Old Fashioned Sugared Donuts

Remembering Mom’s Kitchen: A Sugared Tribute

There’s something magical about the scent of freshly fried doughnuts wafting through a home. For my sisters and me, that sweet, cinnamon-spiced aroma brings us right back to Mom’s kitchen. She was known far and wide for her homemade goods, but her old fashioned sugared donuts? Legendary. Every bite was warm comfort wrapped in sugar.

This year marked a full circle moment. On the anniversary of her passing, we pulled out the treasured handwritten recipe card — smudged and creased from decades of loving use — and got to work. “Light hands on the batter, girls,” we could almost hear her say, “and don’t crowd the pot!”

When the first few donuts rose golden and puffy in the hot oil, we knew we were on the right track. Sugared and still steaming, they tasted just like Mom made them. We were giddy with joy, like kids again, celebrating not just a recipe, but a legacy of love. Here’s how to make them yourself — and maybe, just maybe, start a tradition of your own.

Ingredients

Wet Ingredients

1 1/2 cups white sugar
1/4 cup softened butter
1 tsp ground ginger
1 to 1.5 tsp ground nutmeg (we prefer 1.5 tsp)
3 eggs, beaten

Dry Ingredients

5 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
4 tsp baking powder
1 tsp salt

Liquid

1 1/2 cups milk

Instructions

In a large bowl, beat together sugar, butter, ginger, nutmeg, and eggs until light and creamy.
In a separate bowl, whisk together flour, baking soda, cream of tartar, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with the milk. Stir gently just until blended. (Mom’s tip: Don’t overmix!)
Turn dough onto a well-floured board and knead very lightly — it will be sticky, and that’s perfect.
Roll dough to about 1/2 inch thick and cut into donut shapes.
Heat oil in a deep fryer or heavy pot to 350°–360°F.
Carefully drop a few donuts at a time into the oil. As soon as they rise, flip them with a fork or wooden spoon handle. Fry until golden, about 1 minute per side.
Remove with a slotted spoon and let drain briefly over the pot. Place on a rack over paper towels.
While still warm, roll each donut in a bowl of white sugar until evenly coated.

Pro Tips

Temperature matters! If the oil is too cool, your donuts will soak up grease and get tough.
Don’t crowd the pot. Fry in small batches for best texture.
Use a thermometer. Guesswork with oil temp can lead to disappointing results.

Variations

Cinnamon Sugar: Mix sugar with 1–2 tsp cinnamon for coating.
Gluten-Free: Substitute with a good 1:1 gluten-free baking flour.
Maple Glaze: Skip the sugar roll and dip cooled donuts in a simple maple glaze.

What to Serve With Old Fashioned Sugared Donuts

Hot coffee or cocoa for dunking
Vanilla ice cream for a hot-and-cold dessert twist
Fresh berries for a light, summery balance

More Comfort Food Classics

Food for Thought

Do you sugar your donuts while they’re hot, warm, or cold? We always rolled ours warm so the sugar sticks just right — what’s your method?

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight. Just let it come slightly to room temp before rolling.

Can these be baked instead of fried?

Technically, yes, but they’ll turn out more like a cakey muffin. For the classic taste, stick with frying.

Can I freeze these?

Yes! Freeze after frying but before sugaring. Reheat and toss in sugar before serving.