Old-Fashioned Doughnuts

These golden treats will take you back to a simpler time, evoking memories of family kitchens, flour-dusted countertops, and the warm, comforting aroma of cinnamon and nutmeg. Fried to perfection and 💯 addictive.

Makes about a dozen doughnuts

Course Dessert/Snack, Snacks

Cuisine American

Prep Time 1 20

Cook Time 20

Total Time 1 40

Servings

Calories 308kcal

Author Imma

Ingredients

Old-Fashioned Doughnut

3 cups (450g) all-purpose flour
¼ cup (30g) cornstarch
3 teaspoons (12g) baking powder
½ teaspoon (2g) baking soda
1 teaspoon (6g) salt
½-1 teaspoon (1-2g) ground nutmeg
¾ cup (150g) sugar
2 tablespoons (30g) unsalted butter, melted and cooled
2 large eggs
1 teaspoon (5ml) vanilla extract
¾ cup (177ml) buttermilk
vegetable oil for frying

Old-Fashioned Doughnuts Glaze

½ cup (56g) powdered sugar
3 tablespoons (45ml) whole milk
1 teaspoon (5ml) vanilla extract

Cinnamon Sugar

½ cup (100g) granulated sugar
1-2 tablespoon (8-16g) ground cinnamon

Instructions

The Doughnuts

In a large bowl, combine flour, cornstarch, baking powder, baking soda, salt, and nutmeg.
In another bowl, beat the sugar, melted butter, and eggs for about 3 minutes. Add vanilla extract and buttermilk, and continue beating for 2 more minutes.
Slowly add the dry ingredients a cup at a time until all the flour mixture has been added and it forms a sticky dough.
Wrap the dough in plastic wrap and chill for an hour in the fridge.
When ready to fry, line a cookie sheet with parchment paper and set it aside.
Remove the dough from the fridge and place it on a floured surface. Roll it out to about ½-inch thickness. Cut into doughnuts using a donut cutter if you have one available. If not, use two round cookie cutters, one small approx. 1-inch round cutter, and a larger 4-inch round cutter. Place on prepared cookie sheet. Use the larger one to cut out the doughnuts, then cut out the holes with the smaller one.
A 5-quart Dutch oven or cast iron pan works great for frying. Pour the oil for at least 3 inches or 5 centimeters deep.
Note: Oil that's too low will cause the doughnuts to flatten, and too high can cause the hot oil to overflow.
Heat oil until it reaches 375℉ (190℃). For safer results, check the oil's temperature with a thermometer. If you don't have a thermometer, a wooden chopstick or the handle of a wooden spoon dipped into the hot oil will make it bubble steadily if ready.
While the oil heats, line a plate or baking sheet with double paper towels to soak up excess oil before transferring them to a cooling rack.
Once the oil has reached 375℉ (190℃), turn the heat down to medium-low. You're set to start frying.
Working in batches, add the doughnuts to the oil and fry for 3-4 minutes, carefully flipping halfway through cooking. The doughnuts will be golden brown and cooked through.
Remove the doughnuts from the frying pot with a large slotted spoon or skimmer and lay them on the prepared plate. As soon as the first one is cool enough to touch, break it open to make sure it's cooked through.
Repeat in small batches until all the doughnuts are finished. Don't forget to fry up the doughnut holes, too.

Doughnut Glaze

While the doughnuts cool, make the glaze if desired. Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth and slightly runny.
Drizzle the glaze over the warm doughnuts and dip the holes in the glaze, turning once to coat.
Remove them with a fork and set them on a wire rack until the glaze sets. Serve warm.

Cinnamon Sugar

Thoroughly mix sugar and cinnamon in a medium bowl, breaking up any clumps until thoroughly combined.
Roll the doughnuts in the cinnamon sugar as soon as you remove them from the heat so the sugar sticks better.

Notes

An instant-read thermometer comes in handy to keep your oil at the right temperature and cook your donuts evenly. The oil's temperature can prevent them from absorbing too much oil.
To check if the oil is hot enough, fry a small piece of dough. It's ready if the dough floats and the color turns golden brown.
Test by cooking one piece to get your base cooking time to ensure they will be cooked all through.
For even shape and size, you may use a donut or round cookie cutter in big and small sizes to make the hole in the middle.
Gently mix your dough until all dry flour has been incorporated. Over-kneading your dough may cause crumbling or breaking during frying.
If you want a softer crust, glaze the donuts while still hot.
These are best eaten the same day as they may dry out the longer they're stored.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition