There’s something special about making Old Fashioned Doughnuts from scratch — the aroma of warm butter, sugar, and yeast filling the kitchen is pure nostalgia.
These doughnuts are soft, golden, and perfectly sweet, coated in sugar or filled with your favorite jam, cream, or chocolate.
They bring back the comforting flavors of a classic bakery treat, made fresh at home.
Why You’ll Love This Recipe
These doughnuts are light, fluffy, and full of rich flavor from real butter and buttermilk.
You can fry, sugar, and fill them any way you like — from jam-filled to Nutella-stuffed or cream-filled.
They taste just like old-fashioned bakery doughnuts but are surprisingly easy to make.
What You’ll Need (Ingredient Highlights)
Buttermilk keeps the dough soft and flavorful.
Quick-rise yeast helps the dough rise faster and gives a tender texture.
Butter adds richness and creates that classic melt-in-your-mouth crumb.
Olive oil (for frying) gives a clean, crisp finish without greasiness.
Sugar doubles as both sweetener and coating.
Jam, chocolate, or cream fillings add a delightful surprise in every bite.
Pro Tips Before You Start
Weigh your ingredients accurately for best results — precision matters in dough recipes.
Make sure liquids are warm, not hot, so you don’t kill the yeast.
Allow the dough to double in size before shaping; patience pays off.
Keep your oil around 350°F — too hot and the outside burns before the inside cooks.
Use parchment squares to lower doughnuts gently into the oil for perfect shape.
How to Make Old Fashioned Doughnuts
Step 1 – Prepare the dough
If using a bread machine, add wet ingredients first, then dry ingredients, and top with yeast.
Run on the “dough” setting.
For stand mixer or hand-kneading, mix dry ingredients in a bowl, activate yeast in warm water, then combine everything and knead for 5–10 minutes.
Step 2 – Let it rise
Cover and let the dough rise until doubled in size (about 1–2 hours, depending on temperature).
Step 3 – Shape the doughnuts
Roll out dough to ½-inch thickness and cut with a round cutter.
Cut smaller centers for classic ring doughnuts and save the holes.
Step 4 – Proof the dough
Place doughnuts on parchment-lined trays and let them rise again in a warm, slightly steamy oven for 30–45 minutes, until puffy.
Step 5 – Fry to golden perfection
Heat oil to 350°F (180°C). Gently lower doughnuts into oil using parchment paper.
Fry each side until golden brown, turning once. Remove to drain on paper towels.
Step 6 – Coat and fill
When slightly cooled, roll doughnuts in sugar.
For filled versions, poke a small hole and pipe in jam, chocolate hazelnut spread, or whipped cream.
What to Serve Them With
Serve warm with coffee, tea, or hot chocolate.
Pair with fresh fruit for a delightful brunch.
Dust with cinnamon sugar or glaze with vanilla icing for variety.
Variations / Substitutions
Add grated lemon or orange zest to the dough for citrus aroma.
Use vanilla or almond extract for extra flavor depth.
Swap olive oil with vegetable oil for neutral frying.
Fill with custard or pastry cream for a bakery-style twist.
Storage & Leftovers
Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
Reheat in a 300°F oven for 5–7 minutes to refresh texture.
Freeze unfried dough shapes and thaw before frying.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate overnight after the first rise and let come to room temperature before shaping.
Can I bake instead of fry?
You can, but the texture will be more like sweet bread than classic doughnuts.
How do I know when the oil is hot enough?
Drop in a doughnut hole — it should start bubbling immediately but not brown too fast.
What’s the best flour to use?
All-purpose flour works great, but bread flour gives extra chewiness.
Can I use instant yeast?
Yes, quick-rise or instant yeast both work perfectly.
Why did my doughnuts absorb too much oil?
The oil was too cool — always maintain 350°F for best results.
Can I skip the filling?
Absolutely, they’re delicious simply rolled in sugar.
Can I make mini doughnuts?
Yes, cut smaller rounds and reduce frying time slightly.
How do I get perfectly round doughnuts?
Use sharp cutters and avoid handling the dough too much.
Can I make them dairy-free?
Yes, use plant-based milk and butter substitutes — results stay light and fluffy.
Final Thoughts
These Old Fashioned Doughnuts are soft, golden, and irresistibly nostalgic — just like something from an old bakery window.
They’re perfect for weekend baking or special breakfasts, offering endless ways to enjoy — sugar-coated, jam-filled, or glazed.
