Why You’ll Love This Recipe
These donuts are everything you want in a traditional, homemade donut: crispy on the outside, moist and cakey inside, and coated in a shiny glaze that hardens just right. The use of buttermilk adds a subtle tang that balances the sweetness of the glaze. Unlike yeast donuts, there’s no need to wait for dough to rise—meaning you can enjoy these faster. Plus, the rustic look and old-fashioned flavor make them feel homemade in the best way possible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground nutmeg
- Granulated sugar
- Unsalted butter
- Egg yolks
- Buttermilk
- Vanilla extract
- Vegetable oil (for frying)
For the glaze:
- Powdered sugar
- Milk
- Vanilla extract
Directions
- In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- In another large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until a sticky dough forms.
- Turn the dough out onto a floured surface and roll it out to about ½ inch thickness.
- Use a donut cutter to cut out donuts and holes.
- Heat oil in a deep fryer or heavy pot to 325°F (163°C).
- Fry donuts in batches, about 2–3 minutes per side, until golden brown.
- Remove and drain on paper towels.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
- Dip warm donuts into the glaze, let excess drip off, and place on a rack to set.
Servings and timing
This recipe makes about 12 donuts.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
- Cinnamon Sugar Coating: Instead of glaze, toss freshly fried donuts in cinnamon sugar for a different finish.
- Chocolate Glaze: Swap the vanilla glaze for a chocolate version by adding cocoa powder and a splash of espresso.
- Mini Donuts: Use a smaller cutter to make bite-sized versions—perfect for parties or kids.
- Lemon Glaze: Add lemon zest and juice to the glaze for a citrusy twist.
- Spiced Donuts: Add a pinch of cinnamon or allspice to the dough for a warm spice flavor.
Storage/Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days.
To reheat, warm in the microwave for about 10–15 seconds or in a 300°F oven for 5 minutes to refresh their texture.
Avoid refrigerating, as this can dry them out.
FAQs
What’s the difference between cake donuts and yeast donuts?
Cake donuts like these are made with a batter leavened by baking powder or soda, resulting in a denser, crumblier texture. Yeast donuts use yeast, making them lighter and fluffier.
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 24 hours before rolling and frying.
Can I bake these instead of frying?
Baking is possible, but the texture won’t be the same. Frying gives them that classic crisp exterior.
Why is buttermilk important in this recipe?
Buttermilk adds moisture, tenderness, and a slight tang that balances the sweetness and enhances the flavor.
Can I freeze these donuts?
Yes, freeze them unglazed for up to 2 months. Reheat and glaze after thawing for best results.
How do I know when the oil is at the right temperature?
Use a thermometer to keep the oil at 325°F. If it’s too hot, the donuts will brown too quickly; too cool, and they’ll absorb oil and become greasy.
What can I use if I don’t have a donut cutter?
Use a round cookie cutter and a smaller cutter (or bottle cap) for the center hole.
Can I make these gluten-free?
Yes, by using a 1:1 gluten-free flour blend, but the texture may be slightly different.
Why are my donuts greasy?
If the oil isn’t hot enough, the donuts can absorb too much of it. Make sure to maintain a consistent frying temperature.
How do I get the glaze to set properly?
Let the donuts cool slightly before glazing, then place them on a wire rack to allow the glaze to harden.
Conclusion
Old Fashioned Glazed Buttermilk Donuts are a timeless treat that brings bakery-quality flavor into your own kitchen. With their crispy edges, soft interiors, and sweet glaze, they’re perfect for any morning or special occasion. Once you make these at home, you might never want a store-bought donut again.
PrintOld Fashioned Glazed Buttermilk Donuts
Old Fashioned Glazed Buttermilk Donuts are crispy on the outside, tender on the inside, and finished with a sweet vanilla glaze. These cake-style donuts are deep-fried and made with tangy buttermilk for classic flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 donuts
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 large egg yolks
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- Vegetable oil, for frying
- 2 cups powdered sugar (for glaze)
- 1/4 cup milk (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- In another large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until a sticky dough forms.
- Turn the dough out onto a floured surface and roll it out to about ½ inch thickness.
- Use a donut cutter to cut out donuts and holes.
- Heat oil in a deep fryer or heavy pot to 325°F (163°C).
- Fry donuts in batches, about 2–3 minutes per side, until golden brown.
- Remove and drain on paper towels.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
- Dip warm donuts into the glaze, let excess drip off, and place on a rack to set.
Notes
- Maintain oil temperature at 325°F for best results.
- Donuts are best enjoyed fresh but can be stored for up to 2 days.
- Reheat briefly in microwave or oven to restore texture.
- Uncooked dough can be made ahead and chilled up to 24 hours.
- Use a round cutter and bottle cap if you don’t have a donut cutter.
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
