This Maple Old Fashioned Donut Recipe is a bakery-style fried donut you dream about! Crisp on the outside, soft and cakey in the middle, and dipped in a thick maple icing that drips into every crackly ridge. They're nostalgic, buttery, and so satisfying to make at home.

I've been on a mission to perfect that classic old-fashioned donut texture, and these are it. This recipe is from Buttermilk Old Fashioned Donut Recipe, this ones are cinnamon spiced, and have a pure maple glaze on top! They're the kind of fried donuts that make you stop mid-bite and go, "oh my gosh, I just made that."

Why You'll Love This Maple Old Fashioned Donut Recipe

Texture: Crisp golden edges, craggy ridges, and a soft, melt-in-your-mouth center.
Flavor: Brown sugar, maple, butter, cinnamon, and nutmeg - it's warm and rich without being overly sweet.
Ease: No yeast or proofing. Just mix, chill, cut, and fry in small batches.
Looks impressive: Those signature cracks make each Maple Old Fashioned Donut look bakery-perfect with minimal effort.
That maple icing: Sweet, buttery, and glossy - it clings to every ridge and makes each bite better than the last.

Tips

Keep the dough cold. Chilling the dough twice (once before rolling and again before frying) is what gives Maple Old Fashioned Donuts their signature texture. Warm dough = flat donuts.
Oil temperature matters. Keep your oil steady at 325°F (165°C) - too hot and they'll brown before cooking through; too cool and they'll soak up oil.
Fry in small batches. Overcrowding the pot drops the oil temperature and leads to uneven cooking. Stick to 2-3 at a time for perfectly fried donuts.
How to store: Once the maple icing has set, store the donuts in an airtight container in the fridge for up to 5 days, or at room temperature for 2 days. Warm for a few seconds before eating for that fresh-from-the-fryer feel.
How to freeze: Freeze unglazed donuts in a single layer, then move them to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight, then warm and drizzle with fresh maple icing.
Glaze while warm: Pour the glaze while the Maple Old Fashioned Donut are still slightly warm so it seeps into every crack and sets shiny.
Let the donuts sit and the glaze absorb the donut to make them the perfect crunch on the outside of the donut.

Choosing the Right Ingredients

Butter: Softened butter gives richness and flavor that balances the maple icing's sweetness.
Sour cream: Keeps the dough soft and tender - a secret to that perfect old-fashioned crumb.
Buttermilk: Adds moisture and a subtle tang that keeps your fried donuts from drying out.
Milk powder: Gives that professional bakery texture and extra depth of flavor.
Cinnamon + nutmeg: Warm spices that make this Maple Old Fashioned Donut taste nostalgic and perfectly cozy.
Maple syrup + extracts: The heart of the maple icing - real maple syrup gives flavor, while maple extract adds that donut-shop punch.
All purpose flour: Spoon and level your flour if you don't have a scale!
Vanilla Extract: I love using this brand
Pure Maple Syrup: Use pure, not the fake stuff (I love on my pancakes, but not on my donuts lol)

What Is a Cake Donut vs. Old Fashioned?

Cake donuts are soft and uniform all the way through, like a mini cake that happens to be fried. Old-fashioned donuts are denser, richer, and have those signature craggy ridges that soak up maple icing beautifully.

A Maple Old Fashioned Donut is fried at a lower temperature, allowing the outside to crisp while the inside stays tender and cakey. That's what makes them so irresistible - crisp edges, soft centers, and glossy glaze pooling in every ridge.

How to Make Maple Old Fashioned Donut

Make the dough: Beat butter and sugars until light and fluffy, then add eggs, sour cream, and vanilla. Whisk dry ingredients (flour, baking powder, salt, milk powder, cinnamon, and nutmeg) together and mix with buttermilk until a thick dough forms.
Chill the dough: Wrap and refrigerate for at least 1 hour (or overnight in the fridge). This helps firm the dough and ensures a perfect rise.
Cut the donuts: Roll the dough on a floured working surface, cut with a donut cutter, then score around the edges for that classic old-fashioned split. Chill again before frying.
Fry in batches: Heat oil to 325°F, you can use a candy thermometer to get the right temperature, and fry 2-3 at a time. Each fried donut takes about 1½-2 minutes per side to become golden brown and crackly. Transfer to a wire rack to cool and line under neath with paper towels

Maple Glaze

This maple icing is buttery, smooth, and packed with maple flavor - the finishing touch that makes these donuts shine.

Whisk powdered sugar, maple syrup, vanilla, maple extract, and milk until thick and pourable. Pour it over each fried donut while they're still slightly warm so it seeps into the cracks and sets with that glossy, donut-shop look. Let it rest for 10-15 minutes before eating (if you can wait that long).

What Are the Common Donut Mistakes?

