These classic sugar-coated ring doughnuts are the kind of treat that evoke warm memories and sweet indulgence. Soft, airy, and delicately sweet, they’re the perfect balance between nostalgic comfort and bakery-style finesse. The image you shared beautifully captures the transformation from humble ingredients—flour, yeast, milk, butter—into golden rings of joy, dusted with sugar and served with pride. This recipe walks you through the entire process, from mixing and proofing to frying and coating, ensuring each doughnut is light, fluffy, and irresistibly delicious. Whether you’re building your personal recipe archive or curating a comfort food collection, this timeless favorite deserves a starring role.
INGREDIENTS:
For the Dough:
- 3 cups (360g) all-purpose flour
- 2 tbsp powdered milk (optional, for added richness)
- 2¼ tsp instant yeast (1 packet)
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- ¾ cup (180ml) warm milk
- 2 tbsp unsalted butter, softened
- 1 large egg (room temperature)
For Frying & Coating:
- Vegetable oil (for deep frying)
- ½ cup granulated sugar (for coating)
INSTRUCTIONS:
- Activate the Yeast: Begin by combining warm milk and sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 5–10 minutes until frothy. This step ensures your doughnuts will rise properly and develop a light texture.
- Mix the Dough: In a large mixing bowl, whisk together the flour, powdered milk, and salt. Add the yeast mixture, egg, and softened butter. Mix until a shaggy dough forms. Knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- First Proofing: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. The dough should feel soft and airy.
- Shape the Doughnuts: Punch down the risen dough and roll it out on a floured surface to about ½ inch thickness. Use a doughnut cutter or two round cutters (one large, one small) to shape rings. Re-roll scraps as needed. Place the shaped doughnuts on parchment-lined trays.
- Second Proofing: Cover the doughnuts loosely and let them rise again for 30–45 minutes. They should puff up noticeably, which is key to achieving that light, airy texture.
- Fry the Doughnuts: Heat oil in a deep pan to 170–180°C (340–360°F). Fry the doughnuts in batches, turning once, until golden brown—about 1 minute per side. Avoid overcrowding the pan to maintain oil temperature.
- Drain & Coat: Remove doughnuts with a slotted spoon and drain on paper towels. While still warm, roll them in granulated sugar to coat evenly. The warmth helps the sugar adhere beautifully and adds a delicate crunch.
- Serve & Store: Serve fresh and warm for the best texture. These doughnuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days. Reheat briefly in the microwave to revive their softness.
Serving Suggestions & Variations:
- Cinnamon Sugar: Mix cinnamon with the sugar for a spiced twist.
- Filled Doughnuts: Skip the hole and fill with jam, custard, or chocolate cream.
- Glazed Option: Dip cooled doughnuts in a simple glaze made from powdered sugar and milk.
- Wellness Adaptation: Use whole wheat flour and bake instead of fry (texture will differ but still delicious).