Recipe For Old Fashioned Doughnuts: Crispy Rings With Cinnamon Sugar Dust

There’s nothing quite like the taste of crispy old fashioned doughnuts fresh from the fryer.

This recipe delivers that perfect golden exterior and tender interior, dusted with cinnamon sugar for a classic finish.

Ingredients for Recipe for Old Fashioned Doughnuts

A handful of pantry staples and a bit of patience yield these golden, crispy rings.

The flour is the foundation here. King Arthur or Bob’s Red Mill all-purpose are excellent choices—avoid bread flour, which can make the doughnuts too dense. Yeast freshness is critical; if yours hasn’t been opened in over a year, grab a new packet from the store. The milk should be warmed gently (not hot) to activate the yeast without killing it. Whole milk yields the richest flavor, but 2% works in a pinch.

No whole milk on hand? Half-and-half or even evaporated milk can substitute, though the texture may vary slightly. If you’re avoiding dairy, unsweetened almond milk works but may produce a slightly less tender crumb. For the coating, Ceylon cinnamon is sweeter and more aromatic than the standard cassia variety—find it at Penzeys or specialty spice shops. The shortening can be swapped for peanut oil or lard (if you’re not vegetarian), but both have lower smoke points.

Doughnuts are best eaten the same day they’re made—ideally within 2-3 hours of frying. Store leftovers in a paper bag (not plastic) at room temperature for up to 24 hours, but reheat in a 350°F oven for 5-10 minutes to restore crispness. The cinnamon sugar can be pre-mixed and stored in an airtight container for up to 1 month.

Step-by-Step Instructions for Old Fashioned Doughnuts

Master the technique for achieving perfectly crispy rings with a tender crumb and fragrant cinnamon coating.

Step 1: Proof the Yeast and Activate the Dough

In a stand mixer bowl, combine the 1 cup Whole Milk warmed to 110°F with the 2.25 tsp Active Dry Yeast and 0.75 cup Granulated Sugar. Let sit for 5 minutes until foamy—this visual confirmation means the yeast is active and ready to work.

Add the 4 tbsp Unsalted Butter (melted and cooled), 2 whole Large Eggs, 1 tsp Salt, 0.5 tsp Ground Nutmeg, and 1 tsp Vanilla Extract. Beat on low until just combined. The butter should be warm but not hot to avoid cooking the eggs.

Step 2: Incorporate the Dry Ingredients

Gradually add the 4 cups All-Purpose Flour to the wet mixture, about 1 cup at a time, mixing on low speed until a soft dough forms. The dough will be slightly sticky but should pull away from the bowl sides.

Switch to the dough hook attachment and knead on medium speed for 4-5 minutes until smooth and elastic. This develops the gluten structure that gives the doughnuts their signature chewiness. If the dough is too sticky, resist adding more flour—trust the process.

Step 3: First Rise and Shape the Doughnuts

Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place for 1-2 hours or until doubled in volume. I like to place mine near a warm oven (turned off) for consistent results.

Once doubled, turn the dough onto a lightly floured surface and roll to ½-inch thickness. Use a 3-inch round cutter to cut out as many circles as possible, then use a 1-inch cutter to punch holes in the center. Re-roll the scraps once for additional doughnuts.

Step 4: Second Rise and Heat the Oil

Place the cut doughnuts and holes on floured baking sheets, cover, and let rise for 30-45 minutes until puffy. They won’t double in size but will look visibly expanded. Meanwhile, heat the 4 cups Vegetable Shortening in a heavy pot to 375°F.

Use a deep-fry thermometer for accuracy—this temperature is crucial for achieving that perfect crisp exterior without over-browning. Maintain the temperature between 365-375°F throughout frying. If it drops, the doughnuts will absorb oil and become greasy.

Step 5: Fry to Golden Perfection and Coat

Fry the doughnuts in batches, 2-3 at a time, for 1-2 minutes per side or until deep golden brown. Use a slotted spoon to transfer them to a wire rack set over paper towels to drain.

While still warm, combine the remaining 0.75 cup Granulated Sugar with 2 tbsp Ground Cinnamon in a shallow dish. Toss each doughnut in the mixture until fully coated. The residual heat from frying helps the sugar adhere beautifully, creating that nostalgic crackly finish.

Wine and Beer Pairings for recipe for old fashioned doughnuts

Beer Pairings

The rich, crispy sweetness of old fashioned doughnuts pairs beautifully with a variety of beers. A Brown Ale, like Newcastle Brown Ale, complements the warm cinnamon and sugar with its nutty, caramel notes. For a bolder choice, try a Porter such as Guinness—its roasted malt flavors balance the doughnut’s sweetness, while the creamy texture enhances the treat’s indulgence. 🍻

Wine Pairings

For wine lovers, a Moscato d’Asti is a delightful match. Its light, fizzy sweetness mirrors the doughnut’s sugar dusting, while hints of peach and citrus add a refreshing contrast. If you prefer something richer, a Tawny Port, like Graham’s 10-Year, offers deep caramel and dried fruit notes that harmonize with the fried dough’s warmth. 🍷

Non-Alcoholic Options

Not a fan of alcohol? No problem! A creamy vanilla milkshake or a frothy chocolate malt can be just as satisfying. The cool, velvety texture of these drinks contrasts the doughnut’s crispiness, while their sweetness ties everything together. For a lighter option, try a sparkling apple cider—its effervescence cuts through the richness beautifully. 🥤