Happy National Donut Day! I know, all of these” National ______ Days” are pretty ridiculous, but since my love for doughnuts runs very deep I’m okay with this one. So in honor of the all mighty donut we have my favorite donut ever, a Glazed Old Fashioned Donut. I love everything about an old fashioned donut: the taste, the texture, the ease in prep and execution….everything.
One of the best things about an old fashioned donut is the fact that no yeast is required to make these delicious little guys; plus the overall recipe is very easy to throw together. I think the most intimidating part about this recipe is the frying, but even that in’t so bad since we’re doing a shallow fry at a pretty low temperature and for a short amount of time. I really like this recipe because can make the dough up to 2 days ahead of time, plus these donuts will keep for up to 3 days, stored in a cool and dry place in an airtight container. While the donuts won’t actually go bad after 3 days, they won’t really have the same fresh taste as when they were freshly fried and glazed.
Hungry for more?
Glazed Old Fashioned Donut
- 2 1/3 cup cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 2/3 cup sour cream
- 3 1/2 cups powdered sugar sifted
- 1/3 cup hot water
- 2 tsp honey
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 cups peanut oil
Recipe instruction visual controls:
Old Fashioned Donuts
- Pour flour, baking powder, salt, and nutmeg into a mixing bowl and whisk together until evenly combined and no lumps remain. Set aside.
- Place butter and sugar into the bowl of a stand mixer, fitted with a paddle attachment, and beat together until light and fluffy.
- Add egg and egg yolk mixture and continue to beat together.
- Alternate adding dry mixture and sour cream to the butter and sugar mixture a third at a time, with the mixer running, until all the ingredients have been added and soft dough has formed.
- Wrap the dough in plastic wrap and form into a disc. Refrigerate for about 1 hour (and up to 2 days).
- Sprinkle clean surface with a small amount of cake flour and roll dough out until 3/4” thick.
- Using a 3” circle cutter, cut out as many circles as possible, and using a 3/4”circle cutter cut a small hole out of the center of each 3” circle. Re-knead and roll any remaining dough scraps as needed.
- Carefully score a triangle over the top of each donut, being careful not to cut all the way through the donut.
- Carefully place a few doughnuts into the hot oil, cut-side down. Fry donuts for 2 to 3 minutes on each side or until golden brown and just cooked through. Drain on a paper towel before transferring to a baking sheet lined with a cooling rack.
- Repeat until all donuts have been fried.
- Place all ingredients into a mixing bowl and gently whisk together until sugar and salt has dissolved and a smooth and shiny glaze forms.
- Once cooled, carefully dip each donut into the glaze until fully coated, shaking to remove any excess. Place glazed donuts back onto the cooling rack until glaze sets. Serve.