Simple Sugar Coated Doughnuts

Indulge in the timeless delight of homemade sugar-coated doughnuts. These classic treats boast a golden, crispy exterior enveloping a soft, fluffy interior, all generously dusted with sugar. Perfect for breakfast, brunch, or an afternoon snack, these doughnuts are a testament to the joy of baking from scratch.

Why You’ll Love This Recipe

• Classic Comfort: Evokes nostalgic memories with every bite.
• Simple Ingredients: Utilizes pantry staples, making it accessible and convenient.
• Versatile Treat: Suitable for various occasions, from casual mornings to festive gatherings.
• Customizable: Easily adaptable with different coatings or fillings to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Active dry yeast
• Warm water
• Warm milk
• Unsalted butter, softened
• Egg yolks
• Granulated sugar
• Salt
• All-purpose flour
• Vegetable oil, for frying
• Additional granulated sugar, for coatingThe Joy-Filled Kitchen+5Taste of Home+5Let the Baking Begin!+5Precious Core+2Let the Baking Begin!+2Andie Mitchell+2Precious CoreLet the Baking Begin!+1Let the Baking Begin!+1Epicurious+6The Joy-Filled Kitchen+6My Secret Confections+6

Directions

1. Activate Yeast: In a small bowl, combine warm water, a pinch of sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
2. Prepare Dough: In a large mixing bowl, combine warm milk, softened butter, egg yolks, sugar, and salt. Add the activated yeast mixture and mix well. Gradually incorporate flour until a soft dough forms.
3. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape Doughnuts: Punch down the risen dough and roll it out to about ½-inch thickness. Using a doughnut cutter, cut out doughnuts and place them on parchment-lined trays.
6. Second Rise: Cover the shaped doughnuts with a cloth and let them rise for another 45 minutes to 1 hour, until puffy.
7. Heat Oil: In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
8. Fry Doughnuts: Carefully place doughnuts into the hot oil, frying a few at a time to avoid overcrowding. Fry each side for about 1-2 minutes until golden brown.
9. Drain and Cool: Remove doughnuts with a slotted spoon and place them on paper towels to drain excess oil.
10. Coat with Sugar: While still warm, roll the doughnuts in granulated sugar until evenly coated.Let the Baking Begin!

Servings and Timing

• Yield: Approximately 15 doughnuts
• Preparation Time: 30 minutes
• Rising Time: 2-3 hours
• Cooking Time: 30 minutes
• Total Time: Approximately 4 hoursThe First Year+6The Joy-Filled Kitchen+6My Secret Confections+6Crunchy Creamy Sweet+21The First Year+21My Secret Confections+21Cloudy Kitchen+3My Secret Confections+3Sugar Spun Run+3

Variations

• Cinnamon Sugar Coating: Mix granulated sugar with ground cinnamon for a spiced twist.
• Filled Doughnuts: Inject with jam, custard, or chocolate for a delightful surprise.
• Glazed Doughnuts: Dip cooled doughnuts in a simple glaze made from powdered sugar and milk.
• Baked Version: For a lighter option, bake the doughnuts at 375°F (190°C) for 10-12 minutes instead of frying.

Storage/Reheating

• Storage: Store cooled doughnuts in an airtight container at room temperature for up to 2 days.
• Reheating: Warm in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to restore freshness.
• Freezing: Freeze uncoated doughnuts in a single layer, then transfer to a freezer bag. Thaw at room temperature and reheat as above before coating with sugar.The Joy-Filled Kitchen

FAQs

What type of yeast should I use?

Active dry yeast is recommended for this recipe. Ensure it’s fresh and properly activated for the best rise.

Can I use whole eggs instead of just yolks?

Using only yolks results in a richer, more tender doughnut. Substituting with whole eggs may alter the texture.Sugar Spun Run+4Precious Core+4Boston Girl Bakes+4

How do I know when the oil is at the right temperature?

Use a kitchen thermometer to ensure the oil reaches 350°F (175°C). Alternatively, drop a small piece of dough into the oil; it should sizzle and rise to the surface.Sugar Spun Run+1Boston Girl Bakes+1

Why did my doughnuts turn out greasy?

Greasy doughnuts often result from oil that’s too cool. Maintain the correct frying temperature to prevent excessive oil absorption.

Can I prepare the dough in advance?

Yes, you can refrigerate the dough after the first rise. Bring it to room temperature before shaping and proceeding with the second rise.

Is it necessary to use a doughnut cutter?

While a doughnut cutter is convenient, you can use a round cutter or glass for the outer shape and a smaller cutter or bottle cap for the center hole.

How can I make the doughnuts more flavorful?

Incorporate spices like nutmeg or cardamom into the dough, or add citrus zest for a fresh twist.

What’s the best oil for frying doughnuts?

Neutral oils with high smoke points, such as vegetable, canola, or sunflower oil, are ideal for frying doughnuts.Boston Girl Bakes+1Precious Core+1

Can I bake these doughnuts instead of frying?

Yes, baking is an alternative. However, the texture will differ, yielding a more cake-like doughnut.

How do I prevent the sugar coating from melting?

Allow the doughnuts to cool slightly before coating. If too hot, the sugar may dissolve; if too cool, it may not adhere well.Precious Core

Conclusion

Crafting homemade sugar-coated doughnuts is a rewarding endeavor that fills your kitchen with delightful aromas and yields treats far superior to store-bought versions. With simple ingredients and a bit of patience, you can enjoy these classic confections fresh from your own oven or fryer.

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