Old Fashioned Donuts
User Reviews
5
Old Fashioned Donuts
Description
This recipe requires beating eggs with sugar and shortening, then incorporating buttermilk and a mixture of all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon to develop a flavorful dough. The dough is divided, floured, and rolled to about 1/3 inch thickness, then rested briefly before shaping. Frying at a steady temperature of 370-380°F ensures an even, golden color without greasiness. The donuts are fried until golden on both sides, resulting in a balance of crisp outside and soft inside.
The accompanying glaze, made from melted butter, powdered sugar, vanilla extract, and half-and-half, is whisked until smooth and used to coat the cooled donuts, providing a sweet, glossy finish that complements the spice in the dough. This preparation yields about one dozen donuts, depending on size.
Donut holes can also be made and fried similarly, with a shorter cook time. The dough can be made ahead and refrigerated for up to 12 hours before frying, and finished donuts store well in an airtight container at room temperature for up to two days or can be frozen for up to three months.
Ingredients
Dough
- 4 egg
- 2 cups sugar
- ¼ cup shortening soft
- 1½ cups buttermilk
- 7 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- vegetable oil
Glaze
- 4 tablespoons butter melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons half and half
Instructions
- Add eggs to a large mixing bowl and beat. Mix in the sugar and shortening. Stir in the buttermilk and add all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Once the dough is mixed divide it in half. Flour the counter and turn the dough balls onto the surface. Lightly flour the dough before rolling it out to ⅓ inch thick.
- Once the dough has been rolled allow it to sit for 20 minutes.
- In the meantime, pour oil into a high-sided skillet. Heat it to 370-380°F.
- Cut donuts (and holes) out using a donut cutter.
- Once the oil is hot, fry one donut to test. Adjust the oil temperature accordingly.
- Use a wide spatula to place the donuts in the oil. Place as many as can easily be turned, usually about 3-4. Turn donuts as they rise to the surface. Fry for about 3 minutes until golden all over. Use a long fork to lift out. Be careful they don't get poked or smashed.
- Drain on a wire rack and cool on a paper towel.
Glaze
- Whisk melted butter, powdered sugar, 1 teaspoon vanilla, and 4-6 tablespoons half and half until smooth. (Glaze should be runny and about the consistency of honey).
Notes
- Donut holes fry similar to regular donuts but need about half the frying time.
- Prepare the dough in advance and refrigerate covered for 8-12 hours before frying.
- Store finished donuts in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 155mg | 6% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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