Homemade Old Fashioned Glazed Donuts: A Timeless Classic

There’s an undeniable charm to a classic old fashioned glazed donut. That rich, cakey dough, perfectly fried to a golden brown, then coated in a sweet, melt-in-your-mouth glaze – it’s a nostalgic treat that transcends generations. While store-bought versions offer convenience, nothing compares to the warm, fresh aroma and tender texture of homemade old fashioned glazed donuts. This comprehensive guide will walk you through creating these irresistible delights right in your own kitchen, transforming an ordinary morning into a special culinary celebration.

The Golden Rule: Frying Temperature Matters for Perfect Donuts

Achieving perfectly light and fluffy old fashioned glazed donuts hinges critically on maintaining the correct frying temperature. I cannot stress enough the importance of using a deep-frying thermometer to keep your oil steady at 375°F (190°C). This precise temperature control ensures the donuts cook evenly, developing a beautiful crisp, golden crust on the outside while remaining incredibly tender and airy on the inside. If the oil is too cool, the donuts will absorb too much oil, becoming greasy and heavy. If it’s too hot, the exterior will brown too quickly, leaving the inside raw and dense. A consistent 375°F is the sweet spot for donut perfection.

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Classic Old Fashioned Glazed Donut Recipe

Skip the donut shop this weekend and treat yourself to a batch of homemade Old Fashioned Glazed Donuts! These delightfully simple donuts come together in under an hour of active time and are finished with an irresistibly sweet and easy-to-make glaze, perfect for a cozy breakfast or special occasion.

Prep:

15
minutes

Cook:

30
minutes

Total Time:

1
hour
45
minutes

Chill Time:

1
hour

Yields:

12
donuts

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Ingredients

For the Doughnuts

• 3¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• ⅔ cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter (½ stick, melted)
• ⅔ cup buttermilk *
• Vegetable oil (for frying)

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract

US Customary –
Metric

Equipment

• Kitchen Scale (optional, for precise measurements)
• Stand Mixer (or large mixing bowl and whisk)
• Dutch Oven (or heavy-bottomed pot for frying)
• Deep Frying Thermometer
• Rolling Pin
• Donut Cutter (or two round cutters, one larger for the donut, one smaller for the hole)

Instructions

For the Doughnuts

• In a small mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg (if you’re using it). This ensures the leavening agents and spices are evenly distributed. Set this dry mixture aside.
  3¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
• In the bowl of a stand mixer equipped with the paddle attachment, combine the granulated sugar and large eggs. Beat them together on medium-high speed for about 2-3 minutes, until the mixture becomes smooth, significantly lighter in color (pale yellow), and slightly thickened. This process incorporates air, contributing to the donuts’ light texture.
  ⅔ cup granulated sugar, 2 large eggs
  
• Gently add the melted unsalted butter and buttermilk to the egg mixture. Mix on low speed just until these wet ingredients are combined, taking care not to overmix, which can lead to tough donuts. This should only take about 30 seconds.
  4 tablespoons unsalted butter, ⅔ cup buttermilk
• Replace the paddle attachment with the dough hook. Gradually add the reserved dry ingredients to the bowl. Mix on low speed until a smooth, cohesive dough begins to form. This typically takes about 2-3 minutes. The dough should be soft but not overly sticky. If it appears too dry or crumbly, incorporate additional buttermilk, one tablespoon at a time, until the desired pliable consistency is achieved.
  
• Transfer the donut dough to a lightly greased bowl, cover it with plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is crucial as it makes it much easier to handle, prevents excessive oil absorption during frying, and helps the donuts maintain their shape.
• While the dough is chilling or towards the end of its chilling time, prepare your frying setup. Pour 3-4 inches of vegetable oil into a large Dutch oven or a heavy-bottomed pot. Begin heating the oil over medium heat, using a deep-frying thermometer to monitor its temperature. Aim for a steady 375°F (190°C).
  Vegetable oil
• Once the oil is heating, remove the chilled dough from the fridge. On a generously floured surface, use a rolling pin to roll out the dough to an even ½-inch thickness. This thickness is key for the characteristic cakey texture of old fashioned donuts.
• Using a floured donut cutter (or a 3-inch round cutter and a smaller 1-inch cutter for the center), cut out the donut shapes. Re-roll any scraps gently, being careful not to overwork the dough, and cut out additional donuts. For that signature old fashioned look, gently score the tops of the donuts with a sharp knife, creating a starburst pattern.
  
