How do I know when the dough has risen enough?

The dough should double (or even triple) in size during the first rise. A good test is to press your finger gently into the dough — if the indentation remains and doesn't bounce back quickly, it's ready. Give it enough time to develop a light and airy structure.

Can I bake sugar donuts instead of frying?

While this recipe is designed for frying to achieve that iconic crisp exterior, you can bake the donuts at 375°F for about 10–12 minutes. However, the texture will be more bread-like and less chewy. Frying is key for authentic sugar donuts.

Why didn’t my sugar stick to the donuts?

Sugar adheres best when the donuts are warm — not hot, and not fully cooled. If the sugar slides off, it could be that the donuts have cooled too much. You can lightly brush them with melted butter to help the sugar stick again.

Can I freeze these sugar donuts?

Yes! You can freeze unfried, shaped donuts by placing them on a parchment-lined tray until firm, then transferring them to a sealed bag. When ready to use, thaw at room temperature, allow to rise again, and then fry as instructed.

Sugar Donuts – Best Homemade Recipe

Name: Sugar Donuts
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 cup whole milk (warm, about 108°F); 2 1/2 teaspoons dry active yeast; 2 tablespoons granulated sugar (for yeast mixture); 3 1/2 cups all-purpose flour; 1/2 cup granulated sugar (for dough); 1/2 teaspoon salt; 3 tablespoons unsalted butter (room temperature); 1 large egg; 2 large egg yolks; 1/2 teaspoon vanilla extract; Corn oil (for frying, enough for 2 inches depth in pot); 1 cup granulated sugar (for coating)

Description

These homemade Sugar Donuts are light, fluffy, and perfectly chewy with a sweet granulated sugar coating. Made with a yeast-raised dough, they deliver a bakery-style experience right in your own kitchen. Ideal for breakfast, brunch, or dessert, these classic fried donuts are sure to become a family favorite.

Ingredients

Scale

1 cup whole milk (warm, about 108°F)
2 1/2 teaspoons dry active yeast
2 tablespoons granulated sugar (for yeast mixture)
3 1/2 cups all-purpose flour
1/2 cup granulated sugar (for dough)
1/2 teaspoon salt
3 tablespoons unsalted butter (room temperature)
1 large egg
2 large egg yolks
1/2 teaspoon vanilla extract
Corn oil (for frying, enough for 2 inches depth in pot)
1 cup granulated sugar (for coating)

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Instructions

In a large measuring cup, whisk together warm milk, dry active yeast, and 2 tablespoons sugar. Let it sit for 5–10 minutes until frothy.
In a stand mixer with hook attachment, add flour, 1/2 cup sugar, salt, butter, egg, egg yolks, vanilla, and the yeast mixture.
Mix on low until combined, then increase to high speed and knead for 10–15 minutes until dough is sticky and elastic.
Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm area for 1–2 hours, until doubled or tripled in size.
Punch down dough and roll out on a floured surface to 1/2 inch thickness. Cut out 3-inch rounds using a biscuit cutter or glass.
Place donuts on parchment-lined baking sheets, cover loosely, and let rise again for 30 minutes.
Heat 2 inches of corn oil in a heavy-bottomed pot to 340°F. Fry donuts 2 minutes per side, until golden brown.
Remove with a slotted spoon and place on paper towel-lined trays.
While still warm, roll each donut in a bowl of 1 cup granulated sugar until coated evenly.
Serve fresh and enjoy.

Notes

Ensure the milk is warm but not hot to avoid killing the yeast.
Let dough rise fully for best texture—don’t rush the rising stages.
Use a thermometer to monitor frying oil temperature consistently.
Sugar sticks best when donuts are warm, not hot or cold.
You can prepare the dough the night before and fry fresh in the morning.

Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 275
Sugar: 9g
Sodium: 86mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 42mg