Old-Fashioned Buttermilk Doughnuts

Old-Fashioned Buttermilk Doughnuts are a timeless classic that bring back the comforting aroma and flavor of homemade breakfasts from decades past. These golden, cake-style doughnuts are tender on the inside with a slightly crisp, craggy exterior that soaks up a light glaze or a dusting of sugar beautifully. Made with simple pantry ingredients and rich buttermilk, these doughnuts boast a nostalgic taste that’s hard to find in modern bakery varieties. Whether you enjoy them warm from the fryer, topped with a sweet glaze, or simply coated in sugar, these doughnuts are a heartfelt nod to the past — a recipe that has been passed down through generations, now recreated with clean, wholesome ingredients. Perfect for leisurely weekend mornings, brunch gatherings, or just an indulgent treat with your favorite coffee or tea, Old-Fashioned Buttermilk Doughnuts never go out of style.

Why You’ll Love This Recipe

Rich, Tangy Flavor from Real Buttermilk

Buttermilk gives these doughnuts a uniquely tangy flavor and tender crumb that sets them apart from regular cake doughnuts.

Crisp Edges with a Soft, Moist Center

The classic cracked exterior and moist interior offer the perfect contrast in every bite — crisp on the outside, melt-in-your-mouth soft on the inside.

Perfect for Glazing or Sugar-Coating

These doughnuts are a blank canvas for flavor — whether glazed, powdered, or cinnamon-sugared, they absorb toppings beautifully.

Made with Simple Ingredients

No preservatives, artificial flavors, or additives — just timeless ingredients from your pantry and fridge.

Easy to Prepare at Home

No yeast, no proofing — just mix, chill, roll, and fry. It’s a straightforward recipe with bakery-quality results.

Nostalgic and Comforting

Every bite evokes memories of family kitchens and early mornings filled with warmth and homemade goodness.

Preparation Time and Servings:

• Prep time: 25 minutes
• Chill time: 1 hour
• Cook time: 15 minutes
• Total time: 1 hour 40 minutes
• Yield: 12 doughnuts + doughnut holes
• Serving Size: 1 doughnut

Nutritional Information (per serving):

• Calories: 260
• Carbohydrates: 30g
• Protein: 4g
• Fat: 13g
• Fiber: 1g
• Sugar: 12g

Ingredients

For the Doughnuts:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 tablespoons butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Oil for frying (vegetable or neutral oil)

For the Glaze (Optional):

• 1 1/2 cups powdered sugar
• 3 tablespoons milk (or plant-based alternative)
• 1/2 teaspoon vanilla extract

Optional Coating:

• Granulated sugar or cinnamon-sugar mixture

Step-by-Step Instructions

1. Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
• Set aside while preparing the wet ingredients.

2. Cream Butter and Sugar

• In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.

3. Add Buttermilk and Vanilla

• Stir in the buttermilk and vanilla extract until combined.
• The mixture may look slightly curdled — that’s normal.

4. Combine Wet and Dry

• Gradually add the dry ingredients into the wet mixture, stirring just until a soft dough forms.
• Avoid overmixing to keep the doughnuts tender.

5. Chill the Dough

• Cover the dough with plastic wrap and refrigerate for at least 1 hour.
• Chilling helps firm the dough and makes shaping easier.

6. Roll and Cut

• Lightly flour a surface and roll the dough out to about 1/2-inch thickness.
• Use a doughnut cutter or two round cutters (one large, one small) to cut out doughnuts and holes.

7. Heat the Oil

• Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
• Test with a thermometer to maintain even temperature.

8. Fry the Doughnuts

• Fry 2–3 doughnuts at a time, 1–2 minutes per side until golden brown and puffed.
• Fry doughnut holes for about 1 minute, turning halfway through.

9. Drain and Cool

• Transfer fried doughnuts to a paper towel-lined rack to drain excess oil.
• Allow to cool slightly before glazing or coating.

10. Glaze or Sugar-Coat

• For glaze: whisk powdered sugar, milk, and vanilla until smooth. Dip warm doughnuts and let set on a rack.
• For sugar coating: roll warm doughnuts in granulated sugar or cinnamon sugar.

Ingredient Background

Buttermilk

• Buttermilk adds tanginess and reacts with baking soda to help the doughnuts rise and become tender.

Nutmeg

• A traditional flavor in old-fashioned doughnuts that adds warmth and a hint of spice.

Baking Powder and Baking Soda

• Provide lift and structure without yeast, keeping the texture light and cakey.

Butter and Sugar

• Butter adds flavor and moisture, while sugar gives sweetness and aids in browning.

Glaze and Coating

• Classic vanilla glaze adds a sweet finish, while sugar coatings give a rustic, old-time bakery touch.

