Brown Butter Glazed Old Fashioned Donuts

Fry up a batch of these brown butter glazed old fashioned donuts! Invite some friends over because these are best enjoyed fresh from the fryer. 

To me, donuts are the ultimate comfort food. They can be enjoyed any time of day.

It’s no wonder why so many 24-hour donut shops exist. Whether you crave these fried sweet treats at 9am or midnight… donuts are always a good idea!

These old fashioned donuts are special. They’re glaze with nutty, rich brown butter. 

The brown brown adds an extra pop of flavor that keeps you coming back for another bite. 

Old Fashioned Donuts

Have you checked out the donut section of the recipe index? My love for these portable fried goodies is blatantly obvious. 

While old fashioned donuts are suitable year round, these special brown butter glazed ones are perfect for autumn and winter.

The inviting warm flavors of the brown butter glaze makes you yearn for cozy sweaters, fluffy blankets, and warm mugs of hot cocoa. 

These brown butter glazed old fashioned donuts are great to make with loved ones this holiday season! 

No Yeast Donuts

The dough contains no yeast! As such, it doesn’t require any proofing.

However, the dough does need to be chilled in the fridge for about an hour. Alternatively, you can prepare the dough the day before.

Since the dough relies on baking powder for leavening, make sure to use relatively FRESH baking powder.

Check the expiration dates and note when you first opened the package. Over time, baking powder will lose its leavening powers. 

Mixing Together Dough

Have you ever mixed together cookie dough? Yes? Then you can totally make this donut dough!

The dough comes together very easily in a stand mixer. 

The recipe calls for cake flour. In a pinch, you may use all-purpose flour. 

Cake flour has a lower protein content compared to all-purpose flour. As such, cake flour results in a softer interior. 

While this dough does not require proofing or rising, it does have to be refrigerated before rolling and frying.

Why chill the dough?

The dough is very moist and sticky.

Chilling the dough allows any gluten formed during mixing to relax. Which in turn, creates a softer cake donut. 

More importantly, chilling allows the flour to absorb the moisture from the eggs and sour cream. This will ensure easier rolling.

[NOTE: If you don’t want to wait, I suggest trying this coconut cake doughnut recipe. These coconut donuts can be rolled and fried immediately after mixing the dough. ]

Flour is your friend

One word of warning. THIS DOUGH IS VERY STICKY!

Flour your hands, generously flour your work surface, and be sure to flour your 3 1/2-inch dough cutter often. (Amazon affiliate link) 

If you don’t have a handy dandy doughnut cutter, simply use a 3 1/2-inch round cookie cutter paired with a 1-inch round cutter for the center. 

Re-Roll Dough Several Times

Since this dough does not contain yeast, the dough can be re-rolled several times. Gather any dough scrapes, knead together until smooth, and roll out again to punch out additional rounds.

With the dough rolled to a thickness of a little less than 1/2-inch, I was able to punch out 10 donut rings.

I did not save any donut holes. Instead, I rerolled the 1-inch donut holes to make additional donut rings. 

Shortening Versus Oil Frying

The majority of donut shops fry their goods in vegetable shortening. Since shortening is solid at room temperature, the fried donuts will look and feel less greasy. Frying in shortening also results in a crispier exterior. 

If you have access to restaurant supply stores, I suggest using “Donut Fry Shortening.” Otherwise, use standard vegetable shortening. 

However, since most of us don’t have giant tubs of shortening at home, you can certainly fry these donuts in vegetable oil or canola oil.

Canola oil is slightly healthier, while vegetable oil (which is really just soybean oil) is the cheapest option. These two oils have a high smoke point, making them suitable for deep frying. 

Brown Butter Glaze

Old fashioned donuts are great on their own, even without glaze. But, I highly recommend taking the extra step to coat the warm donuts in this sweet and nutty brown butter glaze.

The glaze is made from a mixture of powdered sugar, light corn syrup, pure vanilla extract, and liquid brown butter. The glaze is thinned out with hot warm, until the desired consistency is achieved.

Use of corn syrup is optional. Corn syrup gives the glaze a nice shine. 

I prefer the glaze on the thin side. It allows the glaze to fill all the nooks and crannies of the old fashioned donut. 

The thinner glaze also allows for double glazing, if you’re into that. (Which I am very into.)

Storage and Leftovers

As with all fried foods, these donuts are best served the same day they are fried. Ideally, you want to enjoy these donuts within hours of frying. 

Should you have any leftovers or plan to transport these donuts, store them in a breathable box (like a cardboard bakery box or container with the lid slightly ajar).

The glaze needs air circulation. Otherwise, it will melt and make the donuts soggy.