This buttermilk donut recipe creates the most tender, perfectly crispy donuts you’ll ever make at home. The tangy buttermilk ensures a light, fluffy interior while the quick fry gives them that irresistible golden-brown crust.
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These donuts are crisp on the outside but tender and moist on the inside with a sweet glaze that you’ll want to lick off your fingers.
An old-fashioned donut was never my first choice at a donut shop. Recently, though I’ve fallen in love with old fashioned buttermilk donuts, and these are now a close favorite along with fall-flavored pumpkin donuts.
Simple pantry ingredients transform into magic in this classic recipe, handed down through generations of home bakers. The secret lies not just in the buttermilk, but in letting the dough rest just long enough for the gluten to relax, resulting in donuts that practically melt in your mouth rather than turning tough or chewy!
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Why You’ll Love This Buttermilk Donut Recipe
- Simple Ingredients: Everything you need is likely already in your pantry – flour, buttermilk, eggs, and basic baking staples mean no special shopping trips required.
- Customizable Toppings: Endless options for glazes, sugars, and sprinkles, allowing for creativity and personalization. Whether you prefer a classic sugar coating or a decadent chocolate drizzle, you can tailor these donuts to your taste.
- Crowd Pleaser: Whether you’re serving kids or adults, these classic donuts hit all the right notes – crispy exterior, tender inside, and that nostalgic homemade taste that store-bought can’t match.
- Irresistible Flavor: The buttermilk adds a tangy richness, resulting in donuts that are tender, moist, and perfectly balanced. The subtle tang pairs beautifully with sweet toppings, creating a flavor that’s hard to resist.
🍩 Apple cider donuts are one of those things you just have to make when the leaves start turning—it’s like a rule, but way more delicious.
Ingredients
- Flour
- Sugar
- Baking powder
- Baking soda
- Ground nutmeg
- Buttermilk
- Unsalted butter
- Eggs
- Vegetable oil
- Powdered sugar
- Vanilla extract
See the recipe card below for full information on ingredients and quantities.
How to Make Old Fashioned Buttermilk Donuts
- In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In small mixing bowl, whisk together buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
- With speed on low, gradually mix in the remaining flour a little at a time. Add more or less flour as necessary to make a soft dough that is moist and slightly tacky. Cover bowl with plastic wrap and chill for 1 hour.
- Place oil in a Dutch oven and heat to 375°.
- Prepare the glaze by whisking together the powdered sugar, vanilla and water until smooth. Add additional powdered sugar or water if necessary for a thin glaze.
- On a lightly floured surface, use a floured rolling pin to roll out the dough to ½ inch thick. Use a floured donut cutter or a large and a small biscuit cutter to cut out the donuts and donut holes. Gather scraps together and roll out again to cut more donuts. Lightly score the donuts three times, making a triangle in the ring of the donut to help create the “petals”.
- Cook several donuts at a time scored side up, flipping them over as they rise to the surface and turn golden brown, about a minute per side. Drain on a wire rack. Before frying another batch, make sure oil temperature has returned to 375° and cut one open to make sure they are cooked through. The exteriors should be deep brown and light and not doughy.
- Remove the donuts from the oil and set them on the rack to drain and cool slightly.
- While still warm, dip the donuts, petals side down, into the glaze. Swirl the donut in the glaze a little, then pick it up and let the excess glaze dribble back into the bowl.
- Return the glazed donut to the rack to let the glaze dry.
- Repeat the process until all donuts and donut holes have been cooked and glazed.
Recipe FAQs
Yes, but baking will produce a different texture. This buttermilk donut recipe uses frying as the cooking method, which creates the signature crispy exterior that old-fashioned donuts are known for. Baking will result in a softer, cake-like donut.
Making sure your oil is at the correct temperature is the key to successfully frying donuts. An instant-read thermometer is an essential tool to make sure the oil is back up to temperature between rounds of donuts.
These two donuts vary greatly in appearance but also how they are cooked. Old fashioned donuts are fried at a lower temperature and produce a bumpy, cracked surface that also resembles petals of a flower — this buttermilk donut recipe will result in super yummy old-fashioned donuts!
Absolutely! You can prepare the dough the night before and refrigerate it, tightly covered, for up to 12 hours. Let it sit at room temperature for about 20-30 minutes before rolling and cutting. This can save time in the morning and even enhance the flavor as the ingredients meld together
Expert Tips
- Don’t Skip Scoring: Lightly scoring the tops of the donuts before frying helps create the iconic “petal” shape and provides extra crispy edges.
