Crackly, golden, and dripping in vanilla-sweet glaze—Glazed Old Fashioned Donuts are the nostalgic treat your morning (or afternoon or midnight snack attack) has been begging for. These bakery-style classics have that signature craggy top and dense, tender crumb we all crave. And the best part? You can make them at home—no donut shop line required.
Why You’ll Love These Donuts
Crispy Cracks & Tender Bites: That signature cracked top isn’t just pretty—it’s where all the texture lives.
Not Too Sweet: The donut itself is subtly flavored, letting that shiny vanilla glaze shine.
No Yeast Required: These are cake donuts, so you can skip the long rise times.
Better Than the Store: Homemade means fresh, warm, and customizable.
Perfect with Coffee: Or tea. Or milk. Or standing at your counter in your coziest socks.
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Ingredients in Glazed Old Fashioned Donuts
Here’s what you need to bring these beauties to life:
For the Donuts:
- All-purpose flour
- Baking powder
- Salt
- Ground nutmeg (just a pinch for that signature donut flavor)
- Granulated sugar
- Eggs
- Sour cream (makes them extra tender and rich)
- Vanilla extract
- Unsalted butter, melted
- Oil for frying (vegetable or canola works best)
For the Vanilla Glaze:
- Powdered sugar
- Milk
- Vanilla extract
- Pinch of salt
Instructions
Let’s get our donut groove on:
Step 1: Make the Dough
In a bowl, whisk together flour, baking powder, salt, and nutmeg. In another large bowl, beat sugar and eggs until light and creamy. Mix in sour cream and vanilla, then stir in melted butter. Gradually fold in the dry ingredients until a sticky dough forms.
Step 2: Chill It
Cover and chill the dough for at least 1 hour—it makes it easier to roll and helps the donuts keep their shape.
Step 3: Cut the Donuts
Roll the chilled dough on a floured surface to about ½-inch thickness. Use a donut cutter (or two round cutters) to cut out donuts and holes.
Step 4: Heat the Oil
In a heavy pot or deep fryer, heat oil to 340°F (170°C). Keep the temp steady—too hot and the outside burns before the inside cooks.
Step 5: Fry Until Golden
Gently drop in 2–3 donuts at a time. Fry for 1–2 minutes per side until puffed and golden brown. Transfer to a paper towel–lined rack to drain.
Step 6: Glaze ‘Em
While still warm, dip each donut in the glaze. Let excess drip off, then place on a rack to set. That shine? Unreal.
Glaze Instructions
Whisk together powdered sugar, milk, vanilla, and salt until smooth and pourable. Adjust with a splash more milk if needed.
Nutrition Facts (Per Donut)
- Calories: ~290
- Fat: 15g
- Saturated Fat: 4.5g
- Carbs: 35g
- Sugar: 18g
- Protein: 3g
- Fiber: 1g
- Sodium: 160mg
- Cholesterol: 45mg
Prep & Cook Time
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: About 12 donuts
Category: Breakfast, Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian
Keywords: Old fashioned donuts, glazed donuts, sour cream donuts, classic donuts
How to Serve Glazed Old Fashioned Donuts
- Fresh with Coffee: The ultimate breakfast treat.
- Dipped in Chocolate: Because why not?
- With a Sprinkle of Cinnamon Sugar: After glazing for a little extra flair.
- With Ice Cream: Donut sundae? Yes, please.
- Mini Version: Use a smaller cutter for adorable party bites.
Notes & Tips
- Don’t skip the chill time—sticky dough is no fun to roll.
- Keep the oil temp steady for even cooking and that perfect crisp.
- Make the glaze ahead—it keeps in the fridge for a week.
- Use a thermometer for the oil—this is key for donut success.
- Donuts are best the day they’re made, but you can reheat them in the oven at 300°F for 5–6 minutes.
FAQs
Q1: Can I bake these instead of frying?
A1: These are meant for frying. Baked cake donuts won’t get that classic texture, but you could try a baked donut pan for a softer version.
Q2: Can I use Greek yogurt instead of sour cream?
A2: Yes! Use full-fat Greek yogurt for a similar texture.
Q3: How do I store leftovers?
A3: Keep them in an airtight container at room temp for 1–2 days. Warm slightly before serving.
Q4: Can I freeze them?
A4: You can freeze unfrosted donuts. Thaw and glaze fresh.
Q5: What oil is best for frying?
A5: Neutral oils like canola or vegetable oil are perfect.
Q6: Do I need a stand mixer?
A6: Nope! A bowl, whisk, and wooden spoon will do.
Q7: Can I double the recipe?
A7: Absolutely! It scales beautifully.
Q8: Why are my donuts greasy?
A8: The oil may be too cool. Use a thermometer to stay around 340°F.
Q9: What’s the difference between cake and yeast donuts?
A9: Cake donuts use baking powder for rise and have a denser texture, while yeast donuts are light and fluffy.
Q10: Can I add toppings like sprinkles or nuts?
A10: Definitely! Add while the glaze is wet so they stick.
Conclusion
Homemade Glazed Old Fashioned Donuts are a sweet little labor of love with bakery-worthy results. They’re crisp, golden, soft inside, and blanketed in sweet vanilla glaze—basically everything a donut should be. Once you’ve made them from scratch, there’s no going back. So pour the coffee, grab a warm one, and enjoy every last bite.
Print
Glazed Old Fashioned Donuts
- Total Time: 35 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Glazed Old Fashioned Donuts are the perfect nostalgic treat! These donuts are crisp on the outside, tender on the inside, and covered in a sweet, shiny glaze. Perfect for breakfast, brunch, or an afternoon snack, these old-fashioned favorites are sure to please any crowd. #OldFashionedDonuts #GlazedDonuts #HomemadeDonuts #ClassicDonuts #BreakfastTreats #DonutLovers
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1/2 cup buttermilk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Vegetable oil for frying
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract (for glaze)
- 1/4 tsp salt (for glaze)
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Stir to combine.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. The dough will be thick.
- Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thick. Use a donut cutter to cut out donut shapes. Reroll dough scraps as necessary.
- In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Fry the donuts in batches for 2-3 minutes per side or until golden brown. Remove from oil and drain on paper towels.
- To make the glaze, whisk together powdered sugar, milk (or heavy cream), vanilla extract, and salt in a bowl until smooth.
- Dip each warm donut into the glaze, covering it completely. Let the excess glaze drip off before placing the donut on a wire rack to set. Serve warm or at room temperature.
Notes
- For a light and airy texture, make sure not to overwork the dough.
- If you don’t have a donut cutter, you can use a round cookie cutter and a smaller cutter to create the hole.
- These donuts are best enjoyed the day they’re made but can be stored in an airtight container for up to two days.
- If you want to add a twist, try adding a sprinkle of cinnamon sugar on top of the glaze for extra flavor!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg