Dessert

Perfect Sugar Donuts Recipe

Name: Perfect Sugar Donuts Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 cup whole milk, warm (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 deep in pot); 1 cup granulated sugar for coating donuts

ByJulian Dempsey October 28, 2025October 28, 2025

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Introduction

These Perfect Sugar Donuts are light, fluffy, and coated in a sweet, crunchy sugar layer. Made from a rich yeast dough, they are the ideal treat for breakfast or an indulgent snack. Follow this straightforward recipe to enjoy homemade donuts that rival your favorite bakery.

A close-up of nine sugar-coated doughnuts with a golden brown fried crust, arranged neatly in three rows within a white box lined with white paper that has small colorful dots. Each doughnut is thick and fluffy, with granulated sugar evenly covering the entire outer surface. One doughnut in the middle row has a bite taken out, showing a soft, pale yellow, airy interior. The white box and the white marbled surface below create a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk (warm)
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

Instructions

Step 1: In a large measuring cup, combine the warm milk (around 108°F), dry active yeast, and 2 tablespoons of granulated sugar. Whisk together and let it sit for 5-10 minutes until the mixture froths.
Step 2: In the bowl of a stand mixer, add the flour, 1/2 cup granulated sugar, salt, softened butter, whole egg, egg yolks, vanilla extract, and the frothy yeast mixture.
Step 3: Using the dough hook attachment, mix on low speed until no dry flour remains. Increase speed to high and mix for 10-15 minutes until the dough becomes slightly sticky and tacky.
Step 4: Transfer the dough to a large greased bowl (use olive oil or butter) and cover with plastic wrap. Allow it to rise for 1 to 2 hours until it doubles or triples in size.
Step 5: On a floured surface, punch down the risen dough. Roll it out to about 1/2 inch thickness and cut into 3-inch circles using a biscuit cutter or glass.
Step 6: Place the cut donuts on a parchment-lined baking sheet, cover with a towel or plastic wrap, and let rise for an additional 30 minutes.
Step 7: Heat corn oil in a heavy-bottomed pot to 340°F, using an instant-read thermometer to monitor the temperature.
Step 8: Fry the donuts for about 2 minutes per side or until golden brown. Transfer them to a paper towel-lined baking sheet to drain excess oil.
Step 9: While still warm, roll the donuts in granulated sugar until evenly coated.

Tips & Variations

For extra flavor, add a pinch of nutmeg or cinnamon to the dough.
Substitute half of the all-purpose flour with bread flour for chewier donuts.
Keep oil temperature steady to ensure even frying without greasy donuts.
Try dipping the warm donuts in melted chocolate for a decadent twist.
If you don’t have a thermometer, test oil temperature by dropping a small piece of dough; it should sizzle gently but not burn instantly.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze uncoated donuts in a single layer, thaw, then recoat with sugar before serving. Reheat donuts briefly in a microwave or oven to restore their softness before serving.