Print

Simple Homemade Sugar Donuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

These Simple Homemade Sugar Donuts are light, fluffy, and deliciously coated in granulated sugar. Made from scratch with active dry yeast and basic pantry ingredients, they are proofed then fried to golden perfection, resulting in classic donuts with a tender crumb and sweet sugar coating. Perfect for breakfast or a sweet snack.

Ingredients

Yeast Mixture

  • 2½ tsp active dry yeast
  • 2 Tbsp warm water
  • ½ tsp granulated sugar

Donut Dough

  • 3¼ cups all-purpose flour
  • 1 cup whole milk (warm)
  • 2 oz unsalted butter (room temperature)
  • 3 large egg yolks
  • 2 Tbsp granulated sugar
  • ¼ tsp kosher salt

For Coating

  • 1 cup granulated sugar

Instructions

  1. Proof yeast: Stir together 2 tablespoons warm water, ½ teaspoon sugar, and 2½ teaspoons active dry yeast in a tall glass. Let the mixture rise for 5-10 minutes until it doubles in volume and becomes foamy. If it does not foam, discard the yeast and use a fresh batch before proceeding.
  2. Make donut dough: In a mixer fitted with a dough hook, combine 3¼ cups flour, 1 cup warm milk, 2 ounces room temperature butter, 3 egg yolks, 2 tablespoons sugar, ¼ teaspoon salt, and the proofed yeast mixture. Mix on low speed until dough begins to come together, about 2 minutes. Increase speed slightly and knead for 15-20 minutes until the dough is tacky to the touch but smooth and stretchy. Avoid overkneading to prevent doughy donuts.
  3. Shape and initial proof: Gather dough into a ball. Butter a large bowl and place the dough in it, also greasing the top of the dough to prevent crust formation. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for 1-2 hours, or until doubled in size.
  4. Prepare cutting surface: Cut parchment paper into 5x5 inch squares to place under cut donuts for easy handling during frying.
  5. Cut donut shapes: Punch down the dough and roll it out on a greased surface to ½ inch thickness. Use a 3 inch round cookie cutter to cut out as many donut rounds as possible. Place each donut disk on a prepared square of parchment paper. Re-roll scraps and continue cutting until all dough is used.
  6. Second proofing: Cover the cut donuts with a clean kitchen towel and allow them to rise for 45 minutes to 1 hour until doubled in size.
  7. Heat oil for frying: Pour 1½ inches of oil into a heavy pot, preferably cast iron, and heat to 350°F (175°C).
  8. Fry the donuts: Carefully drop several donuts at a time into the hot oil. Fry for about 1-2 minutes per side or until golden brown on both sides.
  9. Drain and cool: Remove donuts from oil and transfer to paper towels or a wire rack to drain excess oil. Let them cool until they are easy to handle.
  10. Coat with sugar: Once cooled enough to hold, roll the donuts in granulated sugar until fully coated. Serve and enjoy!

Notes

  • Ensure yeast is fresh and proofed properly for successful dough rise.
  • Maintain oil temperature at 350°F to achieve golden, evenly cooked donuts.
  • Do not overknead dough to keep donuts tender and light.
  • Use a cast iron or heavy-bottomed pot for stable frying temperature.
  • Rolling donuts on parchment paper before frying helps prevent sticking and makes flipping easier.
  • Donuts can also be coated in powdered sugar or cinnamon sugar if preferred.

Find it online: https://recipefeastful.com/simple-homemade-sugar-donuts-recipe/