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
- Total Time: 42 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
These doughnuts are a true classic, light and fluffy with a melt-in-your-mouth texture. The simple glaze is the perfect complement.
Ingredients
- 1 1/4 cups (296 ml) sugar
- 3 Tbsp butter
- 5 eggs yolks
- 1 3/4 cups (420 ml) sour cream
- 4 cups (946 ml) flour
- 3 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp nutmeg
- canola oil
- 1/3 cups (79 ml) milk
- 1 tsp vanilla
- 3 1/4 cups (771 ml) powdered sugar
- dash salt
Instructions
- Cream together the sugar, butter, and egg yolks in a stand mixer fitted with the paddle attachment until light and fluffy (about 2 minutes).
- Add sour cream and blend until smooth.
- Whisk together the flour, baking powder, salt, and nutmeg. With the mixer on low speed, add the dry ingredients to the wet ingredients by the spoonful until fully incorporated.
- Scrape the dough into a well-greased bowl, cover with greased plastic wrap, and chill for at least 1 hour.
- Place the chilled dough on a well-floured surface, lightly dust with flour, and roll to 1/2 inch thickness.
- Dip a doughnut cutter into flour and cut out the doughnuts.
- Place the doughnuts on a parchment-lined baking sheet and chill for 30 minutes.
- Heat a few inches of canola oil in a large pot over medium heat to 340°F (171°C); stir often to ensure even heating.
- Fry 1 or 2 doughnuts at a time (do not overcrowd the pot). Fry for 1 minute, flip and fry for another minute, then flip once more and fry for 1 minute.
- Remove the doughnuts from the oil using a slotted spoon and drain on a rack set over a rimmed baking sheet.
- Whisk together the glaze ingredients.
- Dunk the cooled doughnuts into the glaze and place them on a rack set over a baking sheet to catch the drips.
Notes
- For perfectly round doughnuts, use a good quality doughnut cutter and ensure it’s lightly floured before each use.
- If your dough seems too sticky after chilling, add a tablespoon or two of additional flour, a little at a time.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; for longer storage, freeze them for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I bake these doughnuts instead of frying them?
Yes, bake at 375°F (190°C) for 12-15 minutes, though the texture will be more cake-like and less crisp on the outside than a fried doughnut.
Why does this recipe use sour cream instead of milk?
Sour cream adds fat and acidity that tenderizes the crumb and gives old-fashioned doughnuts their characteristic dense, moist texture.
How thick should I roll the doughnut dough?
Roll to about 1/2 inch (1.25 cm) thick. Thinner dough produces a crispier, flatter result; thicker dough gives a more substantial, bready bite.
What oil temperature is best for frying these doughnuts?
Maintain the oil at 365-375°F (185-190°C). Too low and the doughnuts absorb excess oil; too high and the exterior browns before the inside cooks through.
Can I make the dough ahead of time?
You can refrigerate the dough overnight. Let it come to room temperature for 20 minutes before rolling and cutting.
I don’t like to use canola oil, can I use veg oil? Or if it has to be a high smoke point oil, then grapeseed?