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Homemade donuts dusted with sugar on a plate beside a decorative vase

Sugar Donuts

Soft, fluffy yeast donuts fried until golden and rolled warm in granulated sugar — bakery-style results with plain pantry ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 12 donuts plus 12 donut holes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3½ cups 440 g all-purpose flour, plus more for rolling
  • ¼ cup 50 g granulated sugar
  • 2¼ tsp 1 packet instant yeast
  • 1 tsp fine salt
  • ¾ cup 180 ml warm milk, about 110°F (45°C)
  • 2 large eggs room temperature
  • 4 tbsp 56 g unsalted butter, very soft
  • 1 tsp vanilla extract
  • Neutral oil for frying about 1½–2 quarts (1.5–2 L)
  • 1 cup 200 g granulated sugar, for coating

Method
 

  1. Whisk flour, sugar, yeast and salt in a large bowl. Add warm milk, eggs, butter and vanilla; stir to a shaggy dough.
  2. Knead 8 minutes by hand (or 6 minutes with a dough hook) until smooth and elastic.
  3. Cover and rise in a warm spot 1 to 1½ hours, until doubled.
  4. Roll to ½-inch thick. Cut 12 donuts with 3-inch and 1-inch cutters; re-roll scraps once for extra holes.
  5. Proof on a parchment-lined tray, covered, 30 to 40 minutes, until puffy.
  6. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
  7. Fry 3 to 4 donuts at a time, 60 to 90 seconds per side, until deep golden. Fry holes about 60 seconds total. Drain on a wire rack.
  8. Roll the warm donuts in the sugar until fully coated. Serve the same day.

Notes

Oil temperature decides everything: under 325°F the donuts turn greasy, over 375°F they brown before cooking through.
No thermometer: a wooden spoon handle should bubble steadily in the oil, or a bread cube should turn golden in about 60 seconds.
Roll the donuts while warm — a cold donut will not hold its sugar coat.
Cinnamon sugar  variation: add 1 tsp ground cinnamon to the coating sugar.
Store airtight at room temperature up to 2 days; refresh 10 seconds in the microwave. Do not refrigerate.