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    Home » Desserts » Homemade Sugar Donuts

    Homemade Sugar Donuts

    Published: Apr 25, 2021 Modified: Mar 21, 2022 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Soft and fluffy homemade sugar donuts from scratch are hard to resist! This fresh homemade sugar donut recipe is great to go with a glass of milk or soy milk. Wanna know how to make fluffy and soft doughnuts from scratch? 

    Love sweets? Check out these fresh strawberry pie, chocolate strawberries, hot chocolate balls, almond jello, taro boba drink, mango sticky rice and strawberry muffins recipes.

    homemade sugar donuts with holes in the middle

    What are sugar donuts?

    When we mentioned donuts a lot of people immediately thought it’s American food. Doughnuts are a popular sweet snack throughout the world. America has varieties of doughnuts such as glazed, powdered sugar and fillings. 

    Sugar donuts are classic and traditional doughnuts and most of Asian countries sell them in bakery stores. In Chinese sugar donuts also calls saa jung (沙翁), it’s a type of sugar donuts. They are basically the same thing. But, some like to make the doughnuts without a hole in the middle. Basically, sugar donuts are deep fried bread covered with sugar. 

    What are the ingredients for sugar donuts? 

    The ingredients are egg, butter, sugar, salt, yeast, water, flour and tangzhong (water roux). Personally, I prefer to use bread flour. However, if you don't have bread flour, using all purpose flour will work too. It is because of this fluffy and soft homemade sugar donuts recipe, I use tangzhong method (water roux). 

    homemade sugar donuts ingredients

    What is tangzhong?

    Tangzhong (湯種) is a Chinese words for water roux. It is a flour paste. And, the flour is cooked in water or milk. This method is used to improve the texture of bread and make it soft and fluffy. 

    tangzhong water roux in the glass container

    Cooking tips for how to make homemade sugar donuts from scratch:

    • In order to make fluffy and soft donuts, tangzhong (water roux) is very important. 
    • Make the tangzhong (water roux) first and let it cool down before adding to the flour mixture. If it is hot, it will denature the yeast. 
    • Use soft butter,  it doesn't need to be melted. Just leave the butter out from the fridge for an hour before using it. 
    • Personally, I prefer to use bread flour because it has a much better texture. However, if you don’t have bread flour, using all purpose flour will work too. It is because in this sugar donut recipe, I use the tangzhong method. 
    • Increase the mixer speed to medium high and let it run for 8-10 minutes. If the dough is too sticky, let it run a little bit long. 
    • To speed up dough rising time. Normally, I preheat the oven 200F, then turn off the oven. Put the dough into the oven and cover with a wet cloth for 30 minutes. 
    • Divide the dough into 12 pieces and roll the dough into a ball shaped. Flatten the dough and use a small circle cutter to cut out the middle part. 
    • The cut out dough, you can deep fry them or roll into a ball and make another doughnut. 
    • When you deep fry the dough, oil temperature and time are crucial factors. Turn on a small fire and heat up oil for 360-375 F and deep fry doughnuts for around 1 minute each side. 

    FAQs:

    What kind of flour do you use?


    I prefer to use bread flour because it has a much better texture. However, if you don’t have bread flour, using all purpose flour will work too. It is because in this homemade sugar donut from scratch recipe, I use tangzhong method which helps with soft and fluffy texture.

    Can donuts stay out overnight?

    Yes, fresh homemade from scratch donuts can be left at room temperature for a couple of days. Place the doughnuts in airtight containers or you can put doughnuts inside storage bags. However, I highly recommend consuming them the same day if possible because this is homemade sugar donuts. Fresh made has the best taste!

