Description
This classic recipe for Fried Doughnuts with Sugar offers a delightful homemade treat perfect for family gatherings or weekend breakfasts. Soft, fluffy doughnuts are fried to golden perfection and generously coated in granulated sugar, creating a sweet and comforting snack that’s sure to please all ages.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour (plus more for dusting)
Frying and Coating
- Vegetable oil (for frying)
- 1/2 cup granulated sugar (for coating)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
- Prepare Dough: In a large mixing bowl, combine the granulated sugar, melted unsalted butter, egg, and salt. Add the frothy yeast mixture and stir to combine. Gradually incorporate the all-purpose flour, mixing until a soft dough forms. Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a lightly greased bowl, cover with a clean cloth, and let it rise in a warm spot for 1-2 hours until it doubles in size, which develops the dough’s texture and flavor.
- Shape Doughnuts: Once risen, punch down the dough to release trapped air. Roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out doughnut shapes. Place the cut doughnuts on a floured baking sheet, cover them with a cloth, and let them rest and rise for another 30 minutes.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully drop a few doughnuts at a time into the hot oil, avoiding overcrowding. Fry each side for about 1-2 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the doughnuts and place them on paper towels to drain excess oil.
- Sugar Coating: While the doughnuts are still warm, roll them thoroughly in granulated sugar until fully coated, giving them a sweet, crunchy exterior.
- Serve and Enjoy: Enjoy your freshly made sugar-coated doughnuts warm or at room temperature for a sweet treat that’s best eaten fresh.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Do not overcrowd the oil while frying to maintain the temperature and achieve even cooking.
- For an extra fluffy texture, you can let the doughnuts rise a second time before frying.
- Store leftover doughnuts in an airtight container and reheat briefly before serving to restore softness.
- Use fresh yeast and quality oil for best flavor and texture.
