The Donuts recipe everyone is searching for

Ingredients

• 250 ml Whole Milk (lukewarm (about 35°C) to activate yeast)
• 50 g Granulated Sugar (divided: 30 g for dough, 20 g for glaze (optional))
• 7 g Instant Dry Yeast (one 1‑packet (≈2 ¼ tsp))
• 2 pieces Large Eggs (room temperature)
• 500 g Bread Flour (high protein for elasticity)
• 30 g Milk Powder (adds richness)
• 5 g Salt (fine sea salt)
• 50 g Unsalted Soft Butter (softened, cut into cubes)
• 2 L Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)

Instructions

1. Activate Yeast

   In a large mixing bowl, combine the lukewarm milk, 30 g of granulated sugar, and instant yeast. Stir gently and let sit for 5 minutes until slightly foamy.

   Time: PT5M

2. Add Eggs

   Add the two room‑temperature eggs to the yeast mixture and whisk until fully incorporated.

   Time: PT2M

3. Sift Dry Ingredients

   Sift the bread flour, milk powder, and salt together into the bowl of the stand mixer.

   Time: PT3M

4. Combine Wet and Dry

   Pour the wet egg‑yeast mixture into the dry ingredients while the mixer runs on low speed. Mix until just combined.

   Time: PT2M

5. Knead Initial Dough

   Increase the mixer to speed 2 and knead for 5–6 minutes until a shaggy dough forms.

   Time: PT6M

6. Incorporate Butter

   Add the softened butter in small pieces while the mixer continues on speed 2. Knead for an additional 10 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.

   Time: PT10M

7. First Rest

   Cover the dough with plastic wrap and let it rest for 10 minutes at room temperature.

   Time: PT10M

8. Portion and Shape

   Divide the dough into 40 g pieces (about 25 pieces). Shape each piece into a smooth ball, then flatten slightly and press a small hole in the center with your thumb.

   Time: PT5M

9. Proof

   Place the shaped donuts on a lightly floured tray, cover loosely with a damp towel, and let proof for 45 minutes to 2 hours, depending on ambient temperature, until they have noticeably puffed.

   Time: PT1H

10. Heat Oil

    Heat the vegetable oil in a deep‑fryer or heavy pot to 150‑160°C (300‑320°F). Use a thermometer to monitor temperature.

    Time: PT5M

    Temperature: 150-160°C

11. Fry Donuts

    Carefully lower a few donuts into the oil. Fry for 2‑3 minutes per side, turning once, until golden brown and puffed.

    Time: PT6M

    Temperature: 150-160°C

12. Cool and Finish

    Remove donuts with a slotted spoon, drain on a cooling rack, and let cool slightly before glazing, dusting with sugar, or filling as desired.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

25 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: 2% Milk, Almond Milk (use less yeast)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Instant Dry Yeast: Active Dry Yeast (double the amount)
• Instead of Large Eggs: Egg substitute (¼ cup per egg)
• Instead of Bread Flour: All‑Purpose Flour (add 2 % extra gluten)
• Instead of Milk Powder: Non‑fat dry milk
• Instead of Salt: Kosher Salt (use 1.5×)
• Instead of Unsalted Soft Butter: Margarine, Vegetable Shortening
• Instead of Vegetable Oil: Canola Oil, Peanut Oil

Equipment Needed

• Stand Mixer with Dough Hook
• Kitchen Scale
• Fine Mesh Sieve (optional)
• Thermometer (Candy/Deep‑Fry)
• Deep Fryer or Heavy‑Bottom Pot
• Slotted Spoon or Spider Strainer
• Cooling Rack (optional)
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Activating yeast properly (step 1)
• Kneading until smooth and elastic (steps 5‑6)
• Proofing to the correct puffiness (step 9)
• Maintaining oil temperature at 150‑160°C (step 10)
• Frying evenly without overcrowding (step 11)

Chef Tips from the Video

• Use bread flour for the highest gluten development, which gives the characteristic fluffy interior.
• Add a pinch of sugar to the oil (a few drops) to help the donuts achieve a subtle caramelized crust.
• If you prefer a richer flavor, replace 10 g of the butter with the same amount of melted butter added after the first knead.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; re‑heat briefly before serving.

Freezer: Freeze unglazed donuts on a parchment sheet, then transfer to a zip‑top bag; lasts up to 1 month. Thaw and re‑heat.

Room temperature: Best eaten the same day; can stay soft for up to 6 hours if covered.

Make-Ahead Tips

• After proofing, you can freeze the shaped donuts on a tray; transfer to a bag once solid and fry directly from frozen.
• Glaze can be prepared ahead and stored in a sealed jar at room temperature for 2 days.

Frequently Asked Questions