Name: Easy Classic Old Fashioned Donuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 cup all-purpose flour; 0.75 cup granulated sugar; 2 teaspoon baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon kosher salt (for dough); 0.5 teaspoon ground nutmeg; 1 cup sour cream (full-fat); 2 large eggs (room temperature); 0.25 cup unsalted butter, melted (cooled slightly); 1 teaspoon vanilla extract (for dough); 2 quart canola oil (for frying); 2 cup powdered sugar (for glaze); 0.33 cup milk (for glaze; add more to thin as needed); 1 teaspoon vanilla extract (for glaze); 0.125 teaspoon kosher salt (for glaze)

There are donuts, and then there are old fashioned donuts—craggy, crinkly, thick with a sweet vanilla glaze that shatters a little when you bite. These are the cake-y kind, no yeast, just simple pantry magic and a hot pot of oil. They taste like a Saturday morning with nowhere to be. If you’ve never fried at home, this is the gateway. The dough is forgiving, the glaze is lazy, and the payoff… ugh. Unreal.

My husband thinks he’s subtle, but every time I make these he does that casual walk-by-the-counter thing, breaks off “just a corner,” and then somehow the donut is gone. The kids call the holes “bonus bites,” and they’re right. We started making these for birthdays, then snow days, then honestly any day we have a spare hour and a clean-ish stovetop. They’ve become a warm, sticky, family habit—in the best possible way.

Why You’ll Love This Easy Classic Old Fashioned Donuts

– They’re the cozy diner donut—crisp edges, soft middles, shiny vanilla glaze.
– No yeast. No proofing. Just mix, chill, cut, fry. Boom.
– Makes a full dozen donuts (plus holes) so there’s plenty to “taste test.”
– The glaze sets up glossy. You’ll feel like a donut shop wizard.
– Smells like nutmeg and Saturday morning cartoons.

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★Top Reader Reviews

These Easy Classic Old Fashioned Donuts are a game changer! They came out perfectly fluffy and had just the right amount of sweetness. I loved how simple the recipe was—definitely bringing these to our next brunch!

– Lauren

🧡

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How to Make It

Whisk egg yolks and sugar until it looks pale and fluffy—like, lighter than you think. Stir in sour cream and vanilla so it’s silky. In another bowl, whisk cake flour, baking powder, salt, and a pinch of nutmeg. Fold the dry stuff into the wet. The dough will feel soft and a little sticky. That’s perfect—don’t chase it with a ton of flour.

Let it sit 10–15 minutes on the counter so the flour hydrates, then pop it in the fridge for 30–60 minutes so it’s easier to roll. Meanwhile, pour neutral oil into a heavy pot (2–3 inches deep) and warm it to 325–340°F. Set up a wire rack over a sheet pan like you’re a very serious donut person.

Roll the dough on a lightly floured surface to about 1/2 inch thick. Cut 3-inch rounds and punch out 1-inch holes. Re-roll scraps gently—don’t overwork or they’ll get tough. Fry a few at a time. They’ll sink, then float, then bloom into that classic craggy top. Flip once they’re golden, about 90–120 seconds per side. Keep your oil temp steady; it’s the whole game.

Whisk up a quick glaze—powdered sugar, milk, vanilla, pinch of salt—dunk the warm donuts, let them drip, and try to wait 5 minutes so you don’t burn your tongue. We never wait. Learn from our mistakes. Or don’t.

✔Ingredient Notes

– Cake flour: Gives that tender, crackly crumb. If you only have all-purpose, swap 3 cups AP minus 6 tablespoons, then add 6 tablespoons cornstarch. Not identical, still delicious.
– Sour cream: Moisture and tang, the old fashioned signature. Greek yogurt works in a pinch; use full-fat.
– Baking powder: The lift. If your donuts don’t bloom/crack, your baking powder might be tired. Check the date.
– Nutmeg: Just a whisper. It’s the classic bakery vibe. Freshly grated if you can—it’s a small thing that tastes big.
– Egg yolks: Richness and color. Whole eggs make them bouncy; yolks keep them tender.
– Vanilla: Don’t skip. It perfumes the whole kitchen. I measure with my heart.
– Neutral oil: Canola, peanut, or vegetable. Not olive oil. Save that for salad.
– Powdered sugar + milk: Glaze city. A pinch of salt keeps it from being tooth-achey sweet.

