No Better Way to Start the Day Than With These Buttery, Pillowy Homemade Sugar Donuts

Sweet, fluffy, and hard to resist, these homemade sugar donuts are the perfect sweet breakfast, mid-day treat alongside coffee or tea, or as a post-dinner dessert. The recipe is a breeze to make, requiring only a handful of ingredients and 30 minutes of your time. You’ll be craving another the very moment you sink your teeth into one of them!

Why this is the best recipe

1. It is the most delicious - This sweet and simple doughnut recipe with yeast uses the highest quality ingredients, giving them the best flavor and texture. It is hands down one of the best donut recipes you will try!
2. No fancy ingredients or equipment required - You can find all eight of the necessary ingredients in your local grocery store or right in your pantry! You likely also have all of the equipment you need in your kitchen. Although a stand mixer is helpful, it is not required.
3. It is easy to make - Even beginners can make bakery-style donuts with this detailed tutorial! In this recipe, I take you step-by-step through making, shaping, and frying the donuts. If you follow each step as written and follow my expert tips, you will have the perfect homemade donuts in no time.
4. It doesn’t require much effort - This sugar donut recipe only takes 30 minutes to prepare and does not require you to be in the kitchen all day. The longest part is waiting for the dough to proof, which can be done overnight.
5. It is versatile - You can use the dough as a base for several different flavors of donuts. You can also customize your donuts with various toppings and fillings, as I share in the Flavor Variations and Substitutions section below.

Ingredient notes

1. Milk - Use high-fat content milk, preferably 3% whole milk. The milk needs to be lukewarm.
2. Sugar - You will need sugar to help to sweeten the dough as well as for the sugar coat. I use granulated sugar in this recipe.
3. Yeast - Fresh yeast will give you the best results. You can also use approximately 1.5 teaspoons (5g) of instant yeast as an alternative. For more tips, check out my guide on baking with yeast.
4. Egg - To add moisture to the dough, you will need one whole egg and one egg yolk. Both need to be at room temperature.
5. Flour - A high-protein content flour, such as bread flour, is best for making donuts.
6. Salt - Salt is an essential ingredient in baking, as it helps to balance the sweetness. Do not skip it!
7. Butter - Always use unsalted butter to control the amount of salt in the recipe fully. Like the milk and the egg, the butter must be at room temperature (but not melted). It should be soft enough to knead into the dough easily.
8. Oil - You will need vegetable oil or canola oil when frying the donuts.

You can find the ingredient quantities in the printable recipe card at the original sugar donut recipe at Spatula Desserts.

How to make this recipe

1. Step-by-step process of making sugar donuts

1. Make sure your kitchen is nice and warm. Mix the sugar with the lukewarm milk, then sprinkle the fresh or dried yeast on top. In approximately 10 minutes, the yeast will start to foam.
2. Place the yeast mixture into the stand mixer. With the kneading hook attached, mix in the room-temperature egg and egg yolk. 
3. Mix in the flour and salt and knead until the dough comes together.
4. Add the soft butter chunks to the mixture, one piece at a time. Knead for 10 minutes on medium-high until the dough is elastic, shiny, and no longer sticky.
5. Move the dough into another bowl and cover it with plastic wrap or a tea towel. Place in the fridge overnight to rise, or let sit at room temperature for 1-2 hours.
6. After the dough rises, gently knock the air out. Knead the dough for a few seconds.
7. Place the dough on a lightly floured surface and roll it out into a ¼-inch (0.6mm) thick. Use a small amount of extra flour while shaping the dough, if needed.
8. With the help of a cookie cutter or donut cutter, cut out approx. 3-inch (8 cm) donut circles, then cut out the middle with a smaller sharp object (I am using the back end of a piping nozzle).
9. Place each donut onto a lined baking sheet using individual square sheets of parchment paper. Use the leftover dough to re-roll and re-cut until none is left.
10. Proof the dough again at room temperature. Although the dough needs to be in a warm place, avoid placing it near direct heat or sunlight. Depending on the kitchen temperature, this process could take 1-2 hours. 

💡 Top Tip: Place the dough in the refrigerator overnight for the first rise. Cold, firm dough is much easier to work with than warm, sticky dough.

2. How to fry sugar donuts

1. Once the donuts have finished the second proofing and are puffed up, heat the oil in a heavy-bottomed pan over medium heat. Ideally, the oil should be at 356°F (180 °C) when frying donuts, although a range of 347-365°F (175-185°C) is acceptable. Use a digital thermometer to check the temperature.
2. Place 3-4 donuts in the hot oil at a time, ensuring each donut has sufficient space around it. The number of donuts that fit in the pan can vary based on the size of your pan. Fry the donuts on each side for approximately 2 minutes, or until they turn a nice brown color.
3. Move the fried donuts to a wire rack lined with paper towels to soak up the excess oil. While the donuts are still hot, toss them in granulated sugar until well-covered. Serve fresh.

💡 Top Tip: To fry donuts, you only need to add just enough oil to the pan to prevent the donuts from touching the bottom. The amount of oil you use will vary depending on the type of pan that you use.

Equipment Notes

When frying the donuts, you will need a digital thermometer to ensure that the oil is at the correct temperature.

Although not 100% necessary, a stand mixer will make kneading the dough much easier. You can also use your hands if you don’t mind the extra workout! You will need a rolling pin to press out the dough for cutting. 

Expert tips

1. The wet ingredients (eggs, milk, and butter) must be at room temperature to emulsify properly.
2. Activating the yeast will require that your kitchen is nice and warm. However, avoid placing the dough near direct heat or sunlight. The yeast should be foamy before you move to the next step of the recipe.
3. Do not skip the second proofing, as it is necessary for the perfect fluffy texture.
4. If the dough sticks when kneading, continue kneading it until it reaches the gluten window and can pass the windowpane test. Do not adjust the ingredients or add more flour in an attempt to speed up the process.
5. Keep a close eye on the oil temperature to ensure it does not get too hot or too cool. If the oil is too hot, it will burn the outside while leaving the inside raw and undercooked. If it is too cool, it will soak up too much oil while leaving the inside raw and undercooked.
6. If you do not have a donut cutter, you can use the back end of a piping nozzle to cut out the middle circle of the dough.