Description
Classic homemade sugar donuts with a soft, elastic dough fried to golden perfection and coated in granulated sugar, perfect for a sweet breakfast or snack.
Ingredients
Dough Ingredients
- 110 g Whole milk (lukewarm)
- 50 g Granulated sugar
- 12.5 g Fresh yeast (or 5 g instant yeast)
- 1 Egg yolk (room temperature)
- 1 Egg (room temperature)
- 250 g Bread flour (or all-purpose flour)
- ¼ teaspoon Salt
- 30 g Unsalted butter (room temperature, soft)
For Frying and Coating
- 1.5 liter Vegetable or Canola oil (for frying)
- 100 g Granulated sugar (for coating)
Instructions
- Prepare the yeast mixture: Mix sugar with lukewarm milk and sprinkle yeast on top. Ensure the kitchen is warm; wait about 10 minutes until the yeast foams.
- Mix wet ingredients: Place the yeast mixture in a stand mixer with a kneading hook, add the egg and egg yolk, and mix until combined.
- Add dry ingredients: Mix in the flour and salt, then begin kneading the dough until it begins to come together.
- Add butter gradually: Slowly knead in the softened butter piece by piece, continuing to knead for 10 minutes on medium-high speed until the dough is elastic, shiny, and no longer sticky.
- First proof: Transfer the dough to a bowl, cover it with plastic wrap or a tea towel, and let it rise either overnight in the fridge or for 1-2 hours at room temperature.
- Degas and shape: After the dough rises, knock out the air and knead gently for a few seconds. Roll the dough on a floured surface to about 1/4 inch (0.6 cm) thickness.
- Cut doughnuts: Use a cookie cutter to cut approximately 3-inch (8 cm) circles; use a smaller cutter or the back of a piping nozzle to cut out the center hole. Use extra flour if needed while shaping.
- Place doughnuts on parchment: Arrange the doughnuts on square sheets of baking paper. Re-roll leftover dough and repeat cutting until all dough is used.
- Second proof: Let the doughnuts proof at room temperature in a warm spot for 1-2 hours until puffed.
- Heat oil: Heat vegetable oil in a heavy-bottomed pan to 180°C (356°F), maintaining between 175-185°C (347-365°F), using a thermometer.
- Fry doughnuts: Fry 3-4 doughnuts at a time, leaving space between them. Cook each side for about 2 minutes or until golden brown.
- Drain and sugar coat: Place fried doughnuts on a wire rack lined with paper towels to remove excess oil. While still hot, toss the doughnuts in granulated sugar until evenly coated.
- Serve and store: Serve the sugar-coated doughnuts fresh. Store leftovers in an airtight container at room temperature for 1-2 days.
Notes
- Use fresh yeast for best flavor but instant yeast can be substituted.
- Keep the dough soft and elastic by kneading well and adding butter gradually.
- Make sure oil temperature stays consistent to cook doughnuts evenly.
- Proofing times may vary depending on kitchen temperature; aim for a warm draft-free spot.
- These doughnuts are best eaten fresh but can be stored for up to two days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
