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

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 2 tbsp extra flour per cup)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Salt: Sea Salt
• Instead of Milk: Almond Milk (unsweetened), Soy Milk
• Instead of Active Dry Yeast: Instant Yeast (use 1/2 tsp)
• Instead of Large Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Vegetable Oil: Canola Oil, Peanut Oil

Equipment Needed

• Large Mixing Bowl
• Whisk
• Stand Mixer with Dough Hook or Hands
• Rolling Pin
• Donut Cutter (or round cutter + small cutter)
• Kitchen Towel or Plastic Wrap
• Heavy‑Bottom Pot or Deep Fryer
• Candy/Deep‑Fry Thermometer
• Slotted Spoon or Spider Strainer
• Paper Towels

Critical Steps — Do Not Skip

• First proof until dough doubles in size
• Second proof until donuts are light and puffy
• Fry at 150‑160 °C so donuts puff without burning

Chef Tips from the Video

• Using bread flour gives the donuts a chewier crumb and better structure.
• Add a pinch of vanilla extract to the dough for extra aroma.
• For a glossy glaze, dip warm donuts in a mixture of powdered sugar and milk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat briefly in the oven.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat from frozen in a 175 °C oven for 5‑7 minutes.

Room temperature: Best eaten the same day; can sit at room temperature for up to 12 hours in a sealed container.

Make-Ahead Tips

• Prepare the dough the night before and let it rise slowly in the refrigerator; bring to room temperature before shaping.
• Unfried donuts can be frozen after the second proof; fry directly from frozen when ready.

Frequently Asked Questions