Easy Sugar Donuts

These easy sugar donuts are made with yeast dough, fried until golden, and rolled in sugar while still warm. They come out light, airy, and perfect for a classic homemade donut treat.

Recipe Developer-Estefania

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Prep Time 35

Cook Time 12

Total Time 3 47

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

Let the Yeast Activate Properly: I always wait until the yeast turns foamy; it’s the easiest way to know the dough will rise well.

Knead Until Smooth: I like kneading for the full time so the donuts turn out light and airy instead of dense.

Keep the Oil Temperature Steady: Frying at 350°F (175°C) helps the donuts cook evenly without becoming greasy.

Best Fresh, But Still Good Later: I like to store leftovers in an airtight container and warm them slightly to bring back their softness.

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