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Sugar Donuts

These light and fluffy donuts are perfect! Glazed Yeast Raised Doughnuts Recipe perfect for breakfast!
Prep Time40 mins
Cook Time6 mins
Resting Time2 hrs
Total Time2 hrs 46 mins
Course: Breakfast
Cuisine: American
Servings: 16 donuts
Calories: 919kcal


For the donuts

  • 3 cups (361g) All-Purpose Flour spooned and leveled
  • 1/4 cup (50g) granulated white sugar
  • 1/2 teaspoon table salt
  • 2 teaspoons instant yeast or active dry yeast
  • 1 large egg
  • 1 cup (227g) milk
  • 2 tablespoons (28g) melted butter
  • 1/2 teaspoon vanilla extract
  • 6 cups oil for frying

To coat the donuts

  • 1 cup (197 g) granulated sugar


  • To make the dough
    In a large bowl or the bucket of a bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you're using a bread machine, press Start. If you're preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
  • If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it's smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
  • To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 3-1/2" donut cutter. (if you don't have a donut cutter - then use a round cookie cutter or biscuit cutter, then a smaller cutter to cut out the hole in the middle - a round piping tip or smaller cutter works great! Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
  • To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.
  • Place sugar in a bowl. Roll each doughnut in the sugar to coat both sides. 


  • Storage: Keep baked donuts, covered, at room temperature for up to 2 days. Or freeze them for up to 3 months. Wrap each one in plastic wrap and store them in a plastic bag. When ready to enjoy, unwrap and thaw at room temperature.
  • Oil. I use a neutral tasting oil with a high smoke point such as vegetable or canola. You want your oil to 350°F. Use a thermometer. Or do a test donut with one of your donut holes. If your oil temperature is too cold then your donuts will absorb too much oil and become greasy. Fry only a a few at time so a not to drop the temperature.
  • Donut variations: 
    • Glazed donuts: Skip rolling them in sugar and make a simple powdered sugar glaze to roll them instead.
    • Chocolate dipped: Skip the sugar and make a ganache and dip the donuts in.
    • Cinnamon sugar: Add 2 Tablespoons cinnamon to the sugar and roll them in a cinnamon sugar mixture.
    • Jelly: Do not cut out the center and fill with a jam or jelly instead. Roll in sugar.
    • Boston Cream: Do not cut out the center, fill with a Vanilla Pastry Cream and top with a chocolate glaze.
  • Recipe adapted from King Arthur Flour


Calories: 919kcal | Carbohydrates: 35g | Protein: 4g | Fat: 87g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 97mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg