The Ultimate Homemade Buttermilk Old Fashioned Donut Recipe: Crispy, Craggy, and Glazed to Perfection

Imagine biting into a donut that perfectly balances a delightfully crispy, craggy exterior with a melt-in-your-mouth, tender, and cakey interior, all coated in a sweet, glistening vanilla glaze that seeps into every ridge. This isn’t just a dream; it’s the reality of these Buttermilk Old Fashioned Donuts. This homemade donut recipe is the culmination of extensive testing and a passionate pursuit of bakery-quality perfection right in your own kitchen. Forget bland, overly soft donuts; these deliver the authentic, rich texture and unparalleled flavor you crave, made with simple, accessible ingredients and meticulously detailed steps for guaranteed success.

These Buttermilk Old Fashioned Donuts are a true indulgence – rich, exquisitely crackly, and utterly irresistible. Crafted from basic pantry staples and expertly fried until golden brown, they embody the very essence of what a premium cake donut should be. While you might expect this caliber of donut only from a dedicated donut shop, this recipe empowers you to create something even better, fresh in your own home. Our journey to this perfect old fashioned donut recipe involved a significant amount of trial and error, driven by a serious craving for that authentic bakery-style experience. We sought that signature craggy crust, a moist and tender crumb on the inside, and a vanilla glaze designed to cling and drip into every beautiful crevice. Through careful adjustments to the wet ingredients, precise mixing with a paddle attachment, and obsessive attention to oil temperature, we finally achieved a version that truly “nailed it.” This isn’t just a recipe; it’s a guide to recreating a classic, ensuring every batch of homemade old fashioned donuts is a resounding success.

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Why You’ll Fall in Love with This Buttermilk Old Fashioned Donut Recipe

This isn’t just another donut recipe; it’s a gateway to creating the homemade cake donuts of your dreams. Here’s why these buttermilk old fashioned donuts will become your new favorite:

Unmistakable Craggy, Crisp Edges & Soft, Cakey Center: The hallmark of a truly great old fashioned donut is its unique texture. Our recipe ensures you get those characteristic rugged, crispy edges that give way to an incredibly soft, moist, and rich cakey interior. This delightful textural contrast is what sets these donuts apart from any other.
Rich Flavor & Tender Texture from Real Buttermilk and Sour Cream: We don’t cut corners on flavor. The inclusion of real buttermilk and sour cream is crucial, providing a tangy depth and an unbelievably tender crumb. These ingredients work together to create a complex flavor profile and superior moisture that makes each bite heavenly.
An Easy-to-Follow Doughnut Recipe with Simple Ingredients: Despite their impressive appearance and taste, these homemade donuts are surprisingly straightforward to make. We use readily available ingredients, and our detailed instructions break down each step, making this recipe approachable for bakers of all skill levels. You won’t need to hunt for obscure components; everything you need is likely already in your pantry or easily found at your local grocery store.
No Special Donut Pan Needed – Just a Rolling Pin & Donut Cutter: Unlike baked donuts, these authentic fried cake donuts don’t require a special donut pan. A simple rolling pin and a standard donut cutter (or even two round cookie cutters) are all you need to shape these beauties. This makes the process less intimidating and more accessible for home bakers.
A Sweet Glaze That Melts Perfectly into Every Ridge: The finishing touch is a dreamy vanilla glaze designed specifically for these old fashioned wonders. Its ideal consistency allows it to melt and seep into every nooks and cranny of the donut’s craggy surface, creating a beautiful, glossy finish and an explosion of sweet vanilla flavor with every bite.

