Description
This classic recipe for fried doughnuts coated in granulated sugar offers a delightful homemade sweet treat. Soft, fluffy doughnuts are fried to golden perfection and generously rolled in sugar, making them a nostalgic and irresistible snack for family gatherings or any time you crave a comforting dessert.
Ingredients
Scale
Doughnuts
- 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)
- Vegetable oil (for frying)
Sugar Coating
- 1/2 cup granulated sugar (for coating)
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in the warm milk (approximately 110°F). Let it sit for about 5 minutes until frothy to ensure the yeast is active and ready for use.
- Prepare the Dough: In a large mixing bowl, combine the granulated sugar, melted unsalted butter, egg, and salt. Add the yeast mixture and stir until integrated. Gradually incorporate the all-purpose flour until a soft dough forms. Transfer the dough to a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic.
- Let it Rise: Place the kneaded dough in a lightly greased bowl, cover it with a cloth, and leave it in a warm spot for 1 to 2 hours or until it doubles in size.
- Shape the Doughnuts: Once risen, punch down the dough to release trapped air. Roll the dough on a floured surface to about 1/2-inch thickness. Using a doughnut cutter or two round cutters, cut out doughnut shapes. Arrange the doughnuts on a floured baking sheet, cover with a cloth, and let them rest for about 30 minutes to puff up slightly.
- Fry the Doughnuts: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry a few doughnuts at a time to prevent overcrowding, cooking each side for 1 to 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 generously in granulated sugar until fully coated for a sweet finish.
- Serve: Enjoy these freshly made sugar-coated doughnuts warm or at room temperature for the best flavor and texture.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Do not overcrowd the oil when frying to maintain oil temperature and even cooking.
- You can use a thermometer to monitor oil temperature accurately at 350°F.
- For extra flavor, try adding a teaspoon of vanilla extract or cinnamon to the dough mixture.
- Store leftover doughnuts in an airtight container and consume within 1-2 days for freshness.
