Extremely Soft and Fluffy Donuts
Equipment
Ingredients
Dough
all-purpose flour
500 g
milk (warm)
250 ml
granulated sugar
50 g
active dry yeast
7 g
egg
1 piece
butter (melted)
50 g
salt
5 g
Frying
sunflower oil
1000 ml
Coating
granulated sugar
100 g
Instructions
Activate the yeast
Warm the milk slightly, add yeast and a pinch of sugar, then let it sit until foamy.
Make the dough
Mix flour, sugar, salt, egg, melted butter, and activated yeast mixture to form a soft dough.
Knead and rest the dough
Knead the dough for 8–10 minutes until smooth and elastic, then let it rise in a warm place until doubled in size.
Shape the donuts
Roll the dough to 1 cm thickness, cut out rings with a donut cutter or glass, and place them on parchment paper.
Second rise
Cover the shaped donuts and let them rise for another 30 minutes until puffy.
Fry the donuts
Heat oil to 180°C and fry donuts in batches, turning once, until golden brown on both sides.
Coat with sugar
While still warm, roll the donuts in granulated sugar to coat completely.
Original recipe
Storage
Store in an airtight container. Reheat briefly to restore softness.
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