Donuts / A Completely New Method for Donuts

Ingredients

• 300 ml Whole Milk (cold, straight from the fridge)
• 1.5 tsp Instant Dry Yeast (approximately 4.5 g)
• 2 tbsp Granulated Sugar (helps yeast and adds sweetness)
• 2 tbsp Milk Powder (optional, adds richness)
• 400 g Bread Flour (high‑protein (≈12 %) for soft dough; all‑purpose flour works if needed)
• 1 tsp Salt
• 30 g Unsalted Butter (softened, not cold)
• 1 Large Egg (optional – if used, reduce milk by the same volume (≈50 ml))
• 200 g Powdered (Icing) Sugar (for glaze)
• 2 tbsp Milk (for glaze) (adjust for desired glaze thickness)
• 1 tsp Vanilla Extract

Instructions

1. Mix liquid ingredients

   In a mixing bowl combine 300 ml cold whole milk, 2 tbsp granulated sugar, 1½ tsp instant dry yeast, and, if using the egg version, one large egg (reduce milk by ~50 ml). Stir until the sugar dissolves.

   Time: PT5M

2. Add optional milk powder

   Stir in 2 tbsp milk powder for extra richness; skip if unavailable.

   Time: PT1M

3. Sift dry ingredients

   Sift 400 g bread flour and 1 tsp salt into a separate bowl.

   Time: PT2M

4. Begin kneading

   Attach the dough hook to the stand mixer on low speed (1‑2). With the mixer running, slowly pour the liquid mixture into the flour while mixing.

   Time: PT5M

5. Adjust dough softness

   After about 2 minutes, check the dough. If it feels stiff, add the remaining milk (up to 30 ml) a little at a time. If it becomes too wet, sprinkle 1‑2 tbsp flour.

   Time: PT3M

6. Knead with butter

   Add 30 g softened butter to the dough and continue kneading on low‑medium speed for 7 minutes until the dough is smooth, elastic, and slightly shiny.

   Time: PT7M

7. Rest if dough gets warm

   If the kitchen is hot and the dough feels warm, pause the mixer and refrigerate the dough for 15 minutes.

   Time: PT15M

8. Divide dough

   Turn the dough onto a lightly floured surface. Using a kitchen scale, cut the dough into 50 g portions (about 8 pieces). Shape each piece into a smooth ball, sealing any cracks.

   Time: PT5M

9. Rest dough balls

   Place the dough balls on a tray, cover with a clean kitchen towel, and let them rest for 15‑20 minutes.

   Time: PT20M

10. Shape donuts

    Gently press the center of each ball and create a hole using a small donut cutter or your thumb. Return shaped donuts to the tray.

    Time: PT10M

11. Proof donuts

    Cover the tray and let the donuts proof until they spring back slowly when pressed – about 1 hour in summer or up to 2 hours in cooler weather.

    Time: PT60M

12. Heat oil

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

    Time: PT5M

    Temperature: 150-160°C

13. Fry donuts

    Carefully lower a few donuts into the oil. Fry for 2‑3 minutes per side, turning once, until golden and puffed. Remove with a slotted spoon and place on a wire rack.

    Time: PT10M

    Temperature: 150-160°C

14. Cool donuts completely

    Allow the fried donuts to cool on the rack for at least 10 minutes; the glaze will not set on warm donuts.

    Time: PT10M

15. Prepare glaze

    In a small bowl whisk together 200 g powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract until smooth and glossy. Adjust milk to reach a pourable consistency.

    Time: PT5M

16. Glaze donuts

    Dip each cooled donut into the glaze, allowing excess to drip off, then place back on the rack to set.

    Time: PT5M

Nutrition Facts

Calories

220

Protein

3 g

Carbohydrates

30 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Instant Dry Yeast: Active dry yeast (activate in warm milk)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Milk Powder: Evaporated milk, skip entirely
• Instead of Bread Flour: All‑purpose flour
• Instead of Unsalted Butter: Margarine, vegetable oil (add later)
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Powdered (Icing) Sugar: Confectioners' sugar
• Instead of Milk (for glaze): Water, plant‑based milk
• Instead of Vanilla Extract: Almond extract

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Kitchen Scale
• Stand Mixer with Dough Hook
• Fine Mesh Sieve (optional)
• Small Donut Cutter (optional)
• Baking Tray
• Plastic Wrap or Clean Kitchen Towel
• Deep‑Fry Thermometer
• Deep Frying Pan or Pot
• Slotted Spoon or Spider Strainer
• Wire Rack
• Whisk
• Small Bowl (for glaze)

Critical Steps — Do Not Skip

• Achieving a soft, slightly tacky dough before adding butter.
• Proofing until the dough springs back slowly – not over‑proofed.
• Maintaining oil temperature at 150‑160 °C for a fluffy interior.
• Cooling donuts completely before glazing.

Chef Tips from the Video

• Use bread flour for the best gluten development and a pillowy texture.
• If the kitchen is warm, chill the dough for 15 minutes during kneading to prevent overheating.
• For extra flavor, add a pinch of ground cinnamon to the glaze.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days; reheat briefly before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Thaw and reheat.

Room temperature: Best eaten the same day; can sit out for up to 6 hours.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours before shaping.
• Glaze can be prepared ahead and stored in the fridge for 2 days; stir before use.
• Fried donuts freeze well; reheat in a 150 °C oven for 5‑7 minutes.

Frequently Asked Questions