There’s nothing like the smell of old fashioned donuts frying in the kitchen. My grandpa used to make them every Sunday, and I’d stand on my tiptoes watching the dough puff up in the oil. That first bite – crispy on the outside, tender on the inside – still takes me right back to his flour-dusted counter. These classic donuts are my ultimate comfort food, and the best part? They’re surprisingly simple to make at home. Just wait until you see how that golden crust gives way to the soft, cakey center.
Why You’ll Love These Old Fashioned Donuts
Trust me, once you try these, you’ll be hooked. Here’s why these donuts are special:
- Quick to make – From bowl to plate in under 30 minutes (faster than driving to the donut shop!)
- That perfect texture – Crispy golden edges with a melt-in-your-mouth soft center
- Endless topping options – Dust them with powdered sugar, dip in glaze, or roll in cinnamon sugar while warm
- Nostalgia in every bite – That old-fashioned flavor takes you straight back to childhood breakfasts
My favorite part? Watching them puff up in the oil – it’s like magic every single time.
Old Fashioned Donuts Ingredients
Gather these simple ingredients – you probably have most in your pantry already! Here’s what you’ll need:
- 2 cups all-purpose flour (spooned & leveled)
- 1/2 cup granulated sugar (the sweetness factor)
- 1 teaspoon baking powder (our rising star)
- 1/2 teaspoon salt (balances the flavors)
- 1/2 teaspoon nutmeg (that classic old-fashioned taste)
- 1/4 cup unsalted butter, melted (makes them rich)
- 1/2 cup milk (whole milk works best)
- 1 large egg (room temperature binds it all)
- 1 teaspoon vanilla extract (the secret flavor booster)
- Oil for frying (about 2 inches in your pot)
Ingredient Substitutions & Notes
No whole milk? Any milk works – even almond or oat milk in a pinch. Out of nutmeg? A dash of cinnamon gives a different but delicious twist. For gluten-free, use your favorite 1:1 flour blend. And about that frying oil – vegetable, canola, or peanut oil all work great (just don’t use olive oil – wrong flavor profile!). Pro tip: Let that melted butter cool slightly before adding to avoid cooking the egg!
How to Make Old Fashioned Donuts
Okay, let’s get frying! Follow these steps and you’ll have perfect old fashioned donuts in no time:
- Mix the dry ingredients – In a big bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Get those lumps out!
- Add the wet ingredients – Pour in the melted butter (not too hot!), milk, egg, and vanilla. Stir just until combined – don’t overmix or your donuts will be tough.
- Let the dough rest – Cover the bowl and let it sit for 10 minutes. This makes rolling so much easier, I promise.
- Roll it out – On a floured surface, roll the dough to 1/2-inch thickness. Too thin and they’ll dry out, too thick and they won’t cook through.
- Cut your donuts – Use a donut cutter or a round cookie cutter (about 3 inches) with a small cutter for the hole. Save those holes – they make perfect donut bites!
- Heat the oil – Pour about 2 inches of oil in a heavy pot and heat to 350°F (175°C). Use a thermometer – this is crucial for perfect donuts.
- Fry time! – Carefully add 2-3 donuts at a time. They’ll puff up and float in about 1 minute. Flip when golden brown (another 1-2 minutes). Watch closely – they go from perfect to burnt fast!
- Drain and cool – Transfer to a paper towel-lined plate. Let them cool slightly before glazing or dusting with sugar.
Tips for Perfect Old Fashioned Donuts
After burning my fair share of batches, here’s what I’ve learned:
- Oil temperature is everything – Too hot = burnt outside/raw inside. Too cool = greasy donuts. Keep that thermometer handy!
- Don’t crowd the pot – Adding too many at once drops the oil temp. I do 2-3 donuts max at a time.
- Thickness matters – Roll your dough to exactly 1/2-inch. My rolling pin has measurements – game changer!
- Rest that dough – Skipping the 10-minute rest makes sticky, hard-to-roll dough. Set a timer and walk away.
- Dry ingredients first – Always whisk dry ingredients separately before adding wet. It prevents lumpy batter.
See those bubbles around the edges when frying? That’s your cue they’re cooking perfectly. And that first test donut? Consider it the baker’s treat – you’ve earned it!