    Instructions for how to make homemade sugar donuts from scratch:

    flour water mixture in the pot over the stove

    How to make tangzhong:

    1. Put ¼ cup of flour (bread flour or all purpose flour) into the pot. Pour ¾ cup of water. Mix it very well.
    tangzhong water roux thickened in the pot with a blue spatula

    2. Turn on medium small fire. Keep stirring until the mixture becomes thickened. Then, put it aside and let it cool off.

    milk in the mixer

    Making the dough:

    3. Pour ½ cup of milk (warm or at room temperature) into the Bosch mixer.

    yeast egg and butter mixture into the Bosch mixer

    4. Next, add 4 tablespoons of sugar, 3 tablespoons of butter (softened), 1 large egg and 2 teaspoons of active dry yeast into the Bosch mixer.

    yeast mixture in the bosch mixer

    5. Turn on the Bosch mixer to # 1 the lowest setting. Let it mix a little bit and wait for 5 minutes.

    flour and salt in the silver bowl

    6. In the meanwhile, put 2.5 cups of flour (bread flour or all purpose flour) into the bowl and add ½ teaspoon of salt. Mix it well.

    mixing flour mixture in the Bosch mixer

    7. After that, turn on the Bosch mixer to #1 the lowest setting. Slowly add the flour mixture from step 6 into the yeast mixture. Let it mix a little bit. Then, add the warm tangzhong from step 2. ( Remember the tangzhong needs to be cooled off. Not too hot, just a little warm.)

    mixing dough into the Bosch mixer

    8. After, change the Bosch mixer speed to #3 the medium high speed setting. Let the mixer run for 8-10 minutes.

    dough in the silver bowl

    Dough rising:

    9. Put the dough into a bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 30 minutes.)

    dough rising in the bowl

    10.  The dough rises to double its size.

    dough roughly divide into 12 pieces

    11. Roughly divide the dough into 12 pieces.

    dough roll into balls on the tray

    12. Roll the dough into a ball shape.

    flatten the dough

    13. Take a ball shaped dough, use your palm to press the dough.

    circle cutter in the middle of the flatten doughnut dough from scratch

    14. Use a small circle cutter, put in the middle of the flatten dough and cut the middle part out. Repeat steps 13 and 14 for the rest of the dough.

    doughnuts dough hole from scratch on the tray

    15. Cover the doughnut dough with wet cloth. Let it rise for 30 minutes at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 15 minutes.)

    doughnut dough hole from scratch rising on the tray

    16. While waiting for doughnut dough to rise, pour 2 cups of vegetable oil into the wok. Turn on a small fire, heat up the oil temperature around 360-375F. You can use a thermometer or wooden chopsticks to test the temperature. When you put the wooden chopsticks into the oil, if there are little bubbles around the chopsticks. It's a sign to show that the oil is hot enough.

    deep fry donut hole in the wok for sugar donut

    Deep fry the dough:

    17. Slowly put the dough into the oil and deep fry for around 1 minute. Then, flip the other side and deep fry for around 1 minute.

    deep fried donuts hole on the plate for homemade sugar donuts

    18. Repeat step 17 until all the dough is deep fried.

    homemade sugar donut dusting sugar on the plate

    19. Lastly, put ¼ cup of sugar on a plate. Then, put the deep fried doughnuts on the plate. Cover and dust the doughnuts with sugar.

    homemade sugar donuts with a hole one of them has a bite on the donut

    Enjoy this fluffy and soft homemade sugar donuts from scratch recipe! Also, check out these sweet caramel popcorn, mango popsicles and red bean ice drink recipes.

    You May Also Like These Dessert Recipes:

    • TARO & TAPIOCA PEARL DESSERT
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    • GINGER MILK CURD
    • WHITE RABBIT CANDY ICE CREAM

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    homemade sugar donuts with a bite one the donut

    Homemade Sugar Donuts

    Soft and fluffy homemade sugar donuts are hard to resist! Fresh homemade sugar donut recipe is great to go with a glass of milk or soy milk. Wanna know how to make fluffy and soft doughnuts? 
    5 from 2 votes
    Print Pin Rate
    Course: Bread, Dessert, Snack
    Cuisine: American, Asian
    Prep Time: 1 hour 10 minutes
    Cook Time: 20 minutes
    Servings: 12
    Calories: 257kcal
    Author: Tracy O.