- Work in Small Batches: Fry only a few donuts at a time to avoid overcrowding the pan, which can drop the oil temperature and result in uneven frying.
- Glaze While Warm: Dip the donuts in glaze while they’re still warm to ensure an even coating that sets beautifully with a shiny finish. Use a cooling rack for glazing as it allows excess oil to drip off and prevents the donuts from becoming soggy.
- Keep the Dough Chilled: If the dough becomes too soft or sticky while working with it, pop it in the fridge for 10-15 minutes. Chilled dough is easier to handle and helps the donuts hold their shape better during frying.
Serving Suggestions
These buttermilk donuts are best served fresh and warm for the ultimate indulgence. Pair them with a cup of freshly brewed coffee, a glass of cold milk, or even a scoop of vanilla ice cream for a decadent treat.
For a fun twist, set up a DIY donut bar with an assortment of toppings like chocolate glaze, caramel drizzle, sprinkles, or crushed nuts, allowing everyone to customize their own.
How to Store Leftovers
Store leftover donuts in an airtight container at room temperature for up to 2 days. If glazed, place parchment paper between layers to prevent sticking.
For longer storage, freeze unglazed donuts in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat in the oven or microwave for a few seconds to restore their freshness.
Delicious Donut Recipes You Should Try
If you enjoyed this old fashioned donut recipe, you’ll sure love these recipes.
- Baked Cake Donuts are light, fluffy, and perfect for a quick breakfast or dessert without the hassle of frying.
- Warm, cozy, and packed with flavor, Banana Bread Cinnamon Chip Donuts combine the best of banana bread and donuts in every bite.
- Indulge in the decadent goodness of Chocolate Caramel Pecan Turtle Donuts, a rich combination of chocolate, caramel, and crunchy pecans.
- For a simple but irresistible classic, try the Chocolate Glazed Donuts, featuring a smooth and shiny chocolate coating that melts in your mouth.
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Old Fashioned Buttermilk Donut Recipe
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup buttermilk
- 4 tablespoons unsalted butter melted and cooled
- 2 large eggs plus one egg yolk
- 6 cups vegetable oil
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup water
Instructions
- In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In small mixing bowl, whisk together buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
- With speed on low, gradually mix in the remaining flour a little at a time. Add more or less flour as necessary to make a soft dough that is moist and slightly tacky. Cover bowl with plastic wrap and chill for 1 hour.
- Place oil in a Dutch oven and heat to 375°.
- Prepare the glaze by whisking together the powdered sugar, vanilla and water until smooth. Add additional powdered sugar or water if necessary for a thin glaze.
- On a lightly floured surface, use a floured rolling pin to roll out the dough to ½ inch thick. Use a floured donut cutter or a large and a small biscuit cutter to cut out the donuts and donut holes. Gather scraps together and roll out again to cut more donuts. Lightly score the donuts three times, making a triangle in the ring of the donut to help create the “petals”.
- Cook several donuts at a time scored side up, flipping them over as they rise to the surface and turn golden brown, about a minute per side. Drain on a wire rack. Before frying another batch, make sure oil temperature has returned to 375° and cut one open to make sure they are cooked through. The exteriors should be deep brown and light and not doughy.
- Remove the donuts from the oil and set them on the rack to drain and cool slightly.
- While still warm, dip the donuts, petals side down, into the glaze. Swirl the donut in the glaze a little, then pick it up and let the excess glaze dribble back into the bowl.
- Return the glazed donut to the rack to let the glaze dry.
- Repeat the process until all donuts and donut holes have been cooked and glazed.
Notes
- Before frying the full batch, test a small piece of dough to check the oil temperature and frying time.
- For an extra layer of flavor, infuse your frying oil with a cinnamon stick, vanilla bean, or citrus peel.
- Mix the batter just until the ingredients are combined to avoid tough, dense donuts.
- Consider doubling the recipe if you’re serving a crowd or want leftovers.
Avery
I used exact measurements and even measured the dough for precise thickness and these were undercooked in the inside. I used the All-Clad Gourmet Slow Cooker for deep frying and it keeps precise temperature. I use it for all my fried donuts and they’re always perfect but these were undercooked. I fried them in duos for 2 mins on the first side and 1:30 on the back side. They looked perfect on the outside but were doughy in the inside so I ended up baking them for 15 mins…they got hard. I do appreciate the petal scoring tip and the recipe but I think something is definitely off.
