old fashioned donuts

This old-fashioned baked donut recipe will remind you just how delicious breakfast can taste! These simple, baked donuts will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.

Baked Donuts

confectioners' sugar

milk

vanilla extract

(56 g) unsalted butter, melted and cooled

(60 g) vegetable oil

(200 g) granulated sugar

eggs

(260 g) all-purpose flour

(83 g) whole wheat flour

baking powder

baking soda

salt

nutmeg

(240 g) buttermilk

Preheat the oven to 425°F. Lightly spray three...

Preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.

In a large bowl, whisk the butter, oil,...

In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.

In a separate bowl, add the flours, baking...

In a separate bowl, add the flours, baking powder, baking soda, salt, and nutmeg. Stir with a whisk to combine.

Stir half the flour mixture into the wet...

Stir half the flour mixture into the wet ingredients, followed by the buttermilk, then the remaining flour. Stir just until combined after each addition. The batter will be thick.

Transfer the batter into a disposable piping bag...

Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans, filling each cavity 2/3 to 3/4 full.

Bake for 7-9 minutes, or until donuts spring back...

Bake for 7-9 minutes, or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack while you make the glaze.

In a medium bowl, combine the confectioners' sugar,...

In a medium bowl, combine the confectioners' sugar, milk, and vanilla. Stir until smooth, adding more milk if needed.

While they are still warm, dip the donuts...

While they are still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. Enjoy the donuts warm or allow them to cool. The glaze will set as they cool.

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These old-fashioned baked donuts will remind you just how delicious breakfast can taste! This simple, recipe will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.

Old-Fashioned Baked Donuts

Old Fashioned Sour Cream Donuts are a soft, pillowy donut, fried to perfect and coated with a velvety vanilla glaze.

Old Fashioned Sour Cream Donuts Recipe

+ 2 tbsps Cake Flour

tsp Baking Powder

tsp Nutmeg

Salt

tbsps Unsalted Butter ((room temperature))

Sugar

Egg Yolks

tsp Vanilla Extract

Sour Cream

Vegetable Oil

Powdered Sugar

tbsp Corn Syrup

tbsps Warm Milk

In a medium bowl, sift the dry ingredients - cake flour, baking powder, nutmeg, and kosher salt. 

In a separate large mixing bowl, use a hand mixer to beat together room temperature butter. Beat butter for 2 minutes, then add the sugar and continue to mix for 3 minutes. Add egg yolks and vanilla extract mix until combined, about 2 minutes.

Add half of the sour cream, then add half of the flour mixture. Use a flat spatula to mix the flour into the dough. Then add remaining sour cream and flour. Dough should be slightly firm, mix until all of the flour and sour cream are fully incorporated.

Cover with plastic wrap and store in the refrigerator for one hour up to overnight, until firm.

Add fry oil to a large pot or dutch oven. Heat the oil to 350 degrees F. Roll donut dough out onto a generously floured surface. Use a rolling pin to roll dough out until it&#39;s a 1/2 inch thickness. Use 3 inch biscuit cutters or donut cutters to cut donuts into the dough. Then cut a small circle in the center of the donut (Pro tip: I use the cap of a soda bottle, it&#39;s the perfect size) Re-roll the dough and repeat until all of the dough is used.

Place donuts onto a baking sheet and refrigerator uncovered for 20 minutes. Then add to hot oil, 2-3 donuts at a time, frying on each side for about 2-3 minutes each side until deep golden brown. Remove donuts from the frying oil and place onto a wire rack or paper towel to remove any excess oil.

While the donuts are cooling, make the glaze by combining powdered sugar, corn syrup, warm milk, and vanilla extract in a large bowl. Whisk together.

Once the donuts have cooled, dip both sides of the donut into the glaze and place on the cooling rack so that the glaze can set.

I saved this recipe a while ago because my husband loves sour cream donuts, but I just made them today and oh my goodness...they are fantastic!  Simple dough recipe, they fry up beautifully, and the texture and flavor are delicious.  My husband really enjoyed these and we will definitely make these again!

My old fashioned donut recipe is easy and fast, making perfect no-yeast cake donuts with crispy outside, tender inside, and a crackly glaze!

Perfect Old Fashioned Donuts Recipe

(10 oz/284 g) all-purpose flour

(2 ½ oz/71 g) granulated sugar

(1 oz/28 g) cornstarch

(4 oz/115 g) sour cream

(1 oz/28 g) butter, (softened)

recipe Vanilla Donut Glaze

In a large bowl, mix together flour, sugar, cornstarch, baking powder, 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, or up to 2 days.

To Make the Donut Dough

On a floured surface, roll out the chilled dough to a ½-inch (1.5cm) thickness.

Cut out donuts using a 3-inch (7.5cm) cutter. With a 1-inch (2.5cm) cutter, cut a hole in the center of the dough circles to form your doughnut shape. Re-roll scraps and cut more donuts.

Rolling out the Donuts

Set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. Insert a thermometer, if using.

Place a baking sheet next to the saucepan lined with a wire rack.

When the oil is at a medium heat (about 325°F/165°C), fry donuts for about 2- 3 minutes, or until golden. Flip over and continue to fry for another 2 minutes on the other side. Be careful not to overload the saucepan while cooking.

Remove from the oil, drain for a few seconds on the rack and then dip the hot doughnuts in the Vanilla Donut Glaze.

Doughnuts are best the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 1 day.

To Fry the Donuts

Baking powder is the leavener - these folks could have old baking pwdr that is past its shelf life - also over processed dough will create  a dense texture (too much gluten development for a cake - you knew that but, those few who had bad results may not realize this.  Cheers, good recipe Gemma.

My doughnuts came out perfect the only thing I did differently I used a whole eggs instead of just yolk.

These were the worst!! I did exactly what the recipe and instructions said and all I got were hockey pucks, my dog didn't even want them!

So i didn't realize there'd be zero rise and they are solid as hockey pucks. Taste ok but not worth the effort.

Top 3 old fashioned donuts recipes from across the web

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Baked Donuts

Old Fashioned Sour Cream Donuts Rec...

Perfect Old Fashioned Donuts Recipe

Top 3 old fashioned donuts recipes from across the web

The most viewed old fashioned donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Donuts

Old Fashioned Sour Cream Donuts Rec...

Perfect Old Fashioned Donuts Recipe

The most viewed old fashioned donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine