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Sugar Donuts

Ultimate old-fashioned sugar donuts that are soft, fluffy and so delicious. My childhood favorite snack.
5 from 1 vote
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Course: Dessert
Prep Time: 2 hours 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Servings: 12 donuts

Ingredients

For Donuts

  • 3 1/2 cups (450g) all-purpose flour
  • 1/4 cup (50) granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons (7g/1 packet) active dry yeast
  • 2 large egg
  • 1 cup (240ml) whole milk, warm to 110°-115F° (43°C-46°C)
  • 6 tablespoons (3/4 stick/85g) unsalted butter, melted and cooled
  • 1 teaspoon (5ml) vanilla extract
  • 4 cups (960ml/1 quart) canola or vegetable oil, for frying

For Coating

  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (15g) ground cinnamon

Instructions

  • Make the dough: In a mixing bowl of a stand mixer, whisk the warm milk, yeast, and sugar together. Let it sit for 10 minutes until foamy on the surface.
  • Add the eggs, melted butter, vanilla, salt, and flour. Mix on low-medium speed for about 3 minutes until a soft ball of dough starts to form. Scrape down the sides of the bowl with a rubber spatula as needed. If it’s too sticky, add 2 tablespoons at a time, and knead until the dough comes together and pulls away from the sides of the bowl. The dough will be just slightly sticky and workable. Keep kneading for 7-8 minutes or knead by hand on a floured surface for 8-10 minutes. Place dough in a lightly greased bowl and cover with plastic wrap. Let rest in a warm place for about 1.5 hours, or until doubled in size.
  • After the dough reaches doubled size, punch it down to remove the air. On a lightly floured surface, roll dough into a rectangle with 1/2-inch thickness. Cut into doughnuts using a doughnut cutter or with a 2¾-inch (7cm) round cutter and cut holes from the middle of the donuts and with a ¾-inch (2cm) piping tip. You can use any cutter that you like depending on your preferred donut size. Press together scraps, re-roll, and cut out more doughnuts. Place doughnuts on a baking sheet lined with parchment paper, leaving space between. Cover loosely with plastic wrap and let rest to rise for about 45-60 minutes, or until doubled in size.
  • Make the cinnamon sugar mixture: In a small bowl, toss sugar and cinnamon together. Set aside.
  • Frying donuts: In a large, heavy-bottomed saucepan, heat oil until it reaches 350F/175C. If you don’t have a thermometer to test, stick the end of a wooden spoon into the oil. It’s ready to fry when many bubbles form around the stick. Carefully, gently add doughnuts to hot oil, two to three at a time, depending on how large your saucepan is. Deep fry until golden brown, about 1-1.5 minutes on each side. Remove from the oil, using a slotted spoon and place on a cooling rack. You can drain donuts using a paper towel if desired. While donuts are still warm, toss them in cinnamon-sugar mixture. Repeat the process with the rest of the donuts.
  • Donuts are best eaten the same day they are made. Store leftovers in an airtight container at room temperature.
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