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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My old fashioned donut recipe is a classic favorite—easy, fast, and foolproof. With no yeast required, you can enjoy fresh, bakery-style donuts at home in no time.
- No yeast: Skip the waiting and enjoy quick, no-yeastcake donuts.
- Crispy & tender: The perfect balance of crispy outside and tender inside.
- Sweet glaze: A crackly, irresistible glaze that makes each bite even better.
- Foolproof: Simple steps that anyone can follow for delicious results every time!
The first time I had an old fashioned donut was in San Francisco during my late twenties, and from the very first bite, I knew it was my kind of donut. It has more substance and texture than a yeasted donut, and I’ve loved it ever since. This recipe has always been a fan favorite, so I decided to update it. With step-by-step photos and streamlined instructions, making these donuts is now even easier. I also added baking powder to achieve that classic crinkle on top and to help them rise perfectly. I hope you enjoy this updated version as much as I do!
Want to explore different kinds of donuts? Check out my shallow-fried No-Yeast Homemade Donuts, baked Chocolate Cake Donuts or Churro Donuts, microwaved Jelly Donut, yeasted-baked Homemade Donuts, or baked No-Knead Donuts(Baked Not Fried)!
Bold Bakers Loved This!
“I love this recipe! The donut is easy to make, I can make it in the morning, leave it in the fridge, then after lunch time when I have the time to shape & fry it, I just do it without any waiting time that’s common for fluffy donuts. The donut is kinda dense but the taste is great and unique. ” — Monica R
“These donuts are seriously incredible! I made them for a weekend treat, and they were gone in minutes. The texture is so perfect—crispy and tender at the same time. I loved how easy the recipe was, and that I didn’t have to wait for yeast to rise. Will definitely be making these again!” — Emily R.
“I can’t believe how good these turned out! I’ve tried a bunch of recipes, but this one is next level. No yeast, no fuss, and the flavor is just right. The glaze is the best part—so sweet and crackly. Definitely a new favorite in our house!” — Jake L.
IMPORTANT NOTE: This recipe was improved and updated on 3/3/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What are Old Fashioned Donuts?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Old Fashioned Donuts
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- Old Fashioned Donuts Recipe Serving Options
- FAQs
- More Donut Recipes
What are Old Fashioned Donuts?
Old fashioned donuts are a type of cake doughnuts known for their crispy exterior and tender, moist interior. Made without yeast, they get their unique texture from the inclusion of sour cream in the batter, resulting in a slightly tangy flavor and a satisfying bite.
- No yeast: Simple, quick preparation with no waiting for dough to rise.
- Crispy & tender: A perfect balance of crunchy crust and tender crumb.
- Tangy flavor: Sour cream adds a slight tanginess, enhancing the taste.
- Classic glaze: Often topped with a sweet, crackly glaze for a finishing touch.
Old fashioned donuts have their origins in the early 20th century, and while it’s not entirely clear who invented them, they are considered a classic American treat.
- Early 1900s: The rise of cake donuts, including the old fashioned variety, coincided with the growing popularity of doughnut shops in the U.S.
- Named for their “old-fashioned” nature: The term “old fashioned” refers to the traditional ingredients and methods used in making these donuts, such as the use of sour cream for added moisture and flavor.
Tools You Need
- Mixing bowls
- Measuring cups
- Measuring spoon
- Measuring jugs
- Rolling pin
- Cookie cutter, biscuit cutter or Doughnut cutter
- Saucepan
- Kitchen tong, spider or a slotted spoon
- Wire rack
- Sheet pan
Ingredients and Substitutes
For the doughnut dough
All-purpose flour
- Provides structure and texture to the donuts.
- Substitute: Cake flour for a softer texture or whole wheat flour (in place of up to 50% of all-purpose flour) for a denser donut. You can also use a Gluten Free Flour Blend or Almond Easy baking mix).
Granulated sugar
- Adds sweetness to the donuts.
