Introduction

Old Fashioned Cake Donuts are tender, lightly spiced, and perfectly crispy on the outside. These classic treats feature a rich chocolate malt glaze that adds a nostalgic twist to a beloved recipe. Ideal for breakfast or a special snack, they’re a joy to make and even better to eat.

The image shows six doughnuts on a metal cooling rack over a white marbled surface. There are three chocolate-glazed doughnuts on the left side, each with a thick, shiny, dark brown layer of chocolate glaze that looks smooth but slightly uneven in texture. On the right side, there are three glazed doughnuts covered with a thin, glossy white icing that has dripped and hardened unevenly, creating visible patches of light brown dough beneath. The doughnuts are arranged in two rows of three, evenly spaced, with some glaze dripping down to the rack and surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

55 grams unsalted butter (soft)
80 grams granulated sugar
1 orange, zested
1/3 nutmeg pod, freshly grated
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1 egg (standard large, room temperature)
200 grams sour cream (or 100 grams buttermilk)
210 grams all purpose flour
40 grams corn starch
2 teaspoons baking powder
100 grams 60% chocolate
30 grams unsalted butter
70 grams hot water
3 tablespoons malted milk powder

Instructions

Step 1: In a large mixing bowl, beat together the softened butter, sugar, sea salt, vanilla extract, orange zest, and freshly grated nutmeg. Beat for about 1-2 minutes until the mixture becomes light and fluffy.
Step 2: Add the egg to the bowl and beat until smooth. Then add the sour cream (or buttermilk) and beat again until fully combined and smooth.
Step 3: Place a sieve over the bowl and sift in the flour, corn starch, and baking powder. Gently mix with the wet ingredients until just combined; do not overmix.
Step 4: Transfer the dough onto a sheet of plastic wrap and shape it into a square or circle about 1 to 2 inches thick. Wrap tightly and chill in the refrigerator for at least 1 hour or up to overnight.
Step 5: To make the chocolate malt glaze, melt the chocolate in a shallow, wide bowl in the microwave, stirring every 30 seconds until smooth. Stir in the butter until melted and combined.
Step 6: In a heat-safe bowl or glass, whisk together the hot water and malted milk powder until dissolved. Pour this mixture into the melted chocolate and stir until smooth. Allow it to thicken as it cools, refrigerating briefly if needed.
Step 7: About 20 minutes before shaping the donuts, pour oil into a large dutch oven and attach a candy thermometer. Heat the oil over medium-low until it reaches 380°F (193°C). Place a wire rack lined with paper towels nearby to drain fried donuts.
Step 8: Remove chilled dough from the refrigerator. On a well-floured surface, roll it out to 1/2 to 3/4 inch thickness, re-flouring the surface and dough as needed to prevent sticking.
Step 9: Using a 4-inch biscuit cutter or glass, cut out 4-5 donuts. Use a smaller 1-inch cutter to cut the holes. Gather scraps, quickly knead until smooth, rewrap, and chill while frying the first batch.
Step 10: Carefully lower two donuts into the hot oil, away from you. Fry for 2 minutes, watching for the donuts to float and develop cracks on top. Flip gently with a fork and fry 1 minute 30 seconds more.
Step 11: Remove donuts with a fork and place on the paper towel-lined rack to drain. Allow the oil to return to 380°F before frying the next batch. Keep extra donuts chilled until ready to fry.
Step 12: Continue frying all donuts and holes, reheating and rolling dough as needed for additional batches.
Step 13: While still warm, dunk each donut, crack-side down, into the chocolate malt glaze. Lift carefully and let excess glaze drip off. Place glazed donuts on a wire rack to cool for at least 10 minutes.
Step 14: Serve fresh for the best texture and flavor.

Tips & Variations

For a classic buttermilk glaze, simply whisk buttermilk with powdered sugar until thick and honey-like.
Use malted milk powder for authentic flavor, but omit it if unavailable and increase chocolate for a simple glaze.
Keep the oil temperature steady between 375°F and 380°F for even frying and fluffy donuts.
Chill the dough overnight for easier handling and enhanced flavor.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, so reheat gently in a low oven or toaster oven to restore some crispness. Avoid refrigeration as it may dry the donuts out.

How to Serve

The image shows a group of donuts cooling on a metal rack set against a white marbled texture. There are two different kinds of donuts: three donuts with a shiny dark chocolate glaze which look thick and glossy, placed towards the back, and four donuts with a white sugary glaze that covers them evenly but shows some texture of the fried dough underneath, positioned in the front and middle. The white glazed donuts have a slightly uneven surface with a soft shine. There are also two small donut holes covered in the same white glaze near the bottom of the frame. The overall look is warm with sunlight highlighting the glazes, bringing out the rich colors and textures of the donuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use buttermilk instead of sour cream?

Yes, buttermilk can be used in place of sour cream at half the quantity (100 grams) and will still yield tender donuts with a slight tang.

How do I keep donuts from absorbing too much oil when frying?

Maintain a consistent oil temperature between 375°F and 380°F and avoid overcrowding the pot. Donuts should float up quickly, indicating the oil is hot enough to create a crispy exterior that reduces oil absorption.