The Essential Guide to Old Fashioned Donuts: Best Bakery Spots, Iconic Recipes, and Brand Picks
By Alexander Ross
Q1: Why are they called "old fashioned" donuts?
A1: The term came into wide use during the 1920s and 1930s when automated donut machines began producing smooth, perfectly uniform cake donuts. Bakeries used "old fashioned" to describe hand-cut, cracked-crust cake rings leavened with buttermilk and baking soda, a nod to 19th-century home recipes.
Q2: Can you bake old fashioned donuts instead of deep frying them?
A2: Baking alters the physical texture completely. Without the direct, rapid heat transfer of hot oil, the dough cannot expand fast enough to fracture along the surface. A baked version yields a standard breakfast muffin in ring form, missing the crisp edges and deep ridges that define the style.
Q3: What type of frying oil yields the cleanest flavor?
A3: High-smoke-point neutral oils like peanut oil, refined canola oil, or vegetable shortening yield the best results. Professional bakeries historically relied on solid vegetable shortening or beef tallow, which solidify slightly at room temperature, helping the glaze dry without weeping.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
