Classic Sugar Donuts

Classic Sugar Donuts

Ingredients:

2 and 1/4 teaspoons (1 packet) active dry yeast

3/4 cup warm milk (110°F/45°C)

1/4 cup granulated sugar

2 and 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup unsalted butter, melted

2 large eggs

Vegetable oil, for frying

1 cup granulated sugar, for coating

Instructions:

Activate the Yeast:

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until the mixture is foamy.

Make the Dough:

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Add the melted butter, eggs, and the yeast mixture to the dry ingredients. Mix until a soft dough forms.

Knead the Dough:

Turn the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape the Donuts:

Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness.

Use a donut cutter or two round cutters (one larger for the donut and one smaller for the hole) to cut out the donuts.

Second Rise:

Place the cut donuts on a baking sheet lined with parchment paper. Cover them with a clean cloth and let them rise for another 30 minutes.

Fry the Donuts:

Heat oil in a deep fryer or large pot to 350°F (175°C).

Carefully fry the donuts in batches, about 1-2 minutes per side, until they are golden brown.

Use a slotted spoon to remove the donuts from the oil and drain them on paper towels.

Coat the Donuts:

While the donuts are still warm, roll them in granulated sugar until fully coated.

Serve:

Enjoy the donuts warm or at room temperature. They are best eaten fresh but can be stored in an airtight container for a day or two.

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