Hamdi Saidani This Sunny’s Easy OG Sugar Donuts recipe is a fluffy and soft recipe, which is made with active dry yeast and real vanilla bean paste. It’s the ultimate homemade treat, perfect for a special weekend breakfast.
Sunny’s Easy OG Sugar Donuts Recipe Ingredients
For the Donuts:
- 1/2 cup whole milk, warmed
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 2 tablespoons salted butter, melted
- 1 teaspoon vanilla bean paste
- 1 large egg, at room temperature, whisked
- 2 cups all-purpose flour, plus additional for dusting
- Kosher salt
- Peanut or canola oil, for frying
For the Glazes (Optional):
- Vanilla Glaze: 2 cups confectioners’ sugar, Pinch kosher salt, 1 teaspoon vanilla bean paste, 1/4 cup whole milk.
- Strawberry Glaze: 2 cups confectioners’ sugar, Pinch kosher salt, 1/2 cup freeze-dried strawberries (crushed to a powder), 1 teaspoon vanilla bean paste, 1/4 cup whole milk.
- Maple-Bacon Glaze: 2 cups confectioners’ sugar, Pinch kosher salt, 1 teaspoon maple extract, 1/4 cup whole milk, 6 strips bacon (crisped and finely chopped).
How To Make Sunny’s Easy OG Sugar Donuts
- Activate the Yeast and Mix Wet Ingredients: In a measuring cup, add the warm milk and whisk in the granulated sugar. Sprinkle the yeast over the top and let it rest for about 5 minutes, until it dissolves and becomes foamy. Whisk in the melted butter, vanilla paste, and the egg.
- Make the Dough: In the bowl of a stand mixer with a paddle attachment, combine the flour and a pinch of salt. On low speed, slowly pour the wet mixture into the dry ingredients.
- Knead the Dough: Once incorporated, switch to the dough hook. Increase the speed and knead the dough for about 5 minutes, until it is smooth, slightly sticky, and pulls away from the sides of the bowl. Let the dough relax for 5 minutes.
- First Rise: Shape the dough into a ball and place it in a large, lightly oiled bowl, turning to coat. Cover with a kitchen towel and let it rise at room temperature for about 1 hour, until it has more than doubled in size.
- Shape the Donuts: Gently punch the air out of the risen dough. On a lightly floured surface, pat or roll the dough out. Cut the dough into 10 to 12 even pieces and roll each into a ball. Flatten each ball into a 4-inch circle. Use a small bottle cap to punch a hole in the center of each circle.
- Second Rise: Place the shaped donuts and donut holes on individual squares of parchment paper on a baking sheet. Cover with a kitchen towel and let them rise at room temperature for another hour until puffy.
- Heat the Oil and Fry: Pour at least 4 inches of oil into a large Dutch oven and heat it to 325°F. Working in small batches, gently place the donuts in the hot oil. Fry for 2 to 4 minutes total, flipping once, until both sides are a deep golden brown.
- Coat the Donuts: Remove the donuts with a slotted spoon and let them cool slightly on a wire rack. For sugar donuts, toss the warm donuts in a bowl of granulated sugar. For glazed donuts, dip one side of the slightly cooled donuts into your glaze of choice.
Recipe Tips
- How to get light and fluffy donuts? The double rise is the most important step! Allowing the dough to rise fully both before and after shaping is what creates the signature light, airy, and fluffy texture of a classic yeast donut.
- What’s the right oil temperature? Using an instant-read thermometer to maintain an oil temperature of 325°F is crucial. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the donuts will absorb too much oil and become greasy.
- Can I make these ahead of time? Yes. You can let the dough perform its first rise in the refrigerator overnight. This cold fermentation actually develops a deeper flavor. Just let it sit at room temperature for about 30-45 minutes before shaping.
- How do I shape them without a donut cutter? The recipe’s trick is perfect. Use a round biscuit cutter or the rim of a glass to cut the main circle, and then a small bottle cap is the perfect size for punching out the donut hole.
What To Serve With Sugar Donuts
These classic donuts are the perfect breakfast treat or afternoon snack. They need nothing more than:
- A cold glass of milk
- A hot cup of coffee or tea
How To Store Sugar Donuts
- Best Eaten Fresh: Yeast-raised donuts are at their absolute best on the day they are made, preferably while still slightly warm.
- Room Temperature: Store cooled donuts in a single layer in an airtight container or a paper bag at room temperature for up to 2 days. They will lose their soft texture over time.
Sugar Donuts Nutrition Facts
- Serving: 1 donut
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 6g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why didn’t my dough rise?
This is the most common issue with yeast doughs. It’s usually because your yeast was old or expired, or the milk was either too hot (which kills the yeast) or too cold (which doesn’t activate it). The milk should feel like a warm bath, around 105-115°F.
Can I bake these instead of frying them?
You can, but the result will be very different. Baked “donuts” will have a texture that is much more similar to a soft bread roll rather than the light, airy, and slightly crispy texture of a classic fried donut.
My donuts are greasy. What went wrong?
Greasy donuts are a tell-tale sign that your frying oil was not hot enough. When the oil is at the correct temperature (325°F), it instantly seals the outside of the donut, preventing it from absorbing too much oil. Use a thermometer to monitor the temperature between batches.
Try More Recipes:
- Five Spice Pineapple Carrot Cupcakes Recipe
- Individual No-Bake Strawberry Cheesecakes Recipe
- Blackberry Cobbler Recipe
Sunny’s Easy OG Sugar Donuts Recipe
Description
Classic, fluffy, and soft yeast-risen donuts fried to golden perfection and coated in sugar or one of three delicious homemade glazes.
Ingredients
Instructions
- Activate the yeast in the warm milk with sugar. Whisk in the melted butter, vanilla, and egg.
- In a stand mixer, combine the flour and salt. Slowly add the wet mixture and knead with a dough hook for 5 minutes until smooth.
- Let the dough rise in an oiled, covered bowl for 1 hour, until doubled in size.
- Shape the dough into 10-12 donuts and donut holes.
- Let the shaped donuts rise again, covered, for another hour until puffy.
- Heat 4 inches of oil in a Dutch oven to 325°F.
- Fry the donuts in small batches for 2-4 minutes total, flipping once, until golden brown.
- Coat the warm donuts in granulated sugar or dip in your favorite glaze.
Notes
- The most important tip for this recipe is to allow the dough to complete both one-hour rises; this is the secret to a light and fluffy texture.
- Using a thermometer to maintain the oil at a steady 325°F is crucial for cooking the donuts perfectly without them becoming greasy.
- Don’t overcrowd the pot when frying; cook only a few donuts at a time to keep the oil temperature from dropping.
- These donuts are best enjoyed on the same day they are made for the ultimate fresh, soft texture.
Sunny’s Easy OG Sugar Donuts Recipe
