Simple Sugar Donuts

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Simple Sugar Donuts

Light, fluffy, and coated in sweet sugar, these homemade sugar donuts are pure comfort. Made from a soft, buttery yeast dough, they fry up to golden perfection with a tender, airy crumb inside and a crisp sugary coating outside. Whether for breakfast, dessert, or a weekend treat, these donuts are irresistibly delicious.

Ingredients

For the Dough:

  • 2 1/4 to 2 1/2 cups (295–325 grams) all-purpose flour
  • 1 1/2 teaspoons active dry yeast
  • 3 tablespoons (40 grams) unsalted butter, at room temperature, cut into small pieces
  • 3 tablespoons (35 grams) granulated white sugar
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) lukewarm milk
  • 1 large egg, lightly beaten

For Frying:

  • 2 inches (5 cm) of oil (canola, vegetable, peanut, or corn oil)

For the Topping:

  • 1/2 to 1 cup (100–200 grams) granulated white sugar
  • Or 1/2 to 1 cup (60–120 grams) sifted powdered (confectioners’ or icing) sugar

Instructions

Prepare the Dough:

  1. In a large bowl, whisk together 2 1/4 cups (295 grams) of flour and active dry yeast.
  2. Add the butter and rub it into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs.
  3. Stir in the sugar and salt.
  4. Make a well in the center of the flour mixture, then add the lukewarm milk and lightly beaten egg. Stir with a spatula until a soft dough forms.
  5. If needed, add extra flour 1 tablespoon at a time until the dough comes together and is only slightly sticky.

Knead and First Rise:

  1. Transfer the dough to a lightly floured surface and knead until smooth, elastic, and no longer sticky (about 5 minutes by hand or 3 minutes in a stand mixer with a dough hook).
  2. Form the dough into a ball and place it into a lightly greased large bowl. Turn the dough once to coat.
  3. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size (about 1 1/2 to 2 hours).

Shape the Donuts:

  1. Punch down the risen dough to release air. Turn it onto a lightly floured surface.
  2. Roll the dough to 1/2 inch (1 cm) thickness using a floured rolling pin.
  3. Cut out donuts using a 2 1/2 to 3 inch (6–7 cm) doughnut cutter (or two cookie cutters, one large and one small for the center holes).
  4. Place the cut donuts onto a parchment-lined, lightly floured baking sheet.
  5. Re-roll the scraps and cut additional donuts. You can save the donut holes for frying.
  6. Lightly spray or butter plastic wrap and cover the donuts loosely. Allow them to rise until nearly doubled (30 to 60 minutes).

Fry the Donuts:

  1. In a large, deep heavy-bottomed saucepan or Dutch oven, heat 2 inches (5 cm) of oil to 375°F (190°C). Use a candy thermometer for accuracy.
  2. Gently place 2 to 3 donuts into the hot oil at a time, being careful not to overcrowd the pan.
  3. Fry for 45 to 60 seconds per side, or until golden brown.
  4. Fry donut holes for about 30 seconds per side.
  5. Remove the donuts with a slotted spoon or skimmer and place on paper towel-lined trays to drain.

Coat and Serve:

  1. While still warm, roll the donuts in granulated sugar or powdered sugar until fully coated.
  2. Serve warm for the best texture and flavor.

Tips for Perfect Sugar Donuts

  • Oil temperature is key: Always let the oil return to 375°F (190°C) between batches.
  • Don’t over-knead: Overworking the dough can make donuts tough.
  • Use fresh yeast: Active yeast ensures a light, airy texture.
  • Flavor variations: Add a hint of ground cinnamon to the sugar coating for a cinnamon sugar version.

These simple sugar donuts capture everything you love about a bakery-style treat — fluffy, buttery interiors with a perfectly crisp sugary shell. Enjoy them fresh for a truly heavenly bite.

 

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