Old Fashioned Doughnuts II (Sweet version)

24 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
5.0/5 (1)
Old Fashioned Doughnuts II (Sweet version)
Classic homemade doughnuts with a sweet, tender crumb made from simple pantry ingredients like flour, sugar, eggs, and vanilla. These old-fashioned fried doughnuts are perfect dusted with powdered sugar or drizzled with Steen’s cane syrup for an authentic Louisiana touch.

Ingredients

24 servings
  • 1 1/4 cups sugar
  • 2 tbsp melted butter
  • 2 eggs
  • 1 cup milk
  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp vanilla extract
  • Canola or vegetable oil for frying
  • Powdered sugar or Steen's cane syrup for topping

Step-by-Step Instructions

  1. In a large glass bowl, cream the sugar, eggs, vanilla and butter until well combined.
  2. In a separate bowl, combine the flour and baking powder. Alternate adding the flour/baking powder mixture and the milk to the creamed ingredients, mixing until a soft dough forms.
  3. Roll out dough on a surface dusted with flour and sugar to about 1/2-inch thickness, and cut to desired size using a doughnut cutter or two round cutters (one large, one small for the center hole).
  4. Heat oil in a deep heavy pot or Dutch oven to 350-375°F. Drop doughnuts in hot oil, frying 2-3 minutes per side and turning once when golden brown. Do not crowd the doughnuts or add too many at a time in the oil. This has a tendency to cool the oil too fast and make the pastries greasy.
  5. Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle with powdered sugar or drizzle with Steen’s cane syrup.

Common Problems and Solutions

Q: Why are my doughnuts greasy and heavy?

A: The oil temperature is too low. Make sure your oil stays between 350-375°F. When you add doughnuts, the temperature will drop slightly, so don't overcrowd the pot. Fry only 2-3 at a time and let the oil return to temperature between batches.

Q: How thick should I roll the dough?

A: Roll the dough to about 1/2-inch thickness. If it's too thin, the doughnuts will be crispy instead of tender; if too thick, the centers won't cook through before the outside gets too dark.

Q: Can I make these without a doughnut cutter?

A: Yes! Use a large round biscuit cutter or drinking glass (about 3 inches) for the outer circle, and a smaller one (about 1 inch) for the center hole. You can also cut them into rectangles or squares if you prefer.

Tips and Techniques

Don’t overmix the dough after adding the flour—mix just until combined to keep the doughnuts tender. A candy or deep-fry thermometer is essential for maintaining the right oil temperature. Fry the doughnut holes separately as they’ll cook faster than the rings.

Ingredient Substitutions

  • whole milk: buttermilk or 2% milk
  • vanilla extract: almond extract or 1 tsp lemon zest
  • canola oil: peanut oil or vegetable shortening

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (at least 3-4 inches deep)
  • Candy or deep-fry thermometer
  • Doughnut cutter or round biscuit cutters
  • Slotted spoon or spider skimmer
  • Paper towels for draining
  • Rolling pin

Historical Context

While beignets are the famous French-influenced Louisiana fried pastry, old-fashioned cake doughnuts like these have been a Southern staple for generations, often made at home when a sweet treat was needed without the wait for yeast dough to rise.