Old Fashioned Donuts
Highlighted under: Indulgent Baking Ideas
Ever find yourself wanting something sweet but not too fancy? That's how these Old Fashioned Donuts came into my life. I made them on a lazy Sunday, and the whole thing runs about $8, which is pretty great for a dozen yummy treats. My partner said they beat the bakery version by a long shot, so I guess it's safe to say they turned out just right. Honestly, there’s something so comforting about the simplicity of frying, if you don’t mind a little mess in the kitchen! You get that delicious soft center and a lightly crisp outer layer that's hard to resist.
What Makes This Stand Out
- Way simpler than you think, really
- You can customize the glaze however you like
- Frying gives them that classic taste
Choosing Your Ingredients
When it comes to making these Old Fashioned Donuts, the quality of your ingredients can make a real difference. I always go for fresh eggs and good butter, like Kerrygold, because they add richness to the dough. You'll also want to use all-purpose flour, as bread flour could make them a bit too chewy, and we’re aiming for that soft, tender texture in the middle.
Don't skimp on the nutmeg either! Just a little adds a warm, familiar taste that's characteristic of old-fashioned donuts. If you're out of nutmeg, cinnamon can work too, though it’ll change the vibe a bit. The glaze is where you can truly play around—add some vanilla extract or even a hint of citrus zest for a little twist.
A Quick Note on Old Fashioned Donuts
These donuts are fried, which is where the magic happens. Make sure your oil is at the right temperature before you start frying; if it's too cold, the donuts will soak up too much oil and end up greasy. If it's too hot, they’ll brown too quickly on the outside while staying doughy inside. A good test is to drop in a small piece of dough, and it should float and sizzle right away.
I should admit, frying can get a little messy. I always keep a splatter guard handy, which helps contain the oil. But honestly, the little bit of cleanup is totally worth it for that warm, homemade taste. It’s also a good idea to fry in batches, giving each donut enough space to float around and cook evenly.
Ingredients
For these delightful donuts, you’ll need:
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Kerrygold butter, melted
- Oil for frying (like vegetable oil)
Instructions
Here’s how to make your own donuts:
Prepare the Dough
Start by mixing the flour, baking powder, baking soda, salt, and nutmeg in a bowl. In a separate bowl, whisk together the sugar, eggs, milk, and melted butter until well combined. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix this part; it should be a little lumpy.
Shape the Donuts
Dust your work surface with flour and turn out the dough. Pat it down to about 1/2 inch thick. Now, you can use a donut cutter if you have one, or two round cutters (one bigger and one smaller) to create your donuts. The scraps can be reformed back into dough for a few more donuts, so don’t toss anything just yet.
Heat the Oil
In a deep pot, pour enough oil to cover the donuts (about 2-3 inches deep). Heat the oil over medium heat until it’s about 365°F. You can test it by dropping in a tiny bit of dough; it should sizzle and float up. Be careful; hot oil can get dangerous.
Fry the Donuts
Fry a few donuts at a time, not overcrowding the pot. Cook for about 1-2 minutes on each side until they're golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
Glaze Them (Optional)
If you'd like a glaze, mix powdered sugar and enough milk to reach your desired consistency. Dip the tops of the cooled donuts in the glaze, and let them set on a wire rack. You can sprinkle some chopped nuts or sprinkles on top if you're feeling fancy.
What to Serve with Old Fashioned Donuts
These donuts go great with a steaming cup of coffee or tea, especially in the morning or for an afternoon pick-me-up. If you want to make it a bit more special, serving them alongside some fresh fruit can balance out all that sweetness. I love pairing them with berries for a refreshing contrast. Alternatively, a scoop of vanilla ice cream could turn them into a fun dessert.
If you have extra donuts, they’re wonderful for sharing with friends or neighbors. A little plate of these homemade treats just feels like a warm hug, don’t you think? You could package a few in a cute box and hand them out. Just be prepared for everyone to ask for the recipe!
Make-Ahead Tips
If you’re planning to make these Old Fashioned Donuts ahead of time, consider frying them the day before and just glazing them before serving. They taste best the same day they're made, but they can stay fresh for a second day in an airtight container at room temperature. Just be aware that they might lose some of their crispiness—the dunk into glaze can add a little moisture too.
Another trick I sometimes use is making the dough and refrigerating it overnight. Just let it sit at room temperature for about 30 minutes before you roll it out the next day. It makes the rolling part easier since chilled dough can be a bit firmer and easier to handle. Trust me, you’re going to love having these donuts ready when you want a little treat!
Questions About Recipes
→ Can I use whole wheat flour instead?
You can, but I wouldn't recommend using all whole wheat flour. It might turn out a bit dense. Maybe try half and half for a lighter texture.
→ How do I store these donuts?
Honestly, they don’t last long in our house, but if you have extras, keep them in an airtight container at room temperature for a day or two. Any longer and they might get a little stale.
→ What can I do with leftover dough?
You can re-roll and cut them again, or just fry the scraps as little donut holes. They are always a hit!
Old Fashioned Donuts
Created by: The Meals By Sophia Team
Recipe Type: Indulgent Baking Ideas
Skill Level: Beginner
Final Quantity: 12.0
What You'll Need
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Kerrygold butter, melted
- Oil for frying (like vegetable oil)
How-To Steps
Start by mixing the flour, baking powder, baking soda, salt, and nutmeg in a bowl. In a separate bowl, whisk together the sugar, eggs, milk, and melted butter until well combined. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix this part; it should be a little lumpy.
Dust your work surface with flour and turn out the dough. Pat it down to about 1/2 inch thick. Now, you can use a donut cutter if you have one, or two round cutters (one bigger and one smaller) to create your donuts. The scraps can be reformed back into dough for a few more donuts, so don’t toss anything just yet.
In a deep pot, pour enough oil to cover the donuts (about 2-3 inches deep). Heat the oil over medium heat until it’s about 365°F. You can test it by dropping in a tiny bit of dough; it should sizzle and float up. Be careful; hot oil can get dangerous.
Fry a few donuts at a time, not overcrowding the pot. Cook for about 1-2 minutes on each side until they're golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
If you'd like a glaze, mix powdered sugar and enough milk to reach your desired consistency. Dip the tops of the cooled donuts in the glaze, and let them set on a wire rack. You can sprinkle some chopped nuts or sprinkles on top if you're feeling fancy.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 210
- Total Fat (g): 10.5
- Saturated Fat (g): 4.5
- Cholesterol (mg): 55
- Sodium (mg): 150
- Total Carbohydrates (g): 28
- Dietary Fiber (g): 0.8
- Sugars (g): 9
- Protein (g): 3.2