- Substitute: Coconut sugar or brown sugar for a caramelized flavor. Honey or maple syrup can also be used but may require adjustments in the liquid content.
Cornstarch
- Creates a tender texture by softening the flour and giving the donuts a lighter crumb.
- Substitute: Arrowroot powder or potato starch.
Baking powder
- Helps the donuts rise and creates a soft, cakey texture.
Salt
- Balances sweetness and enhances flavor.
Ground nutmeg
- Adds a warm, aromatic spice flavor.
- Substitute: Cinnamon, Mixed Spice, or Pumpkin Pie Spice will also work nicely.
Sour cream
- Adds moisture and a tangy flavor, helping keep the donuts tender.
- Substitute: Greek yogurt, buttermilk, or cream cheese for a similar effect.
Butter
- Adds richness, flavor, and contributes to the tender texture. Both salted butter or unsalted butter will work.
- Substitute: Coconut oil, avacado oil, or vegetable oil for non-dairy alternatives. Ghee for a richer flavor.
Egg yolks
- Adds richness and helps with the donut structure.
- Substitute: Applesauce, silken tofu, egg replacer, flax eggs, or other egg substitute from my Egg Substitute Chart for a vegan option BUT the flavor and texture will differ.
For glaze
Vanilla extract
- Enhances the sweetness and flavor of the glaze.
- Substitute: You can also use my Vanilla Bean Paste.
Powdered sugar
- Provides sweetness and creates a smooth, glossy glaze.
- Substitute: Honey powder or powdered coconut sugar for a less refined glaze.
Milk
- Adds liquid to create a smooth, pourable glaze.
- Substitute: Heavy cream for a richer glaze, or use plant-based milk such as coconut milk, almond milk, oat milk, or cashew milk.
How to Make Old Fashioned Donuts
To Make the Donut Dough
1. Mix dry ingredients: In a large bowl, mix together flour, sugar, cornstarch, baking powder, salt, and nutmeg.
2. Mix wet ingredients: In another bowl, whisk sour cream, butter, and egg yolks until well combined.
3. Combine: Mix your wet and dry ingredients until the dough comes together and is evenly mixed. Cover the dough and chill in the refrigerator for an hour, or up to 2 days.
Rolling out the Donuts
4. Roll the dough: On a floured surface, roll out the chilled dough to a ½-inch thickness (1.5cm) thickness.
5. Cut & shape doughnuts: Cut out donuts using a 3-inch (7.5cm) cutter. With a 1-inch (2.5cm) cutter, cut a hole in the center of the dough circles to form your doughnut shape. Re-roll scraps and cut more donuts.
5. Cut & shape doughnuts: Cut out donuts using a 3-inch (7.5cm) cutter. With a 1-inch (2.5cm) cutter, cut a hole in the center of the dough circles to form your doughnut shape. Re-roll scraps and cut more donuts.
To Fry the Donuts
6. Prep frying: Set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. Insert a thermometer, if using.
7. Place a baking sheet next to the saucepan lined with a wire rack.
7. Place a baking sheet next to the saucepan lined with a wire rack.
8. Fry donuts: When the oil is at a medium heat (about 325°F/165°C), fry donuts for about 2- 3 minutes, or until golden. Flip over and continue to fry for another 2 minutes on the other side. Be careful not to overload the saucepan while cooking.
9. Drain: Remove from the oil, drain for a few seconds on the rack and then dip the hot doughnuts in the Vanilla Donut Glaze.
Gemma’s Pro Chef Tips for Old Fashioned Sour Cream Donuts
- To achieve that classic craggy-topped texture, keep the oil at 325°F (165°C). Dip the donuts into the glaze immediately after frying to let it set properly.
- For more glaze options, try my other donut glazes, made with just 3 ingredients—endless possibilities!
