Old Fashioned Donuts
A basic cake-like fried donut with glaze.
Servings: 18 donuts & holes
- 2 eggs
- 1 cup sugar
- 4 tablespoons butter melted
- 1/2 cup milk or buttermilk
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 1 tablespoons baking powder
- dash nutmeg
- 3 1/2 cups flour all-purpose
- + more flour for rolling
- vegetable oil for frying
- 3 cups powdered sugar
- 5-8 tablespoons milk
Beat eggs, add sugar and mix. Add butter, milk, and vanilla, mix.
Sift together dry ingredients and add to mixture. Stir just until combined.
Roll dough on well-floured surface to 1/2-inch thickness. Use circle cutters to cut donuts and holes from centers. Re-roll once only.
Heat oil to 350F. Add dough, a few pieces at a time. Cook until golden brown, turn, and cook other side until golden brown.
Place cooked donuts on a baking sheet lined with brown paper or paper towels to soak up excess oil.
To make glaze, put powdered sugar in a bowl. Add 3 tablespoons of milk, and stir. Add 1 tablespoon of milk at a time, stirring between each, until glaze reaches desired consistency. (6-8 tablespoons of milk.)
Dip donuts in glaze to coat, using a fork or chopstick to remove. Let excess glaze drip back into bowl.
Place glazed donuts on a cooling rack with a baking sheet or wax paper beneath to catch excess glaze. Let glaze dry and harden, 5-10 minutes.
Store donuts in a lidded container between layers of wax paper. They will keep 1-2 days on the counter, or 2-3 months in the freezer.
If you don't want to glaze, these can also be rolled in sugar. Place sugar in a bowl, dip donut in sugar to coat. Set donut aside and let sit a few minutes, then coat a second time.