Sugar-Glazed Doughnuts
Sugar-Glazed Doughnuts
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Sugar-Glazed Doughnuts

45 MIN
15 MIN
1 H 30 MIN
15 doughnuts, approximately






  1. In a bowl, combine buttermilk, oil and egg yolks.
  2. In a large bowl, with a wooden spoon or a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add liquids and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead for 2 minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for 1 hour in a warm and humid place (see note).
  3. On a floured work surface, cut dough in half. Roll out dough, one piece at a time, onto an 8 to 10-mm (1/2-inch) thick sheet. Cut doughnuts with a 7.5-cm (3-inch) round cookie cutter, and then cut out holes with a 2-cm (3/4-inch) small round cutter. Reuse scraps. Place on a floured baking sheet. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.


  1. Heat shortening or oil in the deep fryer to 185 °C (365 °F). Line a baking sheet with paper towels and place a wire rack on second baking sheet.
  2. Place icing sugar in a bowl.
  3. In a small saucepan, heat milk and butter until melted. Add to icing sugar and whisk until sugar has dissolved. Set aside while frying doughnuts.
  4. Place 3 or 4 doughnuts at a time into hot oil and fry for 2 to 3 minutes or until golden brown, turning halfway through cooking. Beware of splattering. Drain on paper towel and let cool for 1 minute. Dip the doughnuts, one by one, into glaze. Drain on wire rack and let cool for about 15 minutes.


Sugar-glazed doughnuts are best eaten the same day.

Dough scraps can be reused, but reworked dough does not make for as smooth and perfect doughnuts.

Rising dough
Heat the oven for about 2 minutes or until just warm. Turn it off, but leave oven light turned on. Place a cup of very hot water with the bowl or baking sheet containing dough. Leave to rise as indicated in recipe.


  1. Nice

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.