Old-Fashioned Buttermilk Doughnuts
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These old-fashioned buttermilk doughnuts are deep-fried to golden perfection then topped with a creamy vanilla glaze for the ultimate breakfast treat.
Crisp on the outside yet soft and fluffy on the inside, this old-fashioned doughnut recipe is one that you will be making again and again.
Looking for a shortcut? Try these easy biscuit donuts.
From scratch cake doughnuts like these are easy to make and since they are made without yeast there is no time spent waiting for the dough to rise.
Of course, the glaze is optional and you can enjoy your old-fashioned buttermilk doughnuts as is or dipped in your coffee. They are plenty sweet on their own and deliciously flavored with a touch cinnamon and nutmeg.
Rather skip the deep dry and reach for your air fryer instead? Try these delicious air fryer doughnuts.
Ingredients
As you will see below, the ingredient list is simple and filled with items you likely have in your pantry.
For the Doughnuts
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅔ cup granulated sugar
- 2 large eggs
- 4 tablespoons butter, melted
- ⅔ cup buttermilk
- canola or vegetable oil, for frying
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Substitutions and variations
Cake flour – Use cake flour instead of all-purpose flour for a more tender crumb.
Milk – you can substitute the cream in the glaze with half and half or milk.
Powdered Sugar – Instead of glazing your doughnuts try dusting them with powdered sugar.
Cinnamon Sugar – Skip the glaze and roll your freshly fried doughnuts in ground cinnamon and sugar. Yum!
Sprinkles – top glazed doughnuts with sprinkles for a pop of color
How to Make Old Fashioned Cake Doughnuts
This old fashioned doughnut recipe can be broken down into 6 main steps.
- Prepare the dough
- Chill dough
- Roll and cut into doughnuts
- Heat the oil
- Fry the doughnuts
- Glaze the doughnuts
Get the full recipe in the printable recipe card at the end of the post.
Recipe tips
- Don’t have a donut cutter? You can use a biscuit cutter and a small circular object such as a piping tip (as shown above).
- If the glaze is too thin, add a bit more powdered sugar. If the glaze is too thick, add a touch more cream.
- Make sure to glaze the donuts while they are still warm— the warm donuts will melt the glaze and it will cover the donuts evenly.
Helpful kitchen supplies
- Doughnut cutter
- Rolling pin with rings – the adjustable rings make it easy to roll out the proper thickness.
- Deep Fry Thermometer – clips to the side of the pot, making it easier to maintain the proper frying temperature.
- Spider Strainer – the perfect tool for removing doughnuts from oil.
Storage
Buttermilk doughnuts are truly best enjoyed the day that they are made.
However, you can store unglazed doughnuts for 1-2 days in an airtight container at room temperature. Make sure the doughnuts have cooled to room temperature before storing.
For glazed doughnuts, allow the glaze to set fully then store in an airtight container in the refrigerator for up to 2 days.
More sweet breakfast recipes
For more sweet breakfast treats, try these delicious recipes:
- old-fashioned pound cake with sour cream
- monkey bread (easy recipe)
- brioche French toast
- maple walnut coffee cake
- apple danish
Old Fashioned Glazed Doughnuts
Ingredients
For the Doughnuts:
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅔ cup granulated sugar
- 2 large eggs
- 4 tablespoons butter melted
- ⅔ cup buttermilk
- canola or vegetable oil for frying
For the Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- For the Doughnuts
- In a small bowl, stir to combine the flour, baking powder, cinnamon, and nutmeg.
- Add the sugar and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth and pale yellow.
- Add the melted butter and buttermilk and mix just until combined.
- Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms– about 2-3 minutes.
- Transfer the dough to a lightly greased bowl and place it in the fridge to chill for at least one hour.
- After the dough has chilled, heat at least 2" of oil in a large Dutch oven or deep, heavy bottom pan over medium heat to 375° F. Line a sheet pan with a few layers of paper towels and set aside. This will serve as place to lay your fresh-out-of-the-fryer doughnuts.
- While bringing up the oil temperature, roll out the dough to ½” thickness on a well-floured surface.
- Using a floured doughnut cutter, cut out doughnuts. Score the top of the doughnuts with a sharp knife. Re-roll and cut dough as needed. If desired, roll dough scraps to form doughnut holes.
- Fry a few doughnuts at a time (do not overcrowd) until golden brown and cooked through–around 60-90 seconds per side. Donut holes will take less time. Return the oil to 375° F after each batch.
- Carefully remove the doughnuts from the oil and place them on paper towels to soak up excess oil, then transfer them to a wire cooling rack.
- For the Glaze
- Whisk the glaze ingredients together in a medium-sized bowl.
- Dip the doughnuts into the glaze one at a time. Place on a cooling rack to set for a few minutes, then enjoy.
Notes
Nutrition
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