✔Recipe Steps

1. Whisk 3 egg yolks with 3/4 cup sugar until pale; stir in 3/4 cup sour cream and 2 teaspoons vanilla.
2. Whisk 3 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon nutmeg; fold into wet to form a soft dough.
3. Rest 10–15 minutes, then chill 30–60 minutes; heat 2–3 inches oil to 325–340°F.
4. Roll dough 1/2 inch thick; cut 3-inch rings with 1-inch holes, lightly flouring as needed.
5. Fry in batches 90–120 seconds per side until deep golden and craggy; drain on a rack.
6. Whisk 3 cups powdered sugar, 6–8 tablespoons milk, 1 teaspoon vanilla, pinch of salt; dip warm donuts and let set.

What to Serve It With

– Hot coffee or a strong cold brew (yes, dunking is legal).
– Steamy cocoa for the kids and the kids-at-heart.
– A bowl of berries so we can all pretend it’s a balanced breakfast.
– Crispy bacon if you’re going full diner fantasy.

✔Tips & Mistakes

– Keep the oil steady. Too hot = raw centers and dark outsides. Too cool = greasy. 325–340°F is the sweet spot.
– Don’t over-flour. A soft dough makes tender donuts. Extra flour = hockey pucks.
– Cut cleanly. Press straight down, don’t twist, so they rise tall and crack pretty.
– Glaze while warm. If they’re too hot, glaze slides off; too cool, it won’t set shiny.
– Use a thermometer. Guessing oil temp is when chaos happens (ask my first batch).

✔Storage Tips

Room temp on a rack or in a box (not airtight) for 1–2 days keeps that gentle crisp. If you toss them in a sealed container, they’ll soften—still good with coffee, just different. Re-crisp in an air fryer or oven at 300°F for 3–4 minutes. Freeze unglazed donuts up to 2 months; thaw, warm, and glaze fresh. Cold donut at 7 a.m.? Zero shame. It’s breakfast.

✔Variations and Substitutions

– Maple glaze: Swap 2–3 tablespoons of the milk for real maple syrup. Add a pinch of cinnamon if you want to be cozy.
– Chocolate dip: Stir 2 tablespoons cocoa into the glaze; thin with milk until silky.
– Cinnamon sugar: Skip glaze; toss hot donuts in 1 cup sugar + 2 teaspoons cinnamon.
– Sour cream swap: Full-fat Greek yogurt works 1:1. Buttermilk also works—start with 2/3 cup and add a tablespoon more if dry.
– Gluten-free: Use a 1:1 GF baking blend; add 1 extra yolk for tenderness.
– Oil swap: Peanut oil gives the cleanest fry. Canola/veg are fine. Don’t use coconut unless you like a coconut vibe.

Frequently Asked Questions

Can I bake these instead of frying?

Not really. Old fashioned donuts are a fried thing—that’s how you get the craggy crust. If you bake, you’ll get a decent cake, but not that donut-shop texture. Use a donut pan and expect “cake rings,” which are still tasty, just different.

I don’t have cake flour. Help?

Do a quick swap: For each cup of cake flour, use 1 cup all-purpose minus 2 tablespoons, then add 2 tablespoons cornstarch. Whisk it well. Texture stays tender enough to get those cute cracks.

What oil is best for frying donuts?

Peanut, canola, or vegetable oil. You want neutral flavor and a high smoke point. Olive oil makes them taste like salad dressing—pass. Keep the oil at 325–340°F for best results and least greasiness.

No sour cream—can I use yogurt or buttermilk?

Yep. Full-fat Greek yogurt works 1:1. Buttermilk also works—use a little less at first and add until the dough is soft and slightly sticky. The tang is the key flavor note, so keep it in the family.

How do I keep the glaze from melting off?

Let donuts cool 5–7 minutes before dipping so they’re warm, not scorching. If your kitchen is hot, make the glaze a bit thicker. Set glazed donuts on a rack so air circulates and the shine sets instead of puddling.