Bubble Donuts
Light and airy balloon-shaped donuts with a golden crust and sweet powdered sugar coating.
Equipment
Ingredients
Dough
all-purpose flour
300 g
milk
180 ml
active dry yeast
7 g
granulated sugar
40 g
unsalted butter
30 g
egg
1 piece
salt
3 g
Coating
powdered sugar
50 g
Frying
vegetable oil
1000 ml
Instructions
Prepare the dough
Warm the milk slightly and dissolve the yeast and sugar in it.
Mix dry ingredients
In a large bowl, combine flour and salt.
Combine wet ingredients
Add the yeast mixture, melted butter, and egg to the dry ingredients.
Knead the dough
Knead the dough until smooth and elastic.
First rise
Cover and let the dough rise until doubled in size.
Divide and shape
Divide the dough into 12 equal pieces and shape into balls.
Second rise
Place the balls on a tray and let them rise for 10 minutes.
Heat the oil
Heat oil in a deep pot to 170-180°C.
Fry the donuts
Fry the donuts in batches until golden brown on both sides.
Coat with sugar
Roll the warm donuts in powdered sugar.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness.
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