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Classic Old Fashioned Doughnuts

Classic Old Fashioned Doughnuts

I’ve made baked old fashioned doughnuts before. They were delicious, but I wanted to try making real deal old fashioned doughnuts, frying and all.

You guys, these do not disappoint. Get over your fear of frying, because homemade old fashioned doughnuts may be even better than the ones I waited in line for at a local shop.

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Classic Old Fashioned Doughnuts

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  • Author: Heather Kinnaird
  • Total Time: 2 hours 30 minutes
  • Yield: 14 doughnuts plus holes 1x


  • 1 1/4 cups sugar
  • 3 Tbsp butter
  • 5 eggs yolks
  • 1 3/4 cups sour cream
  • 4 cups flour
  • 3 tsp baking powder
  • 1 1/2 tsp salt
  • 1/4 tsp nutmeg
  • canola oil for frying

for the glaze

  • 1/3 cup milk
  • 1 tsp vanilla
  • 3 1/4 cups powdered sugar
  • dash salt


  1. in the bowl of a stand mixer, fitted with the paddle attachment cream together the sugar, butter, and egg yolks until light and fluffy – about 2 minutes
  2. add sour cream and blend until smooth
  3. whisk together the flour, baking powder, salt, and nutmeg, and then with the mixer on low speed, add by the spoonful to the wet ingredients
  4. blend until the dry ingredients are fully incorporated
  5. scrape dough into a well greased bowl, then cover with greased plastic wrap; chill for at least 1 hour
  6. once chilled, place dough on a well floured surface, lightly dust the dough with flour, and roll to 1/2 inch thickness
  7. dip doughnut cutter into flour and cut doughnuts
  8. place doughnuts on a parchment lined baking sheet and chill for 30 minutes
  9. in a large pot set over medium heat, heat a few inches of canola oil to 340 degrees – stir often to ensure even heating
  10. fry 1 or 2 doughnuts at at time (do not crown pot) fry 1 minute, flip and fry for another minute, then flip once more and fry 1 minute
  11. remove from the oil using a slotted spoon and drain on a rack set over a rimmed baking sheet
  12. while doughnuts cool, whisk together the ingredients for the glaze
  13. dunk cooled doughnuts into the glaze and then place on a rack set over a baking sheet to catch the drips


slightly adapted from chefsteps

  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Dessert, Doughnuts


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