- Remove excess flour. After cutting out the donut shapes, gently tap off the excess flour or use a soft brush to remove it. This will help achieve a crisp, golden exterior without any burnt flour residue.
- Oil heats up quickly when frying, so handle it with care to avoid burns. Always watch the oil to prevent it from smoking, and never walk away while it’s heating. Avoid using olive oil, as it has a low smoke point. If you’re a beginner, get an adult’s help!
- Do not crowd the pan. Cook around 4 donuts at a time to ensure they don’t significantly lower the heat and get cooked thoroughly.
Make Ahead and Storage Instructions
Make-Ahead Tips:
- Donut Dough: Prepare the dough ahead of time. After mixing, cover it and refrigerate for up to 2 days. Chilling the dough helps with rolling and shaping, making the process easier when you’re ready to fry.
- Glaze: You can make the glaze in advance and store it in an airtight container at room temperature for up to 1 day. If it thickens, simply add a small amount of milk to bring it back to a smooth consistency before glazing the donuts.
Storage:
- Fresh Donuts: These donuts are best enjoyed the same day they’re made while still warm and fresh.
- Leftovers: If you have any leftover donuts, store them in an airtight container at room temperature for up to 1 day. While they’ll still be delicious, the texture will be softer, and the glaze may lose some of its crispness.
- Freezing: To store for longer, freeze unglazed donuts. Place them on a baking sheet in a single layer to freeze, then transfer to a zip-top bag for up to 2 months. When ready to eat, reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, then dip in the glaze.
Old Fashioned Donuts Recipe Serving Options
- Classic Glaze: Serve the old fashioned doughnuts with the sweet, crackly glaze for a traditional touch.
- Dipping Sauces: Pair with chocolate sauce, caramel sauce, or a fruit compote for added flavor.
- Cinnamon Sugar: Roll theses sourcream glazed donuts in cinnamon and sugar for a warm, spiced twist.
- Coffee: Serve alongside a cup of coffee or hot chocolate for the ultimate breakfast or snack.
- Ice Cream: Place a donut on top of vanilla or cinnamon ice cream for a delicious dessert.
- Berries: Fresh berries like raspberries or strawberries add a fresh contrast to the sweetness.
FAQs
What makes old fashioned donuts different from other donuts?
- Old fashioned donuts are cake-style donuts that use baking powder instead of yeast, giving them a dense, tender crumb.
- They also feature a distinctive craggy, crackled surface due to the way the dough is fried.
Why do old fashioned donuts have cracks on top?
- The cracks are a signature feature of these donuts. They occur due to the texture of the batter and the way it rises during frying, giving them their unique, rough surface.
Can I make old fashioned donuts without sour cream?
- While sour cream is a key ingredient that gives old fashioned donuts their moist texture and tangy flavor, you can substitute it with buttermilk or yogurt if needed.
- However, this may slightly alter the flavor and texture.
How to cut donuts without a round cutter?
- Use a cup: Find a round object like a cup to cut the outer shape.
- Make the hole: Use a smaller item like a pipping nozzle or bottle cap to cut the hole in the center.
- Freehand: Use a knife or pizza cutter to cut the donut shape and center hole.
How do I prevent old fashioned donuts from absorbing too much oil?
- To avoid oily donuts, ensure the oil temperature is at 325°F (165°C). This helps the donuts cook evenly and prevents them from absorbing excess oil.
- Always fry a few at a time and don’t overcrowd the pot.
Can I use a donut maker instead of frying?
- A donut maker can be used, but it won’t give the same crispy exterior that frying does.
- If you prefer baking, you can bake the donuts in a donut pan, but the texture will differ from the traditional fried version.
How do I make my old fashioned donuts extra crispy?
- To achieve an extra crispy donut, make sure the oil is at the correct temperature.
- You can also let the donuts cool on a wire rack for a few minutes after frying to allow the exterior to firm up.
More Donut Recipes
IMPORTANT NOTE: This recipe was improved and updated on 3/3/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Perfect Old Fashioned Donuts Recipe
My old fashioned donut recipe is easy and fast, making perfect no-yeast cake donuts with crispy outside, tender inside, and a crackly glaze!
Servings: 9 Donuts
My old fashioned donut recipe is easy and fast, making perfect no-yeast cake donuts with crispy outside, tender inside, and a crackly glaze!
Servings: 9 Donuts
Ingredients
Old Fashioned Donut Dough
- 2 cups (10 oz/284 g) all-purpose flour
- ½ cup (2 ½ oz/71 g) granulated sugar
- ¼ cup (1 oz/28 g) cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (4 oz/115 g) sour cream
- 2 tablespoons (1 oz/28 g) butter, softened
- 2 large egg yolks
- 1 recipe Vanilla Donut Glaze
Instructions
To Make the Donut Dough
- In a large bowl, mix together flour, sugar, cornstarch, baking powder, salt, and nutmeg.
- In another bowl, whisk sour cream, butter, and egg yolks until well combined.
- Mix your wet and dry ingredients until the dough comes together and is evenly mixed. Cover the dough and chill in the refrigerator for an hour, or up to 2 days.
Rolling out the Donuts
- On a floured surface, roll out the chilled dough to a ½-inch (1.5cm) thickness.
- Cut out donuts using a 3-inch (7.5cm) cutter. With a 1-inch (2.5cm) cutter, cut a hole in the center of the dough circles to form your doughnut shape. Re-roll scraps and cut more donuts.
To Fry the Donuts
- Set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. Insert a thermometer, if using.
- Place a baking sheet next to the saucepan lined with a wire rack.
- When the oil is at a medium heat (about 325°F/165°C), fry donuts for about 2- 3 minutes, or until golden. Flip over and continue to fry for another 2 minutes on the other side. Be careful not to overload the saucepan while cooking.
- Remove from the oil, drain for a few seconds on the rack and then dip the hot doughnuts in the Vanilla Donut Glaze.
- Doughnuts are best the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 1 day.
Recipe Notes
- To achieve that classic craggy-topped texture, keep the oil at 325°F (165°C). Dip the donuts into the glaze immediately after frying to let it set properly.
- For more glaze options, try my other donut glazes, made with just 3 ingredients—endless possibilities!
- Remove excess flour. After cutting out the donut shapes, gently tap off the excess flour or use a soft brush to remove it. This will help achieve a crisp, golden exterior without any burnt flour residue.
- Oil heats up quickly when frying, so handle it with care to avoid burns. Always watch the oil to prevent it from smoking, and never walk away while it’s heating. Avoid using olive oil, as it has a low smoke point. If you're a beginner, get an adult’s help!
- Do not crowd the pan. Cook around 4 donuts at a time to ensure they don't significantly lower the heat and get cooked thoroughly.
Can these be baked?
Gemma, not sure what I exactly did. I ollowed thi recipe to the letter. We to fry them u, the just sank and stayed at the bottom. They did not rise at all…They looked like a deep fried pineapple ring? Any ideas of my mistake
These were the worst!! I did exactly what the recipe and instructions said and all I got were hockey pucks, my dog didn’t even want them!
So i didn’t realize there’d be zero rise and they are solid as hockey pucks. Taste ok but not worth the effort.
can you use greek yogurt instead of sour cream?
Why do you add cornstarch in these donuts, does it not dry they out?
Can Ghee be used instead of the Omega 6 laden oil?
Had to add a little milk to the recipe to make the dough. Donuts did not raise hardly at all. Will add 2 whole eggs and a little baking powder next time. Great tasting.
I followed the directions and had the oil around 325 but my donuts remained flat. Not sure what I did wrong.
Omg, every recipe I make of yours Gemma turns out perfectly. Just made these donuts and was a little worried because my dough was crumbly but I added a bit of water and I was able to bring it together and roll it out … delicious!!!