You don't like donuts? These super fluffy moreish little donuts will change your mind immediately.
Dough will be slightly tacky due to high hydration, but don't worry about it. Don't add extra flour to the recipe but do use the right flour. Use bread flour that is 12% protein. Use milk and not water.
Here are the ingredients you need:
350g bread flour
50g sugar
7g salt
6g instant yeast
1 egg
170g cold milk
40g soft butter
➡️ Mix all ingredients together in a bowl (except butter) and knead until it becomes a ball of dough (I used machine)
➡️ Add butter slowly and knead again until all butter is absorbed
➡️ Transfer the dough onto a bench, slap and fold a few times until the dough surface becomes smooth, tacky but not sticky. Roll into a ball and proof in a bowl until it doubles in size (about 1 hour at 28C)
➡️ Turn out the dough onto floured surface, roll it out to about 1cm thick and cut out the donuts. I used a donut shaped cutter. You can also just cut them into discs.
➡️ Proof the cut dough a second time, until they look puffy. I proofed them until the thickness doubled (about 45mins at 28C)
➡️ Deep fry the donuts until golden brown. Try to keep the oil temp between 170C - 180C. If oil is too hot, the donuts will brown too fast and won't cook through.
➡️ After the donuts cooled, coat with fine sugar. If the donuts are still hot, sugar will melt and donuts get sticky.
Diet? What diet?? LOL!
Happy baking!
Lily
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