Classic Sugar Donuts – Crispy Outside, Soft and Fluffy Inside
These classic sugar donuts are beautifully golden on the outside and irresistibly soft and airy on the inside. Made with buttermilk and yeast, they have a delicate crumb and light texture that feels bakery-quality yet is easy to achieve at home. Once fried, the warm donuts are generously coated in sugar, creating that timeless, comforting flavor everyone loves.
Perfect for breakfast, brunch, afternoon treats, or special occasions, these donuts are simple enough for beginners but impressive enough to serve to guests. They can be enjoyed plain or filled with jam, chocolate spread, or lightly sweetened cream for an extra indulgent touch.
Ingredients
For the dough
- 6 tablespoons lukewarm water
- 150 ml buttermilk
- 1 large egg, lightly beaten
- 57 g butter, melted and slightly cooled
- 454 g all-purpose flour or bread flour
- 57 g granulated sugar
- 1 teaspoon salt
- 1½ teaspoons instant yeast or active dry yeast
For frying
- Neutral oil suitable for deep frying
For coating
- Granulated sugar, as needed
Optional fillings
- Fruit jam
- Chocolate spread
- Lightly sweetened whipped cream
Instructions
- Activate the yeast
Place the lukewarm water in a small cup and sprinkle the yeast over the top. Let it sit for about 5 minutes until foamy and active. - Mix the dough
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the buttermilk, beaten egg, melted butter, and activated yeast. Mix until a soft dough forms. - Knead and rise
Knead the dough by hand or with a mixer until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size. - Shape the donuts
Turn the dough out onto a lightly floured surface and knead gently. Divide the dough in half. Roll one portion to an even thickness and cut out donuts using a round cutter. Use a smaller cutter to create the holes. Cover loosely. - Second rise
Place the shaped donuts and holes on parchment-lined trays. To create a warm, humid environment, place a heatproof jug of hot water in the oven and set the trays inside with the oven turned off. Let rise until puffy and doubled. - Heat the oil
Heat the oil to about 180°C. To test, drop in a donut hole—it should gently bubble and rise without browning too quickly. - Fry the donuts
Carefully lower the donuts into the hot oil. Fry in batches, turning once, until evenly golden on both sides. Remove and drain on paper towels. - Sugar coating
While still warm, roll the donuts in granulated sugar until evenly coated. - Fill if desired
Once cooled slightly, fill the donuts with jam, chocolate spread, or cream using a piping bag.
Tips for Perfect Sugar Donuts
- Keep the oil temperature steady to avoid greasy or undercooked donuts
- Do not overcrowd the pan during frying
- Coat donuts in sugar while warm so it sticks evenly
- For extra softness, avoid over-kneading during shaping