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Sugar Donuts: The Ultimate Guide to Baking & Enjoying Them

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Classic, homemade sugar donuts! Light and airy, fried to golden perfection, and coated in sweet granulated sugar. A simple and delicious treat for any occasion.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 teaspoon salt
  • 1 ¼ cups lukewarm milk (about 105-115°F)
  • 2 large eggs, lightly beaten
  • 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 6 cups vegetable oil, for frying
  • 1 cup granulated sugar, for coating
  • Optional: ½ teaspoon ground cinnamon, for cinnamon sugar donuts

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt.
  2. Add Wet Ingredients: In a separate bowl, combine the lukewarm milk, beaten eggs, melted butter, and vanilla extract. Whisk until well combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or a stand mixer fitted with a dough hook, mix until a shaggy dough forms.
  4. Knead the Dough: If using a stand mixer, knead the dough on medium speed for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 ½ hours, or until doubled in size.
  6. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
  7. Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough out to about ½-inch thickness.
  8. Cut Out the Donuts: Use a donut cutter (or two different sized round cookie cutters) to cut out the donuts.
  9. Re-roll Scraps: Gather the dough scraps, gently knead them together, and roll them out again to cut out more donuts.
  10. Second Rise: Place the cut-out donuts on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes, or until they are puffy and almost doubled in size.
  11. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C).
  12. Prepare Your Workspace: Prepare a wire rack lined with paper towels and have your sugar coating ready in a shallow dish.
  13. Fry the Donuts: Carefully place 2-3 donuts into the hot oil at a time.
  14. Cook Until Golden Brown: Fry the donuts for 1-2 minutes per side, or until they are golden brown. Use a slotted spoon or a spider strainer to flip the donuts and remove them from the oil.
  15. Drain Excess Oil: Place the fried donuts on the prepared wire rack to drain excess oil. Let them cool slightly before coating them with sugar.
  16. Prepare the Sugar Coating: In a shallow dish, place the granulated sugar (and cinnamon, if using).
  17. Coat the Donuts: While the donuts are still warm (but not too hot to handle), gently toss them in the sugar coating, ensuring they are evenly coated on all sides.
  18. Serve Immediately: Serve the sugar donuts immediately and enjoy!

Notes

  • Use fresh yeast for the best results.
  • Maintaining the correct oil temperature is crucial for perfectly cooked donuts. Use a deep-fry thermometer.
  • Don’t overcrowd the pot when frying.
  • Let the donuts cool slightly before coating them with sugar.
  • Experiment with flavors by adding spices or using different coatings.
  • Leftover donuts can be stored in an airtight container at room temperature for up to 2 days.

Find it online: https://mmmflavors.com/sugar-donuts/