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Old Fashioned Donuts

A basic cake-like fried donut with glaze.
Servings: 18 donuts & holes
Author: Jen @ Jen's Favorite Cookies


  • 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.

For Glaze:

  • 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.