Essential Ingredients You’ll Need for These Homemade Old Fashioned Donuts

Crafting these exceptional buttermilk old fashioned donuts starts with understanding the role of each high-quality ingredient. Here’s a quick breakdown of what makes these fried cake donuts so incredibly good:

Butter (room temperature): Using softened butter is key for creaming with the sugars, creating a light and airy base for your dough. It provides essential richness and contributes significantly to the donut’s moist, flavorful crumb.
Granulated sugar + brown sugar: This thoughtful combination is more than just sweetness. Granulated sugar provides structure and crispness, while brown sugar adds depth of flavor, a subtle molasses note, and helps the donuts achieve that beautiful golden-brown color during frying.
Egg yolks + whole egg: A strategic blend! The extra egg yolks are the secret to that incredibly tender, melt-in-your-mouth crumb, contributing richness without adding too much liquid. The single whole egg provides just enough structure to hold the donut together during frying.
Sour cream: A powerhouse ingredient for cake donuts! Sour cream adds crucial moisture and a touch of acidity, which reacts with the baking powder to create lift and contributes to the donut’s signature soft, velvety texture.
Vanilla extract: A classic and indispensable flavor enhancer. Pure vanilla extract rounds out all the sweet and tangy notes, providing that comforting, familiar donut parlor aroma and taste.
Baking powder: This is your primary leavening agent. Baking powder is responsible for the donuts’ rise and, crucially, for creating those desirable “cracks” and “crags” on the surface, a defining characteristic of old fashioned donuts.
Milk powder: A secret weapon for enhancing flavor and browning. Milk powder intensifies the milky, rich taste of the dough and helps achieve a more consistent and appealing golden-brown hue during frying, adding to the overall bakery-quality appearance.
Salt: Don’t underestimate salt! It’s essential for balancing the sweetness of the glaze and the dough, bringing out all the other flavors and preventing the donuts from tasting one-dimensional.
All-purpose flour: The ideal choice for these cake donuts. All-purpose flour provides the perfect balance of structure and tenderness, allowing the donuts to hold their shape without being tough. There’s no need for specialized cake flour here.
Buttermilk: Absolutely essential for authentic old fashioned buttermilk donuts flavor. Its tanginess contributes to the classic taste and its acidity works with the baking powder for a lighter, more tender crumb.

Old Fashioned Donut Dough ready for cutting

Don’t have buttermilk? Here’s how to make your own at home:

While fresh, full-fat store-bought buttermilk offers the absolute best flavor and texture for these buttermilk old fashioned donuts, you can easily create a workable substitute using two common pantry staples. This DIY version performs admirably, especially in a recipe like this where its acidity is crucial for activating the baking powder and contributing to that characteristic tangy flavor and tender crumb.

To make ½ cup buttermilk substitute:

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 gently and let the mixture sit undisturbed for 5-10 minutes. You’ll notice it will slightly curdle or thicken. This curdling indicates the milk has acidified, making it a suitable substitute for buttermilk in this homemade donut recipe.

This quick substitute adds enough acidity to effectively activate the baking powder, ensuring your old fashioned buttermilk donuts still achieve their perfect rise and irresistible tangy flavor. It’s a great trick to have up your sleeve for spontaneous donut cravings!

Step-by-Step Instructions: Mastering Your Buttermilk Old Fashioned Donuts

Achieving bakery-style perfection for these homemade old fashioned donuts is simpler than you think when you follow these precise steps. While the process itself is quite manageable, key details like chilling the dough properly and scoring before frying are absolutely essential for developing that coveted donut shop texture and signature craggy look. Let’s get baking!

1. Prepare the Dough Base:

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar on medium speed. Beat for a good 2-3 minutes, until the mixture is visibly light, fluffy, and creamy. Remember to frequently scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.
Next, incorporate the wet ingredients. Add the two cold egg yolks, the whole egg, and the pure vanilla extract to the creamed butter mixture. Beat until these are fully combined. Don’t be alarmed if the mixture appears slightly separated or curdled at this stage; this is perfectly normal due to the varying fat content and temperatures of the ingredients. Finally, add the sour cream and mix on low speed just until it’s barely combined into the dough. Overmixing here can lead to a tougher donut.

2. Whisk Together the Dry Ingredients:

In a separate medium bowl, whisk together the all-purpose flour, baking powder, milk powder, and salt. Whisk thoroughly until all ingredients are well distributed and there are no visible clumps. This crucial step ensures that the leavening agent (baking powder) is evenly incorporated, which is vital for an even lift and that signature cakey donut bite, as well as contributing to the distinctive craggy texture.

3. Combine Wet and Dry & Chill the Dough:

With your stand mixer running on the lowest speed, gradually add the whisked dry flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until a cohesive dough begins to form. It’s imperative not to overmix the dough, as this can develop the gluten too much, resulting in dense, tough donuts. The resulting dough will be soft, notably thick, and slightly tacky to the touch – this is exactly the consistency you’re looking for.
Turn the soft dough out onto a lightly floured surface. Gently knead it just once or twice, enough to bring it fully together into a smooth mass. Then, press or shape the dough into a flat disc, approximately 1 to 1½ inches thick. Wrap this disc tightly in plastic wrap or place it in an airtight container and refrigerate for a minimum of 1 hour. For the absolute best results and easier handling, chilling the dough overnight is highly recommended. This allows the flour to fully hydrate and the butter to firm up, preventing sticky dough and ensuring crispier fried donuts.

4. Cut and Score Your Donuts for That Classic Look:

On a lightly floured work surface, roll out the thoroughly chilled dough. Aim for a thickness of about ½ inch to ⅝ inch. This thickness is crucial for achieving that ideal tender, cakey donut middle while ensuring the donut doesn’t get too thin and dry out. Use a floured doughnut cutter to cut out as many donuts as possible from the rolled dough. Gather the dough scraps gently, re-roll them, and continue cutting out more donuts until all the dough is used.
Now for the signature old-fashioned donut crack! With a sharp paring knife, carefully cut three small, evenly spaced vertical slits around the outer edge of each donut. Then, use the tip of your knife to score a shallow incision around the inner ring (where the donut hole was cut). These cuts are not just for aesthetics; they are the secret to that beautiful, deeply cracked, craggy surface that develops during frying, giving your homemade donuts their authentic, rustic charm.

5. The Second Chill for Optimal Structure:

Carefully transfer your freshly cut and scored donuts onto a baking sheet lined with parchment paper. Cover the sheet loosely with plastic wrap and return them to the refrigerator for another 20-30 minutes. This second chilling period is vital. It helps the donuts firm up, maintaining their distinct shape and intricate scoring when they hit the hot oil, leading to a much better structure and more pronounced crags in your finished fried donuts.

6. Fry Your Donuts to Golden Perfection:

In a large Dutch oven or a heavy-bottomed pot, pour at least 2 inches of neutral-flavored oil (like vegetable or canola oil). Begin heating the oil to a precise temperature of 325-350°F (163-177°C). The use of a candy thermometer is non-negotiable here; monitoring the oil temperature closely is the single most critical factor for perfect fried donuts. If the oil is too hot, the donuts will brown too quickly on the outside, leaving the inside raw. If it’s too cool, they will absorb too much oil, resulting in greasy, heavy donuts.
Once the oil reaches the correct temperature, carefully lower the chilled donuts into the hot oil in small batches, typically 2-3 at a time, to avoid overcrowding and dropping the oil temperature. Fry each side for approximately 90 seconds to 2 minutes, or until they achieve a deep golden-brown color and those beautiful, characteristic cracks appear on the surface. Use a slotted spoon or a fish spatula to gently flip the donuts. As they finish frying, transfer each fried donut to a wire rack that has been lined with paper towels underneath to absorb any excess oil. Keep a close eye on your oil temperature between batches, adjusting the heat as needed to maintain consistency.

The Perfect Vanilla Glaze for Old-Fashioned Donuts

This simple yet decadent vanilla glaze is specifically formulated to complement the unique texture of these old fashioned donuts. Its goal is not just to coat, but to seep into every beautiful crag and crevice, delivering an explosion of sweet flavor.

In a medium bowl, whisk together 3½ cups of powdered sugar (sifted if it’s lumpy for a smoother glaze), ¼ cup of water, and 1 tablespoon of pure vanilla extract until you achieve a silky-smooth consistency. The ideal glaze should be thick enough to cling but thin enough to flow. If your glaze seems too thick, add more water, a teaspoon at a time, until it reaches the desired pourable consistency. If it’s too thin, add a little more powdered sugar.
For the best coverage and to truly embrace the old fashioned donut aesthetic, resist the urge to dip the donuts. Instead, place your cooling rack with the fried donuts over a baking sheet (to catch drips). While the donuts are still warm (this helps the glaze set beautifully), generously pour the glaze over each donut. This method allows the glaze to naturally flow into all the cracks and ridges, creating that signature, glossy finish.
Allow any excess glaze to drip off onto the parchment-lined cooling rack. The glaze will set quickly, creating a delicate, sweet crust that perfectly complements the donut’s rich interior.

Expert Tips for the Best Buttermilk Old Fashioned Donuts

Achieving perfect homemade old fashioned donuts consistently relies on a few key techniques. These expert tips will make a significant difference in your buttermilk donut recipe, transforming a good batch into an extraordinary one:

Keep the Dough Cold – Twice is the Secret: This is arguably the most critical tip for perfectly shaped and textured old fashioned donuts. Chilling the dough initially makes it easier to handle and prevents it from becoming sticky. The second chill, after cutting and scoring, is a game-changer. It firms up the butter and dough, ensuring the donuts hold their intricate shape and the scored cracks become pronounced during frying. Don’t skip these chilling steps!
Cut Thick for That Cakey Center: When rolling out your dough, resist the urge to make it too thin. Aim for at least ½ inch to ⅝ inch thickness. This generous thickness is essential for developing that wonderfully tender, moist, and substantial cakey interior that contrasts beautifully with the crispy exterior. Thin donuts will be dry and lack the satisfying bite.
Score Every Donut for the Classic Look: The craggy, cracked surface is the defining visual characteristic of an old fashioned donut. These aren’t just natural occurrences; they’re created by intentionally scoring the dough. Use a sharp paring knife to make those vertical slits and the inner ring incision. These scores expand and deepen as the donut fries, giving you that authentic, rustic, and irresistible appearance.
Watch Your Oil Temperature Religiously: Frying temperature is paramount. If your oil is too low (below 325°F/163°C), your donuts will soak up too much oil, becoming greasy and heavy. If it’s too high (above 350°F/177°C), the outside will burn or darken too quickly while the inside remains raw and uncooked. Use a reliable candy thermometer and adjust your heat source constantly to maintain a steady temperature. This vigilance ensures evenly cooked, perfectly golden, and non-greasy fried donuts.
Pour the Glaze for Perfect Coverage: While dipping is common for other donut types, pouring the glaze is superior for old fashioned donuts. Place your warm donuts on a wire rack over a baking sheet. Spoon or pour the glaze directly over them. This method allows the glaze to flow into every single crack and crevice, creating a smooth, even, and beautifully glossy coating that highlights the donut’s unique texture and delivers flavor in every bite.

FAQs About Buttermilk Old Fashioned Donuts

Got questions about making these delightful homemade old fashioned donuts? We’ve got answers!

