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Sugar-coated yeast doughnuts

Name: Sugar-coated yeast doughnuts
Yield: 10 round doughnuts
Cuisine: United Kingdom
Ingredients: 250 g Strong white bread flour; 30 g Caster sugar; 75 g Water At room temperature.; 100 g Beaten whole egg About two medium eggs without shells.; 5 g Fine salt; 2.5 g Instant dried yeast; 1 g Lemon zest Finely grated coloured zest, about a quarter lemon.; 62.5 g Unsalted butter Soft but not melted; cut into five portions.; 15 g Flour for shaping and trays Use a light dusting.; 1500 mL Sunflower oil for frying An allowance; use only enough for a 4 cm depth, never above one-third of the pan.; 100 g Caster sugar for coating Put in a shallow bowl; some may remain.

Makes: 10 round doughnuts
Heat: 180°C frying oil
Cooking time: About2 min per side,in small batches
Cuisine / style: United Kingdom

Allow the oil to return to180°C between batches. Frying is included in the75 min active work.

United Kingdom · Yeast doughnuts

Sugar-coated yeast doughnuts

Soft, round doughnuts made from an egg-and-butter yeast dough. An overnight chill makes shaping easier; fry them in small batches and coat them with sugar while warm.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	250 g
Dough	Caster sugar	30 g
Dough	Water	75 g	At room temperature.
Dough	Beaten whole egg	100 g	About two medium eggs without shells.
Dough	Fine salt	5 g
Dough	Instant dried yeast	2.5 g
Dough	Lemon zest	1 g	Finely grated coloured zest, about a quarter lemon.
Dough	Unsalted butter	62.5 g	Soft but not melted; cut into five portions.
Handling	Flour for shaping and trays	15 g	Use a light dusting.
Frying	Sunflower oil for frying	1500 mL	An allowance; use only enough for a 4 cm depth, never above one-third of the pan.
Finish	Caster sugar for coating	100 g	Put in a shallow bowl; some may remain.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Two trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30 × 40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Tall heavy saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
About 5 litres and 22 cm internal diameter	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — frying oil	A basic digital food thermometer is enough for frying oil. No thermometer is needed just to bring ingredients to room temperature.
Slotted spoon	Use a large slotted metal spoon suitable for the cooking liquid, supporting each piece underneath.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Shallow sugar bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Time & temperature

Cooking temperature: 180°C frying oil
Cooking time: About2 min per side,in small batches

Allow the oil to return to180°C between batches. Frying is included in the75 min active work.

Makes: 10 round doughnuts
Heat: 180°C frying oil
Plan for: 1180 min total; 75 min active

Method

01 · Develop the dough
10–12 min
Use: Strong white bread flour; Caster sugar; Water; Beaten whole egg; Fine salt; Instant dried yeast; Lemon zest
Combine the flour, dough sugar, water, egg, salt, yeast and lemon zest in a mixer bowl. Mix with a dough hook on low until combined, then knead at a moderate speed for about 8 minutes. Stop the mixer and let the dough rest for 1 minute.
Ready when: The dough begins to gather around the hook and pull away from the bowl.
01 Develop the egg doughDevelop the egg dough before adding the butter.
02 · Work in the butter
10–15 min
Use: Unsalted butter
Restart at low speed. Add the soft butter in five portions, waiting for each to disappear into the dough before adding the next. Knead for another 5 minutes at a moderate speed once all the butter is incorporated.
Ready when: The dough is smooth, glossy and elastic; a small piece stretches into a thin film.
02 Incorporate and develop the butterIncorporate the butter in portions, then knead until smooth and elastic.
03 · Let rise,then chill overnight
540–840 min
Use:
Cover the bowl and leave at about 24–26°C for 1–2 hours, until roughly doubled. Press down gently to release large gas pockets. Cover securely and refrigerate for 8–12 hours.
Ready when: Before chilling the dough is aerated; after chilling it is cold and firm enough to handle.
03 Rise and chill overnightLet the dough rise, release large gas pockets and chill overnight.
04 · Divide and round ten pieces
10–15 min
Use: Flour for shaping and trays
Lightly flour two trays and the worktop. Divide the cold dough into ten equal pieces, about 53 g each. Cup each piece against the worktop to make a smooth ball, keeping the seam underneath. Place five on each tray with ample space between.
Ready when: All ten balls have a smooth surface and closed underside; the pieces are similar in size.
04 Divide and roundDivide into ten equal pieces and round with the seam underneath.
05 · Proof until puffy
120–240 min
Use:
Cover loosely and leave at about 24–26°C for 2–4 hours, checking early in a warm room. Do not put the trays over direct heat.
Ready when: The rounds are almost doubled, feel light and retain a shallow fingertip dent briefly. Their surfaces have not dried or collapsed.
05 Proof the roundsProof until the rounds are light and almost doubled.
06 · Prepare the frying oil and coating sugar
8–12 min
Use: Sunflower oil for frying; Caster sugar for coating
Set a tall, heavy 5-litre pan securely on the hob. Add enough of the frying oil for about 4 cm depth, keeping the level at or below one-third of the pan. Attach a deep-frying thermometer and heat to 180°C. Set a rack over a tray and put the coating sugar in a shallow bowl.
Ready when: The thermometer reads 180°C, the oil is calm and there is plenty of empty space above it.
06 Heat the oilHeat the measured shallow oil and set up the draining and coating stations.
07 · Fry in small batches
22–30 min
Use: Sunflower oil for frying
Use a lightly floured scraper to lift two or three rounds at a time and lower them carefully into the oil. Fry for about 2 minutes, turn with a slotted spoon and cook for about 2 minutes more. Lift out and drain on the rack. Let the oil return to 180°C between batches. Cut open the first cooked doughnut to check the centre before frying the rest.
Ready when: Both sides are golden and the centre is set with no sticky raw dough. If the outside colours too quickly, check the oil temperature before continuing.
07 Fry and check the first centreFry in small batches and check the first cooked centre.
08 · Coat while warm and cool
20–25 min
Use: Caster sugar for coating
As each batch drains, let it stand for 1–2 minutes, then turn the warm doughnuts in the coating sugar. Return them to the rack. Leave for about 20 minutes before eating; the first split test piece can be coated too.
Ready when: A light sugar layer clings to the surface and the inside is warm rather than scalding.
08 Coat and coolCoat the drained doughnuts while warm, then let them cool.

What to look for

Stage	Look / feel for	Needs attention
Develop the dough	The dough begins to gather around the hook and pull away from the bowl.
Work in the butter	The dough is smooth, glossy and elastic; a small piece stretches into a thin film.
Let rise,then chill overnight	Before chilling the dough is aerated; after chilling it is cold and firm enough to handle.
Divide and round ten pieces	All ten balls have a smooth surface and closed underside; the pieces are similar in size.
Proof until puffy	The rounds are almost doubled, feel light and retain a shallow fingertip dent briefly. Their surfaces have not dried or collapsed.
Prepare the frying oil and coating sugar	The thermometer reads 180°C, the oil is calm and there is plenty of empty space above it.
Fry in small batches	Both sides are golden and the centre is set with no sticky raw dough. If the outside colours too quickly, check the oil temperature before continuing.
Coat while warm and cool	A light sugar layer clings to the surface and the inside is warm rather than scalding.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The outside is dark but the middle is raw.	The oil is too hot or the rounds are too large or insufficiently proved.	Check the oil temperature and cut the first piece to check cooking before continuing. Cook any raw-centred pieces further at the correct temperature.	Weigh equal portions, wait for the proof cue and maintain 180°C.
The doughnuts are greasy.	The oil cooled too much during frying.	Drain on the rack and let the oil recover before adding another batch.	Use a thermometer and fry only two or three at once.
The rounds collapse when moved.	They overproved or were handled roughly.	Lift gently with a broad scraper; the affected pieces may fry flatter.	Check before the longest proof time and keep each round supported when moving it.

Storage: Best eaten on the day. Once cool, keep in an airtight container at room temperature for up to 1 day. The sugar coating and fried crust soften during storage.; Contains: wheat, egg, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Sugar-coated yeast doughnuts

Soft, round doughnuts made from an egg-and-butter yeast dough. An overnight chill makes shaping easier; fry them in small batches and coat them with sugar while warm.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	250 g
Dough	Caster sugar	30 g
Dough	Water	75 g	At room temperature.
Dough	Beaten whole egg	100 g	About two medium eggs without shells.
Dough	Fine salt	5 g
Dough	Instant dried yeast	2.5 g
Dough	Lemon zest	1 g	Finely grated coloured zest, about a quarter lemon.
Dough	Unsalted butter	62.5 g	Soft but not melted; cut into five portions.
Handling	Flour for shaping and trays	15 g	Use a light dusting.
Frying	Sunflower oil for frying	1500 mL	An allowance; use only enough for a 4 cm depth, never above one-third of the pan.
Finish	Caster sugar for coating	100 g	Put in a shallow bowl; some may remain.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Two trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30 × 40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Tall heavy saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
About 5 litres and 22 cm internal diameter	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — frying oil	A basic digital food thermometer is enough for frying oil. No thermometer is needed just to bring ingredients to room temperature.
Slotted spoon	Use a large slotted metal spoon suitable for the cooking liquid, supporting each piece underneath.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Shallow sugar bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Makes: 10 round doughnuts
Heat: 180°C frying oil
Allow: 1180 min total; 75 min active

How do I make it?