Barbara Schieving
Hi Avery – sorry you had trouble, the recipe gets rave reviews from most. When making donuts, let the first ones rest for a few moments, then cut one open to make sure they are cooked through. The exteriors should be deep brown and the interiors should be light and not doughy. It’s always best to use a thermometer for deep frying, making sure the oil is back up at temperature before adding the next donuts.
Don Morris
My wife was going to make my favorite donut. She didn’t get a chance, though, before she left to visit her parents, so it was up to me, someone who rarely bakes (I can’t remember the last time I did), to make these before the buttermilk went bad.
I didn’t have a thermometer to check the oil. I didn’t have appropriately-sized biscuit cutters, at least for the hole (I used an apple corer). I didn’t have enough powdered sugar for the glaze. I was sure this was going to be a bust. And yet…these are the best darned old-fashioned buttermilk donuts I’ve ever eaten.
Next time, I’m looking for a recipe for the chocolate frosting these deserve.
Barbara Schieving
Great job Don! Glad you loved them. Here’s a chocolate frosting recipe you can add next time https://www.barbarabakes.com/chocolate-caramel-pecan-turtle-donuts/
Vera
Hello I have a question. Can I Bake these instead of Frying?
Barbara Schieving
Hi Vera – you could try it, but they’ll probably bake up more like a roll than a donut.
Ann McNeil MCNEIL
Oh my God I don’t know what I did wrong they were horrible and they looked it!! I know the recipe called for vegetable oil all I had was canola, I don’t know if that was a factor They came out burnt & mushy!! I read the recipe several times and the dough looked fine tasted fine. Baffled 😮
Barbara Schieving
Hi Ann – no canola oil would work fine. It sounds like your oil was too hot and burned the outside before the inside had time to cook. What temperature was your oil?
Jean Kelley
Too much flour=tough donuts
Too little flour=sticky mess
Great idea to chill the dough which I’m doing right now for easier handling.
Another trick I do is cutting them out and placing on tray in freezer for a bit so they keep their shape when placing into hot fat.
I’m anxious to try these but waiting out the hour.
Barbara Schieving
Thanks for sharing your tip Jean. ENjoy!
Fatima R
These were amazing!! I agree, the dough seems too wet right after mixing in all the flour. Just hang in there, put the dough in the fridge as instructed. The dough is still sticky after and not really a dough like a bread dough but it rolls out beautifully when dusted with flour on both sides.
Barbara Schieving
Thanks for the rave review Fatima. So fun to hear you loved the.
Steve in Chicago
Made the recipe (almost) exactly as written, and they came out amazing! The buttermilk was subtle, but the tang from it was still definitely there. Initially, the dough seems like it’s going to be too sticky to roll out, but it’s not a problem after chilling the dough for an hour. The change I made was to do a brown butter glaze, but I stuck to the script on the dough.
I have a small countertop deep fryer and set it to 375 degrees. I found that, for our fryer, rolling them a little thinner gave me the texture I was looking for. Also, I scored the tops and bottoms about a third of the way through before frying them, which added a little bit of crunch on the outside.
I’ll definitely be making these again.
(Also, one of the posters mentioned Firecakes, and they now have a food truck and they’ve been parking it between the El and my office, and I’m POWERLESS against its gravitational pull.)
Barbara Schieving
Hi Steve – so nice to hear your rave review. Thanks for sharing your changes. That food truck sounds dangerous 🙂
Michael
First time i made donuts. Went to Firecakes in Chicago
I wanted to move there for their buttermilk old fashioned.
They came out good. I want to make them a little more moist and stronger buttermilk flavor. I think i used too much flour.
Can I add a little sour-cream? Maybe the eggs and milk were too cold when I mixed batter? Do you use a beater or the dough hook?
Barbara Schieving
Hi Michael – typically I’ll use a beater for steps 1 and 2 and switch to a dough hook for step 3. If your donuts were a little dry, definitely add less flour next time. You could add a little sour cream with the liquids for a little more tang. Room temperature eggs and milk will help the dough rise faster, so you can try that if you like.
Lois O'Sullivan
Hi! After I measured out 3.5 cups flour + 1 cup sugar for your buttermilk donut recipe, I noticed your instructions are contradictory (I’m smiling … all cooks have had similar experiences … it’s an occupational hazard to be expected… smile … ) The recipe recommends dumping all the fluid ingredients into the flour mix… then immediately recommends a gradual addition of dry to wet ingredients. Too late to separate the flour and sugar… in my case.
Do you have any suggestions as to how this might be saved, please?
The good news is that we found the glitch in the recipe, – yes?
Thanks in advance…
Barbara Schieving
Hi Lois – initially you only add 1 cup of flour with the sugar, baking powder, baking soda, salt, and nutmeg. Then you add the wet ingredients to those dry ingredients, and then mix in the remaining flour a little at a time. If you added all the flour at once, that’s not a problem, you’ll just need to add a little extra liquid or perhaps even a little extra flour to create a soft dough that is moist and slightly tacky – unless that was the exact amount of flour that you needed. Enjoy the donuts!
Christy
If wanted to make them chocolate how much cocoa would I use my boyfriend has been asking for donuts and this is the first recipe im trying hope all works out great fingered crossed I’ve never made Donuts ?
Barbara Schieving
Hi Christy – I haven’t tried a chocolate version, but I would probably start with substituting 1/2 cup of flour for 1/2 cup of cocoa.
Christy
Thanks I made the recipe as directed above my boyfriend wants them made for him every week they were really good I will be trying them with the cocoa and will post how they came out this is the best recipe I’ve tried ????
Barbara Schieving
That’s awesome – thanks Christy!
Stephanie Moreno
Hope you can let me know, if I wanted to make jelly filled donuts…. could I just make disks without punching out the center and the. Fill?
Barbara Schieving
Hi Stephanie – I haven’t tried it, but I think it should work fine. Let me know 🙂
Gwen
These worked for us, adding extra flour to make the dough workable. They are yummy, and look just like the picture. Thanks for the recipe.
Barbara Schieving
Awesome – great job Gwen!
Michael
Can you substitute 1 cup of cake flour for 1 cup of all purpose flour to make the donuts have a lighter tecture?
Barbara Schieving
I think that should work fine.
Kelli Anderson
Hi, we are very excited to try this recipe. What is the pad that you have under the donuts that works as your “floured surface”.
I have trouble with floured surfaces so thought that you might know of something to help.
Thanks!
Barbara Schieving
Hi Kelli – I love that mat. I’ve added a link to it for you in my Amazon store https://www.amazon.com/shop/influencer-31e18dd3
Morgan
What does it mean to score a donut???
Barbara Schieving
Hi Morgan – in cooking, to score means to cut slits on the surface. Enjoy!
Viv Foyen
Greetings from England. Buttermilk donuts are a favourite but difficult, if not impossible, to find here. Decided to try my own and will attempt your recipe. One question: your reply to Leanne on March 6 mentions yeast but the recipe doesn’t include it. Are you referring to the rising action of the baking powder or is yeast mistakenly left out of the recipe? I’m hoping for solid buttermilk donuts as one finds in good American donut shops, not a soft raised donut that yeast would produce. Many thanks.
Barbara Schieving
Hi Viv – no yeast in the recipe, I must have been thinking of a different donut when I responded to Leanne. Hope you love the donut!
Viv Foyen
Thanks, Barbara. Your edit on the March 6 reply clarifies it perfectly. Anxious to enjoy these delicious-sounding donuts. Cheers!
Leanne
How far in advance can I make the dough? In other words, How long will the dough keep in the fridge before frying them? Also, how long will the dougnuts stay fresh after frying them? Thanks!
Barbara Schieving
Hi Leanne – Doughs made with baking soda and baking powder are best cooked right after the dough is made because the leavening starts to work as soon as you add liquid to them. The donuts are best eaten within a day or two.
Chris
Would the recipe be the same to make Buttermilk Bars?
Barbara Schieving
Hi Chris – I’m not familiar with buttermilk bars, but it sounds similar.
Greg Stelzner
I must have done something wrong. I couldn’t work with the dough – not enough flour? Anyway, made donut holes dropping the dough into the Lard (pastured lard – so excited to try that) with a spoon. The flavor was excellent.
I guess next time I will add more flour and knead it (?).
Barbara Schieving
Hi Greg – glad you enjoyed the flavor. How smart to find a way to use the wet dough. Definitely add more flour until it makes a soft dough that will hold its shape but is just slightly tacky. How much flour is needed will depend on the humidity in the air and the type of wheat used to make the flour, etc. I’ve updated the recipe. Thanks for taking the time to let me know.
Gayla Toften
This recipe is wonderful! The doughnuts stayed fresh for several days. I did not have buttermilk on hand so I substituted 3 tablespoons of buttermilk powder (stirred together with the dry ingredients) and 3/4 cup milk. I will be making them again. Thanks
Barbara Schieving
Thanks Gayla – so glad you enjoyed them. Great idea to sub the powder.
Kris
My husband is in donut heaven. Plain glazed, orange glazed and a few left plain.
Barbara Schieving
Those do sound heavenly. I’ll have to try the orange glaze too.