Australia really knows how to do donuts… or I should say doughnuts, as they’re spelled here. While I haven’t yet been to my first footy match, I did walk by the roaring stadium late one night, and passed by all the food stands outside. I waited in line to get a jam-filled sugar-rolled doughnut, and it was so good. Those light and chewy yeast-risen donuts were wonderful, but they made me miss one of my favorite things: plain old fashioned donuts.
While cakey donuts totally exist here, I’ve had a hard time tracking down the nutmeg variety. But that hasn’t stopped me from making them! So I developed a recipe for my ideal plain old fashioned donuts, and have been enjoying them with many cups of coffee.
reasons I love these old fashioned donuts
1. They’re not too sweet.
These donuts are just sweet enough, but not so sweet that your coffee will taste like you added a spoonful of sugar after dunking. If you’ve got a bit more of a sweet-coffee tooth, you can absolutely sprinkle on some powdered sugar if you’d like to. I, however, will go for one of the un-sprinkled ones at the bottom of the pile. But it’s entirely a matter of preference, and they’re truly wonderful either way.
2. You can make them without a donut pan!
Deep fried donuts are wonderful for a couple reasons. First, it means you don’t need to own a donut pan! I can’t stand having specialty equipment around, so that makes me very happy. Anyone with a container of canola oil and a heavy pan can deep fry, and I love that minimalist spirit.
3. They have a very authentic donut shop flavor.
But deep frying isn’t just great because of its ease. Fried donuts also taste absolutely incredible (and it’s not like any donut is going to win an award for healthiest snack—even the baked variety). Nothing else gets you that authentic donut shop flavor.
4. They feature ingredients you probably already have at home.
Old fashioned donuts are traditionally made with sour cream or buttermilk. But this recipe uses plain yogurt. Buttermilk is one of my all-time favorite ingredients, but nothing beats yogurt’s convenience. And these still turn out deliciously.
By the way, this is my last donut post in my donut series! Tomorrow, I’ll be posting a roundup of all 6, with a few ideas of making your own variation. In the meantime, put the kettle on, and enjoy this recipe + the other 5.Print
old fashioned donuts
- Yield: about 8 to 10 donuts
- Neutral high smoke point oil, for deep frying (e.g., canola)
- 250g all purpose flour (2 cups), plus more for dusting
- 1g (½ teaspoon) ground nutmeg
- 4g salt (¾ teaspoon)
- 9g baking powder (2 teaspoons)
- 45g melted butter (3 tablespoons), cooled slightly
- 100g sugar (½ cup)
- 50g egg (1 large) at room temperature
- 120g plain unstrained yogurt (½ cup) at room temperature
- Powdered sugar (100% optional)
- Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
- In a medium mixing bowl, combine the flour, nutmeg, salt, and baking powder. Whisk or sift together until completely lump free.
- In a separate mixing bowl, combine the melted butter, sugar, egg, and yogurt. Whisk together until completely smooth.
- Scrape the wet ingredients into the dry ingredients, then mix together just until combined (do not overmix).
- Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch thick, redusting above and below to keep it from sticking as you work.
- Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
- Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan to cool.
* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.
** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).