Description
Enjoy the nostalgic taste of Grandma’s Old-Fashioned Doughnuts—a classic fried treat with a light, fluffy texture and a sweet powdered sugar coating. Perfectly golden and crisp on the outside, these doughnuts are made from simple pantry ingredients and fried to perfection for a delightful homemade indulgence.
Ingredients
Scale
Doughnuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- Oil for frying (about 4 cups or enough for deep frying)
Topping
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, beat the eggs, then whisk in the milk, vanilla extract, and melted unsalted butter until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until a soft dough forms. Avoid overmixing to keep the dough light.
- Shape Doughnuts: Turn the dough onto a floured surface. Roll it out to approximately 1/2-inch thickness. Use a doughnut cutter or two round cutters (one larger and one smaller) to cut out doughnut shapes and holes.
- Heat Oil: In a deep fryer or heavy large pot, heat oil to 350°F (175°C). Ensure the oil is deep enough to submerge the doughnuts fully.
- Fry Doughnuts: Carefully place doughnuts into the hot oil, a few at a time to avoid overcrowding. Fry each side for 2-3 minutes, or until golden brown, flipping halfway through to cook evenly.
- Drain and Serve: Use a slotted spoon to remove the doughnuts and let them drain on paper towels to remove excess oil. Once cooled slightly, dust generously with powdered sugar before serving.
Notes
- Keep the oil temperature steady at 350°F for best frying results and to avoid greasy doughnuts.
- Do not overcrowd the fryer to maintain oil temperature and even cooking.
- Use a light dusting of powdered sugar immediately after frying while doughnuts are still warm for better adherence.
- For a variation, dip doughnuts in glaze or cinnamon sugar instead of powdered sugar.
- Ensure dough is not too wet or sticky to make cutting easier.
- Leftover doughnuts are best eaten fresh but can be stored in an airtight container for up to 2 days.
