Sugared Doughnuts

Published Dec. 1, 2023

Time Required

  • Total Time: 6 hours 15 minutes (includes 5 hours resting/rising, plus optional 4–12 hours cold fermentation)

  • Prep Time: 5 minutes

  • Cook Time: 1 hour 10 minutes

  • Resting & Rising: 5 hours (initial proofing) + 4–12 hours (refrigerated fermentation)

Ingredients

Yeast & Starter

  • Warm whole milk (110°F/43°C): ⅓ cup (80g)

  • Instant dried yeast: 1 tablespoon (9g)

Wet Ingredients

  • Room-temperature large eggs: 3

  • Full-fat buttermilk: ⅓ cup (75g)

Dry Ingredients

  • All-purpose flour, plus extra for dusting: 3½ cups (453g)

  • Granulated sugar: ¼ cup (50g) + 2 cups (400g) (for rolling/sugaring)

Flavor & Structure

  • Kosher salt (e.g., Diamond Crystal): 1 teaspoon (½ tsp fine salt)

  • Freshly grated nutmeg: ½ teaspoon

  • Softened salted butter: 6 tablespoons (80g)

Frying & Coating

  • Vegetable or neutral oil (for deep-frying): ~8 cups

Preparation Steps

Step 1: Pre-Ferment the Sponge

In a medium bowl, combine the warm milk, yeast, and ½ cup (65g) flour. Stir with a wooden spoon to form a wet, shaggy dough (a pre-ferment or "sponge"). Cover tightly with a clean towel and let rest at room temperature until the mixture doubles in volume (15–20 minutes). This pre-fermentation activates the yeast, develops a complex tangy flavor, and creates initial structure. Pro Tip: Maintain 110°F (43°C) for optimal yeast activity—avoid overheating the milk.

Step 2: Mix & Knead the Dough (Stand Mixer)

In the bowl of a stand mixer fitted with the dough hook, combine the eggs, buttermilk, and pre-fermented sponge. Add the ¼ cup sugar, salt, nutmeg, and remaining 3 cups (388g) flour. Knead on the lowest speed (1) until the dough forms a smooth, elastic ball (5 minutes). Scrape down the bowl and dough hook to ensure even mixing. Why low speed first? This prevents flour from flying and ensures gradual gluten development.

Step 3: Incorporate Butter & Cold Fermentation

Cut the softened butter into small chunks and add all at once to the dough. Continue kneading on speed 2 until the butter is fully incorporated (5–6 minutes), resulting in a silky, elastic dough (pass the "windowpane test": a thin section of dough should stretch without tearing). Scrape the bowl, then form the dough into a loose sphere. Cover with plastic wrap and refrigerate for 4–12 hours (slow fermentation). Why cold ferment? This relaxes gluten, enhances flavor depth, and makes the dough easier to handle later.

Step 4: Roll, Cut, & Shape Doughnuts

Line a baking sheet with parchment paper and dust lightly with flour. Turn the dough out onto a well-floured work surface (extra flour prevents sticking). Roll the dough to ½-inch thickness (using a floured rolling pin) for uniform frying.

  • Cut 3-inch-diameter rounds with a biscuit cutter.

  • Use a 1-inch-diameter cutter to punch out the center (forming doughnuts).

  • Collect remaining dough, roll into scraps, and cut additional 1-inch holes (doughnut holes).

Transfer all doughnuts to the prepared sheet, cover loosely with plastic wrap, and set aside. Pro Tip: Keep scraps for "doughnut scraps"—a sweet, crispy treat!

Step 5: Final Proofing

Let the shaped doughnuts rest at room temperature until they feel airy and light when gently tapped (45 minutes). This removes chill from the dough and activates final fermentation, ensuring the doughnuts puff evenly during frying.

Step 6: Deep-Fry to Golden Perfection

Heat 3+ inches of oil in a heavy pot or deep fryer to 350°F (177°C). Test oil temperature by dropping a small dough scrap: it should bubble immediately and rise steadily.

  • Working in batches, fry doughnuts and holes for 45 seconds to 1 minute per side (until light golden brown). Flip once halfway through for even browning.

  • Use a slotted spoon to transfer to a wire rack lined with paper towels (to drain excess oil).

Step 7: Roll in Sugar While Warm

As soon as the doughnuts are fried, pour 2 cups (400g) sugar onto a plate. Roll each doughnut (and holes) in the sugar until evenly coated. Serve immediately—they’re best warm!

Chef’s Tips (From Reader Feedback)

  • Sugar Upgrade: Substitute superfine sugar for granulated sugar for a smoother, less bulky coating (per reader’s grandfather’s technique).

  • Baking Alternative: Skip deep-frying! Bake doughnuts in a greased doughnut pan at 375°F for 10 minutes, then glaze with powdered sugar + water + vanilla.

  • Smaller Holes: Use 1.5-inch cutters for more doughnut holes (36 total, per reader).

  • Filling Option: Pipe raspberry jam into the center of filled doughnuts for a gourmet twist.

Reader Comments

  • "When rolling out, use LOTS of flour! The dough is sticky, so dusting prevents misshapen doughnuts."

  • "Step 1: 110°F milk + instant yeast = reliable 15–20 minute doubling—no need to worry!"

  • "Added cinnamon to sugar and piped jam—these are now a holiday staple!"

Note: For a quicker version, reduce the cold fermentation to 4 hours or use active dry yeast (proof with warm water).