Description

Old Fashioned Cake Donuts are a nostalgic treat featuring a tender, cake-like texture with warm spices, zesty orange, and a rich chocolate malt glaze. Made with simple ingredients and fried to golden perfection, these donuts offer a delightful balance of fluffy dough and a glossy, flavorful glaze, perfect for breakfast or anytime indulgence.

Ingredients

Scale

Donut Dough

55 grams unsalted butter (softened)
80 grams granulated sugar
Zest of 1 orange
1/3 nutmeg pod, freshly grated
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1 large egg (room temperature)
200 grams sour cream (or 100 grams buttermilk)
210 grams all-purpose flour
40 grams corn starch
2 teaspoons baking powder

Chocolate Malt Glaze

100 grams 60% chocolate
30 grams unsalted butter
70 grams hot water
3 tablespoons malted milk powder

Alternative Glaze

Buttermilk (or milk) as needed
Powdered sugar to taste for thick honey-like consistency

For Frying

Oil for deep frying (enough to fill a large dutch oven to 2-3 inches deep)

Instructions

Prepare Donut Dough: In a large mixing bowl, cream together softened butter, granulated sugar, salt, vanilla extract, orange zest, and freshly grated nutmeg for 1-2 minutes until light and fluffy. Beat in the egg until smooth, then mix in the sour cream or buttermilk until fully incorporated.
Sift and Combine Dry Ingredients: Place a sieve over the bowl and sift in the all-purpose flour, corn starch, and baking powder. Gently beat the mixture until just combined, careful not to overmix.
Chill Dough: Transfer the dough onto a sheet of plastic wrap and shape into a square or circle about 1 to 2 inches thick. Wrap tightly and refrigerate for at least 1 hour or overnight to allow dough to firm up for easier handling.
Prepare Chocolate Malt Glaze: Melt chocolate in a shallow bowl in the microwave, stirring every 30 seconds until smooth. Stir in the unsalted butter until melted. In a separate heat-safe bowl, whisk together hot water and malted milk powder until dissolved. Combine this malted milk mixture with the melted chocolate mixture and stir well until smooth. Chill briefly if needed until glaze thickens.
Prepare Buttermilk Glaze (optional): Whisk together buttermilk (or milk) and powdered sugar in a bowl until thick and honey-like in consistency.
Heat Oil: About 20 minutes before cutting out donuts, pour oil into a large dutch oven and attach a candy thermometer to the pot. Heat over medium-low until the oil reaches 380°F (193°C), maintaining temperature between 375°F and 380°F for frying.
Roll Out Dough: Remove chilled dough and roll it out on a generously floured surface to a thickness of 1/2 to 3/4 inch. Use a 4-inch diameter cutter or a glass to cut out donuts and a 1-inch cutter for the holes. Gather scraps, knead briefly, rewrap, and chill again if needed.
Fry Donuts: Carefully lower 2 donuts at a time into hot oil, placing them away from you. Fry for 2 minutes until tops crack and donuts start to puff. Flip carefully using a fork and fry for an additional 1 minute and 30 seconds. Remove with a fork and let drain on a wire rack lined with paper towels. Keep oil temperature consistent and refrigerate excess dough or donuts if your environment is warm.
Re-roll and Fry Remaining Dough: While frying, roll out remaining dough and cut more donuts and holes. Fry remaining donuts and holes in batches, ensuring oil maintains temperature for even frying.
Glaze Donuts: While donuts are still warm, dip each donut crack side down into the chosen glaze, allowing excess to drip off. Place glazed donuts on a separate wire rack to cool for at least 10 minutes. Best enjoyed the same day for optimal freshness and texture.

Notes

For best flavor and texture, allow dough to chill overnight before frying.
Maintain oil temperature carefully to ensure donuts cook evenly without absorbing excess oil.
If malted milk powder is unavailable, omit from glaze and use melted chocolate mixed with butter and a bit of milk.
Donuts are best eaten fresh on the day they’re made as they lose texture and flavor quickly.
Ensure dough is not too warm when rolling out to prevent sticking and misshapen donuts.

Prep Time: 20 minutes (plus 1 hour chilling minimum)
Cook Time: 15 minutes (for frying all donuts in batches)
Category: Dessert, Snack
Method: Frying
Cuisine: American

Keywords: cake donuts, old fashioned donuts, homemade donuts, fried donuts, chocolate malt glaze, breakfast donuts, nostalgic recipe