How to make donuts
People love to eat donuts early in the morning with a cup of tea or coffee. This simple basic donuts require no machines to make, they are simple and enjoy then coated with sugar.
- 250g (1 cup+2/3 cup+1/2tbsp) All-purpose flour
- 120g (1/2cup) Milk
- 30g (1/8cup) Sugar
- 2g (1/4 tsp) Salt
- 3g (1 tsp) instant yeast
- 1pcs Egg （55g）
- 30g (1oz) Unsalted butter
- Caster Sugar
In a mixing bowl, add 250 grams of all-purpose flour together with 2 grams of salt, sugar and yeast. Beat an egg and add the beaten egg in the flour mixture then use a spatula to mix the ingredients slightly evenly. Slowly add 120 ml of milk in small additions while it in teh flour mixture.
The taste of this donuts depends entirely on the softness of the dough, so teh softer the dough the better the doughnuts. Once the dough starts to come together, leave the spatula and start kneading the dough until very sticky. Cover the dough and let it sit in the fridge for 20 minutes to slightly harden then continue kneading the dough.
At this point, you want to knead the dough until smooth then add 30 grams of softened unsalted butter and knead it in the dough, this should take about 3 minutes or until the dough is very soft. Place the dough in a lightly oiled dough and let it proof for one hour or until it doubles in size.
Once the dough has proofed, bring it to the work surface and lightly knead it to remove excess air in the dough then roll the dough out and using a doughnut cutter, punch out ten donuts and line them on a baking tray then cover with a plastic wrap and let them sit for 30 minutes. Add oil to a wok over medium heat to about 320 degrees F(160 C).
Carefully lower the doughnut dough in the oil and let them fry until golden brown on both sides, this should take about 4 to 5 minutes. Place the donuts on a paper towel to drain off excess oil then place teh doughnuts in caster sugar or cinnamon powder and serve them. These donuts should be eaten when slightly warm.
enjoy your donuts