I made a Simple Sugar Donut using only flour, milk, yeast, and sugar and these Sugar Donuts are fried and dredged in sugar in an unexpectedly simple way.

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I can’t stop thinking about these Simple Sugar Donuts. I love how a little active dry yeast and warmed whole milk turn into something pillowy and sort of naughty when fried and then dusted.

I know it sounds basic, but it’s the kind of Raised Donuts Recipe that sneaks up on you, makes you eat two before you realize. The smell fills the kitchen, people wander in expecting nothing, then bam they want one.

I mess up the shaping more than I’d like to admit, crumbs everywhere, yet they still come out ridiculously good. If you like classic Sugar Donuts, you’ll get it.

Ingredients

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Active dry yeast: tiny living cells that make dough rise, adds light airy texture.
Whole milk: gives fat, calcium and richer dough, helps browning and chewiness.
Granulated sugar: sweetens, feeds yeast, adds crisp crust when fried, mostly carbs.
Egg: adds protein, moisture and structure, helps dough bind and brown.
Unsalted butter: adds richness, tender crumb and buttery flavor, adds saturated fat.
All purpose flour: main carbs, gives gluten structure for chew, not much fiber.
Vegetable oil: neutral frying oil, makes donuts crisp and oily, high calories.

Ingredient Quantities

2 1/4 tsp active dry yeast (1 packet)

3/4 cup whole milk (180 ml) warmed

1/3 cup granulated sugar (67 g) plus 1 to 2 cups for coating

1 large egg room temp

4 tbsp (56 g) unsalted butter melted

3 1/2 cups (440 g) all purpose flour, plus a little for dusting

1 tsp fine salt

1 tsp vanilla extract (optional)

vegetable oil or canola oil for frying (about 4 cups / 1 L)

How to Make this

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1. Warm 3/4 cup whole milk to about 105-115°F, just warm to the touch, then sprinkle 2 1/4 tsp active dry yeast on top and a pinch of sugar from the 1/3 cup, let sit 5-10 minutes until foamy.

2. In a large bowl whisk together 1/3 cup granulated sugar, 1 large room temp egg, 4 tbsp melted unsalted butter, 1 tsp vanilla extract if using, and 1 tsp fine salt, then stir in the foamy milk and yeast.

3. Add 3 1/2 cups all purpose flour, a cup at a time, mixing until a shaggy dough forms; turn onto a floured surface and knead 6-8 minutes by hand or 4-5 minutes in a stand mixer with dough hook, adding a little flour only if dough is too sticky—the dough should be soft and slightly tacky, not dry.

4. Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours, dont rush this or the donuts will be dense.

5. Gently punch the dough down, turn it out onto a lightly floured surface, roll to about 1/2 inch thickness and cut with a 3 inch cutter for donuts and a small cutter for holes, re-roll scraps once.

6. Arrange cut donuts on a floured baking sheet, cover loosely and let rise again until puffy, about 30-45 minutes, they should look airy not totally flat.

7. Meanwhile heat about 4 cups (1 L) vegetable or canola oil in a heavy pot to 350°F (175°C); if you dont have a thermometer, drop a small piece of dough in and it should sizzle and slowly rise to the surface.

8. Fry donuts 2 or 3 at a time, careful not to crowd, for about 1 minute per side or until golden brown, flipping once with a slotted spoon, adjust heat to keep oil near 350°F, transfer to paper towels to drain briefly.

9. While still warm, toss the donuts in 1 to 2 cups granulated sugar until well coated, the sugar sticks best when theyre warm; coat the holes too.

10. Serve immediately for best texture, or store in an airtight container for a day and rewarm gently before coating again if needed; tips: if oil browns too fast its too hot, if donuts soak oil its too cool.

