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Classic Old-Fashioned Glazed Cake Donuts

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Make tender, moist, bakery-style old-fashioned cake donuts at home. This recipe yields classic donuts perfect for glazing and serving as a breakfast sweet or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
  • For the Glaze: 2 cups powdered sugar, 1/4 cup whole milk, 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
  2. In a separate medium bowl, whisk the egg, buttermilk, milk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few small lumps are acceptable for tender cake donuts.
  4. Chill the batter in the refrigerator for at least 30 minutes. This firms the batter, which helps the donuts hold their shape during frying.
  5. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches. Heat the oil to 365 degrees Fahrenheit (185 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Once the batter is chilled, carefully drop spoonfuls of batter (or pipe if you prefer more uniform shapes) into the hot oil, working in batches so you do not overcrowd the pot. For old-fashioned style, you can use two spoons to gently drop the batter into the oil, creating a rough shape.
  7. Fry for about 1 to 2 minutes per side, until golden brown. The donuts will puff up.
  8. Use a slotted spoon or spider to carefully remove the donuts from the oil. Place them on a wire rack lined with paper towels to drain excess oil.
  9. While the donuts cool slightly, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk a teaspoon at a time. If it is too thin, add powdered sugar.
  10. Dip the tops of the warm donuts into the glaze, allowing excess to drip off. Return the glazed cake donuts to the wire rack to set.

Notes

  • For bakery style donuts, ensure your oil temperature stays consistent. If the oil is too cool, the donuts will absorb too much oil and become greasy.
  • If you prefer baked cake donuts, pour the batter into a greased donut pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10 to 12 minutes.
  • For a chocolate cake donuts variation, substitute 1/4 cup of the flour with unsweetened cocoa powder.

Nutrition

Find it online: https://alchemychef.com/classic-old-fashioned-glazed-cake-donuts/