• Once the oil reaches 375°F (190°C), carefully lower a few donuts into the hot oil at a time. It’s important not to overcrowd the pot, as this will drop the oil temperature and result in greasy donuts. Fry them until they are beautifully golden brown, which typically takes about 2 minutes per side.
• Using a slotted spoon or spider, carefully remove the fried donuts from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Immediately after, move them to a wire rack set over a baking sheet to cool slightly. The donuts should still be warm when glazed for the best results.
  

For the Glaze

• In a medium-sized bowl, whisk together the powdered sugar, heavy cream, and pure vanilla extract until completely smooth and lump-free. The glaze should be pourable but thick enough to coat a spoon. If it’s too thick, add a tiny bit more cream; if too thin, add a bit more powdered sugar.
  1 cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract
  
• While the donuts are still warm (but not piping hot), dip each donut fully into the glaze, turning to coat both sides. Place the glazed donuts back on the wire rack. The warmth of the donuts will help the glaze set to a beautiful, crackly finish. Allow the glaze to fully set, which takes about 30 minutes, before stacking or storing. Then, enjoy your magnificent homemade old fashioned glazed donuts!
  

Notes & Expert Tips for Success

*If you can’t get your hands on any buttermilk, don’t worry! You can easily substitute it with regular whole milk mixed with 1 tablespoon of lemon juice or white vinegar (let it sit for 5-10 minutes until it slightly curdles). Or, make your own homemade buttermilk!

Additional Tips for Donut Perfection:

• Don’t have a donut cutter? No problem! You can use a 3-inch drinking glass or cookie cutter for the main donut shape, and a smaller shot glass or even a wide piping tip to cut out the centers.
• Oil Temperature is Paramount: As mentioned, 375°F (190°C) is crucial. Too hot, and your donuts will burn on the outside and be raw inside. Too cool, and they’ll soak up oil, becoming heavy and greasy. Invest in a reliable deep-frying thermometer for consistent results.
• Adequate Oil Depth: Ensure there are at least 3-4 inches of oil in your pot. This allows the donuts to float freely and cook evenly without touching the bottom, which could lead to uneven browning.
• Glaze While Warm: The magic happens when you glaze the donuts while they are still warm (but not hot enough to melt the glaze completely). The warm surface allows the glaze to adhere beautifully and set into that classic, slightly crackled finish.
• Seasonal Variations: To make these donuts fall-friendly, consider increasing the cinnamon and nutmeg amounts slightly, or adding a pinch of ground ginger or cloves to the dough. You can also flavor the glaze with a tiny bit of maple extract for a maple-glazed version.
• Dough Consistency: The dough should be soft but not sticky. If it feels too wet to roll, add a tiny bit more flour. If too dry, a splash more buttermilk. Trust your touch!
• Donut Holes: Don’t forget to fry the donut holes! They are often the best part, frying up quicker and becoming delightful little bites. Glaze them just like the full-sized donuts.

Storage Best Practices: For optimal freshness and flavor, these old fashioned glazed donuts are best enjoyed on the same day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, they will keep well in the refrigerator for up to 1 week. If you’re planning ahead, these donuts also freeze beautifully for up to 2 months; simply thaw at room temperature or gently warm in the microwave before serving for a near-fresh experience.

Nutrition Facts

Old Fashioned Glazed Donut Recipe

Amount Per Serving (1 donut)

Calories 238
Calories from Fat 27

% Daily Value*

Total Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 33mg11%

Sodium 102mg4%

Potassium 75mg2%

Total Carbohydrates 48g16%

Dietary Fiber 1g4%

Total Sugars 22g24%

Protein 5g10%

Vitamin A 107IU2%

Vitamin C 1mg1%

Calcium 73mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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A Detailed Step-by-Step Guide to Making Old Fashioned Donuts

Let’s break down the process into easy, manageable steps, ensuring you create perfect homemade glazed donuts every time.

Step 1: Gather Your Ingredients and Prep

Before you begin, ensure all your ingredients are measured out and ready. This mise en place approach makes the baking process smooth and enjoyable. Melt the butter in the microwave for 30-60 seconds, or until just liquefied. Make sure your eggs and buttermilk are at room temperature for better emulsion with other ingredients.

