These easy sugar donuts are soft inside, golden outside, and coated in sugar while still warm. A simple homemade recipe that gives you classic bakery-style donuts without overcomplicating the process.
Why You'll Love It
- Soft and Airy Every Time: The yeast dough gives these donuts a light, fluffy texture that feels just like bakery-style.
- Simple, Classic Ingredients: I like that everything here is straightforward and easy to work with, no complicated steps.
- Perfect Golden Finish: Frying them until golden and coating them while warm creates that classic sugar crust.
- Reliable and Repeatable: Once you make them once, it becomes one of those recipes you can come back to anytime.
These easy sugar donuts remind me of the kind you see stacked in small bakeries: simple, golden, and coated in sugar while still warm. I make them with a yeast dough because it gives the donuts that soft, airy center, while the butter and eggs add just enough richness without making them heavy. They feel perfect next to other homemade bakes like my cream puffs and apple fritters, especially when I want something sweet that still feels classic. Once the yeast is frothy, I mix it with the butter, sugar, eggs, flour, and salt, then knead the dough until smooth and elastic. After the first rise, I roll it out, cut the donut shapes, and let them puff again before frying.
What I like most about this recipe is how classic it feels without needing anything fancy. The donuts fry for just a couple of minutes on each side until golden, then I roll them in sugar while they are still warm so the coating sticks properly. Keeping the oil steady at 350°F (175°C) makes a big difference because the donuts cook evenly and do not turn greasy. I love serving them with coffee, or alongside simple favorites like lemon cake or chocolate biscuit cake when I want a sweet table that feels easy but special.
Key Ingredients in Sugar Donuts
You'll find the exact measurements in the recipe card, but here's a closer look at what I use and why it works so well:
- Yeast, Warm Water & Sugar: I start with active dry yeast and warm water to activate it properly, and a small amount of sugar helps it bloom and get the dough rising.
- Butter, Eggs & Sugar: I like using melted butter with eggs and sugar because it gives the donuts a soft texture with just enough richness.
- Flour & Salt: All-purpose flour creates the structure, and a little salt balances the sweetness and enhances the flavor.
- Sugar for Coating: I always roll the donuts while they're still warm so the sugar sticks evenly and melts slightly into the crust.
How to Make Easy Sugar Donuts
You can find the complete printable doughnuts recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Activate the Yeast: Mix yeast and sugar into warm water until dissolved, then set aside.
2. Make the Dough: In a bowl, mix butter, sugar, and eggs, yeast mixture, then add flour and salt. Knead until smooth and elastic.
3. Let it Rise: Place the dough in an oiled bowl, cover, and let it rise for about 2 hours until doubled. Roll out, cut into donut shapes, and rest.
4. Fry and Coat: Fry the donuts until golden brown, then roll in sugar while warm. Serve sugar donuts while they are still warm.
Tips for Perfect Sugar Donuts Every Time
Don't Rush the Rise: Letting the dough fully double in size makes a noticeable difference in how light the donuts turn out.
Flour your Cutters: A quick dip in flour between each cut keeps the edges clean and prevents sticking.
Work in Small Batches: Frying too many at once lowers the oil temperature and affects the texture.
Storage
I keep leftovers in an airtight container at room temperature and reheat them in the microwave for about 10 seconds to bring them back to soft and warm.
Try These Dessert Recipes Next!
Recipe
Easy Sugar Donuts
Ingredients
For the Donuts
- 7 g active dry yeast - 1 packet
- 140 ml warm water - (105°F to 110°F or 40°C to 43°C)
- ¼ teaspoon granulated sugar
- 30 g unsalted butter - melted
- 70 g granulated sugar
- 2 medium eggs - room temperature
- 525 g all-purpose flour
- ¼ teaspoon salt
For the Coating
- 60 g granulated sugar
Instructions
- In a jug, stir together 140 ml warm water, 1 packet 7 g active dry yeast, and ¼ tsp granulated sugar. Let it sit for 10 minutes, until frothy.
- In a large mixing bowl, beat 30 g unsalted butter, melted, 70 g granulated sugar, and 2 medium eggs until well combined. Pour in the activated yeast mixture and whisk until incorporated.
- Sift in 525 g all-purpose flour and ¼ tsp salt, then mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 15 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 2 hours, or until doubled in size.
- Punch down the dough to release the air, then roll it out on a floured surface to about ½ inch (1.27 cm) thick.
- Cut out the donuts using a round cutter and a smaller cutter for the holes. Place them on a parchment-lined board, leaving space between each one, then cover loosely with parchment and let rise for 1 hour, or until slightly puffed.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the donuts for about 2 minutes per side, or until golden brown.
- Transfer the donuts to paper towels to drain excess oil, then roll them in 60 g granulated sugar while still warm. Serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Simple perfection – warm dough, sweet sugar. 👌