Golden Sugar Donuts: The Ultimate 30-Minute Prep Recipe
Let’s be honest: nothing beats a donut shop classic, except maybe making it yourself warm at home. These Sugar-Dusted Donuts are the definition of comfort food—pillowy soft on the inside, golden-crisp on the outside, and delightfully messy. While yeast donuts need patience for rising, the actual hands-on work here is surprisingly fast—just 30 minutes of active prep! Whether you dunk them in your morning coffee or serve them as a weekend treat, this recipe is fail-proof and customizable. Feel free to swap the sugar coating for a chocolate glaze or a sprinkle of cinnamon!
Ingredients: Pantry Staples
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 2 ½ cups |
| Active Dry Yeast | 1 ½ tsp |
| Butter (chopped, room temp) | 3 tbsp |
| Sugar | 3 tbsp |
| Salt | ¼ tsp |
| Warm Milk | ½ cup |
| Large Egg (lightly beaten) | 1 |
| Vegetable Oil | 2 cups (for frying) |
| Sugar (Powdered or White) | ½ cup (for coating) |
Step-by-Step: The Dough Method
- Mix the Base: In a mixing bowl, combine the flour and yeast. Add the small butter pieces and rub them into the flour using your fingers until the mixture looks crumbly and the butter is evenly distributed.
- Bind the Dough: Add the sugar and salt. Make a “well” (a hole) in the center of the flour. Pour in the lightly beaten egg and the warm milk. Use a spatula to mix from the center out until a shaggy dough forms.
- Knead & Relax: Turn the dough onto a floured surface. Knead steadily for 5 minutes until the dough transforms from sticky to smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise in a warm place for 2 hours (until doubled).
- Shape: Gently punch the dough to release air. Roll it out to about 1cm thickness. Cut into 6cm circles (don’t forget to cut the middle hole!). Place on a tray, cover loosely, and let rise again for 30-60 minutes.
- Fry to Golden: Heat your oil to 190°C (375°F). Fry the donuts in small batches (don’t overcrowd the pan!) until they are a beautiful golden brown on both sides. Drain briefly on paper towels.
- The Finish: While the donuts are still hot, toss them in the bowl of coating sugar. The heat helps the sugar stick perfectly.
Frequently Asked Questions
Can I reduce the rising time?
Since this recipe uses yeast, the rising time is crucial for that fluffy texture. If you rush it, the donuts will be dense and heavy. The “30 minutes” in the title refers to your active work time!
What if I don’t have a thermometer?
To test the oil, drop a small piece of leftover dough into the pan. If it sizzles immediately and floats to the top, the oil is ready. If it sinks, it’s too cold; if it burns instantly, it’s too hot.
Can I add flavors?
Absolutely! You can add a pinch of cinnamon or nutmeg to the flour, or dip the finished donuts in chocolate ganache or caramel instead of sugar.
Nutrition Facts (Per Serving)
Estimated Nutrition Facts
Amount Per Serving
| Calories | 520 kcal |
| Protein | 6 g |
| Fat | 28 g |
| Carbohydrates | 62 g |
