Sugar Donuts
Light, fried sugar donuts that are quick to prepare and perfect for any sweet craving.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour 1-to-1 gluten-free blend can be used in small batches; texture will differ.
- 1/2 cup milk Whole milk gives richer flavor; can substitute with non-dairy milk.
- 2 teaspoons active dry yeast Can substitute with 1 3/4 teaspoons instant yeast.
- 1/4 cup sugar Plus extra for dredging.
- 1/2 teaspoon salt
- 1 large egg
- Oil for frying neutral oil with a high smoke point, such as canola or vegetable oil
Instructions
Preparation
- Warm the milk to about 105–115°F. Stir in the yeast and a pinch of sugar. Let sit for 5 minutes until foamy.
- In a large bowl combine the flour, 1/4 cup sugar, and salt. Make a well in the center.
- Pour in the yeast mixture and add the egg. Stir with a spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly springy.
- Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot about 1 hour, until doubled.
- Punch down the dough, roll it to about 1/2-inch thickness. Cut rounds with a donut cutter or two different-sized round cutters. Re-roll scraps once.
Frying
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully slide a few donuts into the oil—do not overcrowd.
- Fry 2–3 minutes per side until deep golden.
- Transfer to a rack or paper towels to drain briefly, then dredge in granulated sugar while still warm.
Notes
If desired, replace 1-2 tablespoons of milk with melted butter for more richness. Donuts can be served with coffee, included in brunch boards, or topped with glazes and fillings.