Soft fluffy and Airy Donuts recipe!!!!

Ingredients

• 500 g Bread Flour (high‑protein flour for chewiness)
• 50 g Granulated Sugar (divided: 30 g for dough, 20 g for yeast activation)
• 1 tsp Salt (enhances flavor)
• 250 ml Milk (lukewarm (about 38°C) for yeast activation)
• 7 g Active Dry Yeast (1 packet (≈2 ¼ tsp))
• 2 Large Eggs (room temperature)
• 60 g Unsalted Butter (softened, cut into small cubes before adding to dough)
• 2 L Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)

Instructions

1. Activate Yeast

   In a small bowl combine lukewarm milk, 20 g of the sugar and the yeast. Stir gently and let sit until the mixture becomes foamy, about 5 minutes.

   Time: PT5M

   Temperature: 38°C

2. Mix Dry Ingredients

   In a large mixing bowl whisk together the bread flour, remaining 30 g sugar and salt until evenly distributed.

   Time: PT2M

3. Combine Wet and Dry, Knead

   Make a well in the dry ingredients, pour in the foamy yeast mixture and the beaten eggs. Mix until a shaggy dough forms, then knead for about 5 minutes until the dough pulls away from the sides of the bowl.

   Time: PT5M

4. Add Butter and Continue Kneading

   Gradually add the softened butter cubes while kneading. Continue kneading for another 5 minutes until the dough is smooth, elastic and stretches without tearing.

   Time: PT5M

5. First Proof

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place (about 25 °C) until it doubles in size, roughly 60 minutes.

   Time: PT1H

   Temperature: 25°C

6. Punch Down, Roll, and Cut

   Gently punch down the risen dough to release air. Transfer to a lightly floured surface, roll out to about ½ inch (1.3 cm) thickness and cut donut shapes using a donut cutter.

   Time: PT10M

7. Second Proof

   Place the cut donuts on a parchment‑lined baking sheet, cover loosely, and let them rise again until puffy, about 30 minutes.

   Time: PT30M

   Temperature: 25°C

8. Heat Oil

   While the donuts are proofing, fill a heavy‑bottom pot with enough oil to submerge the donuts (about 2 in depth). Heat to 150‑160 °C using a thermometer.

   Time: PT5M

   Temperature: 150-160°C

9. Fry Donuts

   Carefully lower a few donuts into the hot oil. Fry for 2 minutes on each side, or until golden and puffed. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT15M

   Temperature: 150-160°C

10. Cool and Serve

    Allow the donuts to cool for a few minutes. Serve plain, dusted with powdered sugar, or glazed as desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g