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lie__ly
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Sugar Donut Recipe
A recipe for soft and fluffy sugar donuts, yielding 6 pieces of 80 grams each. This recipe emphasizes achieving a tender texture, perfect for a classic sweet treat. The detailed instructions guide you through mixing, kneading, proofing, shaping, frying, and finally coating the donuts with sugar. It also provides a helpful note that flour absorption can vary, and water may need to be adjusted accordingly.
#donut
#sugar donut
#dessert
#sweet
#fried
#baking
#soft and fluffy
#homemade
Freshly fried and sugared donuts
Recipe Information
30m
Prep Time
15m
Cook Time
3h
Total Time
6
Servings
Medium
Filipino
Tagalog
Nutrition (per serving)
350
Calories
5g
Protein
45g
Carbs
20g
Fat
Close-up of a perfectly golden brown donut
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Plate of delicious homemade sugar donuts
Instructions
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- In a large mixing bowl, combine the all-purpose flour, 35 grams of sugar, powdered milk, instant yeast, and salt. Whisk or mix these dry ingredients thoroughly until well combined.2m
Preview2mPreviewIn a large mixing bowl, combine the all-purpose flour, 35 grams of sugar, powdered milk, instant yeast, and salt. Whisk or mix these dry ingredients thoroughly until well combined. - Add the egg and 100-110 ml of cold water to the dry ingredients. Stir using a spatula or your hands until a shaggy, cohesive dough begins to form.3m
Preview3mPreviewAdd the egg and 100-110 ml of cold water to the dry ingredients. Stir using a spatula or your hands until a shaggy, cohesive dough begins to form. - Incorporate the soft butter or margarine into the dough. Transfer the dough to a clean, lightly floured surface and knead for 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test (stretches thin without tearing).15m
Preview15mPreviewIncorporate the soft butter or margarine into the dough. Transfer the dough to a clean, lightly floured surface and knead for 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test (stretches thin without tearing). - Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it proof in a warm, draft-free place for 60-90 minutes, or until it has visibly doubled in size.1h 30m
Preview1h 30mPreviewPlace the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it proof in a warm, draft-free place for 60-90 minutes, or until it has visibly doubled in size. - Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 6 equal portions (approximately 80 grams each). Roll each portion into a smooth ball, then flatten slightly and create a hole in the center to form donut rings.10m
Preview10mPreviewGently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 6 equal portions (approximately 80 grams each). Roll each portion into a smooth ball, then flatten slightly and create a hole in the center to form donut rings. - Place the shaped donuts on individual squares of parchment paper, ensuring they are spaced apart. Cover them lightly and allow them to proof for a second time for 30-45 minutes, or until they look visibly puffy and light.45m
Preview45mPreviewPlace the shaped donuts on individual squares of parchment paper, ensuring they are spaced apart. Cover them lightly and allow them to proof for a second time for 30-45 minutes, or until they look visibly puffy and light. - Heat a sufficient amount of vegetable oil in a deep pot or Dutch oven to 325-350°F (160-175°C). Carefully lower 2-3 proofed donuts into the hot oil using the parchment paper (which will separate after a few seconds). Fry for 1-2 minutes per side, or until golden brown.10m
Preview10mPreviewHeat a sufficient amount of vegetable oil in a deep pot or Dutch oven to 325-350°F (160-175°C). Carefully lower 2-3 proofed donuts into the hot oil using the parchment paper (which will separate after a few seconds). Fry for 1-2 minutes per side, or until golden brown. - Using a slotted spoon or tongs, remove the fried donuts from the oil. Place them immediately on a wire rack lined with paper towels to drain any excess oil.2m
Preview2mPreviewUsing a slotted spoon or tongs, remove the fried donuts from the oil. Place them immediately on a wire rack lined with paper towels to drain any excess oil. - While the donuts are still warm, roll them generously in granulated sugar until they are fully coated on all sides. Serve the sugar donuts immediately and enjoy!1m
Preview1mPreviewWhile the donuts are still warm, roll them generously in granulated sugar until they are fully coated on all sides. Serve the sugar donuts immediately and enjoy!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
