There’s nothing better than hot, fresh, homemade doughnuts. This recipe shows you how to make soft, fluffy, light Sugar Coated Donuts that are yeasted for an unbeatable flavor. They’re simple to prepare and perfect with hot tea, coffee, or hot chocolate.
These old-fashioned doughnuts are a weekend favorite—my family loves them and I’m sure yours will too. I prefer frying to baking for a richer flavor and deeper color, but you can bake if you prefer. If you enjoy fried doughnuts, try other recipes like African Twisted Doughnuts, Coconut Doughnuts, or Cameroon Doughnuts.
This sugar-coated doughnut recipe makes treats that are sweet but not overwhelming—great for breakfast or a snack any time of day.
Table of Contents
- Why You’ll Love This Donut Recipe
- Ingredients For Sugar Coated Donuts
- How To Make Sugar Coated Donuts
- Substitutions and Variations
- Expert Tips For Donuts
- Recipe Frequently Asked Questions
- Serving
- Similar Recipes
- More Desserts
- Sugar Coated Donuts Recipe
Why You’ll Love This Donut Recipe
These yeasted doughnuts are light and airy with a crisp, golden exterior. They’re versatile, nostalgic, and fun to make—no donut pan required.
- Classic: A warm doughnut rolled in sugar is timeless. The yeast gives a pillow-like interior while frying creates a golden crust and a pleasant crunch.
- Adaptable: Use this base for breakfast or dessert and customize the coating or dough with spices, zest, or fillings for festive variations.
- Fun to make: Making doughnuts is satisfying and a great activity to share with kids—letting them help cut shapes or roll dough makes it more enjoyable.
Ingredients For Sugar Coated Donuts
Key ingredients and notes:
- Active dry yeast: Creates fermentation that yields a light, airy dough. Instant yeast works in a pinch.
- Granulated sugar: Used in both the dough and the coating.
- All-purpose flour: Best choice for the intended texture; using other flours will change the result.
- Butter: Adds richness and tenderness—use unsalted to control seasoning.
- Oil: Olive oil for greasing the bowl and a neutral oil (vegetable, canola, corn, or peanut) for frying.
For exact ingredient amounts, see the recipe card below.
You can mix the dough by hand or with a stand mixer fitted with a dough hook on low speed.
How To Make Sugar Coated Donuts
Overview in four straightforward steps:
- Proof the yeast and make the dough: Warm milk, dissolve yeast and a little sugar, then combine with the remaining ingredients to form a dough.
- Let it rise: Cover and leave the dough in a warm spot until doubled in size.
- Cut the donuts: Roll out the dough, cut doughnuts and holes, and allow them to rest briefly before frying.
- Fry and coat: Deep fry until golden, drain, and immediately coat with granulated sugar while the doughnuts are hot.
Substitutions and Variations
- Cinnamon sugar: Add 2 teaspoons cinnamon to the coating sugar.
- Lemon sugar: Stir 1 tablespoon fresh lemon zest into the coating sugar for a bright flavor.
- Powdered sugar: Allow doughnuts to cool slightly before dusting powdered sugar to avoid melting.
- Frying oil: Canola, peanut, corn, or other neutral oils work just as well as vegetable oil.
- Milk: 2% milk can replace whole milk without issue.
- Flour: Bread flour can substitute one-for-one but will slightly change texture.
- Vanilla: Add vanilla extract to the dough for a subtle flavor boost.
If you prefer baked donuts, try a baked option such as Pumpkin Spice Doughnuts.
Expert Tips For Donuts
- Monitor oil temperature: Oil that’s too cool makes greasy donuts; oil that’s too hot browns the outside before the center cooks. Aim for about 350°F (176°C).
- Don’t crowd the fryer: Fry in small batches so each doughnut has room to cook and flip easily.
- Proofing temperature: Keep milk under 115°F (46°C) when activating yeast—higher temperatures can kill the yeast.
Recipe Frequently Asked Questions
Coat the doughnuts with sugar immediately after frying while they are still hot. If they’ve cooled, brush a light layer of melted butter on them before tossing in sugar—use sparingly to avoid sogginess.
Density usually comes from overworking the dough or not allowing enough rise time. Knead until the dough is smooth but not overly tight, and let it double in size before cutting and frying.
Once fully cooled, store doughnuts in an airtight bag in the refrigerator for up to a week. Reheat in the microwave for 30 seconds or in a 300°F (148°C) oven for about 10 minutes.
Serving
Serve sugar coated donuts with:
Iced Coffee Recipe
Coconut Hot Chocolate
Watermelon Lemonade
Similar Recipes
How To Make Puff Puff
African Doughnuts – Twisted Doughnuts
Pumpkin Spice Doughnuts
Mandazi – East African Doughnuts
New Orleans Beignets
Cinnamon Sugar Pretzel Bites
More Desserts
Strawberry Banana Pudding
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If you try this recipe, please leave a rating below—your feedback helps others find the recipe and I love hearing from you!
Sugar Coated Donuts
Equipment
- Stand mixer (optional)
- 3-inch doughnut cutter (or glass rim)
- Deep fry thermometer
- Parchment paper
Ingredients
- 1½ cups whole milk (or 2%)
- 2¼ teaspoons active dry yeast
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 3 Tablespoons melted butter (unsalted)
- 1 large egg
- 4¾ cups all-purpose flour
- 1 Tablespoon softened butter (unsalted)
- 1 Tablespoon olive oil (for rubbing bowl)
- 4-5 cups vegetable oil (for frying)
For Coating the Doughnuts
- ⅓ cup granulated sugar
Instructions
- Proof the yeast: Warm the milk to about 115°F (46°C). In a mixing bowl, combine the warm milk with the yeast and 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes creamy and bubbly.
- Make the dough: Add the remaining 2 tablespoons sugar, salt, melted butter, egg, and all-purpose flour. Mix on low to medium speed (or stir by hand) until a dough forms.
- Add the butter: When the dough comes together and is slightly sticky, add 1 tablespoon softened butter and knead for 3–5 minutes until the dough pulls away from the bowl.
- Let it rise: Lightly coat a bowl with olive oil, place the dough inside and turn to coat. Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled.
- While the dough rises, cut twenty 5 x 5-inch squares of parchment paper to place under each cut doughnut.
- Cut out doughnuts: Punch down the dough, roll to about ½ inch thick, and cut doughnuts and holes with a 3-inch cutter. Place each doughnut on a parchment square; gather and reroll scraps and cut until all dough is used.
- Fry: Fill a heavy pot with neutral oil to about 2 inches deep and heat to 350°F (176°C). Fry 4–6 doughnuts at a time for about 1–2 minutes per side until golden. Drain on paper towels.
- Coat with sugar: While hot, transfer each doughnut to a paper bag or bowl with the coating sugar and shake or toss to coat evenly. Repeat with remaining doughnuts and then fry and coat the holes.
- Serve: Serve warm with tea, coffee, or hot chocolate. Store cooled doughnuts in an airtight bag in the refrigerator up to one week. Reheat 30 seconds in the microwave or 10 minutes at 300°F (148°C) in the oven.
Notes
2. If you don’t have a doughnut cutter, use a floured glass rim; these may take a little longer to cook through.
3. Coat doughnuts with sugar while they are still hot so the sugar sticks.
4. Variations: Add 2 teaspoons cinnamon to sugar for cinnamon sugar doughnuts or 1 tablespoon lemon zest for lemon sugar doughnuts.
Nutrition
Carbohydrates: 47 g |
Protein: 7 g |
Fat: 10 g