Old Fashioned Donut Recipe: Perfect Donuts in 7 Steps
If you love a bakery-style old fashioned donut with craggy golden edges, a tender cake-like center, and a thin vanilla glaze that sets into delicate cracks, this recipe is for you. These are the classic old fashioned donuts you dunk into coffee: crisp on the outside, soft but not fluffy like yeast doughnuts, and rich with that subtle sour cream tang that makes every bite taste nostalgic.
This recipe is made without yeast and without a donut pan. Instead, the dough is mixed, chilled, rolled, cut, and fried the traditional way. The sour cream keeps the crumb moist, egg yolks add richness, and a little nutmeg gives the dough that familiar old-school donut shop flavor.
If you already enjoy homemade donut recipes like our homemade Timbits, Chinese donuts, or a filled Boston cream donut, this classic old fashioned version deserves a permanent spot in your recipe box.
Recipe at a Glance
| Prep time | 25 minutes |
| Chill time | 1 hour |
| Cook time | 15 minutes |
| Total time | 1 hour 40 minutes |
| Yield | 10 to 12 donuts + holes |
| Texture | Crisp edges, tender cake crumb, crackly glaze |
| Method | Fried, no yeast, no donut pan |
What Is an Old Fashioned Donut?
An old fashioned donut is a cake-style doughnut made with chemical leaveners, usually baking powder or baking soda, instead of yeast. It is known for its rough, cracked surface and slightly crunchy ridges. Those cracks are important because they catch the glaze and create the signature sweet, crisp coating.
Unlike yeast doughnuts, which are airy and bread-like, old fashioned doughnuts are denser, richer, and more tender. Many traditional versions are made with sour cream, which is why you may also see them called a sour cream doughnut. The sour cream adds moisture, light tang, and a softer crumb while helping the outside fry into those beautiful craggy edges.
Old Fashioned Donuts vs Cake Donuts vs Yeast Donuts
| Donut Type | Texture | Leavening | Best Finish |
|---|---|---|---|
| Old fashioned donut | Craggy, crisp edges, tender cake center | Baking powder/baking soda | Vanilla glaze |
| Sour cream doughnut | Moist, tangy, cake-style | Baking powder/baking soda | Glaze or cinnamon sugar |
| Cake donut | Softer, smoother, sometimes baked | Baking powder | Sugar, glaze, chocolate |
| Yeast donut | Light, airy, bread-like | Yeast | Glaze, filling, frosting |
Why This Old Fashioned Donut Recipe Works
- Sour cream keeps the donuts moist. It adds fat and acidity, giving the donuts a soft interior without making the dough wet.
- Egg yolks create richness. Yolks make the crumb tender and give the donuts a classic bakery flavor.
- Chilling the dough improves the shape. Cold dough is easier to cut and fries with better cracks.
- Lower frying temperature prevents raw centers. Old fashioned donuts are thicker than many cake donuts, so 340°F to 350°F is the sweet spot.
- The glaze is thin but flavorful. A good old fashioned glazed donut should have a light shell, not a heavy frosting layer.
Ingredients You Need
For the Donuts
- 2 1/2 cups cake flour — plus more for dusting. Cake flour keeps the crumb delicate. If you only have all-purpose flour, see the note below.
- 1/2 cup granulated sugar — sweetens the dough without overpowering the glaze.
- 1 1/2 teaspoons baking powder — gives the donuts lift.
- 1/4 teaspoon baking soda — reacts with the sour cream for a lighter crumb.
- 3/4 teaspoon fine salt — balances sweetness.
- 1/4 teaspoon ground nutmeg — the classic donut shop flavor.
- 2 tablespoons unsalted butter, softened — adds richness and tenderness.
- 2 large egg yolks — for color, flavor, and a tender bite.
- 2/3 cup full-fat sour cream — the key ingredient for classic old fashioned doughnuts.
- 1 teaspoon vanilla extract — rounds out the flavor.
- Neutral oil for frying — canola, vegetable, or peanut oil work well.
Flour note: If you do not have cake flour, measure 2 1/4 cups all-purpose flour, remove 2 tablespoons, then add 2 tablespoons cornstarch. Sift well before using.
For the Vanilla Glaze
- 2 cups powdered sugar
- 3 to 4 tablespoons whole milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
For a thicker coating, use less milk. For a thinner, classic crackly glaze, add milk a teaspoon at a time until the glaze ribbons off the whisk.
