These delicious old-fashioned donuts have a soft and cake like center, crunchy exterior and taste just like your favorite old fashioned donuts from a bakery!
If you’ve been around here for a while you know that once or twice a month I join a group of my fellow bloggers and we celebrate a food holiday. It’s always hard for me to pick a favorite because every time I try something new I think its my new favorite and everyone else has shared so many amazing recipes as well – but I think that this might just be my favorite food holiday. National Donut Day.
I lovedonuts so much! I crave donuts almost all the time, especially this amazing chocolate cake donut by Dunford with the best thick chocolate glaze ever! But I love all donuts, yeast, cake, old fashioned, glazed, maple, chocolate. Give me a donut and you’ll be my new best friend.
And these old fashioned donuts, well, you’ll want me to be your best friend because they are seriously incredible.
These donuts are so similar to what you could get from the bakery, they might be even better, if only for the reason that you can now make fresh donuts at 10:00 at night. (Just remember the dough has to chill for about an hour – so start them at 9pm if you want to eat them at 10 😉 )
They’re crunchy on the outside, and so soft and cakey in the middle. Cover them in a quick homemade 3 ingredient vanilla glaze that soaks into the donut, and the donut cracks. That is perfection my friends.
- 2¼ cups cake flour
- 1½ tsp baking powder
- 1 tsp salt
- ¼ tsp nutemg
- ½ cup sugar
- 2 TBS butter
- 2 large egg yolks
- ½ cup +2 TBS sour cream
- ½ tsp vanilla extract
- 2 cups powdered sugar
- 1 tsp vanilla
- ⅓ cup hot water
- In the bowl of a stand mixer, beat together the butter and sugar until sandy with a paddle attachment.
- Add in the egg yolks one at a time and mix until light.
- Sift together the cake flour, baking powder, salt and nutmeg into a large bowl.
- Add the dry ingredients into the stand mixer bowl, in 3 additions, alternating with 2 sour cream additions in the middle. (The dough will be sticky)
- Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour.
- Sprinkle flour over a flat surface and roll out the dough to about ½ inch thick.
- Use a doughnut cutter (or two different sized round cutters) to cut as many doughnuts as possible.
- Fill a frying pan with 1 inch of oil heated to 325 degrees.
- Shake any excess flour off the doughnuts before carefully adding them to the oil.
- Allow the donuts to cook for about 1-2 minute then flip and fry for an additional 1 minute or so on the other side. Be careful not to let them burn.
- Let them drain on paper towels to soak the excess grease.
- Allow to cool for about 5 minutes before dipping in glaze.
- Mix all glaze ingredients in a bowl, and whisk until smooth. Dip both sides of the doughnut into the glaze.
- Place dipped donuts on a wire cooling rack over a sheet pan to catch any excess glaze.
- Allow glaze to set for about 20 minutes and enjoy.
***Prep time does not include 1 hour chill time.
And look how amazing all these other donut recipes look from my friends!!
S’mores Donuts // Desert Now Dinner Later
Chocolate Cake Donuts // One Sweet Appetite
Strawberries and Cream Donuts // Eazy Peazy Mealz
Reeses’s Stuffed Puff Pastry Donuts // Sugar and Soul
Strawberry Lemon Donuts // Cupcake Diaries
Copycat Blue Star Lemon Poppy Buttermilk Donuts // Tried and Tasty
Chocolate Frosted Donuts with Sprinkles // Life Made Sweeter
Pineapple Upside Down Donuts // Lemon Tree Dwelling