Step 2: Prepare the Wet and Dry Mixtures

In a small mixing bowl, whisk together 3¼ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and, if desired, ½ teaspoon of ground nutmeg. This dry mix provides the structure and signature spice. Set it aside. Next, in the bowl of your stand mixer (fitted with the paddle attachment), beat ⅔ cup of granulated sugar and 2 large eggs. Mix on medium-high speed for about 2-3 minutes until the mixture is visibly smooth, pale yellow, and has increased slightly in volume. This aeration is crucial for a tender crumb.

Step 3: Mix and Chill the Dough

Reduce the mixer speed to low. Add the 4 tablespoons of melted unsalted butter and ⅔ cup of buttermilk to the egg and sugar mixture. Mix just until these wet ingredients are fully combined, which should take approximately 30 seconds. Do not overmix at this stage. Switch to the dough hook attachment. Gradually add the dry ingredients to the bowl, mixing on low speed until a smooth, cohesive dough forms. This should take about 2-3 minutes. The dough should be soft but not excessively sticky. If it feels too dry, add a tiny bit more buttermilk, a teaspoon at a time, until it reaches a workable, pliable consistency. Transfer the dough to a lightly greased bowl, cover it tightly with plastic wrap, and place it in the refrigerator to chill for at least 1 hour. Chilling is vital for easier handling and better frying results.

Step 4: Roll and Cut the Dough

While your dough is chilling, or once it’s almost ready, begin heating your frying oil. Pour 3-4 inches of vegetable oil into a large Dutch oven or a deep, heavy-bottomed pot. Use a deep-frying thermometer to bring the oil temperature up to a precise 375°F (190°C). This temperature is non-negotiable for perfectly cooked donuts. As the oil heats, remove the chilled dough from the refrigerator. Lightly flour your work surface and your rolling pin. Roll out the dough to a consistent ½-inch thickness. Using a floured donut cutter, cut out your donut shapes. Don’t forget the donut holes! Gently re-roll any dough scraps and cut out more donuts, being careful not to overwork the dough. For the classic “old fashioned” appearance, use a sharp knife to score a few lines or a starburst pattern on the tops of your cut donuts.

Step 5: Fry the Donuts to Golden Perfection

Once your oil has reached 375°F (190°C), carefully place a few donuts into the hot oil. Avoid crowding the pot; fry only 2-3 at a time to maintain the oil temperature. Fry each side until it’s a beautiful golden brown, which typically takes about 2 minutes per side. The donuts should puff up nicely. Using a slotted spoon or spider, carefully remove the fried donuts from the oil and transfer them to a plate lined with paper towels to absorb any excess oil. Immediately move them to a wire rack set over a baking sheet to cool slightly. The donuts should still be warm when you glaze them.

Step 6: Mix the Irresistible Glaze

In a medium-sized bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of pure vanilla extract. Continue whisking until the glaze is completely smooth, free of any lumps, and has a pourable yet thick consistency. It should be thick enough to cling to the donuts but thin enough to drip slightly. Adjust consistency with a few drops more cream if too thick, or a tiny bit more powdered sugar if too thin.

Step 7: Glaze the Donuts and Enjoy!

While the donuts are still warm, take each one and fully immerse it into the glaze, turning it to ensure both sides are generously coated. Place the freshly glazed donuts back on the wire rack. The residual warmth from the donuts will help the glaze melt slightly and then set into a perfect, glossy, and slightly crackled finish. Allow the glaze to set completely, which usually takes about 30 minutes, before stacking or storing them. Once set, your magnificent homemade old fashioned glazed donuts are ready to be devoured!

How to Store Your Homemade Old Fashioned Glazed Donuts

While these glazed old fashioned donuts are undeniably best enjoyed fresh, warm from the frying oil and glistening with glaze, proper storage allows you to savor them a little longer. To keep them fresh for up to 2 days, simply store them in an airtight container at room temperature. For extended freshness, place them in an airtight container in the refrigerator, where they will remain delicious for up to 1 week. This makes them a fantastic make-ahead treat! If you’re really planning, these donuts also freeze beautifully for up to 2 months. Just wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. When ready to enjoy, thaw them at room temperature or, for a warm, fresh-from-the-fryer feel, gently reheat them in a microwave for a few seconds.

Frequently Asked Questions About Old Fashioned Glazed Donuts

Note: While our site typically focuses on recipes with 10 ingredients or less for ultimate ease, this Old Fashioned Glazed Donut recipe is a cherished exception. It might require a few more ingredients, but the incredible depth of flavor and tender, cakey texture it delivers makes every extra step and ingredient completely worthwhile. It’s truly a special treat that’s too delicious to keep out of our recipe box!