Sugar Dusted Doughnuts Recipe

Activate yeast (if not sure)

Combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the granulated sugar in a small bowl. Sprinkle the instant yeast over the top and let sit 5–8 minutes until foamy. (If your yeast is reliably active, you may mix it directly into the dry ingredients.)

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together the all-purpose flour, remaining granulated sugar (about 3 tbsp), and fine salt.

Warm the whole milk until lukewarm (about 100°F / 38°C). In a separate small bowl combine the warm milk, the foamed yeast mixture (or the warm water if yeast added dry), the large egg, softened butter (cut into pieces), and 2 tablespoons vegetable oil. Whisk lightly to combine.

With the mixer on low, slowly add the wet mixture to the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

If the dough seems too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time. If too dry, add up to 1 tablespoon warm water.

Shape the dough into a ball. Lightly oil a clean bowl with 1 teaspoon vegetable oil, place the dough inside and turn to coat. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

When risen, gently deflate the dough and turn it out onto a lightly floured work surface. Roll the dough to about 1/2-inch (1.25 cm) thickness.

Use a 3-inch round cutter to cut doughnut rounds. Use a 1-inch cutter to cut out centers to make classic rings. Re-roll scraps once to cut additional rings. Place cut doughnuts on parchment-lined baking sheets, leaving 1 inch between pieces. Cover loosely with lightly greased plastic wrap or a kitchen towel and let rise again until puffy, about 30–40 minutes.

Pour the frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough so doughnuts float). Attach a deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 350–360°F while frying.

Carefully slide 3–4 doughnuts (do not overcrowd) into the hot oil using a spatula or slotted spoon. Fry for about 45–60 seconds on the first side until golden, then flip and fry another 30–45 seconds until evenly golden and cooked through. Total per doughnut ~1.5–2 minutes depending on size and oil temperature.

Use a slotted spoon to transfer fried doughnuts to a wire rack set over a baking sheet lined with paper towels to drain briefly (about 1 minute) before coating. For the cut-out centers, fry slightly shorter times (about 1–1.5 minutes total) as they are smaller.

If oil temperature drops, allow it to return to 350°F before adding the next batch. Keep the oil clean by skimming off any debris between batches.

While doughnuts are still warm but not too hot to handle, place the confectioners' sugar in a shallow wide bowl. If using cinnamon, whisk it into the powdered sugar to combine.

Working one at a time, hold a warm doughnut with tongs or a fork and drop it into the powdered sugar. Gently toss or turn to fully coat—the warmth helps the sugar adhere and creates a light dusting. Place coated doughnuts on a clean wire rack.

For a thicker coating, return warm doughnuts to the powdered sugar for a second quick toss. Shake off excess sugar before serving.

Allow doughnuts to cool for 10–15 minutes so the interior sets slightly. Serve fresh the same day for best texture. Store leftovers in an airtight container at room temperature up to 1 day; recoat with a little extra powdered sugar before serving if needed.