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Old Fashioned Cake Donuts with Crackly Glaze

Two delicious Old fashioned cake donut treats stacked slightly on a white plate, covered in thick white glaze.
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Make dense, nutmeg-scented old fashioned cake donuts at home. This recipe delivers the classic crunchy exterior and soft interior perfect for your morning coffee.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
  • 2 cups powdered sugar (for glaze)
  • 1/4 cup whole milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon.
  2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter. The batter will be thick.
  4. Cover the bowl and chill the batter in the refrigerator for at least 1 hour. This step helps the donuts hold their shape during frying.
  5. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 365 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  6. While the oil heats, roll out the chilled batter on a lightly floured surface to about 1/2-inch thickness. Use a donut cutter or two different-sized round cutters to cut out the donuts and holes.
  7. Carefully place 2 or 3 donuts into the hot oil, ensuring you do not overcrowd the pot. Fry for about 1 to 1.5 minutes per side, until golden brown.
  8. Use a slotted spoon or spider to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
  9. To make the glaze, whisk together the powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth. If the glaze is too thick, add milk a few drops at a time.
  10. Dip the warm donuts into the glaze, allowing the excess to drip off. Place them back on the wire rack to set the crackly glaze. Serve immediately or store in an airtight container.

Notes

  • For the best crackly glaze, dip the donuts while they are still warm, but not hot.
  • If you do not have a donut cutter, you can use a biscuit cutter and the end of a piping tip for the center hole.
  • Maintain the oil temperature strictly between 360°F and 370°F for proper texture.

Nutrition

Find it online: https://dishicious.com/old-fashioned-cake-donut-crackly-glaze/