Easy Sugar Donut Recipe
Donuts are a very popular sweet snack all over the world. Known for their many flavors, some of the most common are chocolate, glazed sugar, and cinnamon sugar. Nowadays, you can find many new and unique flavors, as well. Two of my all-time favorite kinds of donuts are sugar and glazed maple.
There are two ways of making donuts. One method involves frying, and the other involves baking. Fried donuts use an active dry yeast to aid in the rising process. Baked donuts, on the other hand, are leavened with baking powder, and they have a dense texture, like a cake. Both are good, but I prefer the fried variety.
The basics of making donut dough are similar to making bread dough. To make the dough, you must begin by preparing a yeast mixture. I recommend using an active dry yeast because it worked tremendously well for me. However, you are welcome to use instant yeast, instead. The difference is that active yeast needs to be dissolved in lukewarm water or milk, whereas instant yeast can be mixed straight into the dough.
For this recipe, I used a stand mixer to make the dough. However, you can use your hands, instead.
Now, let's look at the recipe.
Prep time: 1-2 hours (including resting time)
Total time: 1-2 hours
Serves: A dozen or more
- 2 1/2 cup all-purpose flour
- 1 packet active dried yeast
- 1/2 cup warm water or warm whole milk
- 3 tablespoons white sugar
- 2 tablespoons condensed milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 egg
- Icing sugar/granulated sugar for coating
- Make the yeast mixture: In a mixing bowl, combine the warm water or milk with sugar and active dry yeast. Stir lightly, and let the mixture sit for 5 minutes, or until it's foamy.
- In a medium bowl, combine the flour, egg, condensed milk, salt, and oil. Whisk the ingredients until they are combined.
- Add the dry ingredients into the yeast mixture. Then, start mixing on a medium speed for 5 minutes.
- Transfer the dough onto a floured surface and continue kneading with your hands for another 5 minutes, or until it smooth. Add a tablespoon of flour if the dough is sticky on your hands.
- Transfer the dough into a greased bowl and cover with cling wrap. Let the dough rest for 45 minutes, or until it doubles in size.
- Using a rolling pin, roll the dough to your preferred thickness. Shape the donuts using a donut cutter.
- Let it rest for 10 minutes before frying. Fry for about 3 minutes on each side or until it puffs and turns golden brown. Take the donuts out and place them on a paper towel to drain the excess oil.
- Last, dredge the donuts in granulated sugar.
- Enjoy with a cup of coffee or tea.
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