Danielle's Old Fashioned Donut Recipe

Lemon Poppy Seed Cake Donut The Pie Piper and DoornutsOld Fashioned Donut Recipe

You've gotta love old fashioned donuts!  They are one of my favourites and my go-to in my home kitchen.  Why?  Because they are easy to make, and I can make up a batch of dough and leave it in my fridge for a week and make donuts on a whim.  I can even freeze the dough, although it never lasts that long in my house.

Here at The Pie Piper and Doornuts we make vegan yeast raised donuts, old fashioned cake donuts and soon, cake donuts.  If you want to learn more about our yeast raised variety, then check out my post on Donuts, Doughnuts or Doornuts.  Most people don't have time to make yeast raised donuts (we take 12-15 hours start to finish) and most of us are impatient and just want to make something delicious and fast.  That's where old fashioned and cake donuts come in.

Cake donuts are made using a cake-like batter and dropped into the fryer using a special dispenser-dropper.  I'm sure most of you have been to local markets where they sell hot cinnamon sugar mini donuts. It's fun to watch their little machine drop small donuts in the oil and have them pop out the other side. Those are cake donuts.  

We're just in the process of sorting our first cake donut dropper, which we're really excited about.  It should arrive this month, and once it does, recipe testing will begin! 

Old fashioned donuts are also a cake donut and baking powder raised,  but instead of a batter you make a dough that you roll out, cut and fry.  I love old fashioned donuts because you can make the dough in advance, leave it in your fridge and then impress friends and family by making fresh donuts on the spot. Plus, old fashioned donuts are flavourful. You can add and sub ingredients, and turn them into chocolate versions, lemon-poppy seed (both available in our stores) and add different spices - whatever strikes your fancy.

I'm happy to share my recipe for Old Fashioned donuts, which originally came from my Dad, who learned from his Mama Emila.  The version I make is a little different from his,  but I'm sure if he was around he would eat my old fashioned donuts and then proceed to tell me what flavours to make next.

And yes, the recipe following is the one we use here at the bakery. However, if you don't have time then we'll have you sorted.  Remember Doornuts is about delivering donuts to your door.  Donut delivery in Auckland, yes, but these old fashioned donuts are perfect for sending across New Zealand (yes, we do that too, more info here). 

Even better, I'd like to encourage you to make these treats yourself and share them with people you care about.  Share the love.  And if you do make them, share with us on Facebook or Instagram.  I'd love to see what you created!

Yours in Donut Happiness,

Danielle - The Pie Piper and Doornuts Pie and Donut Creator

 Danielle's Old Fashioned Donut Recipe

Download the Recipe PDF here

INGREDIENTS - Makes 10 x 3-½” Donuts

240 gms  Castor Sugar
90 gms   Egg Yolks
35 gms  Unsalted Butter, softened
380 gms Sour Cream

600 gms  Pastry Flour
15 gms Baking Powder
½ teaspoon Ground Nutmeg
3 gms Table Salt
Canola oil for frying

In a stand mixer bowl add sugar, egg yolks and butter.  With a paddle attachment beat on high until light and fluffy.

Add sour cream, and mix on a medium speed until smooth.

In a separate bowl, sift and combine all dry ingredients.  

Add dry ingredients to the wet ingredients, one quarter at a time until combined.  Do not over mix.

Line a clean bowl with plastic wrap so it  generously hangs over the edges. Spray with cooking spray, or lightly oil.  Scrap the dough into the bowl (on top of the plastic wrap), firmly push together until it’s even, then wrap the plastic wrap around it so it’s airtight.

Chill dough for a minimum of 1 hour.  Can be in the fridge for up to a week wrapped well.

When ready to roll, line a baking tray with wax paper and spray with cooking spray, or lightly oil.

Roll dough ½” thick, cut into donut shapes, place on tray and chill again.

While dough is chilling again, heat oil in a saucepan until it’s 177’C.  Make sure you have a minimum depth of 3”.

When the oil is to the correct temperature drop in the donuts using a slotted spoon and fry for 3-½ to 4-½ minutes.

Dip in vanilla glaze when still very warm.


120 gms Milk
500 gms Icing Sugar
½ teaspoon Vanilla Extract

Mix all together in a bowl until smooth.  Cover until needed.


Danielle Butler - The Pie Piper and Doornuts - Pie and Donut Creator

Danielle Butler is an entrepreneur and the owner of The Pie Piper & Doornuts, in Auckland, New Zealand.  She's an expert baker and creator.  Her specialty is in American dessert pies, cakes and other desserts.  Danielle has been featured in magazines like Denizen, New Zealand and Australian Women's Weekly, and has been a guest on radio spots, a judge on baking competitions and guest speaker sharing her knowledge of all things baking and entrepreneurship.  She wants to empower people to create their own special moments with friends and family through food.  Danielle is passionate about combating food insecurity in our communities.

 Copyright © 2017 Danielle Butler. All rights reserved.





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