Can I make the dough ahead of time?
Absolutely! Making the dough the night before is an excellent strategy and often yields even better results, as it allows the flavors to meld and the flour to fully hydrate. Simply prepare the dough as instructed, shape it into a disc, wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate it overnight. When you’re ready to fry, just take it out, let it sit for 10-15 minutes to slightly soften (making it easier to roll), and proceed with cutting, scoring, and the second chill.
Do I need a donut cutter?
For the cleanest, most consistent results and to achieve that classic donut shape with a perfect hole, a dedicated doughnut cutter is highly recommended. While you can improvise with two round cookie cutters (one large for the donut, one small for the hole), a proper cutter makes the process much quicker and yields more professional-looking homemade donuts. A bench scraper is also incredibly helpful for handling and moving the dough without stretching it.
Can I bake these in a donut pan?
While baked donuts are delicious in their own right, this recipe is specifically formulated for a true fried cake donut. Baking them in a donut pan will produce a vastly different texture and will not result in the signature crispy, craggy exterior or the rich, tender crumb that defines an old fashioned glazed buttermilk donut. The frying process in hot oil is absolutely essential for creating that authentic old fashioned texture and flavor.
Can I use cake flour instead of all-purpose flour?
For this particular recipe, it’s best to stick with all-purpose flour. Cake flour has a lower protein content, which would make the texture too soft and delicate. The slight gluten development from all-purpose flour is necessary to give these cake donuts enough structure to hold their shape during frying and to support those beautiful crags and cracks without falling apart.

Recommended Tools for Perfect Buttermilk Old Fashioned Donuts

Having the right equipment makes the process of crafting homemade old fashioned donuts much smoother and more enjoyable:

Doughnut cutter or biscuit cutter (essential for creating consistent donut shapes and holes)
Large Dutch oven or kitchen deep fryer (for safe and effective deep frying)
Candy thermometer(CRUCIAL for maintaining precise oil temperature)
Slotted spoon orfish spatula (for safely flipping and removing donuts from hot oil)
Wire rack + paper towels (for draining excess oil and catching glaze drips)
Rolling pin (for evenly rolling out the donut dough)
Bench scraper (highly useful for handling and moving sticky dough)
Parchment paper or silicone baking sheet (for chilling cut donuts without sticking)
Stand mixer with paddle attachment (for efficient and thorough mixing of the dough)

How to Store and Freeze Your Homemade Buttermilk Old Fashioned Donuts

While these buttermilk old fashioned donuts are undeniably at their absolute best when enjoyed fresh and warm, here’s how to properly store any leftovers or prepare them for later enjoyment:

Storing Unglazed Donuts: If you plan to enjoy them within a couple of days, store cooled, *unglazed* donuts in an airtight container at room temperature. This helps maintain their texture. Glazed donuts tend to get sticky and absorb moisture more quickly.
Freezing Unglazed Donuts: For longer storage, you can freeze unglazed donuts. Once they are completely cooled after frying, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper, and freeze for up to 1 month. When ready to enjoy, thaw them at room temperature, then gently reheat in a microwave for 10-15 seconds or a warm oven for a few minutes before glazing them fresh. This method helps preserve their crispy texture.
Storing Glazed Donuts: Glazed donuts are best eaten the day they are made. If you must store them, arrange them in a single layer in an airtight container. To prevent them from sticking together, place a piece of parchment paper between each donut if stacking is unavoidable. Stored this way, they’ll last about a day at room temperature, but expect the glaze to become softer.

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These delectable Buttermilk Old Fashioned Donuts are truly the ultimate sweet treat, perfect for elevating a brunch spread, a cozy afternoon snack, or anytime you’re craving something exceptionally sweet and comforting! If you try this recipe, please don’t hesitate to leave a star rating and let me know how it turned out for you in the comments section below. Your feedback is incredibly valuable! Happy baking and happy frying!

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Recipe

Buttermilk Old Fashioned Donut

Molly Murphy

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.

5 from 4 votes

Print Recipe
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Course
Dessert

Cuisine
American

Servings

9
donuts

Calories

565
kcal

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

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

Calories:
565
kcal

Carbohydrates:
103
g

Protein:
7
g

Fat:
14
g

Saturated Fat:
8
g

Polyunsaturated Fat:
1
g

Monounsaturated Fat:
4
g

Trans Fat:
0.4
g

Cholesterol:
94
mg

Sodium:
468
mg

Potassium:
124
mg

Fiber:
1
g

Sugar:
65
g

Vitamin A:
462
IU

Vitamin C:
0.2
mg

Calcium:
111
mg

Iron:
3
mg

Keyword
donut, old fashion, glaze

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