Old Fashioned Glazed Doughnuts Food Network Website

Soft and tender, these Old Fashioned Donuts are just like the ones from your favorite bakery. Coated in a delicious glaze, these donuts are perfectly golden brown on the outside and fluffy on the inside. Made without yeast, these donuts come up together chop-chop and hands.

Slightly crisp on the outside and tender on the inside, these erstwhile fashioned donuts are perfect for breakfast or dessert. They have a crackly, craggy outside that holds onto the tasty glaze, making them hard to resist. They're also sweet simply not too sweet, and the sour cream and nutmeg add a wonderful flavor to them.

At that place's no yeast in this recipe, just instead, these donuts employ baking pulverization as a leavening agent. They come together faster than yeasted donuts, so you can get these donuts ready quicker. They're likewise fried at a slightly lower temperature than other donuts to create the classic crunchy and raggedy outside these quondam fashioned glazed donuts are known for. Want another classic donut recipe? Attempt my baked donuts, glazed donuts recipe or apple tree cider donuts recipe.

What You Need to Brand This Recipe

Cake flour — cake flour has lower protein content than all-purpose flour, then it volition yield light and delicate old fashioned donuts, like to the ones from a bakery.

Butter — I recommend using unsalted butter since the dough has added salt. Salted butter is not consistent between various brands, then it's best to employ unsalted butter. The butter needs to be at room temperature every bit well so it tin cream easily.

Egg yolks — using simply the egg yolks adds richness to the donuts.

Sour cream — adding sour cream to the batter helps thicken the dough and adds wet to the donuts.

Powdered saccharide — the powdered carbohydrate sweetens and thickens the glaze. If you practise not have any on hand, see my post on how to make powdered sugar.

How to Brand Erstwhile Fashioned Donuts

1. In a large mixing basin or the basin of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined earlier calculation the egg yolks.

2. Add sour foam to the mixer and beat until well combined.

3. Sift together the flour, baking powder, salt, and nutmeg before adding it to the mixer. Mix until well combined. Cover, and refrigerate for at to the lowest degree 1 hr or until business firm, and up to 1 day.

iv. Transfer the chilled dough onto a well-floured surface and then dust the dough generously with flour. Curl to ½-inch thickness and cut circles out of the dough.

five. Use a three-inch circular cookie or biscuit cutter dipped in flour to cut circles out of the dough. Cut holes in the heart of each circle.

6. Fry the donuts in hot oil for 2 minutes earlier flipping them and frying for another ii minutes.

7. Combine powdered sugar, water, vanilla, and table salt to make the glaze.

viii. While still warm, dip the donuts into the coat and allow them assault a wire rack, coat side up.

Pro Tips for Making This Recipe

• Avoid calculation too much flour by measuring your flour correctly! Adding the incorrect amount of flour to the recipe is the most common mistake, making the dough likewise dry or pasty. The all-time mode to measure out flour is past using a calibration. If you lot don't have one, and so fluff your flour with a spoon, sprinkle information technology into your measuring cup, and use a knife to level it off.
• Keep an eye on your thermometer. When frying donuts, the donuts become tough and greasy if the oil is not hot enough, and the exterior will burn down before the interior cooks if the oil is also hot. I highly recommend purchasing a thermometer to prepare yourself up for success.
• Avoid calculation besides many donuts at once into the oil as the increase in donuts volition lower the oil'due south temperature. The donuts will as well need room to expand, and information technology's easier to flip when there's space.
• Don't await too long to glaze your donuts. They must still be warm to get the classic crackly coat expect. However, if they're piping hot, the glaze will slide right off. And then, set a timer to bank check upwards on the donuts to glaze them.
• Make certain to add enough oil to your pot. Too little oil will lead to these old fashioned glazed donuts existence flat.
• If you lot don't have a i-inch cookie cutter, use the base of a large pastry tip for the donut hole.

Ofttimes Asked Questions

Can I make this alee of time?

You can brand the dough for these erstwhile fashioned donuts a day alee of time and leave it wrapped in the fridge. You tin as well freeze the dough for some other day. Merely thaw the dough in the refrigerator overnight before using. Y'all can also make these donuts up to 3 days in advance. Store them in an airtight container in a cool, dry out place. They last a little longer if stored in the fridge.

Tin I freeze fried donuts?

You can freeze these old fourth dimension donuts earlier or after glazing them. Allow them to cool to room temperature and wrap them individually in plastic wrap earlier transferring them to a freezer-safe handbag. Freeze for upward to three months. Thaw them overnight in the fridge and reheat them in the microwave or toaster oven when gear up to bask.

Tin can I bake this?

I don't recommend blistering this item recipe. If you lot'd like to bake donuts, try my baked donuts recipe instead.

Can I utilize a different glaze?

