Soft and Fluffy Doughnuts
Directions
- 1In a bowl, add milk, sugar, salt, yeast, and an egg. Mix well.
- 2In a bowl, add milk, sugar, salt, yeast, and an egg. Mix well.
- 3In a bowl, add milk, sugar, salt, yeast, and an egg. Mix well.
- 4Add room temperature butter and flour. Combine to form a shaggy mass.
- 5Add room temperature butter and flour. Combine to form a shaggy mass.
- 6Add room temperature butter and flour. Combine to form a shaggy mass.
- 7Transfer the dough to a clean surface and knead for 7-8 minutes until soft. Add ½ tablespoon of water if needed to soften the dough, then knead for another 5-6 minutes until smooth and elastic.
- 8Transfer the dough to a clean surface and knead for 7-8 minutes until soft. Add ½ tablespoon of water if needed to soften the dough, then knead for another 5-6 minutes until smooth and elastic.
- 9Transfer the dough to a clean surface and knead for 7-8 minutes until soft. Add ½ tablespoon of water if needed to soften the dough, then knead for another 5-6 minutes until smooth and elastic.
- 10Divide the dough into 12 pieces (59-60g each). Degas each piece, tuck in the edges towards the center, and roll into a smooth round ball.
- 11Divide the dough into 12 pieces (59-60g each). Degas each piece, tuck in the edges towards the center, and roll into a smooth round ball.
- 12Divide the dough into 12 pieces (59-60g each). Degas each piece, tuck in the edges towards the center, and roll into a smooth round ball.
- 13Place the dough balls on a parchment-lined baking tray, dust with flour, and gently flatten. Make a small hole in the center of each ball to form donuts.
- 14Place the dough balls on a parchment-lined baking tray, dust with flour, and gently flatten. Make a small hole in the center of each ball to form donuts.
- 15Place the dough balls on a parchment-lined baking tray, dust with flour, and gently flatten. Make a small hole in the center of each ball to form donuts.
- 16Cover with cling film and let rise in a warm environment for 35-40 minutes or until light and puffy.
- 17Cover with cling film and let rise in a warm environment for 35-40 minutes or until light and puffy.
- 18Cover with cling film and let rise in a warm environment for 35-40 minutes or until light and puffy.
- 19Heat oil in a pan to 350°F (175°C). Fry the donuts for about 1 ½ minutes on each side until light golden brown.
- 20Heat oil in a pan to 350°F (175°C). Fry the donuts for about 1 ½ minutes on each side until light golden brown.
- 21Heat oil in a pan to 350°F (175°C). Fry the donuts for about 1 ½ minutes on each side until light golden brown.
- 22Place fried donuts on a paper towel to absorb excess oil, then transfer to a cooling rack.
- 23Place fried donuts on a paper towel to absorb excess oil, then transfer to a cooling rack.
- 24Place fried donuts on a paper towel to absorb excess oil, then transfer to a cooling rack.
- 25Once cool enough to touch, coat the donuts with powdered sugar or make a glaze with powdered sugar, vanilla sugar, and milk.
- 26Once cool enough to touch, coat the donuts with powdered sugar or make a glaze with powdered sugar, vanilla sugar, and milk.
- 27Once cool enough to touch, coat the donuts with powdered sugar or make a glaze with powdered sugar, vanilla sugar, and milk.
Ingredients
- 390 g flour
- 390 g flour
- 390 g flour
- 165 ml milk/water
- 165 ml milk/water
- 165 ml milk/water
- 50 g butter
- 50 g butter
- 50 g butter
- 1 egg
- 1 egg
- 1 egg
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 4.5 g salt
- 4.5 g salt
- 4.5 g salt
- 3 g yeast
- 3 g yeast
- 3 g yeast
- 112 g powdered sugar
- 112 g powdered sugar
- 112 g powdered sugar
- 4.5 g vanilla sugar/vanilla extract
- 4.5 g vanilla sugar/vanilla extract
- 4.5 g vanilla sugar/vanilla extract
- 15 ml milk
- 15 ml milk
- 15 ml milk
Equipment
bowlwooden spoonkitchen scaleparchment paperbaking traycling filmfrying panspatulatongswhiskcooling rack