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These Buttermilk Old Fashioned Donut are crispy, crackly, and glazed to perfection. This homemade donut recipe delivers bakery-style texture and flavor with simple ingredients and step-by-step tips for best results.

These Buttermilk Old Fashioned Donut are rich, crackly, and completely irresistible. Made with simple ingredients and fried until golden brown, they’re the kind of cake donut you’d expect to find at a donut shop, but even better when made fresh at home. This perfect recipe was born from a whole lot of testing and a serious craving for a bakery-style old-fashioned donut. I wanted that signature craggy crust, a tender crumb on the inside, and a vanilla glaze that drips into every crevice. After adjusting the wet ingredients, mixing with a paddle attachment, and perfecting the oil temperature, this is the version that finally nailed it.

Why You’ll Love This Buttermilk Old Fashioned Donut Recipe

These donuts are everything you want in a homemade cake donut.

Craggy, crisp edges and a soft, cakey center
Real buttermilk and sour cream for rich flavor and a tender texture
Easy-to-follow doughnut recipe made with simple ingredients
No donut pan needed—just a rolling pin and a donut cutter
A sweet glaze that melts perfectly into every ridge

Ingredients You’ll Need

Here’s a quick breakdown of what makes these old-fashioned buttermilk doughnuts so good.

Butter (room temperature): Gives your dough richness and flavor.
Granulated sugar + brown sugar: A mix of both keeps the sweetness balanced and helps the donuts brown.
Egg yolks + whole egg: Egg yolks contribute to the tender crumb, while the whole egg adds structure.
Sour cream: Adds moisture and acidity for the best texture.
Vanilla extract: Classic flavor that rounds everything out.
Baking powder: Your leavening for rise and crag.
Milk powder: Deepens the flavor and helps with golden brown coloring.
Salt: Just enough to balance the sweet glaze.
All-purpose flour: The best flour for this cake donut—no need for cake flour here.
Buttermilk: Essential for the old fashioned buttermilk donuts flavor.

Don’t have buttermilk? Here’s how to make your own:

You can make a quick buttermilk substitute at home using two pantry staples. While it’s not quite the same as full-fat store-bought buttermilk, it works great in a pinch—especially in this doughnut recipe.

To make ½ cup buttermilk:

Add 1½ teaspoons white vinegar or lemon juice to a liquid measuring cup
Fill with whole milk until you reach the ½ cup line
Stir and let sit for 5–10 minutes until slightly curdled

This DIY version adds enough acidity to activate the baking powder and still gives you that rich, tangy flavor in your old fashioned buttermilk donuts.

Step-by-Step Instructions

Follow these steps for best results. The process is simple, but chilling the dough and scoring it before frying makes all the difference in getting that donut shop texture.

Make the dough:

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and creamy—about 2–3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add in the egg yolks, whole egg, and vanilla extract. Beat until fully combined. The mixture may look slightly separated or curdled—totally fine. Add the sour cream and mix on low just until combined.

Mix the dry ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, milk powder, and salt until well distributed. This dry mixture ensures even lift and that signature cakey donut bite.

Combine and chill:

With the mixer on low speed, add the flour mixture and the buttermilk. Mix just until a dough starts to come together—do not overmix. The sticky dough will be soft, thick, and slightly tacky.
Turn the dough out onto a well-floured surface. Gently knead it once or twice to bring it together, then shape it into a flat disc about 1–1½ inches thick. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Cut and score the donuts:

On a lightly floured work surface, roll out the chilled dough to about ½ inch to ⅝ inch thickness. Use a floured doughnut cutter to cut out as many donuts as possible, then gently reroll the scraps and continue cutting.
Use a sharp paring knife to cut three small vertical slits evenly spaced around the outer edge of each donut. Then score a shallow incision around the inner ring (where the doughnut holes were cut). This gives them that old-fashioned donut crack when frying.

Chill again:

Place the cut donuts on a parchment-lined baking sheet, cover with plastic wrap, and chill for another 20–30 minutes. This second chill helps with structure and frying shape.

Fry until golden:

In a large Dutch oven or heavy-bottomed pot, heat at least 2 inches of vegetable oil to 325–350°F. Use a candy thermometer to monitor the oil temperature closely.
Fry the donuts in batches (2–3 at a time) for 90 seconds to 2 minutes per side, or until golden brown and cracked. Use a slotted spoon or fish spatula to flip. Transfer each donut to a wire rack lined with paper towels to drain.

Vanilla Glaze for Old-Fashioned Donuts

This vanilla glaze is simple, sweet, and made to seep into every crag.

In a medium bowl, whisk together 3½ cups powdered sugar, ¼ cup water, and 1 tablespoon vanilla extract until smooth. Add more water a teaspoon at a time if needed.
Instead of dipping, try pouring the glaze over each donut while they’re still warm. This helps it fill the cracks and sets beautifully.
Let excess glaze drip onto a cooling rack with parchment underneath.

Tips for Best Results

A few key things make a big difference with this buttermilk donut recipe:

Keep the dough cold—chilling twice is the secret to holding the donut shape.
Cut thick! Roll your dough at least ½ inch thick.
Score every donut—this is what gives it that classic crackled look.
Watch your oil temperature—if it drops too low, the oil cools and makes greasy donuts.
Pour the glaze for perfect coverage in all those crevices.

FAQs About Buttermilk Old Fashioned Donut

Can I make the dough ahead of time?
Yes! You can make the dough the night before and let it chill overnight in an airtight container or wrapped tightly in plastic wrap.
Do I need a donut cutter?
Yes—you’ll get the cleanest results with a real doughnut cutter (or two round cookie cutters). A bench scraper is also helpful for handling the dough.
Can I bake these in a donut pan?
This is a true fried cake donut—it won’t be the same baked. If you’re after that old fashioned glazed buttermilk donut texture, frying in hot oil is essential.
Can I use cake flour?
Stick to all-purpose flour for this one. Cake flour will make the texture too soft and won’t hold the donut shape as well.

Recommended Tools

Doughnut cutter or biscuit cutter (for donuts + doughnut holes)
Large Dutch oven or kitchen deep fryer
Candy thermometer (to monitor oil temperature)
Slotted spoon or fish spatula
Wire rack + paper towels
Rolling pin
Bench scraper
Parchment paper or silicone baking sheet

How to Store and Freeze

These are best fresh, but here’s how to store your homemade doughnuts:

Store cooled, unglazed donuts in an airtight container at room temperature for up to 2 days.
Freeze unglazed donuts in a freezer bag for up to 1 month. Reheat and glaze the next morning.
Avoid storing glazed donuts stacked—they’ll stick! Use a piece of parchment paper in between.

These Buttermilk Old Fashioned Donut are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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