Go Back
Inside texture of an old fashioned donut showing tender cake crumb and crisp glazed edges

Old Fashioned Donut Recipe

Classic old fashioned donuts made with sour cream, fried until golden and craggy, then dipped in a crackly vanilla glaze. These cake-style donuts are crisp on the outside, tender inside, and full of nostalgic donut shop flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 2 1/2 cups cake flour plus more for dusting
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter softened
  • 2 large egg yolks
  • 2/3 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 6 cups neutral oil for frying
For the Vanilla Glaze
  • 2 cups powdered sugar
  • 3 to 4 tablespoons whole milk
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Equipment

  • 1 Heavy-bottomed pot or Dutch oven For safe deep frying
  • 1 Deep-fry thermometer Helps keep oil at 340°F to 350°F
  • 1 Donut cutter Or use two round cutters
  • 1 Rolling Pin For rolling the chilled dough
  • 1 Wire cooling rack For draining and glazing
  • 1 Slotted spoon or spider strainer For removing donuts from oil

Method
 

  1. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and nutmeg until evenly combined.
  2. In a large bowl, beat the softened butter and granulated sugar together for about 1 minute, until slightly creamy and sandy.
  3. Add the egg yolks and beat until the mixture looks thicker and slightly lighter in color.
  4. Mix in the sour cream and vanilla extract until mostly smooth. The mixture may look slightly curdled, and that is normal.
  5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until a soft, sticky dough forms. Do not overmix.
  6. Scrape the dough onto plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for at least 1 hour.
  7. Lightly flour your work surface and roll the chilled dough to about 1/2 inch thick.
  8. 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.
  9. For extra classic cracks, lightly score 3 to 4 shallow lines on the top of each donut with a small knife.
  10. Heat 2 to 3 inches of neutral oil in a heavy-bottomed pot to 340°F to 350°F.
  11. Fry 2 to 3 donuts at a time for 90 seconds to 2 minutes per side, until deep golden brown and cooked through.
  12. Transfer the fried donuts to a wire rack set over a baking sheet and let them cool for 5 to 8 minutes.
  13. 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.
  14. 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.

Notes

Use full-fat sour cream for the best texture and flavor.
Do not skip chilling the dough. Cold dough is easier to cut and helps create the classic craggy old fashioned donut shape.
Keep the oil between 340°F and 350°F. If the oil is too cool, the donuts can become greasy. If it is too hot, the outside will brown before the inside cooks.
Do not overmix the dough. Mix only until the flour disappears to keep the donuts tender.
If you do not have a donut cutter, use a drinking glass for the outside and a small bottle cap, piping tip, or mini cutter for the center.
These donuts are best the day they are fried, but leftovers can be stored in an airtight container at room temperature for up to 2 days.