Simple Homemade Sugar Donuts

Directions

1. Proof the yeast: In a tall glass, stir together the warm water, 1/2 tsp sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy and doubled in volume. If it doesn’t foam, discard and start with fresh yeast.
2. Make the dough: In a mixer fitted with a dough hook, combine the flour, warm milk, butter, egg yolks, sugar, salt, and the proofed yeast. Mix on low until dough comes together, about 2 minutes, then increase speed and knead for 15–20 minutes until dough is tacky but smooth. Avoid over-kneading.
3. Shape and proof: Form the dough into a ball. Grease a large bowl and the dough ball lightly, cover with a kitchen towel, and let rise in a warm draft-free area for 1–2 hours until doubled in size.
4. Prepare for cutting: Cut 5″x5″ squares of parchment or wax paper. Punch down the dough and roll it out to ½-inch thickness on a greased surface. Use a 3-inch round cookie cutter to cut out donuts. Place each dough round on a parchment square. Re-roll scraps until all dough is used.
5. Second proof: Cover cut-out donuts with a towel and allow to rise for 45–60 minutes until doubled in size.
6. Fry the donuts: Heat 1½ inches of oil in a heavy pot to 350°F (175°C). Fry several donuts at a time for 1–2 minutes per side or until golden. Transfer to paper towels or a wire rack to drain.
7. Coat with sugar: Once slightly cooled, roll the donuts in granulated sugar or powdered sugar to coat evenly. Serve warm for the best experience.

Recipe Details

• Prep Time: 30 minutes (plus 2–3 hours for proofing)
• Cook Time: 15–20 minutes
• Total Time: 3 hours
• Servings: 12–16 donuts
• Difficulty: Medium

Variations & Substitutions

• Swap granulated sugar for powdered sugar or cinnamon sugar for extra flavor.
• Add a glaze made of powdered sugar and milk for a sweeter finish.
• Fill with custard, chocolate, or jam after frying for cream-filled donuts.

Serving Suggestions