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Old-Fashioned Doughnuts Recipe

Old-Fashioned Doughnuts Recipe

These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.
TOTAL TIME: Prep: 35 min. + chilling Cook: 15 min. YIELD:18 servings


  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners' sugar


  • 1. In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours.
  • 2. Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  • 3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: About 1-1/2 dozen doughnuts plus doughnut holes.

Reviews for Old-Fashioned Doughnuts

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dfilyer User ID: 2400457 216722
Reviewed Jan. 2, 2015

"These turned out super dense and tough. I've never made doughnuts before and I'm wondering if I over mixed them. I also doubled the recipe and I di t know if that affected it. I'll look for a different recipe to try next time."

Mrsatj User ID: 1860234 85225
Reviewed Nov. 26, 2011

"This was a good recipe with a little help. I added a scant half teaspoon of nutmeg. The recipe called for 4 cups of flour but I had to add three forth to a cup of flour to roll them out. It did say in the recipe that the batter would be sticky but it turned out more like a thick, thick cake batter. The addition of the flour to roll them out and the nutmeg made every thing right and they were very good."

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