These sugar-coated fried donuts are everything a homemade donut should be: light and fluffy inside, golden and slightly crisp on the outside, and rolled in sparkling sugar while still warm. They’re the kind of treats that disappear fast—perfect for breakfast, snack time, holidays, or when you want a bakery-style dessert made right in your own kitchen.
Unlike complicated donut recipes, this one focuses on simple ingredients and a reliable yeast dough method. The dough rises until airy, then gets cut into thick rounds and fried quickly for that beautiful puff and tender crumb. Once coated in sugar, each donut has the perfect sweet finish without needing glaze or filling.
Why You’ll Love These Fried Donuts
- Soft and pillowy texture just like a bakery
- Golden fried exterior with a light crisp bite
- Coated in sugar for classic flavor
- Simple ingredients and easy steps
- Great for parties and special mornings
Ingredients
Dough
- 3 1/2 cups (440 g) all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup (50 g) granulated sugar
- 1 tsp salt
- 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
- 2 large eggs
- 1/4 cup (57 g) unsalted butter, melted
- 1 tsp vanilla extract (optional, but delicious)
For frying
- Vegetable oil (enough for 2–3 inches in the pan)
Sugar coating
- 1 cup (200 g) granulated sugar
- Optional: 1 tsp cinnamon for cinnamon sugar
How to Make Sugar-Coated Fried Donuts
- Activate the yeast
In a bowl, mix warm milk with 1 tablespoon of the sugar and the yeast. Let it sit 5–10 minutes until foamy. - Make the dough
In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla. Mix until a soft dough forms. Knead 8–10 minutes (by hand or mixer) until smooth and elastic. - First rise
Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled in size. - Shape the donuts
Roll dough out to about 1/2 inch thickness. Cut round donuts using a cutter or glass. Place on parchment and cover loosely. - Second rise
Let the rounds rise 30–45 minutes until puffy. - Fry until golden
Heat oil to 350°F (175°C). Fry donuts 1–2 minutes per side until deep golden brown. Don’t overcrowd the pan. - Coat in sugar
Drain briefly on paper towels, then roll warm donuts in sugar (or cinnamon sugar) until fully coated.
Tips for the Best Homemade Donuts
- Use a thermometer to keep oil at 350°F for even frying.
- Don’t over-flour the dough—a soft dough makes fluffy donuts.
- Let them rise well for the lightest texture.
- Fry in batches so the oil temperature stays steady.
- Coat while warm so sugar sticks perfectly.
Serving Ideas
Serve these sugar donuts with:
- coffee or tea
- hot chocolate
- fresh fruit
- a side of jam or chocolate sauce for dipping
They’re best eaten fresh, but still taste amazing later the same day.
Storage
Store cooled donuts in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 10 seconds to soften, then roll in a little extra sugar if needed.
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