Sunny's Easy OG Sugar Donuts Recipe

Sunny's Easy OG Sugar Donuts

• Level: Intermediate
• Yield: 10 to 12 donuts
• Nutritional Analysis Per Serving
  Serving Size: 1 of 11 servings
  Calories: 843
  Total Fat: 52 g
  Saturated Fat: 7 g
  Carbohydrates: 91 g
  Dietary Fiber: 1 g
  Sugar: 71 g
  Protein: 6 g
  Cholesterol: 36 mg
  Sodium: 454 mg
• Total: 3 hr 35 min (includes rising and cooling times)
• Active: 1 hr 20 min

Imagine the irresistible aroma of fresh, yeasty donuts frying to golden perfectionSunny's Easy OG Sugar Donuts deliver that bakery magic right in your kitchen! Hearty yet light and chewy, these treats burst with balanced flavor from sugar, vanilla, and a hint of salt. Simple to make and coat, they're delicious plain, but rolling them in sugar will transport you back to carefree childhood days with granules dusting your fingers and face. Get ready to whip up a batch that might just inspire your own donut empire!

• 1/2 cup whole milk, warmed
• 2 tablespoons granulated sugar, plus more for coating, optional
• 1 tablespoon active dry yeast
• 2 tablespoons salted butter, melted
• 1 teaspoon vanilla bean paste
• 1 large egg, at room temperature, whisked
• 2 cups all-purpose flour, plus additional for dusting
• Kosher salt
• Peanut or canola oil, for greasing the bowl and frying
• Nonstick cooking spray, optional
• Cinnamon sugar or Vanilla, Strawberry or Maple-Bacon Glazes, recipes follow

Vanilla Glaze:

• 2 cups confectioners' sugar
• Pinch kosher salt
• 1 teaspoon vanilla bean paste
• 1/4 cup whole milk (enough to loosen to a slow drip)

Strawberry Glaze:

• 2 cups confectioners' sugar
• Pinch kosher salt
• 1/2 cup freeze-dried strawberries, crushed to a powder
• 1 teaspoon vanilla bean paste
• 1/4 cup whole milk (enough to loosen to a slow drip)

Maple-Bacon Glaze:

• 2 cups confectioners' sugar
• Pinch kosher salt
• 1 teaspoon maple extract
• 1/4 cup whole milk (enough to loosen to a slow drip)
• 6 strips bacon, crisped and finely chopped to tiny bits

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

1. Mix the wet ingredients. In a 2-cup liquid measuring cup, add the milk and whisk in the granulated sugar until dissolved. Sprinkle the yeast over the top and let sit until it dissolves and becomes frothy, about 5 minutes. Add the butter, vanilla paste, and egg, then whisk to combine.
2. Mix the dry ingredients. In a stand mixer fitted with the paddle attachment, add the flour and a pinch of salt and mix to combine.
3. Make the dough. Starting on low speed, slowly add the wet mixture to the dry. Once all the liquid is incorporated, remove the paddle and switch to the dough hook. Increase the speed and let the mixer knead the dough until it forms a smooth, slightly sticky ball that pulls away from the sides of the bowl, about 5 minutes. Stop and let the dough rest for about 5 minutes.
4. Let the dough rise. Coat the bottom and sides of a large mixing bowl with oil or cooking spray. Remove the dough and shape it into a ball. Place the dough in the bowl and turn it over to coat with oil. Cover the bowl with a clean kitchen towel and let rise at room temperature until it doubles in size, about 1 hour.
5. Shape the donuts and rest. Cut parchment paper into 5- or 6-inch squares and arrange them on a sheet pan. Gently press your fist into the center of the dough to release air. Place the dough on a lightly floured surface (you can use parchment without flour if preferred). Divide the dough into 10 to 12 equal pieces and roll each into a ball. Flatten each ball into a 4-inch circle. Use a bottle cap to punch out a hole in the center of each circle. Place the donuts and donut holes on the parchment squares and cover with a kitchen towel or plastic wrap sprayed with cooking spray. Let rise at room temperature for 1 hour.
6. Fry the donuts and prepare the toppings. Pour at least 4 inches of oil into a large Dutch oven. Heat the oil to 325 degrees F. Place a baking sheet with a wire rack nearby.
7. If making sugar donuts, add granulated or cinnamon sugar to a large bowl and set aside. If glazing, have the glazes ready in bowls.
8. Fry the donuts in small batches, starting with the donut holes to check the oil temperature. The donut holes should fry to a golden color, flip on their own, and float in about 2 minutes. For whole donuts, gently invert each donut into the oil so the parchment side is up. Carefully peel the parchment away. Repeat with the remaining donuts, adding only a few at a time. Once the donuts float and the bottoms are golden, flip and cook until the other side is golden, 2 to 4 minutes. Allow the oil to return to temperature between batches.
9. For sugar donuts, remove the donuts from the oil with a slotted spoon, let excess oil drip off, and place directly into the bowl of sugar. Roll to coat, or use a spoon to sprinkle sugar and a fork to flip for even coverage. Remove and let cool slightly on the wire rack. Serve warm.
10. For glazed donuts, remove the donuts from the oil with a slotted spoon, let excess oil drip off, and place on the wire rack to cool enough to handle. Drizzle glaze over the donuts on the rack or dip one side into the glaze, then place right side up on the rack. For Maple-Bacon glazed donuts, sprinkle bacon bits over the top right after glazing and before the glaze sets.

Vanilla Glaze:

Yield: About 1 cup

1. In a medium bowl, add the confectioners' sugar, salt, vanilla, and milk and whisk until smooth. Set aside.

Strawberry Glaze:

Yield: About 1 cup

1. In a medium bowl, add the confectioners' sugar, salt, strawberry powder, vanilla, and milk and whisk until smooth. Set aside.

Maple-Bacon Glaze:

Yield: About 1 cup

1. In a medium bowl, add the confectioners' sugar, salt, maple extract, and milk and whisk until smooth. Set aside. Save the chopped bacon as a garnish after glazing.