I made these Old Fashioned Old Fashioneds about 4 years ago now, as one of my first “return to the blog” posts. In many ways, it feels like far longer ago than just 4 years. But regardless, I still think about those donuts frequently. They were so good. And I remember being pleasantly surprised by how easy and straightforward they were. I had the idea in my head that old fashioned donuts were something only possible at a donut shop. But you can make them right at home! They require some extra work, but they are worth it. Promise.
This was my first time frying something and actually monitoring the oil with a thermometer. Which… should be embarrassing to admit. But also, the fact I’ve been successful in the past without that? Incredible.
You’re supposed to keep the oil between around 340-350. Too hot, and the donuts get a bit burn-y. So I fiddled a fair amount with the temperature, and allowed it to cool when it got to about 370. I was not exactly a pro about it though, and was still sort of winging it. I don’t make a habit of deep-frying things, and I figure… the less I know, maybe the better. As long as I can pull off donuts when I feel like it.
These maybe turned out a shade darker than I would have liked… but that’s all in the timing, and part of the learning process. I definitely wouldn’t say they were overdone, so it may have just been something in my method. But… as I said before, the less I truly know about deep frying, probably the better.
I did lemon instead of orange this time around, and when I looked back at my old recipe, I saw it was originally adapted from a lemon donut recipe. So, it was a full circle moment.
I did coconut extract for the glaze because I am having a major coconut moment. I recently used up all the leftover shredded coconut in my pantry, but then accidentally bought a fresh coconut extract bottle when I already had a full one in the pantry. So… two steps forward, one step back. But at least extract is easier to store, and I love coconut, so I’ll simple find a way to use it up!
These donuts are mostly worth the effort of making at home because… how often can you truly get a still-warm-fresh-from-the-fryer donut? Unless you live above a donut shop or have incredible timing… probably very rarely! Plus the added satisfaction of having done the work? Who cares if you kitchen smells like oil for a few hours afterwards. It just adds to the ambiance.
These donuts were a big hit with my family. My dad praised their texture – crunchy outside, soft interior – and made my sister jealous (unfortunately she did not get to try them). Never fear, Molly, I will find another excuse to make old fashioned donuts (acceptable excuses ranging from “Mother’s Day” to “it’s Saturday”), and you can request the flavor. Twist my arm.
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PinIngredients
For the Donuts:
- 1/2 cup granulated sugar
- zest of one lemon
- 2 1/2 cups cake flour (Or, 2 1/4 cups all-purpose flour and 1/4 cup cornstarch)
- 1 3/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, at room temperature
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2/3 cup ricotta (or sour cream)
- Peanut, vegetable, or canola oil for frying
For the Glaze:
- 1/2 cup unsalted butter
- 2 cups powdered sugar sifted
- 6 tbsp milk
- 1 teaspoon coconut extract (optional – you could also double down on the lemon and substitute 1 tablespoon fresh lemon juice)
Instructions
- In a small bowl rub together lemon zest and granulated sugar until fragrant. Set aside.
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, using electric hand beaters, cream together softened butter and granulated sugar. Whip until pale and fluffy, 3-5 minutes. Add the egg yolks, one at a time, beating for 1 minute between each addition. Beat in the vanilla extract.
- Add half of the dry ingredients to the butter mixture and beat until almost combined, but flour streaks still remain. Add all of the ricotta and bet on low speed to combine. Add the remaining dry ingredients and beat on low just until no flour streaks remain. Use a rubber spatula to finish incorporating the batter and to clean the sides of the bowl. Cover bowl with plastic wrap and refrigerate for 1-2 hours.
- When you’re ready to roll out and fry the dough, first set yourself up for success. Generously flour a rimmed baking sheet and set aside. Flour a piece of parchment paper or waxed paper. Turn the chilled dough out onto the floured paper. It will be sticky! Flour the top of the dough and place a second piece of parchment or waxed paper on top of the dough. Roll into a 3/4-inch thickness. Carefully peel off the top piece of paper.
- Flour a 3-inch round cutter and a 1-inch round cutter. Cut as many doughnut shapes as you can, flouring the cutter between each cut. Use an offset (or any) spatula to carefully transfer the doughnut shapes to the prepared baking sheet, separating the doughnuts from the doughnut holes. Gently gather and re-roll the scraps to create as many doughnuts as possible. Refrigerate while you heat the oil.
- Place 2-inches of oil in a large shallow pan or a Dutch oven. Clip a fry or candy thermometer on the edge of the pan and bring oil to 340-350 degrees F.
- While the oil comes to temperature, prepare the glaze. Melt the butter and then whisk all the ingredients together until smooth and no powdered sugar lumps remain. Set aside.
- Line a baking sheet with paper towels and place a cooling rack over the paper towels.
- Remove the doughnuts from the refrigerator and place 2 or 3 doughnuts in the hot oil. They will sink but begin to float after 10-15 seconds. As soon as the float, flip each doughnut and fry for 2 – 2 minutes 30 seconds. Flip and fry for another 2 – 3 minutes. Remove from the oil and place on the cooling rack. Allow to cool for 1 or 2 minutes until cool enough to handle, before dipping in the prepared glaze.
- Bring the oil back up to temperature before frying more doughnuts in batches. Fry the doughnut holes for 3 minutes total.
- Enjoy immediately, although these doughnuts are also good the day after they’re fried. Store in an airtight container at room temp.