How to Make Old Fashioned Donuts
1. Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and nutmeg. Whisking first matters because it prevents uneven pockets of leavener in the dough.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until sandy and slightly creamy, about 1 minute. You do not need to whip in a lot of air; old fashioned donuts should be tender and cakey, not fluffy like cupcakes.
3. Add the Egg Yolks
Add the egg yolks and beat until the mixture looks lighter and thicker. This step helps the donuts fry with a richer color and a softer bite.
4. Add Sour Cream and Vanilla
Mix in the sour cream and vanilla until mostly smooth. The mixture may look slightly curdled; that is normal.
5. Combine into a Soft Dough
Add the dry ingredients to the wet ingredients and fold gently with a spatula until no dry flour remains. The dough should be thick, sticky, and soft. Avoid overmixing because too much gluten makes old fashioned doughnuts tough.
6. Chill the Dough
Scrape the dough onto plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for at least 1 hour. Chilling makes the dough easier to handle and helps the donuts hold their shape in hot oil.
7. Roll and Cut
Lightly flour your counter and roll the chilled dough to about 1/2 inch thick. Cut with a 3-inch donut cutter. If you do not have one, use a wide glass for the outside and a small bottle cap, piping tip, or round cutter for the center.
Press straight down when cutting. Do not twist the cutter, because twisting seals the edges and can stop the donuts from expanding properly.
8. Create the Classic Cracks
For extra craggy tops, use a small knife to score 3 or 4 shallow lines around the top of each donut. Do not cut deep; a light score helps the top open as it fries. This is one of the easiest ways to get that old fashioned glazed donut look.
9. Fry at the Right Temperature
Pour 2 to 3 inches of oil into a heavy pot and heat to 340°F to 350°F. Fry 2 or 3 donuts at a time for about 90 seconds to 2 minutes per side, adjusting the heat as needed. The donuts should turn deep golden brown and split slightly along the ridges.
Use a thermometer if possible. If the oil is too cool, the donuts absorb oil and taste greasy. If it is too hot, the outside darkens before the center cooks.
10. Drain and Glaze
Transfer the fried donuts to a wire rack set over a baking sheet. Let them cool for 5 to 8 minutes, then dip the tops or the whole donut into the glaze. Place back on the rack and let the glaze set for 10 to 15 minutes.
How to Make Donuts Without Donut Pan
If you searched for how to make donuts without donut pan, this is the method you want. A donut pan is only necessary for baked cake donuts. Traditional old fashioned donuts are not baked in a mold; they are rolled, cut, and fried.
Here are easy options:
- Use a donut cutter: This is the cleanest option and gives even rings.
- Use two round cutters: A 3-inch biscuit cutter plus a 1-inch cutter works perfectly.
- Use kitchen items: A drinking glass for the outside and a bottle cap or piping tip for the center.
- Make donut holes: Fry the center pieces separately, or make a full batch of small bites like our homemade Timbits.
You can bake this dough in a pinch, but the texture will be closer to a muffin top than a true old fashioned donut. For the classic crisp ridges and crackly glaze, frying is best.
The Secret to a Perfect Old Fashioned Glazed Donut
A memorable old fashioned glazed donut is all about contrast: crisp edges, soft center, and a glaze that sets into thin, sweet flakes. These details make the difference:
- Chill the dough before cutting. Warm dough absorbs too much flour and loses definition.
- Do not roll too thin. A 1/2-inch thickness gives the donuts enough height to crack.
- Fry at 340°F to 350°F. This range cooks the center without burning the ridges.
- Glaze while slightly warm. Warm donuts help the glaze melt into the cracks and set smoothly.
- Let the glaze dry on a rack. This keeps the bottom from getting soggy.
Flavor Variations
Chocolate Glazed Old Fashioned Donuts
Replace 1/4 cup of the powdered sugar in the glaze with cocoa powder and add an extra tablespoon of milk. A little melted butter makes the chocolate glaze glossy.
Maple Glazed Donuts
Use maple syrup instead of part of the milk, then add a tiny pinch of cinnamon. This version is excellent with coffee.
Cinnamon Sugar Old Fashioned Doughnuts
Skip the glaze and toss warm donuts in 1/2 cup sugar mixed with 1 1/2 teaspoons cinnamon. The coating is simple, crisp, and classic.
Streusel-Topped Donuts
For a bakery-style finish, sprinkle a little homemade streusel topping over the wet glaze before it sets.
