The Perfect Sugar Donuts Recipe is a simple and delicious way to create classic sweet treats at home. These fluffy, sugar-coated donuts are ideal for breakfast, snacks, or dessert. Whether you’re an experienced baker or trying your hand at frying for the first time, this recipe is straightforward and rewarding. Many people search for this recipe when looking to satisfy a craving or to impress friends and family with homemade delights. With easy-to-follow instructions, you’ll be able to whip up a batch that’s perfect for any occasion.
Why Make This Recipe
Creating sugar donuts at home is not only easy but incredibly satisfying. The process is reliable, ensuring that you get fluffy donuts every time, perfect for both beginners and experienced cooks.
These donuts boast a rich, buttery flavor complemented by a light and airy texture. With homemade donuts, you also have control over ingredients, making for a fresher taste compared to store-bought options.
In addition, this recipe saves you time; while they do require some rising time, the hands-on cooking part is quick, allowing you to serve fresh donuts in under two hours. Perfect for lazy weekends or special occasions.
How to Make Perfect Sugar Donuts
To make sugar donuts, you’ll be using a stand mixer equipped with a dough hook to develop the dough properly. Begin with yeast and warm milk to activate it, ensuring a good rise. This method produces a dough that’s slightly sticky and tacky, ideal for rolling out.
Once the dough has risen, you’ll cut out circles and let them rise again to maximize fluffiness. Frying at the right temperature (340°F) is crucial for achieving golden-brown donuts. Pay close attention during frying to avoid overcooking, and make sure to coat the warm donuts in sugar for that classic finish.
Ingredients
- 1 cup whole milk (warm, about 108°F)
- 2½ tsp dry active yeast
- 2 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter (room temperature)
- 1 large egg
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Corn oil (for frying, about 2 inches depth in pot)
- 1 cup granulated sugar (for rolling donuts)
Directions
- In a large measuring cup, combine 1 cup of warm whole milk (about 108°F), 2½ tsp dry active yeast, and 2 tablespoons granulated sugar. Whisk well and let rest for 5-10 minutes until frothy.
- In the bowl of a stand mixer, add 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, 3 tablespoons room temperature unsalted butter, 1 large egg, 2 large egg yolks, and 1/2 teaspoon vanilla extract.
- Pour in the frothy yeast mixture from step 1.
- Attach the dough hook and mix on low speed until no dry patches remain.
- Increase speed to high and knead for 10-15 minutes until dough is slightly sticky.
- Transfer dough into a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours or until doubled in size.
- Punch down the risen dough and turn it onto a floured surface. Roll to 1/2 inch thickness.
- Cut out donut shapes using a 3-inch cutter. Re-roll scraps for about 16 donuts total.
- Arrange shaped donuts on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
- Heat corn oil in a heavy pot to 340°F. Use an instant-read thermometer.
- Fry donuts in batches for about 2 minutes per side, until golden brown.
- Remove donuts with a slotted spoon and drain on paper towels.
- While warm but not hot, roll each donut in granulated sugar until fully coated.
How to Serve Perfect Sugar Donuts
These sugar donuts can be served fresh for breakfast with coffee or tea. They’re also great as an afternoon snack or dessert. Consider pairing them with a fruit compote or a simple glaze for extra flavor. For celebrations, serve them on a platter at brunches or parties, and watch them disappear!
How to Store Perfect Sugar Donuts
Store leftover donuts in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can make them stale. If you want to keep them longer, freeze the uncoated donuts for up to 2 months. Thaw and roll in sugar once ready to serve.
Tips to Make Perfect Sugar Donuts
- Ensure your milk is the right temperature for activating the yeast. Too hot or too cold can prevent proper rising.
- Knead the dough until it’s tacky but not overly sticky. This helps develop structure.
- Monitor the temperature of the oil closely when frying to prevent burning.
- Fry in small batches to avoid lowering the oil temperature too much.
- Roll in sugar while still warm for better adherence.
- Avoid overworking the dough when cutting shapes to maintain a light, fluffy texture.
Variation
No variations available
FAQs
1. Can I use instant yeast instead of dry active yeast?
Yes, you can use instant yeast. Just mix it directly with the flour, skipping the activation step.
2. How can I make these donuts healthier?
You can replace part of the all-purpose flour with whole wheat flour and reduce the sugar during rolling.
3. Is there a way to flavor the donuts?
You can add spices like nutmeg or cinnamon to the dough or dip the finished donuts in flavored glazes.
4. What dipping sauces go well with sugar donuts?
Chocolate or maple syrup pairs well with sugar donuts and adds extra flavor.
5. Can I make these donuts ahead of time?
Yes, you can make the dough and let it rise, then refrigerate it overnight before frying the next day.
Sugar Donuts
Ingredients
Dough Ingredients
- 1 cup whole milk (warm, about 108°F) Ensure the milk is the right temperature for activating the yeast.
- 2.5 teaspoons dry active yeast Can substitute with instant yeast if desired.
- 2 tablespoons granulated sugar Used to activate yeast.
- 3.5 cups all-purpose flour Can partially substitute with whole wheat flour for a healthier option.
- 0.5 cup granulated sugar For the dough.
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter (room temperature)
- 1 large egg
- 2 large egg yolks
- 0.5 teaspoon vanilla extract
Frying Ingredients
- Corn oil (for frying, about 2 inches depth in pot) Heat oil to 340°F for frying.
- 1 cup granulated sugar (for rolling donuts) Roll donuts in sugar while still warm for better adherence.
Instructions
Preparation
- In a large measuring cup, combine 1 cup of warm whole milk, 2½ tsp dry active yeast, and 2 tablespoons granulated sugar. Whisk well and let rest for 5-10 minutes until frothy.
- In the bowl of a stand mixer, add 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, 3 tablespoons room temperature unsalted butter, 1 large egg, 2 large egg yolks, and 1/2 teaspoon vanilla extract.
- Pour in the frothy yeast mixture from step 1.
- Attach the dough hook and mix on low speed until no dry patches remain.
- Increase speed to high and knead for 10-15 minutes until the dough is slightly sticky.
- Transfer dough into a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours or until doubled in size.
Shaping Donuts
- Punch down the risen dough and turn it onto a floured surface. Roll to 1/2 inch thickness.
- Cut out donut shapes using a 3-inch cutter. Re-roll scraps for about 16 donuts total.
- Arrange shaped donuts on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
Frying
- Heat corn oil in a heavy pot to 340°F. Use an instant-read thermometer.
- Fry donuts in batches for about 2 minutes per side, until golden brown.
- Remove donuts with a slotted spoon and drain on paper towels.
- While warm but not hot, roll each donut in granulated sugar until fully coated.