Homemade Sugar Donuts
User Reviews
5.0
12 reviews
Excellent
Homemade Sugar Donuts
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Soft and fluffy homemade sugar donuts are hard to resist! Fresh homemade sugar donut recipe is great to go with a glass of milk or soy milk. Wanna know how to make fluffy and soft doughnuts?
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Ingredients
Tangzhong 湯種 (water roux):
- ¼ cup flour (Bread flour or all purpose flour)
- ¾ cup water
Dough:
- ½ cup milk
- 4 tablespoons sugar
- 3 tablespoons butter (Softened)
- 1 egg (Large)
- 2 teaspoons active dry yeast
- 2.5 cups flour (Bread flour or all purpose flour)
- ½ teaspoon salt
Other:
- 2 cups vegetable oil (For deep fry the doughnuts)
- ¼ cup sugar (For dusting the doughnuts)
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Instructions
- Put ¼ cup of flour (bread flour or all purpose flour) into the pot. Pour ¾ cup of water. Mix it very well.
- Turn on medium small fire. Keep stirring until the mixture becomes thickened. Then, put it aside and let it cool off.
- Pour ½ cup of milk (warm or room temperature) into the Bosch mixer.
- Next, add 4 tablespoons of sugar, 3 tablespoons of butter (softened), 1 large egg and 2 teaspoons of active dry yeast into the Bosch mixer.
- Turn on the Bosch mixer to # 1 the lowest setting. Let it mix a little bit and wait for 5 minutes.
- In the meanwhile, put 2.5 cups of flour (bread flour or all purpose flour) into the bowl and add ½ teaspoon of salt. Mix it well.
- After that, turn on the mixer to #1 the lowest setting. Slowly add the flour mixture from step 6 into the yeast mixture. Let it mix a little bit. Then, add the warm tangzhong from step 2. ( Remember the tangzhong needs to be cooled off. Not too hot, just a little warm.)
- After, change the Bosch mixer speed to #3 the medium high speed setting. Let the mixer run for 8-10 minutes.
- Put the dough into a bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 30 minutes.)
- The dough rises to double its size.
- Roughly divide the dough into 12 pieces.
- Roll the dough into a ball shape.
- Take a ball shaped dough, use your palm to press the dough.
- Use a small circle cutter, put in the middle of the flatten dough and cut the middle part out. Repeat steps 13 and 14 for the rest of the dough.
- Cover the doughnut dough with wet cloth. Let it rise for 30 minutes at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 15 minutes.)
- While waiting for doughnut dough to rise, pour 2 cups of vegetable oil into the wok. Turn on a small fire, heat up the oil temperature around 360-375F. You can use a thermometer or wooden chopsticks to test the temperature. When you put the wooden chopsticks into the oil, if there are little bubbles around the chopsticks. It's a sign to show that the oil is hot enough.
- Slowly put the dough into the oil and deep fry for around 1 minute. Then, flip the other side and deep fry for around 1 minute.
- Repeat step 17 until all the dough is deep fried.
- Lastly, put ¼ cup of sugar on a plate. Then, put the deep fried doughnuts on the plate. Cover and dust the doughnuts with sugar.
Notes
- In order to make fluffy and soft donuts, tangzhong (water roux) is very important.
- Make the tangzhong (water roux) first and let it cool down before adding to the flour mixture. If it is hot, it will denature the yeast.
- Use soft butter, it doesn't need to be melted. Just leave the butter out from the fridge for an hour before using it.
- Personally, I prefer to use bread flour because it has a much better texture. However, if you don’t have bread flour, using all purpose flour will work too. It is because in this sugar donut recipe, I use the tangzhong method.
- Increase the mixer speed to medium high and let it run for 8-10 minutes. If the dough is too sticky, let it run a little bit long.
- To speed up dough rising time. Normally, I preheat the oven 200F, then turn off the oven. Put the dough into the oven and cover with a wet cloth for 30 minutes.
- Divide the dough into 12 pieces and roll the dough into a ball shaped. Flatten the dough and use a small circle cutter to cut out the middle part.
- The cut out dough, you can deep fry them or roll into a ball and make another doughnut.
- When you deep fry the dough, oil temperature and time are crucial factors. Turn on a small fire and heat up oil for 360-375 F and deep fry doughnuts for around 1 minute each side.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
134mg
(6%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
124IU
(2%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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