Description
Grandma’s Old-Fashioned Doughnuts are classic, fluffy, and light fried doughnuts dusted with powdered sugar. Made with simple pantry ingredients, these homemade doughnuts offer a nostalgic flavor and crispy exterior perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
For Frying and Serving
- Oil for frying (such as vegetable or canola oil)
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt thoroughly to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In another bowl, whisk the eggs, milk, vanilla extract, and melted unsalted butter until the mixture is smooth and homogenous.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir gently until a soft dough forms. Avoid overmixing to keep the dough light.
- Shape the Doughnuts: Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness. Use a doughnut cutter or two round cutters of different sizes to cut out the doughnut shapes, creating a hole in the center of each.
- Prepare Oil for Frying: Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Maintaining this temperature is important for even cooking.
- Fry the Doughnuts: Carefully place the doughnuts into the hot oil in batches, frying them for 2-3 minutes total. Turn them halfway through to ensure they brown evenly on both sides.
- Drain and Dust: Remove the cooked doughnuts with a slotted spoon and place them on paper towels to drain excess oil. Once cooled slightly, dust generously with powdered sugar before serving.
Notes
- Maintain oil temperature at 350°F for perfectly cooked doughnuts with a crispy exterior and soft interior.
- Do not overcrowd the fryer; fry in small batches to keep oil temperature steady.
- If dough is too sticky to handle, chill it briefly in the refrigerator for easier rolling and cutting.
- Use fresh ingredients, especially baking powder, to ensure proper rise.
- Leftover doughnuts are best eaten the same day for optimal freshness.
