sugar donuts

These Perfect Sugar Donuts are chewy, fluffy, and so sweet. Covered in sugar, these yeasty donuts are easy to make and taste amazing.

Perfect Sugar Donuts

milk

dry active yeast

sugar

all-purpose flour

salt

unsalted butter (room temperature)

vanilla extract

Corn oil

Start off by making the yeast mixture first. In a large measuring cup, add 1 cup of warm milk (108 degrees Fahrenheit), 2½ tsp dry active yeast, and 2 tablespoons of granulated sugar.

Whisk it up and let it froth up for about 5-10 minutes.

Let the yeast mixture froth up

Now, in a stand mixer, add 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, and the frothy yeast mixture.

Using the hook attachment, begin mixing the dough on low speed. Once there are no more dry patches of flour visible, pick the speed up to high. Continue mixing the dough for about 10-15 minutes. Yes, it takes time to get the right dough consistency. The dough should be just a little sticky and tacky to the touch.

Add all dough ingredients into your stand mixer

Then take the dough and place it into a large greased bowl (I greased mine with 1-2 teaspoons of olive oil).

Cover the dough with plastic wrap and let it rise for about one to two hours or until it doubles or even triples in size. The more the dough rises, the fluffier your donuts will be.

Let the dough rise

Once the dough is done rising, punch it down and place it onto a floured surface. Then use a rolling pin to roll the donut dough to about 1/2 inch thick.

Now cut out circles using a 3-inch biscuit cutter or glass cup. After you’ve cut out the donuts, reshape the scraps, then roll them out and cut out some more circles. You should get about 16 donuts from the recipe.

Place the cut out donuts onto a baking sheet lined with parchment paper. Then cover them with a thin kitchen towel or plastic wrap and let them rise for 30 minutes.

Roll, cut, and rise the dough again

In a heavy-bottomed pot, heat 2 inches of corn oil to 340 degrees Fahrenheit. I recommend using an instant-read thermometer to monitor the oil temperature.

Now fry each donut for about 2 minutes per side. You want them to be golden brown. Then use a large slotted spoon to transfer the fried donuts to a baking sheet lined with paper towels.

Once the fried donuts cool to a warm temperate, roll them in a bowl of granulated sugar. 1 cup of sugar should be more than enough for all the donuts.

Fry the donuts and cover in sugar

Simple Sugar Donut - this easy dough is made with flour, milk, yeast, and sugar, then the donuts are fried and dredged in sugar. Very simple, but creates an indulgent little treat!

Simple Homemade Sugar Donuts

2½ tsp active dry yeast

Tbsp warm water

oz unsalted butter (room temperature)

Tbsp sugar

tsp kosher salt

Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar &amp; 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.

Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch. If you continue kneading past the point of smooth and stretchy dough, the dough will overknead and make doughy donuts, so keep a close eye on the dough.

Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.

Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.

Cut out 5&quot;x5&quot; squares of parchment or wax paper.

Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.

Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.

Heat 1½ inches oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.

Transfer to paper towels or wire rack to drain. Let cool.

Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.

How to make Simple Sugar Donuts

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Top 2 sugar donuts recipes from across the web

The most viewed sugar donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Perfect Sugar Donuts

Simple Homemade Sugar Donuts

The most viewed sugar donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine