How to make Soft, fluffy and Airy donuts at home !!! The best home made donuts ever !!!

Ingredients

• 150 mL Milk (lukewarm, about 35‑40°C)
• 30 g Granulated Sugar (divided: 15 g for yeast, 15 g for dough)
• 5 g Active Dry Yeast (about 1½ teaspoons, ensure freshness)
• 400 g Bread Flour (high‑protein flour for chew)
• 2.5 g Salt (½ teaspoon fine sea salt)
• 30 g Mashed Potato (optional, adds extra softness)
• 2 large Eggs (room temperature)
• 40 g Unsalted Butter (soft, added gradually)
• 2 L Vegetable Oil (for deep‑frying, maintain 150‑160°C)
• 20 g Granulated Sugar (for coating) (optional, roll warm donuts)

Instructions

1. Activate Yeast

   Warm the milk to about 35‑40°C, add 15 g sugar and 5 g active dry yeast, stir quickly and let sit 10‑15 minutes until foamy.

   Time: PT15M

2. Mix Dry Ingredients

   In a large bowl combine 400 g bread flour, the remaining 15 g sugar, ½ teaspoon salt, and optional mashed potato. Whisk to distribute evenly.

   Time: PT5M

3. Combine Wet and Dry, Initial Knead

   Add the foamy yeast mixture and two room‑temperature eggs to the dry ingredients. Knead on low speed (or by hand) for about 5 minutes until the mixture just comes together and looks slightly sticky.

   Time: PT5M

4. Incorporate Butter and Continue Kneading

   Gradually add 40 g soft unsalted butter while kneading. Continue kneading for 15 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.

   Time: PT15M

5. Window‑Pane Test

   Take a small piece of dough and gently stretch it; if you can see light through without tearing, the gluten is developed enough.

   Time: PT2M

6. First Rise

   Cover the bowl with a clean towel or plastic wrap and place in a warm spot (or oven with the light on) for about 1 hour, or until doubled in size.

   Time: PT1H

7. Punch Down and Shape Dough

   Gently punch the risen dough to release excess air, then roll it out to about ½‑inch thickness. Use a large round cutter for the outer shape and a smaller cutter for the hole. Place cut donuts on a lined tray.

   Time: PT10M

8. Second Rise

   Cover the shaped donuts and let them rise again for about 1 hour, until puffy and soft to the touch.

   Time: PT1H

9. Final Rest

   Allow the donuts to rest for an additional 10 minutes while you heat the oil.

   Time: PT10M

10. Heat Oil

    Fill a deep‑fry pot with enough oil to submerge the donuts and heat to 150‑160°C (300‑320°F).

    Time: PT5M

    Temperature: 150-160°C

11. Fry Donuts

    Carefully lower a few donuts into the oil, leaving space between them. Fry for about 2 minutes per side, turning once, until they puff up and turn a light golden color.

    Time: PT12M

    Temperature: 150-160°C

12. Drain and Coat

    Remove donuts with a slotted spoon and place on a wire rack or paper towels to drain. While still warm, roll in granulated sugar if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g