Equipment Needed

1. Small saucepan or microwave-safe measuring cup to warm the milk
2. Measuring cups and spoons (for milk, sugar, flour, yeast)
3. Large mixing bowl and a whisk (for wet ingredients)
4. Stand mixer with dough hook OR a sturdy wooden spoon plus a clean floured surface for hand kneading
5. Rolling pin and donut cutters (about 3 inch cutter and a small cutter for holes)
6. Floured baking sheet or tray for the cut donuts to proof on
7. Heavy-bottomed pot (4–6 qt) or deep fryer and a deep-fry/candy thermometer to keep oil at 350°F
8. Slotted spoon or spider/skimmer for flipping and lifting donuts from hot oil
9. Paper towels and a large shallow bowl or wide container for tossing donuts in granulated sugar

FAQ

How do I know the yeast is alive and what temp should the milk be?

Sprinkle the yeast on the warmed milk (about 105 to 115°F or 40 to 46°C) with a pinch of the sugar, wait 5 to 10 minutes. It should foam and smell yeasty. If nothing happens toss the yeast and try a new packet. Don’t heat the milk hotter than 120°F or you will kill the yeast.

My dough feels too sticky or too dry, what can I do?

The dough should be soft and a little tacky but not gluey. If it’s too sticky, dust with a tablespoon of flour at a time and knead gently until manageable. If it’s too dry, add a teaspoon of warmed milk at a time. Avoid overflouring, you want light donuts not heavy bricks.

What oil temp is best for frying and how do I keep it steady?

Heat oil to 350 to 365°F (175 to 185°C). Use a thermometer and fry a test scrap of dough first to check. Don’t overcrowd the pot, fry in small batches so the temp doesn’t crash, and adjust heat between batches to keep it steady.

Can I bake these instead of frying?

Yes. Frying gives the classic exterior but you can bake them at 425°F (220°C) for 8 to 12 minutes until golden, then brush with melted butter and toss in sugar. They’ll be a bit different in texture but still tasty.

How do I get the sugar to stick evenly and not clump?

Toss the warm donuts in granulated sugar right after frying while they are still slightly oily or brush them with a thin coat of melted butter first. For an even coat put the sugar in a shallow bowl and gently roll each donut, shaking off excess.

How long will these keep and how should I reheat them?

Best eaten the day you make them. You can keep them in an airtight container for 1 to 2 days at room temp. To freshen, warm in a 300°F (150°C) oven for 5 to 7 minutes or microwave for 8 to 12 seconds, then recoat with sugar if needed.

Simple Homemade Sugar Donuts Recipe Substitutions and Variations

Whole milk (3/4 cup / 180 ml) – Use 3/4 cup buttermilk for a tangy, tender dough; or 3/4 cup unsweetened oat or soy milk warmed the same, they’ll give almost the same texture; if you only have regular milk, add 1 tbsp lemon juice or white vinegar to 3/4 cup, let sit 5 minutes to “sour” it.
1 large egg – Replace with 1/4 cup unsweetened applesauce for moisture, or make a flax egg (1 tbsp ground flaxseed + 3 tbsp warm water, sit 5 min) for binding; both work but the crumb will be a bit softer than with a real egg.
4 tbsp unsalted butter (melted) – Swap with 4 tbsp neutral oil (canola, vegetable) 1:1 for similar richness, or use 4 tbsp melted coconut oil for a slightly different flavor; softened margarine also works in the same amount.
3 1/2 cups all purpose flour (440 g) – Use bread flour 1:1 if you want chewier donuts, or swap up to half the AP with whole wheat pastry flour for nuttier flavor (don’t replace it all or the donuts get dense); for gluten free use a 1:1 GF all purpose blend that contains xanthan gum.

Pro Tips

– Let the yeast actually foam. If that milk/yeast mix doesnt get bubbly in 5 to 10 minutes your yeast is probably dead, start over. Use a thermometer if you can 105 to 115 F is the sweet spot, too hot will kill the yeast.

– Keep the dough soft and slightly tacky, dont keep adding flour till its dry. Too much flour = dense donuts. If youre unsure knead until the dough is smooth and springs back a bit, that little bit of stick wont hurt.

