastry tip for the donut hole.
Nutrition
Calories: 338kcal | Carbohydrates: 60g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 320mg | Potassium: 65mg | Fiber: 1g | Sugar: 36g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg