My old fashioned donut recipe is easy and fast, making perfect no-yeast cake donuts with crispy outside, tender inside, and a crackly glaze!
- 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
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In a large bowl, mix together flour, sugar, cornstarch, baking powder, salt, and nutmeg.
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In another bowl, whisk sour cream, butter, and egg yolks until well combined.
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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.
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On a floured surface, roll out the chilled dough to a ½-inch (1.5cm) thickness.
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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.
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Set a deep saucepan on the stove over medium-high heat and pour oil to a 2-inch depth. Insert a thermometer, if using.
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Place a baking sheet next to the saucepan lined with a wire rack.
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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.
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Remove from the oil, drain for a few seconds on the rack and then dip the hot doughnuts in the Vanilla Donut Glaze.
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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.
- 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.