ID: 73cc46ee...
Dive into the ultimate recipe for soft, fluffy, and melt-in-your-mouth donuts! This recipe will guide you to achieve that perfect airy texture, just like bakery donuts, ensuring they are light, pillowy, and perfectly chewy.
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Activate yeast in warm milk with sugar. → Combine dry ingredients (flour, sugar, salt) and wet ingredients (yeast mix, eggs). → Knead dough, gradually adding butter, until smooth and elastic. → Allow dough to rise twice, once after kneading and again after shaping. → Fry shaped donuts in oil at 150-160°C until golden brown. → Drain and coat with sugar while warm.
Activate yeast in warm milk with sugar. → Combine dry ingredients (flour, sugar, salt) and wet ingredients (yeast mix, eggs). → Knead dough, gradually adding butter, until smooth and elastic. → Allow dough to rise twice, once after kneading and again after shaping. → Fry shaped donuts in oil at 150-160°C until golden brown. → Drain and coat with sugar while warm.
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Keep your milk just warm, not hot, to ensure the yeast remains active and isn't killed.
When kneading, resist the urge to add too much extra flour, even if the dough is sticky; lightly flour your hands instead to keep the donuts tender.
Always allow for a second rise after shaping the donuts; this is crucial for achieving that light, fluffy, cloud-like texture.
Fry donuts in small batches to maintain a consistent oil temperature around 160°C, preventing them from soaking up too much oil and ensuring even cooking.
Drain fried donuts on a wire rack to keep them light and airy, avoiding sogginess.
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