ID: 3a29313a...
A recipe for incredibly soft and airy homemade donuts made with a simple yeast dough. These donuts are fried to golden perfection and finished with a classic sugar coating for a nostalgic, bakery-style treat.
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Mix the wet ingredients with yeast and combine with bread flour to form a dough. → Rest the dough, then knead in butter using the slap and fold method until smooth. → Perform the first fermentation, divide the dough, and shape into donut rings. → Perform the second fermentation until doubled, then fry at 180°C until golden. → Cool the donuts slightly and coat with sugar.
Mix the wet ingredients with yeast and combine with bread flour to form a dough. → Rest the dough, then knead in butter using the slap and fold method until smooth. → Perform the first fermentation, divide the dough, and shape into donut rings. → Perform the second fermentation until doubled, then fry at 180°C until golden. → Cool the donuts slightly and coat with sugar.
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Use room temperature milk and eggs in winter, but use them cold in the summer to control dough temperature.
Maintain the oil temperature at 180°C (356°F) for the best texture; too high a temperature will burn the outside while leaving the inside raw.
Wait until the donuts have cooled for a few minutes before adding sugar, otherwise the sugar may melt and become sticky.
A well-fermented donut will show a characteristic 'white band' around the middle after frying.
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