– Control the oil temp, its everything. Aim for about 350 F and fry only a few at once so it doesnt drop too much. If the oil browns donuts too quick its too hot, if donuts soak oil its too cool. Use a wire rack over paper towels to drain so they dont sit in oil and get soggy.

– For better flavor and easier handling try a slow cold rest in the fridge overnight after kneading. Let it sit in an oiled bowl covered for 8 to 24 hours, then bring to room temp and shape. Also sugar sticks best when donuts are warm, or brush them lightly with melted butter before tossing for an extra cling.

Simple Homemade Sugar Donuts Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Simple Sugar Donut using only flour, milk, yeast, and sugar and these Sugar Donuts are fried and dredged in sugar in an unexpectedly simple way.

Servings

servings

Calories

315

kcal

Equipment: 1. Small saucepan or microwave-safe measuring cup to warm the milk
2. Measuring cups and spoons (for milk, sugar, flour, yeast)
3. Large mixing bowl and a whisk (for wet ingredients)
4. Stand mixer with dough hook OR a sturdy wooden spoon plus a clean floured surface for hand kneading
5. Rolling pin and donut cutters (about 3 inch cutter and a small cutter for holes)
6. Floured baking sheet or tray for the cut donuts to proof on
7. Heavy-bottomed pot (4–6 qt) or deep fryer and a deep-fry/candy thermometer to keep oil at 350°F
8. Slotted spoon or spider/skimmer for flipping and lifting donuts from hot oil
9. Paper towels and a large shallow bowl or wide container for tossing donuts in granulated sugar

Ingredients

2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk (180 ml) warmed
1/3 cup granulated sugar (67 g) plus 1 to 2 cups for coating
1 large egg room temp
4 tbsp (56 g) unsalted butter melted
3 1/2 cups (440 g) all purpose flour, plus a little for dusting
1 tsp fine salt
1 tsp vanilla extract (optional)
vegetable oil or canola oil for frying (about 4 cups / 1 L)

Directions

Warm 3/4 cup whole milk to about 105-115°F, just warm to the touch, then sprinkle 2 1/4 tsp active dry yeast on top and a pinch of sugar from the 1/3 cup, let sit 5-10 minutes until foamy.
In a large bowl whisk together 1/3 cup granulated sugar, 1 large room temp egg, 4 tbsp melted unsalted butter, 1 tsp vanilla extract if using, and 1 tsp fine salt, then stir in the foamy milk and yeast.
Add 3 1/2 cups all purpose flour, a cup at a time, mixing until a shaggy dough forms; turn onto a floured surface and knead 6-8 minutes by hand or 4-5 minutes in a stand mixer with dough hook, adding a little flour only if dough is too sticky—the dough should be soft and slightly tacky, not dry.
Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours, dont rush this or the donuts will be dense.
Gently punch the dough down, turn it out onto a lightly floured surface, roll to about 1/2 inch thickness and cut with a 3 inch cutter for donuts and a small cutter for holes, re-roll scraps once.
Arrange cut donuts on a floured baking sheet, cover loosely and let rise again until puffy, about 30-45 minutes, they should look airy not totally flat.
Meanwhile heat about 4 cups (1 L) vegetable or canola oil in a heavy pot to 350°F (175°C); if you dont have a thermometer, drop a small piece of dough in and it should sizzle and slowly rise to the surface.
Fry donuts 2 or 3 at a time, careful not to crowd, for about 1 minute per side or until golden brown, flipping once with a slotted spoon, adjust heat to keep oil near 350°F, transfer to paper towels to drain briefly.
While still warm, toss the donuts in 1 to 2 cups granulated sugar until well coated, the sugar sticks best when theyre warm; coat the holes too.
Serve immediately for best texture, or store in an airtight container for a day and rewarm gently before coating again if needed; tips: if oil browns too fast its too hot, if donuts soak oil its too cool.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.