Even the best bakers run into donut drama every now and then. Here's how to avoid the most common mistakes when making a Maple Old Fashioned Donut:

Not chilling the dough long enough: Cold dough is key for those deep cracks and ridges. If the dough is too warm, your fried donuts will puff unevenly and lose their shape.
Oil too hot or too cool: If your oil isn't at a steady 325°F, you'll either burn the outside or end up with greasy centers. Always fry in small batches and give the oil a minute between batches to return to temperature.
Overmixing the dough: This makes the donuts tough instead of tender. Mix only until everything just comes together.
Skipping the second chill: It might feel optional, but it helps the donuts hold their shape and creates that classic split top.
Not glazing while warm: The maple icing needs warmth to melt slightly and soak into every crack. Too cold, and it'll just sit on top.
Cutting too thin: Old fashioned donuts need that ½-⅝-inch thickness before frying - it gives you the ideal cakey inside and crisp edge.

FOR MORE RELATED RECIPES:

Recipe

Maple Old Fashioned Donuts

Molly Murphy

Make bakery-style Maple Old Fashioned Donuts at home! Small-batch fried donuts with golden cracks, soft centers, and a sweet maple icing glaze

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings donuts

Ingredients

½ cup butter softened to the touch
½ cup granulated sugar
¼ cup brown sugar packed
2 large egg yolks cold
1 large whole egg
1 teaspoon pure vanilla extract
3 tablespoon sour cream
1 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoons baking powder
2 tablespoon milk powder
1 teaspoon salt
3 ½ cups all purpose flour
½ cup whole buttermilk* see note for homemade

For the glaze

4 cups powdered sugar
¼ cup maple syrup
1 tablespoon vanilla extract
½ teaspoon maple extract
3 tablespoons milk more as needed

Instructions

In a large mixing bowl (or the bowl of your 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.
½ cup butter softened to the touch, ½ cup granulated sugar, ¼ cup brown sugar packed
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.
2 large egg yolks cold, 1 large whole egg, 1 teaspoon pure vanilla extract, 3 tablespoon sour cream
In a separate medium bowl, whisk together the cinnamon, nutmeg, all-purpose flour, baking powder, milk powder, and salt until well distributed. This step ensures the leavening is evenly incorporated and prevents any clumps in the dough.
1 teaspoon cinnamon, ½ teaspoon nutmeg, 2 teaspoons baking powder, 2 tablespoon milk powder, 1 teaspoon salt, 3 ½ cups all purpose flour
With the mixer on low speed, add the dry ingredients and the buttermilk. Mix just until a dough starts to come together-do not overmix. The dough will be soft, thick, and slightly tacky.
½ cup whole buttermilk* see note for homemade
Turn the dough out onto a lightly floured surface. Gently knead it once or twice to bring it together, then shape it into a flat disc about 1-1½ inches thick. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
On a lightly floured surface, roll out the chilled dough to about ½ inch to ⅝ inch thickness. Use a floured donut cutter to cut out as many donuts as possible, then gently reroll the scraps and continue cutting. You want the donuts to be thick enough to hold their shape and get a tender, cakey middle.
Once your donuts are cut, use a sharp paring knife to cut three small vertical slits evenly spaced around the outer edge of each donut. Then, using the tip of your knife, make a shallow square shape around the inner ring (where the donut hole was cut), just scoring the surface. This creates those signature craggy ridges and deep cracks as they fry, like the kind you'd see at a real donut shop.
Place the cut donuts onto a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for another 20-30 minutes. This second chill helps the donuts keep their shape during frying and promotes those signature crackly rings.
Fill a heavy-bottomed pot or deep fryer with at least 2 inches of oil (vegetable or canola). Heat the oil to 325 F and maintain that temperature. Use a thermometer-this part is crucial. Too hot, and the donuts will get too dark and dry; too cool, and they'll absorb too much oil.
Working in small batches (2-3 at a time), gently lower the chilled donuts into the hot oil. Fry for 90 to 2 minutes per side, or until deeply golden and cracked. They may flip on their own-if not, gently turn them with a slotted spoon or spider. Keep the oil temperature steady between batches.
Use a slotted spoon to lift the donuts out of the oil and transfer them to a wire rack set over a baking sheet. Let them cool for about 5-10 minutes before glazing.

For The Glaze

In a medium bowl, whisk together the powdered sugar, milk, pure maple syrup, maple extract and vanilla extract until smooth. If the glaze feels too thick, add more milk a teaspoon at a time until it's pourable but still coats the donut. If its too runny, add more powder sugar.
4 cups powdered sugar, ¼ cup maple syrup, 1 tablespoon vanilla extract, ½ teaspoon maple extract, 3 tablespoons milk
Instead of dipping, try pouring the glaze over each donut while they're still warm. This helps the glaze run into every crack and crevice and gives you that glossy, professional finish. Let the glaze set for about 10 minutes before serving.

Notes

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. the longer you let it sit, the better it is! Sometimes I let mine sit in the fridge overnight!

Keyword donuts, old fashioned, maple

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The Best Maple Old Fashioned Donut Recipe