Description
These classic fried doughnuts coated in granulated sugar are a delightful sweet treat perfect for sharing with family. Soft and fluffy on the inside with a crisp golden exterior, they combine the timeless flavors of homemade dough and sugar with the satisfying crunch of frying. Enjoy this comforting recipe that brings a warm, nostalgic touch to any occasion.
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 Yeast: In a small bowl, dissolve the active dry yeast in the warm milk (about 110°F). Let it sit for approximately 5 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Mix Dough Ingredients: In a large mixing bowl, combine the granulated sugar, melted unsalted butter, egg, and salt. Add the yeast mixture and stir to combine thoroughly. Gradually add the all-purpose flour, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5 to 7 minutes until the dough becomes smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a cloth, and allow it to rise in a warm place for 1 to 2 hours, or until the dough has doubled in size.
- Shape Doughnuts: After the dough has risen, punch it down to release trapped air. Roll out the dough on a floured surface to approximately 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 for a second rise.
- Heat Oil: Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Ensure the oil temperature is steady for proper frying.
- Fry Doughnuts: Carefully place a few doughnuts at a time into the hot oil to avoid overcrowding. Fry each doughnut for about 1 to 2 minutes on each side until they achieve a golden brown color and are cooked through. Use a slotted spoon to remove them and drain excess oil on paper towels.
- Coat with Sugar: While the doughnuts are still warm, roll each one thoroughly in granulated sugar until fully coated, giving them their signature sweet crust.
- Serve and Enjoy: Serve the freshly made sugar-coated doughnuts warm or at room temperature for a delightful treat loved by all ages.
Notes
- Make sure the milk is not too hot to avoid killing the yeast—110°F is ideal.
- Allowing the dough to rise properly is key for light and fluffy doughnuts.
- Maintain the oil temperature at 350°F to ensure even frying and avoid greasy doughnuts.
- Use a slotted spoon for frying and draining to keep the doughnuts crispy.
- Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
