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 sweet? Check out these fresh strawberry pie, almond jello, taro boba drink, mango sticky rice and strawberry muffins recipes.
What are sugar donuts?
When we mentioned donuts a lot of people immediately think 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).
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.
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, don’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 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 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 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 to consume 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:
How to make tangzhong:
- Put ¼ cup of flour (bread flour or all purpose flour) into the pot. Pour ¾ cup of water. Mix it very well.
2. Turn on medium small fire. Keep stirring until the mixture becomes thickened. Then, put it aside and let it cool off.
Making the dough:
3. Pour ½ cup of milk (warm or at room temperature) 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.
5. Turn on the Bosch mixer to # 1 the lowest setting. Let it mix a little bit and wait for 5 minutes.
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.
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 cool off. Not too hot, just a little warm.)
8. After, change the Bosch mixer speed to #3 the medium high speed setting. Let the mixer run for 8-10 minutes.
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 for 200F. Then, turn off the oven and put the dough in for 30 minutes.)
10. The dough rises its double size.
11. Roughly divide the dough into 12 pieces.
12. Roll the dough into a ball shaped.
13. Take a ball shaped dough, use your palm to press the dough.
14. Use a small circle cutter, put in the middle of the flatten dough and cut the middle part out. Repeat step 13 and 14 for the rest of the dough.
15. Cover the doughnut dough with wet cloth. Let it rise for 30 minutes at the room temperature. (To speed up the rising time. Normally, I preheat the oven for 200F. Then, turn off the oven and put the dough in for 15 minutes.)
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 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.
18. Repeat step 17 until all the dough is deep fried.
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.
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.
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Homemade Sugar Donuts
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)
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 cool 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 for 200F. Then, turn off the oven and put the dough in for 30 minutes.)
- The dough rises its double size.
- Roughly divide the dough into 12 pieces.
- Roll the dough into a ball shaped.
- 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 step 13 and 14 for the rest of the dough.
- Cover the doughnut dough with wet cloth. Let it rise for 30 minutes at the room temperature. (To speed up the rising time. Normally, I preheat the oven for 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, don’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 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 small fire and heat up oil for 360-375 F and deep fry doughnuts for around 1 minute each side.
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