Description
Classic homemade fried doughnuts coated with granulated sugar, perfect for a sweet family treat. These soft and fluffy doughnuts are made from scratch using an easy yeast dough recipe and fried to golden perfection for a delightful snack or breakfast.
Ingredients
Scale
Dough
- 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
- Vegetable oil (for frying)
For Coating
- 1/2 cup granulated sugar
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 the yeast is active.
- Prepare Dough: In a large mixing bowl, combine the sugar, melted butter, egg, and salt. Add the frothy yeast mixture and stir to combine. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
- Shape Doughnuts: After rising, punch down the dough to release air. Roll it out on a floured surface to about 1/2-inch thickness. Using a doughnut cutter or two round cutters, cut out doughnut shapes. Place the cut doughnuts on a floured baking sheet, cover with a cloth, and let them rest for about 30 minutes.
- Heat Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the doughnuts into the hot oil in small batches to avoid overcrowding.
- Fry Doughnuts: Fry each doughnut for about 1-2 minutes on each side until golden brown and cooked through. Use a slotted spoon to remove the doughnuts and place them on paper towels to drain excess oil.
- Coat Doughnuts: While the doughnuts are still warm, roll them in granulated sugar until fully coated, ensuring a sweet crust.
- Serve: Enjoy your sugar-coated doughnuts fresh, warm, or at room temperature for the best flavor and texture.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast.
- Kneading the dough well will help develop gluten and produce soft, elastic doughnuts.
- Do not overcrowd the fryer to maintain oil temperature and even cooking.
- Drain doughnuts well on paper towels to remove excess oil before coating in sugar.
- These doughnuts are best enjoyed the same day they are made but can be stored in an airtight container for one day.
