Prep Time: 2 hrs | Cook Time: 30 mins | Total Time: 2 hrs 30 mins
| Servings: 18
Make this very indulgent treat anytime with this very simple recipe. A classic doughnut recipe made with flour, milk, yeast, and sugar, then fried and dredged in sugar. Make sure to put this easy recipe on your list and try this very soon!
Ingredients
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Combine:
1/2 teaspoon granulated sugar
2½ teaspoons active dry yeast
2 tablespoons warm water
Combine using a mixer:
3 large egg yolks
3¼ c. all-purpose flour
1 c. whole milk warm
2 tablespoons granulated sugar
2 ounces unsalted butter, room temperature
For coating:
1 c. granulated sugar
How to make Simple Homemade Sugar Donuts
Step 1: To proof the yeast, stir 2 tablespoons with half teaspoon sugar and 2 1/2 teaspoons active dry yeast in a tall glass. Let it rise for about 5 to 10 minutes or until doubled in volume and foamy.
Step 2: To make the doughnut dough, combine the 3 1/4 cups flour in a mixer with the dough hook attachment with 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, and the proofed yeast mixture for about 2 minutes on low speed until the dough comes together. Increase the speed slightly and continue to knead for an additional 15 to 20 minutes or until the dough is tacky to the touch.
Step 3: Shape the dough into a ball. Place the dough ball into a greased large bowl. To keep the dough ball from forming a crust, grease the dough ball as well.
Step 4: Using a clean kitchen towel, cover the dough ball, then keep it in a warm draft-free place and let it rise for about an hour or two until doubled in size.
Step 5: Cut the parchment or wax paper into 5 x 5-inch squares.
Step 6: Punch the dough, turn it out onto a greased surface, and roll into about half-inch thickness. Using a 3-inch cookie cutter, cut out as many rounds as possible. Then, on a piece of parchment paper, place 1 dough disk. Repeat until all the doughnut dough has been used up.
Step 7: Tent the cut-out doughnuts with a clean kitchen towel and keep them aside for about 45 minutes to an hour until the size of the doughnuts has doubled.
Step 8: In a heavy pot or cast-iron, heat 1½ inches to 350 degrees F. Then, drop a few doughnuts at a time into the hot oil and cook them for about 1 to 2 minutes on each side until golden.
Step 9: To paper towels or wire rack, transfer the doughnuts to drain. Allow them to cool before rolling on granulated sugar or powdered sugar.
Nutrition Facts:
Amount Per Serving: Calories 234, Calories from Fat 63, Fat 7g11%, Saturated Fat 3g19%, Cholesterol 73mg24%, Sodium 15mg1%, Potassium 91mg3%, Carbohydrates 35g12%, Fiber 1g4%, Sugar 3g3%, Protein 6g12%, Vitamin A 260IU5%, Calcium 42mg4%, Iron 2.1mg12%
Ingredients
- Combine:
- 1/2 teaspoon granulated sugar
- 2½ teaspoons active dry yeast
- 2 tablespoons warm water
- Combine using a mixer:
- 3 large egg yolks
- 3¼ c. all-purpose flour
- 1 c. whole milk warm
- 2 tablespoons granulated sugar
- 2 ounces unsalted butter, room temperature
- For coating:
- 1 c. granulated sugar
Instructions
Step 1: To proof the yeast, stir 2 tablespoons with half teaspoon sugar and 2 1/2 teaspoons active dry yeast in a tall glass. Let it rise for about 5 to 10 minutes or until doubled in volume and foamy.
Step 2: To make the doughnut dough, combine the 3 1/4 cups flour in a mixer with the dough hook attachment with 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, and the proofed yeast mixture for about 2 minutes on low speed until the dough comes together. Increase the speed slightly and continue to knead for an additional 15 to 20 minutes or until the dough is tacky to the touch.
Step 3: Shape the dough into a ball. Place the dough ball into a greased large bowl. To keep the dough ball from forming a crust, grease the dough ball as well.
Step 4: Using a clean kitchen towel, cover the dough ball, then keep it in a warm draft-free place and let it rise for about an hour or two until doubled in size.
Step 5: Cut the parchment or wax paper into 5 x 5-inch squares.
Step 6: Punch the dough, turn it out onto a greased surface, and roll into about half-inch thickness. Using a 3-inch cookie cutter, cut out as many rounds as possible. Then, on a piece of parchment paper, place 1 dough disk. Repeat until all the doughnut dough has been used up.
Step 7: Tent the cut-out doughnuts with a clean kitchen towel and keep them aside for about 45 minutes to an hour until the size of the doughnuts has doubled.
Step 8: In a heavy pot or cast-iron, heat 1½ inches to 350 degrees F. Then, drop a few doughnuts at a time into the hot oil and cook them for about 1 to 2 minutes on each side until golden.
Step 9: To paper towels or wire rack, transfer the doughnuts to drain. Allow them to cool before rolling on granulated sugar or powdered sugar.
