Dunkin’-Style Old-Fashioned Donuts
These Dunkin’-style old-fashioned donuts are soft, cakey, and slightly crisp on the outside, with a classic bakery-style crumb and warm nutmeg flavor. Made with buttermilk and cake flour, they fry up tender and golden with that signature crackly surface old-fashioned donuts are known for. The dough chills before frying for easier handling and cleaner shaping, making them approachable for home cooks. Serve them fresh the same day for the best texture.
Tasty Team
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
2 hr 40 min
2 hr 40 min
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
2 hr 40 min
2 hr 40 min
Ingredients
for 12 donuts
- 2 ½ cups cake flour, plus more for work surface
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ½ cup plus 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- ⅔ cup whole buttermilk
- 1 teaspoon vanilla extract
- 6 cups neutral cooking oil, canola or vegetable oil
Preparation
- Whisk together the cake flour, baking powder, baking soda, salt, and nutmeg in a medium bowl until evenly distributed. Set aside.
- Beat the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined and a sandy texture, about 1 minute. Add the egg and egg yolk; beat until smooth, about 3 minutes. Stop to scrape down the sides of the bowl. Add the buttermilk and vanilla; beat on low speed until combined, about 2 minutes.
- Add the flour mixture to the sugar mixture in 2 additions, beating on low speed just until no dry streaks remain, about 1 minute per addition.
- Wrap the dough tightly in plastic wrap, and refrigerate until firm, at least 2 hours or up to 12 hours.
- Unwrap the chilled dough on a well-floured work surface. Dust the top with flour, and roll it out to ½-inch thickness. Using a 3-inch donut cutter, cut out donut shapes. Gather the scraps gently, and re-roll once (you’ll have 12 donuts total).
- Pour the oil into a heavy pot or Dutch oven, and heat it over medium-high to 350°F (177°C), adjusting the heat as needed to maintain the oil temperature.
- Working in batches, gently add 2–3 donuts at a time to the hot oil. Fry for 60–75 seconds, until pale golden (not deep brown), then flip and fry the other side for another 60 seconds. You're looking for an even, light golden color; pull them before they darken too much.
- Transfer the fried donuts to a wire rack set over paper towels, and let cool completely, about 20 minutes. Serve. (These donuts are best eaten the same day for maximum freshness!)
- Enjoy!
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