Description
These perfect sugar donuts are light, fluffy, and coated in a sweet granulated sugar crust. Made from a simple yeast dough, they are fried to golden perfection and dusted generously with sugar for a classic homemade treat.
Ingredients
Scale
Yeast Mixture
- 1 cup whole milk, warm (108°F)
- 2½ tsp dry active yeast
- 2 tablespoons granulated sugar
Dough
- 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
For Frying and Coating
- Corn oil for frying (about 2 inches deep in pot)
- 1 cup granulated sugar for coating donuts
Instructions
- Prepare Yeast Mixture: In a large measuring cup, combine the warm milk (108°F), dry active yeast, and 2 tablespoons of granulated sugar. Whisk the ingredients together and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Mix Dough Ingredients: In the bowl of a stand mixer, add the all-purpose flour, 1/2 cup sugar, salt, unsalted butter at room temperature, egg, egg yolks, vanilla extract, and the frothy yeast mixture. Attach the dough hook and start mixing on low speed until the flour is incorporated and no dry patches remain.
- Knead Dough: Increase the mixer speed to high and knead the dough for 10-15 minutes until it reaches a slightly sticky but tacky consistency, which is essential for fluffy donuts.
- First Rise: Transfer the dough to a large bowl greased lightly with 1-2 teaspoons olive oil. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 2 hours, or until the dough doubles or triples in size, contributing to a light texture.
- Shape Donuts: Punch down the risen dough and transfer it to a floured surface. Using a rolling pin, roll the dough to about 1/2 inch thickness. Use a 3-inch biscuit cutter or glass cup to cut out donut shapes. Re-roll scraps to make additional donuts, aiming for about 16 in total.
- Second Rise: Place the cut donuts on a baking sheet lined with parchment paper. Cover with a thin kitchen towel or plastic wrap and let them rise for 30 minutes to puff up before frying.
- Heat Oil: In a heavy-bottomed pot, heat corn oil to 340°F. Use an instant-read thermometer to monitor the temperature carefully to ensure proper frying without burning.
- Fry Donuts: Fry each donut for about 2 minutes per side or until golden brown. Use a large slotted spoon to transfer the donuts to a baking sheet lined with paper towels to drain excess oil.
- Coat with Sugar: When the donuts are warm but not hot, roll them generously in granulated sugar until fully coated. Use about 1 cup sugar for all the donuts.
Notes
- Make sure the milk is warm but not hot to prevent killing the yeast.
- Do not rush the dough kneading; proper kneading develops gluten for the perfect texture.
- Letting the dough rise twice ensures fluffy and airy donuts.
- Maintain oil temperature during frying for even cooking and crispy texture.
- Coat donuts while still warm for the sugar to stick well.
- Leftover donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: sugar donuts, homemade donuts, yeast donuts, fried donuts, sweet donuts
