Description
These classic homemade fried doughnuts coated in granulated sugar offer a sweet, nostalgic treat perfect for family gatherings or a delightful breakfast. Soft, fluffy, and lightly crispy, they’re made from a simple yeast dough fried to golden perfection and tossed in sugar for extra sweetness.
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)
For Frying and Coating
- Vegetable oil (for frying)
- 1/2 cup granulated sugar (for coating)
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm milk (about 110°F). Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active and ready.
- Prepare the Dough: In a large mixing bowl, combine the granulated sugar, melted butter, egg, and salt. Stir in the yeast mixture, then gradually add the flour, mixing until a soft dough forms. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Let it Rise: Place the kneaded dough into a lightly greased bowl and cover it with a cloth. Let it rise in a warm, draft-free area for 1-2 hours or until it doubles in size.
- Shape the Doughnuts: After the dough has risen, punch it down to remove air. Roll the dough out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out the doughnut shapes. Place the doughnuts on a floured baking sheet, cover them with a cloth, and let rest for about 30 minutes.
- Fry the Doughnuts: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place a few doughnuts at a time into the hot oil without overcrowding. Fry each side for 1-2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Coat with Sugar: While the doughnuts are still warm, roll them in granulated sugar until fully coated, giving them a sweet finish and a slight crunch from the sugar.
- Serve: Enjoy your freshly fried and sugar-coated doughnuts warm or at room temperature for the best flavor and texture.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Do not overcrowd the oil during frying to maintain the oil temperature and ensure even cooking.
- Use fresh yeast for best results and check the expiration date.
- If you don’t have a doughnut cutter, you can use any round cutters or improvise with glasses of different sizes.
- Store doughnuts in an airtight container and consume within 1-2 days for freshness.