Technique Tips

• Chill the dough thoroughly to make rolling and cutting easier.
• Don’t overmix — it can make the dough tough.
• Keep oil temperature steady — too hot and they burn, too cool and they absorb oil.
• Fry in small batches to maintain oil temperature.
• Drain on a rack, not just paper towels, to keep bottoms crisp.

Alternative Presentation Ideas

• Mini Doughnuts: Cut smaller rounds for bite-sized treats.
• Doughnut Sticks: Cut into strips for a unique shape that’s easy to dip and eat.
• Filled Doughnuts: Skip the center hole and fill with cream, jam, or custard.
• Stacked Doughnut Tower: Serve as a doughnut stack for brunch or dessert tables.
• Doughnut Sandwiches: Slice and fill with whipped cream or ice cream for a fun twist.

Additional Tips for Success

• Use a floured doughnut cutter or dip it in flour between cuts to prevent sticking.
• Let doughnuts cool slightly before glazing so the glaze sets without melting off.
• Don’t reuse oil more than twice — it can alter the flavor.
• Store extra glaze in the fridge and warm before using.
• Doughnut holes cook faster — keep a close eye on them.

Recipe Variations

• Cinnamon-Buttermilk Doughnuts: Add 1 teaspoon cinnamon to the dough.
• Chocolate-Glazed Doughnuts: Replace glaze with a cocoa-powder-based chocolate glaze.
• Spiced Doughnuts: Add cloves, ginger, or allspice for a warm flavor twist.
• Lemon-Buttermilk Doughnuts: Add lemon zest and replace vanilla with lemon extract.
• Maple-Glazed Doughnuts: Use maple syrup in the glaze for a comforting flavor.

Freezing and Storage

• Storage: Keep in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days, but note texture may soften.
• Freezing: Freeze unglazed doughnuts wrapped in foil and stored in freezer bags for up to 2 months.
• Reheating: Warm in an oven or air fryer at 300°F (150°C) for 5–7 minutes.

Healthier Twist Ideas

• Use whole wheat flour for added fiber and a slightly nutty flavor.
• Bake instead of fry using a doughnut pan (note: texture will differ slightly).
• Use a plant-based spread and dairy-free milk alternatives for lighter options.
• Reduce sugar in the dough and opt for natural sweeteners in the glaze.
• Air fry doughnuts for a crisp finish with less oil.

Serving Suggestions for Events

• Brunch Table Favorite: Serve alongside coffee, tea, and fruit platters.
• Afternoon Treat: Pair with warm chai or spiced lattes for a cozy snack.
• Party Dessert Station: Display with glaze options and toppings for a DIY doughnut bar.
• Holiday Breakfast: Add to festive morning spreads with spiced variations.
• Gift Boxes: Pack in treat boxes lined with parchment for edible gifts.

Special Equipment

• Mixing bowls
• Hand or stand mixer
• Doughnut cutter or two round cutters
• Rolling pin
• Deep fryer or heavy pot
• Thermometer (for oil)
• Cooling rack and paper towels
• Pastry brush (for coating, optional)

Frequently Asked Questions

1. Can I bake these doughnuts instead of frying?

• Yes, you can use a doughnut pan and bake at 375°F (190°C) for about 12–15 minutes.
• Keep in mind, texture will be more like a muffin than traditional fried doughnuts.

2. What if I don’t have buttermilk?

• Make your own by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.

3. Can I use a stand mixer for the dough?

• Yes, a stand mixer works well for creaming and mixing. Just be careful not to overmix the dough once flour is added.

4. How do I know when the oil is ready?

• Use a thermometer or test with a small piece of dough — it should bubble and rise to the surface quickly.

5. Can I flavor the glaze?

• Absolutely! Try maple, citrus, cinnamon, or cocoa variations for extra flair.

6. Can I make the dough ahead of time?

• Yes, you can refrigerate the dough overnight. Let it rest at room temperature for 10–15 minutes before rolling.

7. Why are my doughnuts greasy?

• Oil may have been too cool. Keep it steady at 350°F (175°C) for best results.

8. Can I double the recipe?

• Yes, this recipe scales up easily for larger batches — perfect for parties or freezing extras.

Conclusion

Old-Fashioned Buttermilk Doughnuts are a heartwarming tribute to traditional home baking, offering a crisp, tender texture and rich flavor that modern doughnuts often lack. With simple, wholesome ingredients and straightforward preparation, this classic treat brings warmth, nostalgia, and irresistible taste to your kitchen. Whether glazed, sugared, or served plain, each bite is a comforting reminder of the joy in homemade baking.

This recipe is a perfect weekend project, a special breakfast surprise, or a thoughtful homemade gift. Once you try these delightful doughnuts fresh from your own kitchen, they’ll quickly become a family favorite you’ll make again and again.

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