Classic Sugar-Coated Donuts

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🍩 Classic Sugar-Coated Donuts

Introduction

Donuts are one of the world’s most beloved sweet treats — light, fluffy, and indulgent. These sugar-coated fried donuts are simple yet irresistible, with a golden exterior and a tender, airy center. Perfect for breakfast, teatime, or an anytime snack, they bring joy in every bite. The sugar coating adds a nostalgic, carnival-like touch that makes them impossible to resist.

History

The donut’s origin is widely debated. Some say Dutch settlers in early America introduced “olykoeks” (oily cakes), which were fried balls of dough sometimes filled with fruit or nuts. The modern ring-shaped donut was popularized in the mid-19th century in the U.S., supposedly by a sailor who punched a hole in the center to ensure even cooking. Over the years, donuts evolved into countless varieties — glazed, powdered, filled, baked, and fried. Sugar-coated donuts, like the ones here, are one of the simplest and oldest styles, still enjoyed worldwide.

Benefits

  1. Instant Comfort – Sweet, warm, and satisfying.
  2. Versatile – Shape them into rings, twists, or filled puffs.
  3. Crowd-Pleaser – Loved by kids, adults, and anyone with a sweet tooth.
  4. Energy Boost – Great for a quick pick-me-up.
  5. Customizable – Coat with sugar, cinnamon sugar, or glaze.

Ingredients (Makes 12–15 donuts)

For the dough:

  • 500g (4 cups) all-purpose flour
  • 2 ÂĽ tsp (7g) instant dry yeast
  • 60g (ÂĽ cup) granulated sugar
  • 1 tsp salt
  • 250ml (1 cup) warm milk (about 40°C / 104°F)
  • 2 large eggs, room temperature
  • 60g (ÂĽ cup) unsalted butter, softened
  • 1 tsp vanilla extract

For frying & coating:

  • Vegetable oil (for deep frying)
  • ½–¾ cup granulated sugar (for coating)

Instructions / Methods

1. Prepare the dough:

In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.

Add eggs, softened butter, vanilla, salt, and half the flour. Mix until combined.

Add remaining flour and knead (by hand or mixer) for 8–10 minutes until smooth and elastic.

2. First rise:

  • Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.

3. Shape the donuts (Formation):

Punch down the dough to release air.

Roll out on a floured surface to about 1 cm (½ inch) thickness.

Cut into rings (or twist shapes as in your photo) using cutters or a glass and a small bottle cap for the center hole.

Place shaped donuts on parchment-lined trays, cover, and let rise 30–40 minutes until puffy.

4. Frying:

  • Heat oil in a deep pan to 170–175°C (340–350°F).
  • Fry donuts 2–3 at a time for about 1–2 minutes per side, until golden brown.
  • Remove and drain on paper towels.

5. Coating:

  • While still warm, toss donuts in granulated sugar until evenly coated.

Nutrition (Per Donut, approx.)

  • Calories: ~260 kcal
  • Protein: ~5g
  • Carbs: ~35g
  • Fat: ~11g
  • Sugar: ~12g

Who Loves This Dish? (Lovers)

Kids – because it’s sweet, fluffy, and fun to eat.

Breakfast Treat Fans – pairs perfectly with coffee or tea.

Fair & Carnival Goers – nostalgic for sugar-coated fried dough.

Bakers Who Love Hands-On Recipes – making them is as satisfying as eating them.

Sweet Tooths Everywhere – no explanation needed.

Conclusion

Sugar-coated fried donuts are a timeless classic — simple to make, rewarding to eat, and universally loved. The process of kneading, shaping, and frying fills the kitchen with warmth and anticipation. Serve them fresh and warm, and watch them disappear in minutes.

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