Discover the magic of creating perfectly fluffy, bakery-quality donuts in your own kitchen using just basic equipment. This foolproof recipe reveals the professional secrets that ensure your donuts rise beautifully and maintain their soft, pillowy texture for days. The key lies in the precise balance of cold ingredients, proper kneading technique, and the low-temperature frying method that creates that distinctive golden exterior while keeping the inside incredibly tender and airy.
Ingredients
- 250g bread flour/strong flour (8.8 oz / 2 cups)
- 35g granulated sugar (1.2 oz / 3 tbsp)
- 3-4g instant yeast (1 tsp) – use 3g if room is warm, 4g if cold
- 2 cold eggs plus cold milk, total weight 150-160g (5.3-5.6 oz / 2/3 cup)
- 3g salt (1/2 tsp)
- 30g unsalted butter (1 oz / 2 tbsp), softened
- 800ml-1L cooking oil for frying (3.4-4.2 cups)
- Extra flour for dusting
- Granulated sugar for coating (optional)
Instructions
- Prepare the liquid mixture: Weigh 2 cold eggs and add cold milk until the total weight reaches 150-160g. Mix well and set aside.
- Combine dry ingredients: In a large mixing bowl, combine bread flour, sugar, and instant yeast. Mix thoroughly.
- Add wet ingredients: Gradually pour the egg-milk mixture into the flour mixture to prevent the dough from becoming too soft. Mix until combined.
- Add butter and salt: Incorporate softened butter and salt into the dough mixture.
- Knead the dough: Using a hand mixer or stand mixer, start kneading at low speed until ingredients are well combined, then increase speed. Knead until dough reaches 90% elasticity and becomes smooth.
- Shape the dough: Grease your palms with oil before handling. Round and compact the dough into a smooth ball.
- Divide portions: Divide the dough into 30g portions. Round each piece, ensuring they are perfectly round, dense, and smooth.
- First rise: Cover with plastic wrap to keep moist. Let rest for 20 minutes.
- Shape donuts: Dust work surface with flour. Using measuring cups (1/3 and 1/4 size), mold the donuts by making a hole in the center of each round.
- Second rise: Let donuts double in size. Remove cover 20 minutes before frying to test readiness.
- Test donuts: Gently touch the dough – if it springs back slowly, it’s ready to fry.
- Heat oil: Preheat 850ml oil to 160-170°C (320-340°F) in a small frying pan.
- Fry donuts: Fry at low heat until golden brown on both sides, about 2-3 minutes per side. Test with one donut first to check timing.
- Drain and coat: Remove from oil and drain on paper towels. Sprinkle with sugar or add desired toppings while still warm.
- Store properly: Keep in an airtight container to maintain moisture and softness.
Time and Serving Information
Prep Time: 30 minutes
Rising Time: 60 minutes
Frying Time: 20 minutes
Total Time: 1 hour 50 minutes
Serves: Makes 8-10 donuts
Nutrition (per donut): Calories: 185, Protein: 5g, Carbs: 28g, Fat: 6g, Fiber: 1g
Why This Recipe is Good and Healthy
While donuts are traditionally an indulgent treat, this homemade version offers several advantages over store-bought alternatives. By controlling the ingredients, you eliminate artificial preservatives, excessive sugar, and trans fats commonly found in commercial donuts. The bread flour provides more protein and gluten structure than regular flour, creating better texture and more sustained energy. The moderate sugar content allows you to enjoy sweetness without the extreme sugar spike of typical donuts. Fresh eggs contribute high-quality protein and essential nutrients like choline for brain health. The low-temperature frying method reduces oil absorption, making these donuts lighter than many commercial versions. Most importantly, the satisfaction of creating something delicious at home encourages mindful eating and portion control, allowing you to enjoy this treat as part of a balanced lifestyle rather than mindless consumption.