Old Fashioned Donuts Variations
One of my favorite things about these donuts is how easily you can switch them up! Here are some delicious twists we’ve tried:
- Cinnamon sugar coating – Roll warm donuts in a mix of cinnamon and sugar (my kids call this the “crispy hug”)
- Chocolate glaze – Melt chocolate chips with a splash of cream for dipping (dark chocolate works amazing)
- Lemon zest in the dough – Adds the brightest, freshest flavor (about 1 tablespoon does the trick)
- Maple glaze – Whisk powdered sugar with real maple syrup and a pinch of salt
Last weekend, I even added orange zest and cardamom to the batter – wow, what a combo! The possibilities are endless when you start playing with flavors.
Serving & Storing Old Fashioned Donuts
Oh, that first warm bite is pure heaven! I always serve these donuts slightly warm – just cool enough to handle but still fresh from frying. They’re best eaten the same day, but if you must store them (who has leftovers?!), pop them in an airtight container at room temperature for up to 2 days. Want to revive that crispy texture? A quick 10-second zap in the microwave works, but for real magic, toast them lightly in a dry skillet. Just watch them closely – they crisp up fast!
Old Fashioned Donuts Nutritional Information
Now, let’s be real – these aren’t health food, but that’s what makes them such a special treat! The nutrition can vary depending on your exact ingredients (like whether you use whole milk or almond milk) and how much glaze or sugar you add. I always say one perfect homemade donut is worth a dozen store-bought ones, so savor every bite!
A few things to keep in mind: The nutmeg adds a nice flavor without extra calories, and using fresh ingredients means no weird preservatives. If you’re watching certain nutrients, you can tweak the recipe – like using a sugar alternative or reducing the butter slightly. But let’s be honest – sometimes you just need that classic old fashioned donut experience! If you are interested in making healthier swaps, check out these easy coconut whipped cream recipe ideas for toppings.
Remember: Nutritional values are estimates and vary based on ingredients and brands used.
Frequently Asked Questions
Q1. Can I bake old fashioned donuts instead of frying them?
Oh, I’ve tried! While baked donuts are tasty, they just don’t get that signature crispy crust and tender interior that makes old fashioned donuts special. The hot oil creates that perfect texture – it’s worth the extra step. If you must bake, brush them with melted butter before baking at 375°F for 10-12 minutes, but they’ll be more like cake donuts.
Q2. How long do homemade old fashioned donuts stay fresh?
Honestly? They’re best devoured within hours of frying when that crust is still crisp! But if you must store them, keep them in an airtight container at room temperature for up to 2 days. The texture softens over time – which is why I always make them fresh for company. Pro tip: Don’t glaze them until you’re ready to serve!
Q3. My donuts turned out greasy – what went wrong?
Ah, the oil temperature was probably too low! Old fashioned donuts should fry at a steady 350°F – any cooler and they’ll soak up oil instead of cooking quickly. Also, make sure you’re not crowding the pot (2-3 donuts max at a time) and let them drain properly on paper towels. My first batch was like oil sponges until I learned this!
Q4. Can I make the dough ahead of time?
You can mix the dough and refrigerate it for up to 24 hours (just wrap it tightly). The baking powder stays active, but let the dough come to room temperature before rolling – cold dough fries unevenly. I sometimes mix dry and wet ingredients separately the night before, then combine in the morning for fresh donuts with less fuss. For other make-ahead ideas, check out our make ahead green bean casserole recipe.
Q5. What’s the best way to reheat leftover donuts?
Skip the microwave unless you like soft donuts! For that just-fried crispness, I toast them in a dry skillet over medium heat for 30 seconds per side. Or pop them in a 350°F oven for 5 minutes. They’ll never be quite as perfect as fresh, but it’s close enough when you’re craving that old fashioned donut magic.
Did you make these old fashioned donuts? I’d love to hear how they turned out! Share your photos or tell me about your favorite topping in the comments below. Nothing makes me happier than knowing you’re enjoying these nostalgic treats as much as I do.
Print2 Crispy Old Fashioned Donuts Recipe You’ll Crave Daily
Classic old-fashioned donuts with a crispy exterior and soft interior, perfect for a sweet treat.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- Oil for frying
Instructions
- In a bowl, mix flour, sugar, baking powder, salt, and nutmeg.
- Add melted butter, milk, egg, and vanilla. Stir until combined.
- Roll dough on a floured surface to 1/2-inch thickness.
- Cut into donut shapes using a donut cutter or round cookie cutters.
- Heat oil to 350°F (175°C). Fry donuts for 1-2 minutes per side until golden.
- Drain on paper towels. Let cool before serving.
Notes
- For extra flavor, dust with powdered sugar or dip in glaze.
- Use a thermometer to monitor oil temperature for even cooking.
- Let dough rest for 10 minutes before rolling for easier handling.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
