Best 7 Old Fashioned Doughnuts Recipes

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

OLD-FASHIONED DOUGHNUTS WITH FROSTING

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.

OLD-FASHIONED BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

OLD-FASHIONED DOUGHNUTS

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

OLD-FASHIONED RAISED DOUGHNUTS

Steps:

• Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
• Combine flour, cinnamon, nutmeg, salt, and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture, and butter, beating until just combined. Switch to the dough hook, and beat on medium speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and cover tightly with plastic wrap. Refrigerate overnight.
• Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a lightly floured work surface, roll dough to 1/4 inch thick. Cut out rounds with a 4-inch cutter, then cut out centers with a 1 1/2-inch cutter. Space rings and holes 1 inch apart on prepared sheet. Coat another piece of parchment with cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
• For the topping: Combine sugar, cinnamon, and salt in a small bowl.
• Heat oil in a large pot until a deep-fry thermometer registers 375. Meanwhile, line a baking sheet with paper towels. Working in batches so as not to crowd pot, lower doughnuts (both rings and holes) into hot oil. Fry, turning them as they cook, until golden brown, 1 to 2 minutes total. Drain on paper towels for 2 minutes, then roll warm doughnuts in topping to coat. Doughnuts are best the day they are made, but they can be stored in airtight containers overnight.

OLD FASHIONED SOUR CREAM DOUGHNUTS

Steps:

• 1. Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
• 2. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
• 3. Glaze: Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry 10 to 15 minutes before serving.

OLD-FASHIONED DOUGHNUTS HOLES

Steps:

• In a large bowl, combine the potatoes, sugar, buttermilk, eggs, butter and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into potato mixture. Refrigerate for 1 hour., In a skillet or electric fry pan, heat 1 in of oil to 375°. Drop batter by rounded teaspoonfuls into oil; fry until browned. Turn with a slotted spoon. Drain on paper towels. Roll in sugar while warm.