Develop the dough
10–12 min
Combine the flour, dough sugar, water, egg, salt, yeast and lemon zest in a mixer bowl. Mix with a dough hook on low until combined, then knead at a moderate speed for about 8 minutes. Stop the mixer and let the dough rest for 1 minute.
Develop the egg dough before adding the butter.
Ready when: The dough begins to gather around the hook and pull away from the bowl.
Work in the butter
10–15 min
Restart at low speed. Add the soft butter in five portions, waiting for each to disappear into the dough before adding the next. Knead for another 5 minutes at a moderate speed once all the butter is incorporated.
Incorporate the butter in portions, then knead until smooth and elastic.
Ready when: The dough is smooth, glossy and elastic; a small piece stretches into a thin film.
Let rise,then chill overnight
540–840 min
Cover the bowl and leave at about 24–26°C for 1–2 hours, until roughly doubled. Press down gently to release large gas pockets. Cover securely and refrigerate for 8–12 hours.
Let the dough rise, release large gas pockets and chill overnight.
Ready when: Before chilling the dough is aerated; after chilling it is cold and firm enough to handle.
Divide and round ten pieces
10–15 min
Lightly flour two trays and the worktop. Divide the cold dough into ten equal pieces, about 53 g each. Cup each piece against the worktop to make a smooth ball, keeping the seam underneath. Place five on each tray with ample space between.
Divide into ten equal pieces and round with the seam underneath.
Ready when: All ten balls have a smooth surface and closed underside; the pieces are similar in size.
Proof until puffy
120–240 min
Cover loosely and leave at about 24–26°C for 2–4 hours, checking early in a warm room. Do not put the trays over direct heat.
Proof until the rounds are light and almost doubled.
Ready when: The rounds are almost doubled, feel light and retain a shallow fingertip dent briefly. Their surfaces have not dried or collapsed.
Prepare the frying oil and coating sugar
8–12 min
Set a tall, heavy 5-litre pan securely on the hob. Add enough of the frying oil for about 4 cm depth, keeping the level at or below one-third of the pan. Attach a deep-frying thermometer and heat to 180°C. Set a rack over a tray and put the coating sugar in a shallow bowl.
Heat the measured shallow oil and set up the draining and coating stations.
Ready when: The thermometer reads 180°C, the oil is calm and there is plenty of empty space above it.
Fry in small batches
22–30 min
Use a lightly floured scraper to lift two or three rounds at a time and lower them carefully into the oil. Fry for about 2 minutes, turn with a slotted spoon and cook for about 2 minutes more. Lift out and drain on the rack. Let the oil return to 180°C between batches. Cut open the first cooked doughnut to check the centre before frying the rest.
Fry in small batches and check the first cooked centre.
Ready when: Both sides are golden and the centre is set with no sticky raw dough. If the outside colours too quickly, check the oil temperature before continuing.
Coat while warm and cool
20–25 min
As each batch drains, let it stand for 1–2 minutes, then turn the warm doughnuts in the coating sugar. Return them to the rack. Leave for about 20 minutes before eating; the first split test piece can be coated too.
Coat the drained doughnuts while warm, then let them cool.
Ready when: A light sugar layer clings to the surface and the inside is warm rather than scalding.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The outside is dark but the middle is raw.	The oil is too hot or the rounds are too large or insufficiently proved.	Check the oil temperature and cut the first piece to check cooking before continuing. Cook any raw-centred pieces further at the correct temperature. Weigh equal portions, wait for the proof cue and maintain 180°C.
The doughnuts are greasy.	The oil cooled too much during frying.	Drain on the rack and let the oil recover before adding another batch. Use a thermometer and fry only two or three at once.
The rounds collapse when moved.	They overproved or were handled roughly.	Lift gently with a broad scraper; the affected pieces may fry flatter. Check before the longest proof time and keep each round supported when moving it.

Useful recipe notes

Storage: Best eaten on the day. Once cool, keep in an airtight container at room temperature for up to 1 day. The sugar coating and fried crust soften during storage.

Contains: wheat, egg, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Sugar-coated yeast doughnuts at a glance

Makes: 10 round doughnuts
Heat: 180°C frying oil
Cooking time: About2 min per side,in small batches
Cuisine / style: United Kingdom
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	250 g	100%
Caster sugar	30 g	12%
Water	75 g	30%
Beaten whole egg	100 g	40%
Fine salt	5 g	2%
Instant dried yeast	2.5 g	1%
Lemon zest	1 g	0.4%
Unsalted butter	62.5 g	25%

Method

01 · Develop the dough

02 · Work in the butter

03 · Let rise,then chill overnight

04 · Divide and round ten pieces

05 · Proof until puffy

06 · Prepare the frying oil and coating sugar

07 · Fry in small batches

08 · Coat while warm and cool

What to look for

Troubleshooting

How do I make it?

Develop the dough

Work in the butter

Let rise,then chill overnight

Divide and round ten pieces

Proof until puffy

Prepare the frying oil and coating sugar

Fry in small batches

Coat while warm and cool

What can go wrong, and how can I fix it?

Sugar-coated yeast doughnuts at a glance