Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) cake flour
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3 tbsp (42 g) unsalted butter, melted and cooled 5 minutes
- 2 large egg yolks
- 1 cup (240 g) sour cream
- 1 tsp vanilla extract
- Vegetable oil, for frying (about 6 cups / 1.4 L, as needed)
- Glaze: 2 cups (240 g) powdered sugar, 3–4 tbsp (45–60 ml) whole milk, 1 tsp vanilla, pinch of salt
Do This
- 1) Whisk dry ingredients; whisk wet ingredients; fold together to make a thick, sticky dough.
- 2) Cover and chill dough 45 minutes (firms up for clean cutting and crackly ridges).
- 3) Roll to 1/2-inch thick; cut donut rings and holes; chill cut donuts 10 minutes while oil heats.
- 4) Heat oil to 350°F (177°C); fry 2–3 donuts at a time for 70–90 seconds per side.
- 5) Drain 1 minute on rack; while still warm, dip tops in thin vanilla glaze.
- 6) Let glaze set 10–15 minutes; serve fresh with coffee for dunking.
Why You’ll Love This Recipe
- That classic old-fashioned texture: tender cake inside with crackly, ridged edges from frying.
- Lightly spiced and not overly sweet: nutmeg and cinnamon give a cozy donut-shop flavor.
- Thin vanilla glaze: it sets quickly, stays delicate, and is perfect for coffee dunking.
- Home-cook friendly: no yeast, no proofing, and the dough is forgiving once chilled.
Grocery List
- Produce: none
- Dairy: unsalted butter, sour cream, whole milk, eggs
- Pantry: cake flour, granulated sugar, powdered sugar, baking powder, kosher salt, ground nutmeg, ground cinnamon, vanilla extract, vegetable oil (for frying)
Full Ingredients
Old-Fashioned Donut Dough
- Cake flour: 2 1/2 cups (300 g), plus 2–4 tbsp for dusting
- Granulated sugar: 1/2 cup (100 g)
- Baking powder: 2 teaspoons
- Kosher salt: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Unsalted butter: 3 tablespoons (42 g), melted and cooled 5 minutes
- Egg yolks: 2 large (save the whites for another use)
- Sour cream: 1 cup (240 g), full-fat recommended
- Vanilla extract: 1 teaspoon
For Frying
- Vegetable oil: about 6 cups (1.4 L), as needed for a 2-inch depth in a heavy pot
Thin Vanilla Glaze
- Powdered sugar: 2 cups (240 g), sifted if lumpy
- Whole milk: 3 to 4 tablespoons (45 to 60 ml), plus more if needed
- Vanilla extract: 1 teaspoon
- Kosher salt: 1 small pinch
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, kosher salt, nutmeg, and cinnamon. Whisk for at least 20 seconds so the baking powder and spices are evenly distributed (this helps the donuts rise evenly and keeps the spice flavor consistent).
Step 2: Mix the wet ingredients
In a medium bowl, whisk the melted (slightly cooled) butter, egg yolks, sour cream, and vanilla extract until smooth and fully combined. The mixture should look thick and glossy.
Step 3: Make a thick, scoopable dough (do not overmix)
Add the wet mixture to the dry mixture. Using a flexible spatula, fold until no dry flour pockets remain. The dough will be thick, sticky, and closer to a soft cookie dough than a pourable batter.
Stop mixing as soon as it comes together. Overmixing develops gluten and can make cake donuts tough instead of tender.
Step 4: Chill for clean cutting and crackly ridges
Cover the bowl tightly and refrigerate for 45 minutes. Chilling firms the dough so you can roll and cut it cleanly, and it helps create that signature old-fashioned craggy edge when the donuts hit the hot oil.
Step 5: Roll, cut, and briefly re-chill
Line a baking sheet with parchment paper and lightly dust it with flour.
Dust a clean work surface with a little cake flour. Scrape the chilled dough onto the surface and lightly flour the top. Roll to 1/2-inch (1.3 cm) thickness. Use a 3-inch donut cutter (or a 3-inch round cutter plus a 1-inch cutter for the center) to cut donut rings. Gather scraps, gently press together (don’t knead), re-roll once, and cut more.
Place the cut donuts and holes on the prepared baking sheet. Refrigerate the cut donuts for 10 minutes while you heat the oil. This helps them keep their shape and reduces sticking when you transfer them to the fryer.
Step 6: Fry at the right temperature for a tender center and crisp edges
Set a wire rack over a sheet pan for draining. In a heavy-bottomed pot or Dutch oven, heat 2 inches of vegetable oil to 350°F (177°C). Use a thermometer and adjust the burner as needed to hold that temperature.
Fry 2–3 donuts at a time (don’t crowd the pot). Carefully lower each donut into the oil. Fry for 70–90 seconds per side, flipping once, until deep golden with crackly ridges. Donut holes will cook faster, about 45–60 seconds total.
Transfer to the wire rack. Let donuts drain for 1 minute before glazing (too hot and the glaze can slide off; too cool and it won’t cling as nicely).
Step 7: Dip in a thin vanilla glaze and let it set
While the donuts fry (or right after), whisk powdered sugar, 3 tablespoons (45 ml) milk, vanilla, and salt until smooth. The glaze should be thin enough to dip and run slightly, but not so thin that it disappears. Add up to 1 more tablespoon (15 ml) milk if needed.
Dip the top side of each warm donut into the glaze, lift, and let excess drip off for a few seconds. Set back on the rack. Let glaze set for 10–15 minutes before serving.
Pro Tips
- Use cake flour for the classic tenderness. All-purpose flour can work, but the crumb will be a bit firmer and less “donut shop” soft.
- Chill is not optional. Warm dough absorbs more oil and cuts raggedly; chilled dough fries up lighter with better cracks and ridges.
- Keep the oil at 350°F (177°C). Too hot and the outside over-browns before the inside cooks; too cool and the donuts turn greasy.
- Flip once, gently. Too much agitation can knock out the airy structure and reduce those craggy edges.
- Glaze while warm, not piping hot. Aim for about 1–3 minutes after frying so the glaze clings and sets in a thin, shiny layer.
Variations
- Maple old-fashioned: Replace vanilla in the glaze with 1/2 teaspoon maple extract (or use 2 tablespoons maple syrup and reduce milk slightly).
- Cinnamon glaze: Whisk 1/2 teaspoon ground cinnamon into the glaze for a warm, spiced finish.
- No-glaze sugar finish: Skip glaze and toss warm donuts in cinnamon sugar (1/2 cup sugar + 1 1/2 teaspoons cinnamon).
Storage & Make-Ahead
These donuts are best the day they’re fried, especially within the first 2–4 hours when the edges are at their crispiest.
Room temperature: Store in a single layer in a loosely covered container for up to 24 hours. (Tightly sealed storage softens the crust.)
Make-ahead option: You can mix the dough, cover, and refrigerate up to 12 hours. The next day, roll/cut and fry as directed. If the dough feels very firm straight from the fridge, let it sit at room temperature for 5–10 minutes before rolling.
Rewarming: For a just-fried feel, warm unglazed donuts in a 300°F (149°C) oven for 5–7 minutes, then glaze.
Nutrition (per serving)
Approximate, per 1 glazed donut (based on 10 donuts, not including donut holes): 320 calories, 16 g fat, 39 g carbs, 3 g protein, 18 g sugar, 290 mg sodium.
