Simple Homemade Sugar Doughnuts (with cardamom)

Top view of a wooden bowl filled with cardamom sugar coated simple homemade doughnuts.

5 from 1 vote

Simple Homemade Sugar Doughnuts (with cardamom)

These simple homemade sugar doughnuts are everything you dream of—warm, airy, and rolled in a sparkling coat of sugar kissed with fragrant cardamom. Made from real pantry ingredients and fried to a delicate golden crisp.

Course baking, Dessert

Cuisine American

Keyword Cardamom Sugar Doughnuts, Homemade Doughnuts Recipe, Simple Homemade Donuts, Simple Homemade Doughnuts

Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Calories 172kcal

Ingredients

For The Yeast Mixture

2½ teaspoon active dry yeast (8 g)
2 tablespoon warm water (30 ml)
½ teaspoon granulated sugar (2 g)

For The Dough

3¼ cups all-purpose flour (405 g)
1 cup whole milk (240 ml) warmed
2 oz butter (56 g) room temperature
3 large egg yolks (about 55 g)
2 tablespoon granulated sugar (25 g)
¼ teaspoon kosher salt (1.5 g)

For The Coating

1 cup granulated sugar (200 g)
¼ teaspoon ground cardamom optional

Instructions

Whether you say Doughnut or Donut, this recipe is designed for simplicity! Let’s get started.
Proof the yeast (5-10 minutes): In a small bowl or glass, combine 2 tablespoon warm water, ½ teaspoon granulated sugar, and 2½ teaspoon active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes foamy and doubles in volume. If it does not foam, discard and use fresh yeast.
Prepare the dough (20 minutes): In the bowl of a stand mixer fitted with the dough hook attachment, combine 3¼ cups flour, 1 cup warm milk, 2 oz room-temperature butter, 3 egg yolks, 2 tablespoon sugar, ¼ teaspoon salt, and the proofed yeast mixture. Mix on low speed until the ingredients come together, about 2 minutes. Increase the speed slightly and knead the dough for 15-18 minutes, or until it is smooth, stretchy, and tacky to the touch. Avoid over kneading as it can make the doughnuts dense.
First rise (1-2 hours): Shape the dough into a ball. Lightly butter a large bowl, place the dough in the buttered bowl, and coat the top of the dough with a thin layer of butter to prevent drying. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1-2 hours, or until doubled in volume. Tip: I like to place the dough to rise in a closed oven with the light on for gentle warmth and draft free environment.
Shape the doughnuts: Punch down the risen dough and turn it out onto a greased surface. Roll the dough to a thickness of ½ inch (1.25 cm). Use a 3-inch (7.5 cm) round biscuit cutter to cut out the dough and transfer each round to a 5 x 5-inch (12.5 x 12.5 cm) square of parchment paper. Re-roll the scraps as needed until all the dough is used. Consider greasing a Silpat mat for easy clean up.
Second rise (45 mins – 1hr): Cover the cut-out doughnuts with a clean kitchen towel and let rise for 45 minutes to 1 hour, or until doubled in size.
Fry the doughnuts: Heat 1½ inches (4 cm) of oil in a heavy pot or cast-iron skillet to 350°F (175°C). Fry 2-3 doughnuts at a time, cooking each side for 1-2 minutes until golden brown. Use a slotted spoon to transfer the doughnuts to a wire rack or paper towels to drain.
Coat the doughnuts: Mix 1 cup granulated sugar with ¼ teaspoon ground cardamom (if using) in a shallow dish. Once the doughnuts are cool enough to handle, roll them in the sugar mixture until fully coated.
Serve and enjoy: Enjoy your freshly made sugar doughnuts while warm or at room temperature. Store any leftovers in an airtight container for up to 1-2 days.

Notes

Recipe Notes: Use a neutral flavored oil with a high smoke point. Recommended oils are avocado, canola, coconut or vegetable oil when frying doughnuts.

Nutrition