Today, we’re about to dive into the ultimate recipe for soft, fluffy, and melt-in-your-mouth donuts. If you’ve ever wondered how to get that perfect, airy texture you see in bakery donuts—where they’re light, pillowy, and just the right amount of chewy—this is the video for you! I’ll be sharing all my tips, from the ingredients to the frying technique, to make sure you end up with donuts that are pure cloud-like perfection.
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"I’ve uploaded several other donut videos featuring different techniques and ingredients! Feel free to check them out for more inspiration and ideas to make donuts in unique ways. Each video offers tips and tricks to help you master the perfect donut. 😊"- check out my donuts playlist...thanks.
Ingredients:-
Lukewarm Milk:- 150 ml/ Cups: ~2/3 cup/Ounces: ~5 ounces
Sugar:- 30 grams/ Cups: ~1/8 cup/ Ounces: ~1 ounce
Active Dry Yeast:- 5 grams / Teaspoons: ~1.5 teaspoons/ Ounces: ~0.18 ounces
Eggs: 2 medium( 60 gm each)
Bread Flour:- 400 grams/ Cups: ~3 1/4 cups/ Ounces: ~14 ounces
Salt: 1/2 teaspoon
Soft Unsalted Butter: 40 grams/ Cups: ~3 tablespoon/ Ounces: ~1.4 ounces
For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. thanks
method:-
Step 1: Activate the Yeast
Start by activating the yeast. Use 150 ml of lukewarm milk (just warm to the touch) and half of our sugar—about 15 grams. Stir in 5 grams of active dry yeast and let it sit for 10-15 minutes until it foams. This is crucial for that fluffy texture; if you don’t see foam, check your milk temperature or yeast freshness.
Step 2: Mix Dry Ingredients
In a large bowl, combine 400 grams of bread flour with the rest of the sugar and 1/2 teaspoon of salt. Bread flour adds that perfect chew to your donuts. A little trick: mix the dry ingredients well, ensuring even flavour throughout.
Step 3: Combine Wet Ingredients
Once your yeast is foamy, add in 2 room-temperature eggs, then mix it with the dry ingredients. Room-temp eggs help maintain dough consistency for a pillowy texture.
Step 4: Begin Kneading
Add the wet mix to your dry ingredients and knead for 4-5 minutes. It’ll be a bit sticky at first—don’t worry! A sticky dough leads to tender donuts. If kneading by hand, avoid adding too much flour; use a light touch instead.
Step 5: Add Butter and Knead
Gradually add 40 grams of soft, unsalted butter while continuing to knead. Knead for another 15 minutes until the dough is soft and elastic. This extra time is key for developing gluten, giving your donuts that airy, fluffy quality.
Step 6: First Rise
Let the dough rise in a warm place until doubled in size, about an hour. If your kitchen is cool, pop the bowl in the oven with the light on—no heat. This gentle warmth is perfect for rising.
Step 7: Shaping the Donuts
After the dough has doubled, punch it down gently and roll it to about 1/2-inch thickness. Use a donut cutter, or improvise with a cup for the donut and a small cutter for the hole. Cutting all at once keeps them tender.
Step 8: Second Rise
Place the cut donuts on a lined tray and allow them to rise for an hour until puffy. For the classic look, make a small hole in the middle after the second rise, or leave them as they are. Give them a final 10-minute rest as you heat the oil.
Step 9: Heat the Oil
Heat oil to 150°C-160°C, a bit lower than usual for that pillowy softness. Frying at this temperature keeps them airy, not greasy.
Step 10: Frying
Carefully fry a few donuts at a time for about 2 minutes on each side until golden. Place each donut on a wire rack to drain, keeping them light and airy. For sugar-coated donuts, roll them in sugar while warm. If glazing, wait until they’ve cooled slightly for a smooth, even coating.
please note:-
1-Your donuts may overproof due to too much time, high temperatures, excess yeast, or high humidity. Always proof in a controlled environment, monitor closely, and stop once the dough doubles in size.
2-Hard donuts can result from overkneading, underproofing, low fat or liquid, or overfrying. Use soft dough, proof properly, and fry at 150°C–160°C for the best results.
Quick Tips:
-Keep the milk just warm, not hot, to avoid killing the yeast.
-Resist adding extra flour if the dough feels sticky—lightly flour your hands instead.
-Always allow for a second rise; it’s essential for that cloud-like texture.
Don’t forget to like, subscribe, and share your results in the comments. Enjoy!"
more donuts recipe:---
https://youtu.be/2ky5fY0s8Us?si=GSG5VtnuxbTjBQvZ
https://youtu.be/6OGmSZQ-9qA?si=OqleEvr9nacQhKR-
https://youtu.be/hp_WS3A7zhc?si=WJz4QVoKjqYxLBeM
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