Sugared Homemade Doughnuts Recipe

Introduction

These sugared doughnuts are soft, fluffy, and coated in a sweet, crunchy sugar layer. Made with soured cream for extra tenderness, they’re a delightful treat perfect for breakfast or afternoon tea.

Ingredients

• 2 eggs
• 300ml soured cream
• 400g self-raising flour, plus extra for dusting
• 1 lemon, zested (optional)
• 2 tbsp caster sugar, plus 75g for dusting
• ½ tsp bicarbonate of soda
• 40g butter, cut into cubes and slightly softened
• Vegetable oil, for deep-frying

Instructions

1. Step 1: In a jug, whisk the eggs and soured cream together and set aside.
2. Step 2: In a medium bowl, combine the flour, lemon zest (if using), 2 tbsp sugar, bicarbonate of soda, and a pinch of salt. Stir briefly to mix.
3. Step 3: Rub the butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
4. Step 4: Pour in the soured cream mixture and mix with a cutlery knife until the dough begins to come together.
5. Step 5: Turn the dough onto a floured surface and knead gently until smooth with no dry flour remaining.
6. Step 6: Lightly flour the top, then pat the dough down to about 2.5cm thickness.
7. Step 7: Use a 3.5cm round cutter to stamp out doughnuts. Re-roll the offcuts to make about 40 doughnuts in total.
8. Step 8: Heat vegetable oil in a medium saucepan to 180°C, or until a piece of bread sizzles and browns within 30 seconds.
9. Step 9: Place 75g caster sugar into a shallow bowl and set aside.
10. Step 10: Carefully lower doughnuts into the hot oil and fry for 3-4 minutes, turning gently to ensure even golden coloring and thorough cooking.
11. Step 11: Remove doughnuts with a slotted spoon and drain on a wire rack set over kitchen paper.
12. Step 12: While still hot, toss the doughnuts in the bowl of sugar to coat evenly.
13. Step 13: Serve immediately, optionally dividing into paper bags for a charming presentation.

Tips & Variations

• For a citrus twist, add extra lemon zest to the sugar used for dusting or try orange zest instead.
• Use a candy thermometer to maintain oil temperature for perfectly cooked doughnuts without greasiness.
• Try filling the doughnuts with jam or custard after frying for a filled version.

Storage

Sugared doughnuts are best enjoyed the day they’re made for optimal freshness and crispness. If needed, store in an airtight container at room temperature for up to 1 day. To refresh, warm gently in a low oven for a few minutes before serving, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

You can use plain flour, but you’ll need to add baking powder (about 2 tsp) to help the doughnuts rise and stay light.

Is soured cream essential for the recipe?

Soured cream adds moisture and tenderness, but you can substitute it with natural yogurt or buttermilk if necessary.

Sugared Homemade Doughnuts Recipe

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★★★★★

4.5 from 101 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: About 40 doughnuts 1x

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Description

Delight in classic sugared doughnuts with a light, fluffy texture created from soured cream and self-raising flour. These deep-fried treats are coated in caster sugar for a simple yet irresistible sweetness, perfect for breakfast or an indulgent snack.

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Ingredients

Scale 1x2x3x

Doughnuts

• 2 eggs
• 300ml soured cream
• 400g self-raising flour, plus extra for dusting
• 1 lemon, zested (optional)
• 2 tbsp caster sugar
• ½ tsp bicarbonate of soda
• 40g butter, cut into cubes and slightly softened
• Vegetable oil, for deep-frying

Coating

• 75g caster sugar for dusting

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Instructions

1. Prepare the wet mixture: Whisk the eggs and soured cream together in a jug and set aside.
2. Mix dry ingredients and rub in butter: In a medium bowl, combine the self-raising flour, lemon zest if using, 2 tablespoons of caster sugar, bicarbonate of soda, and a pinch of salt. Stir briefly to combine. Rub in the softened butter with your fingertips until the mixture looks like coarse breadcrumbs.
3. Form the dough: Pour the soured cream and egg mixture into the dry ingredients and bring together into a dough using a knife.
4. Knead the dough: Turn the dough out onto a floured surface and knead briefly until cohesive with no dry flour streaks.
5. Roll and cut doughnuts: Lightly flour the top of the dough, pat it down to about 2.5cm thick, and use a 3.5cm round cutter to stamp out doughnuts. Re-roll offcuts and repeat until you have about 40 doughnuts.
6. Heat the oil: Fill a medium saucepan no more than one-third full with vegetable oil. Heat over low to medium heat to 180°C (356°F), or test by dropping a cube of bread—it should sizzle and brown within 30 seconds.
7. Fry doughnuts: Carefully lower doughnuts into the hot oil and fry for 3-4 minutes, turning gently with a slotted spoon to fry evenly and achieve a golden color.
8. Drain and sugar coat: Transfer the fried doughnuts to a wire rack set over kitchen paper to drain excess oil, then toss them while still hot in a shallow bowl of 75g caster sugar to coat evenly.
9. Serve: Optionally place doughnuts in paper bags for serving. They are best enjoyed fresh on the day they’re made.

Notes

• Using soured cream helps create a tender and moist doughnut texture.
• Lemon zest is optional but adds a fresh citrus aroma to the doughnuts.
• Ensure the oil temperature stays consistent at 180°C to avoid greasy or undercooked doughnuts.
• Work quickly once doughnuts are fried, as they are best consumed fresh for optimal taste and texture.
• Use a slotted spoon or fish slice to turn doughnuts carefully, preventing breakage.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: British

Keywords: sugared doughnuts, homemade doughnuts, deep-fried doughnuts, sweet treats, dessert, British recipe