Buttermilk Old Fashioned Donut

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.

Course Dessert

Cuisine American

Keyword donut, old fashion, glaze

Servings donuts

Calories 565kcal

Author Molly Murphy

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
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

3 ½ cups powdered sugar sifted if lumpy
¼ cup water plus more as needed
1 tablespoon vanilla extract

US Customary - Metric

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, 1 large whole egg, 1 teaspoon pure vanilla extract, 3 tablespoon sour cream
In a separate medium bowl, whisk together the 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.
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*
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 incision 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 325-350 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.
In a medium bowl, whisk together the powdered sugar, water, and vanilla extract until smooth. If the glaze feels too thick, add more water a teaspoon at a time until it’s pourable but still coats the donut.
3 ½ cups powdered sugar, ¼ cup water, 1 tablespoon vanilla extract
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!

Nutrition