If you’re yearning for a warm, pillowy treat that sparks pure childhood joy, Fried Doughnuts with Sugar will answer every sweet craving. Each golden ring is tender and airy inside, with a crunchy sugar-dusted shell that melts into deliciousness with every bite. Whether you make them for breakfasts, celebrations, or that perfect afternoon pick-me-up, these homemade doughnuts fill your kitchen with irresistible aromas and create the kind of moments you’ll want to savor again and again.

Fried Doughnuts with Sugar Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Fried Doughnuts with Sugar lies in their simple, honest ingredients—each one has a role, from binding the dough to creating that glorious, sugary finish. Gather these basics and let the magic begin!

Active dry yeast (2 ¼ teaspoons or 1 packet): Gives the doughnuts their incredible lift and signature airy texture.
Warm milk (¾ cup, about 110°F): Activates the yeast and adds a lovely richness to the dough.
Granulated sugar (¼ cup for dough + 1 cup for coating): Sweetens the doughnut itself and delivers that irresistible sparkly coating.
Unsalted butter (2 tablespoons, melted): Lends tenderness and buttery flavor to each bite.
Large egg (1): Adds structure and softness, binding everything together beautifully.
Salt (½ teaspoon): Balances the sweetness and brings out the other flavors.
All-purpose flour (2 ½ cups, plus more for dusting): The essential base, giving body and chew to the doughnuts.
Vegetable oil (for frying): Neutral flavor and high smoke point make it perfect for that crispy, golden shell.

How to Make Fried Doughnuts with Sugar

Step 1: Bloom the Yeast

Start by gently warming your milk; it should feel like a warm bath, not scalding. Dissolve the yeast in the milk in a small bowl and let it sit for 5 to 10 minutes. You’ll notice a foamy layer start to form on top—that’s the yeast getting lively and ready to puff up your doughnuts.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the sugar, melted butter, egg, and salt until smooth. Pour in your foamy yeast-milk mixture, stirring to combine. Gradually add the flour, mixing with a sturdy spoon or spatula, until a soft, shaggy dough forms and starts to pull away from the sides of the bowl.

Step 3: Knead Until Smooth

Lightly flour your work surface and turn out the dough. Knead for 5 to 7 minutes, adding more flour only as needed, until the dough is supple, smooth, and just slightly tacky. This step gives your Fried Doughnuts with Sugar the perfect bite and texture.

Step 4: The First Rise

Transfer your dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a cozy, draft-free spot for about an hour, until it’s doubled and fluffy. Take a peek—this is where the magic of yeast really shines.

Step 5: Shape the Doughnuts

Gently deflate the risen dough and roll it out on a floured surface to about ½-inch thick. Use a doughnut cutter (or a round cutter plus a smaller cutter for the holes) to make classic rings. Place them on a floured baking sheet, leaving space in between, and cover loosely for the second rise—about 30 minutes—so they puff up again.

Step 6: Fry to Golden Perfection

Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pan to 350°F. Fry the doughnuts in batches, about 1 minute per side, until gorgeously golden and puffy. Use a slotted spoon to transfer them to a paper towel-lined tray and drain.

Step 7: Coat with Sugar

While the doughnuts are still warm—this is key!—gently roll each Fried Doughnut with Sugar in a bowl of granulated sugar, making sure every nook and cranny is deliciously coated. The warmth helps the sugar to cling, creating that sparkle and crunch we all love.

How to Serve Fried Doughnuts with Sugar

Garnishes

For a playful twist, try dusting your freshly coated doughnuts with a light shower of cinnamon sugar or a pinch of nutmeg. A quick zest of orange or lemon over the top gives them a hint of zing. You can even drizzle with a light glaze or dot with tiny edible flowers for a stunning morning treat or dessert centerpiece.

Side Dishes

Fried Doughnuts with Sugar absolutely shine alongside a good cup of coffee, rich hot chocolate, or a tall glass of cold milk. Arrange a fruit salad or bowl of fresh berries beside your platter for a splash of color and a refreshing contrast to the doughnuts’ sweet, indulgent bite.

Creative Ways to Present

Stack the doughnuts on a pretty cake stand for a dramatic dessert display, or serve in a whimsical basket lined with a checkered napkin. For parties, thread mini doughnuts onto wooden skewers or arrange them in cones for easy, grab-and-go snacking. No matter how you serve Fried Doughnuts with Sugar, they always steal the show!

Make Ahead and Storage

Storing Leftovers

Keep any leftover doughnuts in an airtight container at room temperature for up to two days. Place a piece of parchment between layers to keep them from sticking. While they’re best enjoyed fresh, you’ll still love sneaking one the next morning.

Freezing

If you’d like to prep ahead, Fried Doughnuts with Sugar can be frozen after frying (before coating in sugar). Cool completely, then store in a zip-top bag or airtight container in the freezer for up to one month. Thaw at room temperature before giving them a quick reheat and a sugar roll.

Reheating

For that just-made taste, warm leftover doughnuts in a 300°F oven for about 5 minutes. If reheating from frozen, increase the time as needed. Roll or dust with fresh sugar afterward to restore their irresistible bite and sparkle.

FAQs

Can I make the dough the night before?

Absolutely! Simply make the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying your Fried Doughnuts with Sugar in the morning.

Why didn’t my doughnuts puff up?

This usually means the yeast was inactive or the milk was too hot or cold. Double-check your yeast’s freshness and make sure your milk is just warm to the touch, around 110°F—not boiling.

Can I bake these instead of frying?

While classic Fried Doughnuts with Sugar are best fried for that iconic texture and flavor, you can certainly bake them at 375°F until lightly golden. The result will be a bit more like a sweet bread roll than a traditional doughnut, but still tasty!

What oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. These won’t impart any extra flavor, letting your doughnuts’ buttery, sugary character shine through.

Is it okay to use instant yeast instead of active dry?

Yes, you can substitute instant yeast using the same amount. Skip the blooming step—just mix the yeast directly with the dry ingredients and proceed as usual.

Final Thoughts

If you’re in need of a little nostalgic comfort (or just a really good dessert), Fried Doughnuts with Sugar are the answer. There’s nothing quite like making these from scratch and sharing them fresh and warm. Trust me—once you try these golden treats at home, you’ll never look at store-bought doughnuts the same way again!

Fried Doughnuts with Sugar Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 doughnuts 1x
Diet: Vegetarian

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Description

Indulge your sweet tooth with these homemade Fried Doughnuts with Sugar. These classic yeast doughnuts are fried to golden perfection and coated in a generous layer of granulated sugar. Perfect for breakfast or dessert!

Ingredients

Scale

Doughnuts:

2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
2 tablespoons unsalted butter, melted
1 large egg
½ teaspoon salt
2 ½ cups all-purpose flour, plus more for dusting
Vegetable oil for frying

Coating:

1 cup granulated sugar

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Instructions

Prepare the Dough: Dissolve yeast in warm milk, then combine with sugar, melted butter, egg, and salt. Mix in flour to form a dough.
Knead and Rise: Knead dough until smooth, let rise for 1 hour until doubled.
Shape and Rise: Roll out dough, cut into shape, let rise for 30 minutes.
Fry: Heat oil, fry doughnuts until golden brown.
Coat: Drain and coat warm doughnuts in granulated sugar.