Old-fashioned donuts are a nostalgic treat that brings back memories of classic diners and bakeries. These donuts are known for their rich, tender crumb and slightly crispy edges. Unlike modern donuts, which are often filled or topped with elaborate frostings, old-fashioned donuts are simple yet delightful. They are made using basic ingredients but offer an incredible flavor that’s hard to beat. Whether you enjoy them plain, with a dusting of powdered sugar, or lightly glazed, these donuts are perfect for breakfast, brunch, or a sweet snack. In this recipe, we will guide you through the process of making these timeless treats from scratch, ensuring that you achieve the perfect texture and flavor every time.
Ingredients for Classic Old-Fashioned Donuts
For the Donuts:
- 2 1/4 teaspoons active dry yeast – Helps the donuts rise and become light and airy.
- 1/2 cup whole milk, warmed – Provides moisture and helps activate the yeast.
- 1/4 cup granulated sugar – Adds sweetness and helps with browning.
- 1/4 cup unsalted butter, softened – Adds richness and flavor.
- 1 large egg – Binds the ingredients together and adds richness.
- 1/2 teaspoon vanilla extract – Enhances the overall flavor.
- 2 1/2 cups all-purpose flour – Forms the base of the donut dough.
- 1/2 teaspoon baking powder – Helps the donuts rise and become fluffy.
- 1/2 teaspoon salt – Enhances the flavors and balances sweetness.
- Vegetable oil, for frying – Used for cooking the donuts and creating a crispy exterior.
For the Glaze (Optional):
- 1 1/2 cups powdered sugar – Sweetens and thickens the glaze.
- 2 tablespoons whole milk – Adjusts the consistency of the glaze.
- 1/2 teaspoon vanilla extract – Adds flavor to the glaze.
How to Make Classic Old-Fashioned Donuts
Prepare the Dough
- Activate the Yeast:
In a small bowl, combine the warm milk with the active dry yeast and a pinch of sugar. Stir and let it sit for about 5 minutes, or until it becomes frothy. This step ensures that the yeast is active and will help the donuts rise. - Mix Wet Ingredients:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. - Combine Ingredients:
Add the frothy yeast mixture to the butter mixture and mix until combined. - Add Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overwork the dough.
Roll and Cut the Donuts
- Roll Out the Dough:
Turn the dough out onto a lightly floured surface. Roll it out to a thickness of about 1/2 inch. - Cut the Donuts:
Use a donut cutter or two round cutters (one large and one small) to cut out the donut shapes. You can also use a round cutter for the outer shape and a smaller one for the hole in the middle. Re-roll and cut the remaining dough as needed.
Fry the Donuts
- Heat the Oil:
In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature, as it’s important to keep the oil at the right temperature for even cooking. - Fry the Donuts:
Carefully slide the donuts into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 1-2 minutes on each side, or until golden brown. Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil.
Glaze the Donuts (Optional)
- Make the Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed; the glaze should be thick but pourable. - Glaze the Donuts:
Dip the warm donuts into the glaze, coating them completely or partially as desired. Place the glazed donuts on a wire rack to allow the glaze to set.
Serve and Store
- Serve:
Enjoy the donuts fresh and warm. They can be enjoyed plain, with a dusting of powdered sugar, or with the optional glaze. - Store:
Store any leftover donuts in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months. Reheat gently in the oven to restore their freshness.
About the Main Ingredients
Yeast
Active dry yeast is a crucial ingredient in making old-fashioned donuts. It helps the dough rise and creates the light, airy texture that characterizes these treats. Yeast needs warmth and sugar to activate, so it’s important to use warm milk and a pinch of sugar to ensure proper rising.
All-Purpose Flour
All-purpose flour provides the structure for the donuts. It’s important to measure the flour accurately to avoid a dense dough. Too much flour can make the donuts dry, while too little can result in a dough that’s too sticky.
Butter
Unsalted butter adds richness and flavor to the donuts. It also helps create a tender crumb. Using unsalted butter allows you to control the amount of salt in the recipe.
Powdered Sugar
Powdered sugar is used in the glaze to add sweetness and create a smooth, pourable consistency. It dissolves easily and gives the glaze a glossy finish.
Vegetable Oil
Vegetable oil is used for frying the donuts, creating a crispy exterior while keeping the interior soft and tender. Maintaining the correct oil temperature is key to achieving perfectly fried donuts.
These Classic Old-Fashioned Donuts are a delicious and easy-to-make treat that will bring a touch of nostalgia to your kitchen. Whether enjoyed plain or with a sweet glaze, they are sure to be a hit with anyone who loves a good, traditional donut.
