Can I freeze Perfect Sugar Donuts after frying?

Yes. Cool the donuts completely before freezing. Freeze uncoated donuts on a parchment-lined tray to flash-freeze, then transfer to an airtight container. They’ll keep about one month. To reheat, warm in a 350°F oven for 5–7 minutes, or 15–20 seconds per donut in the microwave. For best texture, coat after reheating while still warm.

Can I bake these instead of frying?

Yes, you can bake the donuts instead of frying. The texture will be lighter, more cake-like. Preheat to 375°F. Lightly grease a donut pan and fill cavities about 2/3 full. Bake 10–12 minutes until set. Let cool 5 minutes, then brush with melted butter and roll in sugar for a glossy finish.

How do I keep the dough from sticking when rolling?

Keep the dough cool and well-floured. Chill the dough for 15 minutes if it's sticky. Dust the rolling surface and dough lightly with flour, and roll to about ½ inch thick. If it still sticks, rest a few minutes or dust with more flour gradually.

Can I adjust sugar coating for less sugar in the recipe?

Absolutely. You can reduce the coating to ¼ cup or skip it entirely. For flavor without extra sugar, try a thin vanilla glaze or mix ¼ cup cinnamon with the sugar for a cinnamon-sugar crust. Either option keeps Perfect Sugar Donuts enjoyable with less sweetness.

Perfect Sugar Donuts deliver 12 easy, best, tasty bites.

Description

Perfect Sugar Donuts: Golden, fluffy yeast donuts coated in sugar, delivering chewy interiors and soft exteriors—classic comfort for any donut lover.

Ingredients

Scale

3 cups all-purpose flour
2 ¼ tsp instant yeast (1 packet)
½ cup warm milk (110°F)
¼ cup granulated sugar
¼ cup unsalted butter, melted
2 large eggs
½ tsp salt
Oil for frying
½ cup granulated sugar (for coating)

Instructions

In a bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy.
Add remaining sugar, eggs, melted butter, and salt. Mix well.
Gradually add flour and knead until dough is smooth and elastic (about 6–8 minutes).
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
Roll dough on a floured surface to about ½ inch thick. Cut out donut shapes with a cutter.
Place on a tray, cover, and let rise again for 30 minutes.
Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches 1–2 minutes per side until golden.
Drain on paper towels, then roll warm donuts in sugar.

Notes

Ensure the milk is warm, not hot, to activate the yeast.
Maintain oil at 350°F (175°C) for even frying.
Keep a clean surface and lightly flour the dough to prevent sticking.
If dough is too sticky, add a bit more flour or refrigerate for 15–20 minutes.
Coat donuts while warm so the sugar adheres better.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Yeast dough, fried
Cuisine: American

Nutrition

Serving Size: 1 donut (approx.)
Calories: 200
Sugar: 12 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: Perfect Sugar Donuts, yeast donuts, sugar-coated donuts, homemade donuts, classic donuts