Warm oil bubbling on the stove, the smell of vanilla and sugar drifting through the kitchen, and a plate of freshly glazed donuts waiting on the counter—yeah, that’s the kind of morning energy we’re going for. Few things beat a batch of Homemade Old Fashioned Donuts, especially when they come out golden, crisp around the edges, and coated in that dreamy glaze. Honestly, bakery runs are great, but making donuts at home? Next-level satisfying.
We’ve been making classic donuts for years, but lately we’ve been perfecting something even better: Glazed Old Fashioned Donuts. After testing, tweaking, and maybe eating a few too many samples (purely for research, of course), we finally nailed the ultimate Old Fashioned Donut Recipe. And trust me—this one is worth it.
Before diving in, here’s a quick donut 101. There are two main styles of donuts: yeast donuts and cake donuts. Yeast donuts are fluffy and airy, while Old Fashioned Donuts belong to the cake donut family. That means they rely on baking powder and baking soda instead of yeast. The result? Tender, slightly crumbly donuts with those classic crispy ridges everyone loves. IMO, they’re the perfect mix of comfort and nostalgia.
This Old Fashioned Donuts Recipe Fried version takes things up a notch with rich buttermilk in the batter. The tangy flavor gives these Buttermilk Donuts Old Fashioned their signature taste and ultra-soft texture. Then comes the glaze—sweet, shiny, and just thick enough to cling to every crack and crevice. That glaze is the real MVP here.
Curious about How To Make Old Fashioned Donuts at home? Don’t worry—it’s much easier than it looks. Once you learn How To Make An Old Fashioned Donut, you’ll realize the process is surprisingly simple and incredibly rewarding. This Homemade Old Fashion Donuts Recipe walks you through each step so you can fry up bakery-style donuts right in your own kitchen.
And fair warning: once you taste these Glazed Old Fashioned Donuts, regular store-bought donuts might suddenly feel… a little boring. 😉
Glazed Old Fashioned Donuts
Ingredients
Method
Step 1: Mix the Donut Dough
Start by cracking the eggs into a large mixing bowl and whisking them until smooth. Add the sugar and softened shortening, mixing until everything is well combined. Pour in the buttermilk and stir until the mixture becomes smooth and creamy. Incorporate the dry ingredients—flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Mix until a soft dough forms. Divide the dough into two portions. Lightly flour your work surface and gently roll each portion to about ⅓-inch thickness. Let the rolled dough rest for about 20 minutes. This step helps create those beautiful classic cracks when the donuts fry.
Step 2: Heat the Oil
Pour vegetable oil into a deep skillet or heavy pot with tall sides. Heat the oil until it reaches 370–380°F (188–193°C). Maintaining the right temperature ensures the donuts cook evenly and stay light instead of greasy.
Step 3: Cut the Donuts
Use a donut cutter to shape the dough. If you don’t have one, use a large round cutter for the donut and a smaller cutter for the center hole. Collect the donut holes and set them aside—they fry quickly and make perfect bite-sized treats.
Step 4: Fry the Donuts
Before frying a full batch, test the oil with one donut.Carefully slide 3–4 donuts into the hot oil using a spatula. Avoid overcrowding the pan.As the donuts rise to the surface, flip them gently so both sides cook evenly. Fry for about 3 minutes total, until golden brown.Lift them out using a fork or slotted utensil and place them on a wire rack lined with paper towels.Fry the donut holes the same way, but reduce the cooking time by about half.
Step 5: Prepare the Glaze
In a bowl, whisk together melted butter, powdered sugar, vanilla extract, and half-and-half.Stir until smooth and glossy. The glaze should be thin and pourable, similar to warm honey.Dip each warm donut into the glaze, then place them back on the rack so the excess glaze can drip off and set.
Notes
Helpful Recipe Tips
• Roll the dough to about ⅓-inch thick and allow it to rest before cutting to achieve classic old-fashioned donut cracks. • Keep the oil temperature steady around 370–380°F for the best texture. • Fry donuts in small batches so the oil temperature doesn’t drop. • Glaze the donuts while they’re still warm so the glaze adheres beautifully.How to Check Oil Temperature Without a Thermometer
If you don’t have a deep-fry thermometer, there’s an easy kitchen trick.- Heat the oil over medium-high heat.
- Dip the end of a wooden spoon or chopstick into the oil.
- If steady bubbles form around the wood, the oil is ready.
- If the bubbles are aggressive and splatter, reduce the heat slightly.
Frequently Asked Questions
Can I prepare the dough in advance?
Yes, but only briefly. Because the dough contains baking soda, it shouldn’t sit for too long. Prepare the dough, cover it tightly, and refrigerate for 8–12 hours at most before using.How should I store old fashioned donuts?
Allow the donuts to cool completely. Store them in an airtight container at room temperature for 1–2 days. For longer storage, wrap each donut individually and freeze them in a sealed freezer bag for up to 3 months.Final Thoughts
Freshly made old-fashioned donuts are one of those treats that instantly make a day better. They’re crispy on the outside, soft and tender inside, and coated in a sweet glaze that’s impossible to resist. Making them at home might sound intimidating, but once you try this recipe, you’ll see how fun and rewarding it really is. Whether you’re planning a weekend brunch, a cozy breakfast, or simply craving a nostalgic bakery-style treat, these homemade glazed old fashioned donuts deliver every single time. One bite, and you’ll understand why they’ve remained a classic favorite for generations.About The Author