Skip the patently glaze and instead dip them in a sparse layer of my chocolate ganache recipe. Y'all tin can also toss the donuts in cinnamon carbohydrate while still hot or coat them in a squeamish dusting of powdered sugar. You tin can drizzle caramel over the donuts or add sprinkles if y'all desire.

If you've tried this Old Fashioned Donuts recipe, then don't forget to charge per unit the recipe and let me know how you got on in the comments below, I love hearing from you!

Erstwhile Fashioned Donuts

Uncomplicated but delicious, these onetime fashioned style donuts are so like shooting fish in a barrel to make and require no yeast. Soft on the inside merely crisp on the exterior, these donuts are a crowd-pleaser.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Melt Fourth dimension 20 minutes

Chill Time i hour

Total Time 1 hour 35 minutes

Servings 12 donuts

Calories 338 kcal

• ▢

  mixing bowl

• ▢

  Electric or stand up mixer

• ▢

  three-inch and 1-inch round cookie cutters

• ▢

  Dutch oven or large pot

• ▢

  Deep-fry thermometer

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  Spider or slotted spoon

• ▢

  Wire rack

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  Baking Canvass

For the Donuts:

• ▢ three cups cake flour (360g)
• ▢ two teaspoons blistering pulverisation
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon basis nutmeg
• ▢ ⅔ cup granulated sugar (133g)
• ▢ 4 tablespoons butter room temperature (57g)
• ▢ 3 large egg yolks
• ▢ ane cup sour cream (240g)
• ▢ canola oil for frying

For the Glaze:

• ▢ 2½ cups confectioners' sugar (300g)
• ▢ 5 tablespoons water
• ▢ ½ teaspoon vanilla
• ▢ pinch of table salt

For the Donuts:

• In a medium bowl, sift together the flour, baking powder, table salt, and nutmeg.

• In a large mixing bowl or the basin of a stand mixer, combine the butter and saccharide. Beat together on medium speed until well combined, about 1 infinitesimal. Add together the egg yolks. Beat out on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add together the sour foam and beat until well combined.

• Add together the flour mixture. Shell on low speed until well combined, scraping down the basin once to brand sure everything is incorporated. Scrape the dough downward into the bowl, embrace, and refrigerate for at to the lowest degree one hour or until firm, and up to ane day.

• Fill a large heavy-bottomed pot with oil 2 inches deep. Identify over medium oestrus until a deep-fry thermometer registers 335F. Line a large baking sheet with a newspaper purse or paper towels.

• While the oil is heating, invert the chilled dough onto a well-floured surface. Grit the dough well with flour. Gyre to ½-inch thickness. Using a iii-inch round cookie or biscuit cutter dipped in flour, cutting circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch circular cutter. (The large stop of a pipage tip works smashing, too!) Identify the donuts and holes on the parchment-lined tray.

• Carefully place 2 to 3 donuts in the hot oil at a fourth dimension. Fry for 2 minutes. (They will sink to the lesser at kickoff simply should float in near 5 to ten seconds.) Flip and fry for another 2 minutes. Flip one more than fourth dimension and fry for 30 to 60 seconds or until gold brown. Remove the donuts with a slotted spoon or strainer and permit drain on the paper. Adapt the heat equally necessary to continue the oil between 330F and 340F.

For the Glaze:

• While the donuts are warm, sift the confectioners' sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.

• Dip the craggy top of each donut in the coat. Place on a wire cooling rack, glaze side up, and let cool for a few minutes. Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to three days.

• Avoid adding also much flour by measuring your flour correctly! Adding the incorrect amount of flour to the recipe is the most common mistake, making the dough too dry or sticky. The best mode to measure flour is by using a scale. If yous don't take 1, and so fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Go on an eye on your thermometer. When frying donuts, the donuts become tough and greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot. I highly recommend purchasing a thermometer to gear up yourself up for success.
• Avoid adding too many donuts at in one case into the oil as the increment in donuts will lower the oil'southward temperature. The donuts will as well need room to expand, and it's easier to flip when there's space.
• Don't expect too long to glaze your donuts. They must still be warm to become the classic crackly glaze expect. Notwithstanding, if they're piping hot, the glaze volition slide right off. So, ready a timer to cheque upwardly on the donuts to glaze them.
• Brand sure to add enough oil to your pot. Too little oil will lead to these old fashioned glazed donuts being flat.
• If you don't accept a ane-inch cookie cutter, use the base of a big pastry tip for the donut hole.

Calories: 338 kcal | Carbohydrates: sixty g | Protein: five g | Fat: 9 g | Saturated Fatty: 5 k | Polyunsaturated Fat: ane g | Monounsaturated Fatty: 2 k | Trans Fat: one grand | Cholesterol: 66 mg | Sodium: 320 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 36 thou | Vitamin A: 298 IU | Vitamin C: 1 mg | Calcium: 72 mg | Iron: ane mg

*Diet Disclaimer

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