Make the Dough
In a large bowl, mix together:
- Warm milk
- Warm water
- Yeast
- Sugar
Let sit for 5–10 minutes until bubbly and frothy.
Add in:
- Egg
- Butter
- Vanilla
- Salt
- Flour (start with 2 cups, then add more if sticky)
Mix and knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5 minutes with a mixer).
First Rise
Place the dough in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Tip: A warm oven (turned off) with the light on makes the perfect proofing box.
Shape the Doughnuts
Punch down the dough. Roll out to about ½ inch thick on a floured surface.
Use a doughnut cutter or two round cutters (e.g., a drinking glass and a bottle cap) to cut out doughnut shapes. Reroll scraps and repeat.
Place cut doughnuts on a floured tray. Cover and let rise again for 30–45 minutes, until puffy.
Fry the Doughnuts
Heat 2–3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the doughnuts 2–3 at a time for 1–2 minutes per side, until golden brown.
Use a slotted spoon to transfer them to paper towels to drain.
Coat in Sugar
While still warm, toss the doughnuts in granulated sugar (or cinnamon sugar, if desired). The heat helps the sugar stick and melt slightly—creating that perfect crunch.
Storage & Tips
- Best enjoyed fresh and warm, but can be stored in an airtight container for up to 2 days
- Reheat in the microwave for 10 seconds to soften
- Dough can be shaped and refrigerated overnight for next-morning frying
- Freeze unfried shaped dough for up to 1 month (let thaw and rise before frying)
Final Thoughts
These Sugar Fluffy Doughnuts are the ultimate treat: simple, nostalgic, and melt-in-your-mouth good. They’re perfect for Sunday brunch, birthday surprises, or anytime you need that sweet, airy bite of joy.
Just imagine that first bite—warm, soft, and wrapped in sweet sparkling sugar.
Yes, you can make doughnuts at home. And once you do? You’ll never go back to store-bought.