    Video

    Ingredients

    Tangzhong 湯種 (water roux):

    • ¼ cup Flour (Bread flour or all purpose flour)
    • ¾ cup Water

    Dough:

    • ½ cup Milk
    • 4 tablespoons Sugar
    • 3 tablespoons Butter (Softened)
    • 1 Egg (Large)
    • 2 teaspoons Active dry yeast
    • 2.5 cups Flour (Bread flour or all purpose flour)
    • ½ teaspoon Salt

    Other:

    • 2 cups Vegetable oil (For deep fry the doughnuts)
    • ¼ cup Sugar (For dusting the doughnuts)
    US Customary - Metric

    Instructions

    • Put ¼ cup of flour (bread flour or all purpose flour) into the pot. Pour ¾ cup of water. Mix it very well.
    • Turn on medium small fire. Keep stirring until the mixture becomes thickened. Then, put it aside and let it cool off.
    • Pour ½ cup of milk (warm or room temperature) into the Bosch mixer.
    • Next, add 4 tablespoons of sugar, 3 tablespoons of butter (softened), 1 large egg and 2 teaspoons of active dry yeast into the Bosch mixer.
    • Turn on the Bosch mixer to # 1 the lowest setting. Let it mix a little bit and wait for 5 minutes.
    • In the meanwhile, put 2.5 cups of flour (bread flour or all purpose flour) into the bowl and add ½ teaspoon of salt. Mix it well.
    • After that, turn on the mixer to #1 the lowest setting. Slowly add the flour mixture from step 6 into the yeast mixture. Let it mix a little bit. Then, add the warm tangzhong from step 2. ( Remember the tangzhong needs to be cooled off. Not too hot, just a little warm.)
    • After, change the Bosch mixer speed to #3 the medium high speed setting. Let the mixer run for 8-10 minutes.
    • Put the dough into a bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 30 minutes.)
    • The dough rises to double its size.
    • Roughly divide the dough into 12 pieces.
    • Roll the dough into a ball shape.
    • Take a ball shaped dough, use your palm to press the dough.
    • Use a small circle cutter, put in the middle of the flatten dough and cut the middle part out. Repeat steps 13 and 14 for the rest of the dough.
    • Cover the doughnut dough with wet cloth. Let it rise for 30 minutes at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 15 minutes.)
    • While waiting for doughnut dough to rise, pour 2 cups of vegetable oil into the wok. Turn on a small fire, heat up the oil temperature around 360-375F. You can use a thermometer or wooden chopsticks to test the temperature. When you put the wooden chopsticks into the oil, if there are little bubbles around the chopsticks. It's a sign to show that the oil is hot enough.
    • Slowly put the dough into the oil and deep fry for around 1 minute. Then, flip the other side and deep fry for around 1 minute.
    • Repeat step 17 until all the dough is deep fried.
    • Lastly, put ¼ cup of sugar on a plate. Then, put the deep fried doughnuts on the plate. Cover and dust the doughnuts with sugar.

    Notes

    Cooking tips for how to make homemade sugar donuts:

    • In order to make fluffy and soft donuts, tangzhong (water roux) is very important. 
    • Make the tangzhong (water roux) first and let it cool down before adding to the flour mixture. If it is hot, it will denature the yeast. 
    • Use soft butter,  it doesn't need to be melted. Just leave the butter out from the fridge for an hour before using it. 
    • Personally, I prefer to use bread flour because it has a much better texture. However, if you don’t have bread flour, using all purpose flour will work too. It is because in this sugar donut recipe, I use the tangzhong method. 
    • Increase the mixer speed to medium high and let it run for 8-10 minutes. If the dough is too sticky, let it run a little bit long. 
    • To speed up dough rising time. Normally, I preheat the oven 200F, then turn off the oven. Put the dough into the oven and cover with a wet cloth for 30 minutes. 
    • Divide the dough into 12 pieces and roll the dough into a ball shaped. Flatten the dough and use a small circle cutter to cut out the middle part. 
    • The cut out dough, you can deep fry them or roll into a ball and make another doughnut. 
    • When you deep fry the dough, oil temperature and time are crucial factors. Turn on a small fire and heat up oil for 360-375 F and deep fry doughnuts for around 1 minute each side. 
    •  

    Nutrition

    Calories: 257kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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    Tracy O.
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    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

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