Classic Sugar Yeast Donuts

Dissolve the sugar and dry yeast in warm water. Let it sit for 10–15 minutes until a fluffy, foamy cap forms.

Add the salt and melted butter. Gradually mix in the sifted flour and knead into a soft, slightly sticky dough. Adjust with a little water or flour as needed, depending on the consistency.

Cover the dough with a towel and leave it in a warm place for 1–1.5 hours until it has doubled in volume.

Divide the dough into small pieces and shape them into round donuts. Cover and let them rest for another 15–20 minutes.

Heat an ample amount of vegetable oil. Fry the donuts in small batches over medium heat until evenly golden brown on both sides.

Transfer the finished donuts to paper towels to drain excess oil.