Soft, Fluffy, and Airy Donuts
Directions
- 1Activate the yeast by combining lukewarm milk, half of the sugar (15 grams), and active dry yeast (5 grams). Let sit for 10-15 minutes until foamy.
- 2Activate the yeast by combining lukewarm milk, half of the sugar (15 grams), and active dry yeast (5 grams). Let sit for 10-15 minutes until foamy.
- 3Activate the yeast by combining lukewarm milk, half of the sugar (15 grams), and active dry yeast (5 grams). Let sit for 10-15 minutes until foamy.
- 4In a large bowl, mix together bread flour, remaining sugar, and salt.
- 5In a large bowl, mix together bread flour, remaining sugar, and salt.
- 6In a large bowl, mix together bread flour, remaining sugar, and salt.
- 7Once yeast is foamy, add eggs to the yeast mixture, and then combine the wet and dry ingredients.
- 8Once yeast is foamy, add eggs to the yeast mixture, and then combine the wet and dry ingredients.
- 9Once yeast is foamy, add eggs to the yeast mixture, and then combine the wet and dry ingredients.
- 10Knead the dough for 4-5 minutes using a dough mixer, then gradually add soft unsalted butter and continue kneading for another 15 minutes until the dough is smooth and elastic.
- 11Knead the dough for 4-5 minutes using a dough mixer, then gradually add soft unsalted butter and continue kneading for another 15 minutes until the dough is smooth and elastic.
- 12Knead the dough for 4-5 minutes using a dough mixer, then gradually add soft unsalted butter and continue kneading for another 15 minutes until the dough is smooth and elastic.
- 13Let the dough rise in a warm place for about an hour, or until it doubles in size.
- 14Let the dough rise in a warm place for about an hour, or until it doubles in size.
- 15Let the dough rise in a warm place for about an hour, or until it doubles in size.
- 16Once doubled, punch down the dough, roll it out to 1/2 inch thickness, and cut out donut shapes using a donut cutter and a smaller cutter for the holes.
- 17Once doubled, punch down the dough, roll it out to 1/2 inch thickness, and cut out donut shapes using a donut cutter and a smaller cutter for the holes.
- 18Once doubled, punch down the dough, roll it out to 1/2 inch thickness, and cut out donut shapes using a donut cutter and a smaller cutter for the holes.
- 19Place cut donuts on a lined tray for a second rise of at least one hour until puffy.
- 20Place cut donuts on a lined tray for a second rise of at least one hour until puffy.
- 21Place cut donuts on a lined tray for a second rise of at least one hour until puffy.
- 22Heat oil to 150-160°C.
- 23Heat oil to 150-160°C.
- 24Heat oil to 150-160°C.
- 25Fry donuts in small batches for about 2 minutes on each side until golden brown.
- 26Fry donuts in small batches for about 2 minutes on each side until golden brown.
- 27Fry donuts in small batches for about 2 minutes on each side until golden brown.
- 28Place donuts on a wire rack to drain excess oil. While still warm, roll in granulated sugar for sugar-coated donuts or let cool slightly before glazing.
- 29Place donuts on a wire rack to drain excess oil. While still warm, roll in granulated sugar for sugar-coated donuts or let cool slightly before glazing.
- 30Place donuts on a wire rack to drain excess oil. While still warm, roll in granulated sugar for sugar-coated donuts or let cool slightly before glazing.
Ingredients
- 150 ml lukewarm milk
- 150 ml lukewarm milk
- 150 ml lukewarm milk
- 30 grams sugar
- 30 grams sugar
- 30 grams sugar
- 5 grams active dry yeast
- 5 grams active dry yeast
- 5 grams active dry yeast
- 2 medium eggs
- 2 medium eggs
- 2 medium eggs
- 400 grams bread flour
- 400 grams bread flour
- 400 grams bread flour
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 40 grams soft unsalted butter
- 40 grams soft unsalted butter
- 40 grams soft unsalted butter
- 0 granulated sugar
- 0 granulated sugar
- 0 granulated sugar
Equipment
whiskmixing bowldough mixerrolling pindonut cuttersmall cutterfrying pancandy thermometerwire rack