Old Fashioned Doughnuts recipes

Old-Fashioned Doughnuts


Unlike yeast-raised doughnuts that use yeast as a leaving agent and require multiple rounds of kneading and proofing, old-fashioned doughnuts are a bit more straightforward.

More closely related to cake doughnuts, old-fashioned doughnuts are unique thanks to their addition of sour cream and buttermilk. The sour cream and buttermilk are key ingredients for achieving this vintage recipe’s taste and texture. Both ingredients enrich the dough with fat which makes the dough incredibly moist and tender. They also lend a subtle tang to the doughnuts’ flavor.

Another defining feature of an old-fashioned doughnut is its appearance. Unlike cake and yeast doughnuts, old-fashioned doughnuts should have a rough and craggy exterior with a slight crispness. This unusual appearance is due to the fact that they are typically deep-fried at a lower temperature than other doughnut recipes.


  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Oil for deep-fat frying


  • 1-1/3 cups confectioners’ sugar
  • 5 to 6 teaspoons water
  • 1/2 teaspoon vanilla extract


  1. In a large bowl, beat the sour cream and buttermilk until smooth. Next, beat in the sugar, followed by the eggs and vanilla.
  2. Beat until the ingredients are just combined. Over-mixing can work too much air into the dough and impact the final texture. Old-fashioned doughnut recipes shouldn’t be overly light or airy. A little density and cakeiness are what you’re going for.
  3. In a separate large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  4. Gradually add the flour mixture to the wet ingredients, stirring just until combined (the dough will be loose and sticky). Cover with a tight-fitting lid and refrigerate for 2-3 hours.
  5. When ready to shape, turn the rested dough out onto a well-floured surface. Knead the dough a few times until smooth, about 2-3 minutes, then roll to 1/2-inch thick. Cut the dough out with a floured 2-1/2-inch doughnut cutter, rerolling and cutting any remaining dough scraps.
  6. Fill a deep electric skillet or deep-fat fryer with a few inches of oil and preheat to 375°F. Working in batches, fry 2 or 3 doughnuts at a time, turning once until golden brown, about 3 minutes per side. Repeat with remaining doughnuts and doughnut holes, draining the cooked doughnuts on paper towels after removing them from the hot oil.
  7. For the glaze, combine the confectioners’ sugar, water, and vanilla in a large mixing bowl and whisk until smooth. Set aside.
  8. To finish the doughnuts, dip them while they’re still slightly warm in the prepared doughnut glaze. Transfer to a wire rack to finish cooling and allow any excess glaze to drip off the doughnuts. Enjoy! Learn how to make mochi doughnuts at home.