Old Fashioned Donuts
These Old Fashioned Donuts are golden, cakey delights with a crispy exterior and soft interior. Perfectly spiced and glazed for a nostalgic treat!
Servings: 8 servings
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup shortening softened
- 1 cup buttermilk
- 7 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- vegetable oil for frying
- 4 tablespoons butter melted
- 3 cups powdered sugar for glazing or dusting
- 1 teaspoon vanilla extract
- 4-6 tablespoons half and half to achieve the perfect glaze consistency
Instructions
Prepare the Dough
- In a large mixing bowl, combine the softened shortening and sugar. Beat until the mixture is light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Next, incorporate the buttermilk, mixing until fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Roll Out the Dough
- Lightly flour your work surface and turn the dough out. Roll it to about ½ inch thickness. Use a donut cutter to cut out your donuts, and place them on a floured baking sheet.
Heat the Oil
- In a deep fryer or large pot, heat vegetable oil to 375°F (190°C). Make sure you have enough oil for the donuts to float freely while frying.
Fry the Donuts
- Carefully drop the donuts into the hot oil, a few at a time. Fry for about 1-2 minutes on each side or until golden brown. Use a slotted spoon to remove the donuts and place them on a wire rack to cool.
Prepare the Glaze
- In a mixing bowl, combine the melted butter, powdered sugar, vanilla extract, and half and half. Mix until smooth, adjusting the consistency with more half and half as needed.
Glaze the Donuts
- Once the donuts are completely cooled, dip the tops into the glaze, allowing the excess to drip off. Place them back on the wire rack to set.
Equipment
- Mixing Bowls
- Electric Mixer
- Rolling Pin
- Donut Cutter
- Deep fryer or large pot
- Wire Rack
Notes
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze cooled donuts in airtight containers for up to 3 months and thaw before serving.
- For a dairy-free version, substitute buttermilk with almond or oat milk plus vinegar.
- To make mini donuts, use a mini donut cutter and reduce frying time accordingly.
- Enhance glaze with sprinkles, crushed nuts, or chocolate drizzle for a festive touch.