Description
Grandma’s Old-Fashioned Doughnuts are a nostalgic treat featuring a soft buttermilk dough fried to golden perfection. These classic American doughnuts are lightly spiced with nutmeg and can be dusted with powdered sugar or rolled in cinnamon sugar for extra sweetness. Perfect for breakfast or dessert, they deliver a tender, fluffy texture with a delicate crispness on the outside.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Frying and Coating
- Vegetable oil, for frying (about 2–3 inches deep in pot)
- 1 cup powdered sugar (optional, for dusting)
- ½ cup granulated sugar mixed with 1 teaspoon cinnamon (optional, for coating)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg to ensure even distribution of the leavening agents and spices.
- Combine wet ingredients: In a large bowl, beat the granulated sugar and eggs until the mixture becomes pale and fluffy, which helps add air and lightness to the dough. Then stir in buttermilk, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Form the dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the dough tender. Cover the dough and refrigerate it for 1 hour to firm up, which makes it easier to roll and cut.
- Roll and cut doughnuts: Lightly flour a work surface and roll the chilled dough to about ½-inch thickness. Use a doughnut cutter or two round cutters (a larger one for the outer shape and a smaller one for the hole) to cut out doughnuts and doughnut holes.
- Heat oil for frying: In a heavy pot, pour 2 to 3 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer to maintain the constant temperature which is crucial for evenly cooked doughnuts that are not greasy.
- Fry doughnuts: Carefully drop the doughnuts into the hot oil a few at a time to avoid overcrowding, frying each side for 1 to 2 minutes until golden brown. Use a slotted spoon to remove them once cooked, and place on paper towels to drain excess oil.
- Coat and serve: While still warm, dust the doughnuts with powdered sugar or roll them in the cinnamon sugar mixture, depending on your preference. Serve immediately for the best texture and flavor.
Notes
- Do not overcrowd the frying oil to keep the doughnuts light and crisp instead of soggy or oily.
- For best texture and flavor, serve the doughnuts the same day they are made.
- You can reheat leftover doughnuts briefly in a warm oven to refresh their crust.
- Use fresh buttermilk and keep the oil temperature consistent for optimal results.