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Donuts are greasy | Oil was too cool or pot was overcrowded | Keep oil at 340°F to 350°F and fry 2 to 3 at a time |
| Donuts are raw inside | Oil was too hot or dough was rolled too thick | Lower heat and keep dough around 1/2 inch thick |
| No cracks formed | Dough was too warm, too wet, or not scored | Chill longer, dust lightly with flour, and score the tops |
| Texture is tough | Dough was overmixed or overworked | Mix gently and reroll scraps only once |
| Glaze disappeared | Donuts were too hot when dipped | Cool 5 to 8 minutes before glazing |
Storage and Make-Ahead Tips
Old fashioned donuts are best the day they are fried, especially while the edges are still crisp. Store leftovers in an airtight container at room temperature for up to 2 days.
- To make ahead: Prepare the dough, wrap tightly, and refrigerate overnight.
- To freeze: Freeze unglazed donuts for up to 2 months. Thaw at room temperature and warm briefly before glazing.
- To refresh: Warm unglazed donuts in a 300°F oven for 5 minutes.
Serve them with hot coffee, tea, or a cold homemade milkshake for a classic dessert-shop pairing.
Old Fashioned Donut Calories
One homemade glazed old fashioned donut usually has about 280 to 340 calories, depending on size, oil absorption, and how much glaze is used. Smaller donut holes will be lower in calories, while a thicker double-glazed donut will be higher.
Frequently Asked Questions
Are old fashioned donuts the same as sour cream doughnuts?
They are closely related. Many old fashioned donuts are made with sour cream, which is why they have a moist crumb and tangy flavor. A sour cream doughnut is basically one of the most popular styles of old fashioned doughnuts.
Are old fashioned donuts fried or baked?
Traditional old fashioned donuts are fried. Baking is possible, but it creates a softer, more muffin-like texture and will not give the same craggy crisp edges.
Can I make old fashioned donuts without a donut cutter?
Yes. Use a drinking glass for the outside circle and a small bottle cap, piping tip, or mini cutter for the center hole. This is the easiest way to make donuts without a donut pan or special cutter.
Why are my old fashioned donuts greasy?
Greasy donuts usually mean the oil temperature dropped too low. Fry in small batches and let the oil return to 340°F to 350°F before adding more dough.
What oil is best for frying old fashioned donuts?
Use a neutral, high-smoke-point oil such as canola, vegetable, or peanut oil. Avoid strong-flavored oils because they can overpower the vanilla and nutmeg flavor.
Can I use Greek yogurt instead of sour cream?
Full-fat Greek yogurt can work in a pinch, but sour cream gives the most classic flavor and texture. If using yogurt, choose a thick full-fat version and avoid watery low-fat yogurt.
How do I get the glaze to crack like a bakery donut?
Use powdered sugar, a small amount of milk, melted butter, vanilla, and a pinch of salt. Dip the donuts while slightly warm, then let them dry fully on a wire rack. The glaze will set into a thin shell as it cools.
More Donut and Dessert Recipes
- Old-fashioned sour cream doughnuts
- Homemade Timbits
- Chinese donuts
- Boston cream donut
- Donut cake
- More dessert recipes
Old Fashioned Donut Recipe
Ingredients
Equipment
Method
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and nutmeg until evenly combined.
- In a large bowl, beat the softened butter and granulated sugar together for about 1 minute, until slightly creamy and sandy.
- Add the egg yolks and beat until the mixture looks thicker and slightly lighter in color.
- Mix in the sour cream and vanilla extract until mostly smooth. The mixture may look slightly curdled, and that is normal.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until a soft, sticky dough forms. Do not overmix.
- Scrape the dough onto plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for at least 1 hour.
- Lightly flour your work surface and roll the chilled dough to about 1/2 inch thick.
- Cut the dough into donuts using a donut cutter. If you do not have one, use a drinking glass for the outside and a small round cutter or bottle cap for the center.
- For extra classic cracks, lightly score 3 to 4 shallow lines on the top of each donut with a small knife.
- Heat 2 to 3 inches of neutral oil in a heavy-bottomed pot to 340°F to 350°F.
- Fry 2 to 3 donuts at a time for 90 seconds to 2 minutes per side, until deep golden brown and cooked through.
- Transfer the fried donuts to a wire rack set over a baking sheet and let them cool for 5 to 8 minutes.
- In a bowl, whisk powdered sugar, milk, melted butter, vanilla extract, and salt until smooth. Add milk slowly until the glaze is thin enough to dip.
- Dip the slightly warm donuts into the vanilla glaze, then return them to the wire rack. Let the glaze set for 10 to 15 minutes before serving.
