Sugar doughnuts are a type of fried dough pastry that are typically soft, fluffy, and coated in granulated sugar. They can be either ring-shaped (like classic doughnuts with a hole in the middle) or filled (often with jam, cream, or custard). The basic process usually involves:
- Making the dough – usually a yeast-leavened dough enriched with eggs, butter, and sugar.
- Letting it rise – to make the dough light and airy.
- Frying – until golden brown.
- Coating – while still warm, they’re rolled in granulated sugar to give them a sweet, slightly crunchy exterior.
Here’s a simple and classic sugar doughnut recipe you can try at home:
Ingredients:
For the dough:
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 2¼ cups all-purpose flour (plus extra for rolling)
- ¼ tsp salt
- 1 large egg
- 3 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- Oil for frying (vegetable or canola)
For coating:
- ½ cup granulated sugar (you can mix in cinnamon if you like)
Instructions:
- Activate the yeast:
In a bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy. - Make the dough:
Add sugar, egg, butter, vanilla, salt, and flour to the yeast mixture. Mix until a sticky dough forms. - Knead:
Knead the dough on a floured surface for 6–8 minutes (or use a stand mixer with a dough hook). The dough should be smooth and elastic. - First rise:
Place the dough in a greased bowl, cover, and let it rise for 1 to 1½ hours, or until doubled in size. - Shape the doughnuts:
Roll out the dough to about ½ inch thick. Cut out doughnut shapes using a doughnut cutter or two round cutters (one large, one small for the center). - Second rise:
Place cut doughnuts on a floured tray, cover lightly with a towel, and let them rise for another 30–45 minutes. - Fry:
Heat oil in a pot to 350°F (175°C). Fry a few doughnuts at a time until golden brown, about 1 minute per side. - Coat:
Drain briefly on paper towels, then immediately roll in sugar while still warm.