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homemade sugar donuts with a bite one the donut
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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? 
Course Bread, Dessert, Snack
Cuisine American, Asian
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Servings 12
Calories 257kcal
Author Tracy O.

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 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.

Video

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. 
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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