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Homemade Sugar Donuts

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? 

Prep Time
1 hr 10 mins
Cook Time
10 mins
Servings: 12
Calories: 257 kcal
Course: Dessert , Snacks , Bread
Cuisine: Asian , American

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)

Instructions

    Cup of Yum
  1. Put ¼ cup of flour (bread flour or all purpose flour) into the pot. Pour ¾ cup of water. Mix it very well.
  2. Turn on medium small fire. Keep stirring until the mixture becomes thickened. Then, put it aside and let it cool off.
  3. Pour ½ cup of milk (warm or room temperature) into the Bosch mixer.
  4. 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.
  5. Turn on the Bosch mixer to # 1 the lowest setting. Let it mix a little bit and wait for 5 minutes.
  6. 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.
  7. 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.)
  8. After, change the Bosch mixer speed to #3 the medium high speed setting. Let the mixer run for 8-10 minutes.
  9. 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.)
  10. The dough rises to double its size.
  11. Roughly divide the dough into 12 pieces.
  12. Roll the dough into a ball shape.
  13. Take a ball shaped dough, use your palm to press the dough.
  14. 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.
  15. 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.)
  16. 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.
  17. 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.
  18. Repeat step 17 until all the dough is deep fried.
  19. 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

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

% 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.