Description
This Old-Fashioned Cake Donuts recipe delivers classic, tender, and lightly spiced donuts with a perfect golden crust. Made from scratch with simple pantry ingredients, these donuts are deep-fried to perfection and can be optionally glazed for a sweet finish. Ideal for a nostalgic breakfast treat or dessert.
Ingredients
Scale
Donut Batter
- 2 ¼ cups (280g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (100g) granulated sugar
- 2 tablespoons (28g) unsalted butter, softened
- 2 large egg yolks
- ¾ cup (180ml) sour cream
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Glaze
- 1 ½ cups (180g) powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg in a medium bowl until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes.
- Add Egg Yolks and Wet Ingredients: Mix in the egg yolks, then stir in the sour cream and vanilla extract until the batter is well combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing until a sticky dough forms. Do not overmix.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This firms up the dough for easier handling.
- Roll and Cut Dough: On a lightly floured surface, roll the chilled dough to about ½-inch thickness. Use a donut cutter to cut out donuts and the holes.
- Heat Oil: Pour 2–3 inches of vegetable oil into a heavy pot and heat it to 325°F (163°C). Ensuring the correct temperature is crucial for proper frying.
- Fry Donuts: Carefully place 2–3 donuts at a time into the hot oil. Fry for about 1½ to 2 minutes on each side, turning once, until they are golden brown and cooked through.
- Drain Donuts: Remove the fried donuts with a slotted spoon and drain them on a wire rack lined with paper towels to remove excess oil.
- Prepare and Apply Glaze: Whisk together powdered sugar, milk, and vanilla extract to create a glaze. Dip warm donuts into the glaze if desired, then allow the glaze to set before serving.
Notes
- Keep the oil temperature steady at 325°F to ensure the donuts cook evenly without absorbing too much oil.
- Refrigerate the dough adequately to make it easier to roll and cut out donut shapes.
- For a variation, sprinkle the donuts with cinnamon sugar instead of glazing.
- Make sure donuts are drained on a wire rack for crispier texture; paper towels alone can cause sogginess.
- Use fresh vegetable oil for best frying results to avoid off-flavors.
