Simple Sugar Donuts

by
  • 2 1/4 – 2 1/2 cups (295 – 325 grams) of all-purpose flour
  • 1 1/2 teaspoons active dry yeast
  • Three tablespoons (40 grams) room-temperature unsalted butter, cut into small pieces
  • Three tablespoons (35 grams) of granulated white sugar
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) milk, heated to lukewarm
  • One large egg, lightly beaten

Topping:

  • 1/2 – 1 cup (100-200 grams) granulated white sugar or 1/2 – 1 cup (60 – 120 grams) sifted powdered (confectioners’ or icing) sugar

Instructions;

  1. Whisk together 2 1/4 cups (295 grams) of flour and the yeast in a large bowl.
  2. Add the butter and cut or rub the butter into the flour mixture with a pastry blender or your fingertips until you have coarse crumbs. Stir in the sugar and salt.
  3. Make a well in the centre of the flour mixture, add the lukewarm milk and lightly beaten egg, and stir until you have a dough ball.
  4. If necessary, add more flour, a tablespoon at a time. Then transfer the dough to a lightly floured surface and knead until it is no longer sticky and smooth, and elastic (about five minutes).
  5. Shape the dough into a ball and place it in a large, lightly greased bowl, turning once. Cover the bowl with plastic wrap and let rise in a warm place until doubled (approximately 1 1/2 – 2 hours).
  6. Then, place the dough on a lightly floured surface and gently punch the dough to release the air. Roll the dough to a thickness of about 1/2 inch (1 cm) with a lightly floured rolling pin.
  7. Cut the dough into about 2 1/2 – 3 inches (6-7 cm) circles using a lightly floured doughnut cutter or cookie cutter (you will need a smaller cookie cutter to cut out the centre “hole”).
  8. Place the doughnuts on a lightly floured baking sheet lined with parchment or wax paper. Gather up the scraps, roll, and cut out the remaining doughnuts.
  9. You can keep the doughnut holes to fry separately if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a nonstick vegetable spray so the doughnuts won’t stick) and let rise in a warm place until almost doubled (about 30-60 minutes).
  10. Clip a candy thermometer to the inside of a large, deep, heavy-bottomed saucepan (Dutch oven). At medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or corn) to 375 degrees F (190 degrees C).
  11. Carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not overcrowd). Fry each side until golden brown, about 45-60 seconds per side.
  12. The doughnut holes will only take about 30 seconds per side. Carefully remove the doughnuts from the hot fat with the end of a wooden spoon, tongs, a slotted spoon, bamboo chopsticks, or a Chinese skimmer.
  13. Place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in the sugar. Let the oil return to 375 degrees F (190 degrees C) before adding more doughnuts.

Leave a Comment