Crispy on the outside and soft on the inside, not overly sweet—donuts like this require no complicated equipment and can be easily made at home. Today, let’s unlock this comforting dessert and fill your kitchen with sweetness. The key to making donuts lies in the fermentation of the dough and the heat of frying. The frosting can be flexibly matched; preparing the ingredients in advance will make the process easier.
I. Ingredients Preparation (About 8-10 Donuts)
Basic Dough: 250g high-gluten flour, 50g low-gluten flour, 40g caster sugar, 2g salt, 3g dry yeast, 1 egg (room temperature), 150ml milk (room temperature), 30g unsalted butter (softened).
Decoration: 100g powdered sugar, 15-20ml milk, or 50g chocolate, paired with sprinkles, coconut flakes, etc.
Tools: Large bowl, silicone spatula, rolling pin, donut mold (can be replaced with bottle caps), parchment paper, slotted spoon, pan, piping bag (optional).
II. Step-by-Step Making
1. Activate the Yeast
Add 10g caster sugar to room-temperature milk and melt it, then add dry yeast and stir well. Let it stand for 5-10 minutes; if small bubbles appear on the surface, the yeast is active. If no bubbles appear, replace the yeast. (The temperature of the milk should be around 30℃ to avoid killing the yeast.)
2. Knead the Dough
Crack an egg into the yeast liquid and stir well. Add the remaining ingredients (except butter), stir until there is no dry flour, then knead the dough. It is normal for the dough to be sticky at first; knead for 5-8 minutes until smooth. Then add softened butter and knead until the butter is fully absorbed and the dough is elastic—no need to knead until it forms a glove membrane. Cover the kneaded dough with plastic wrap and ferment in a warm place.
3. First Fermentation
Ferment in an environment of 28-30℃ for 60-90 minutes until the dough doubles in size (1.5 to 2 times its original size). Poke a hole in the dough; if the hole does not shrink or collapse, the fermentation is complete. If over-fermented, knead the dough to release air and let it stand for 10 minutes. Under-fermentation will make the texture hard.
4. Shaping and Second Fermentation
After releasing the air from the dough, roll it into a 1cm thick sheet. Use a mold to press out circular shapes with a hole in the middle. The remaining dough can be made into mini donuts. Place the raw donuts on a baking tray lined with parchment paper, cover with plastic wrap, and ferment for the second time for 20-30 minutes until they are plump and spring back quickly when pressed.
5. Frying and Shaping
Pour 2cm of cooking oil into a pan, heat it over low heat to 160-170℃ (the dough will float up quickly when put into the oil, indicating the temperature is right). Put in the raw donuts, fry over medium heat for 1-2 minutes, turn them over, and fry until both sides are golden brown. Remove and drain the oil.
6. Decoration
Basic Frosting: Stir powdered sugar with milk until smooth, dip the donuts in the frosting, sprinkle with decorations, and let it set. Chocolate Version: Melt chocolate over hot water (water temperature ≤60℃), dip the donuts in it, sprinkle with toppings. Simple Version: Just sprinkle with caster sugar.
III. Tips for Beginners to Avoid Mistakes
1. Use a combination of high-gluten and low-gluten flour; do not replace with all-purpose flour.
2. Seal the yeast after opening and store it properly; add caster sugar when activating the yeast.
3. Judge fermentation by the state of the dough, not just the time.
4. Fry over medium-low heat throughout and turn frequently to prevent burning. 5. It is best to eat on the same day; store leftovers in the refrigerator and heat for 10 seconds to restore softness.
The joy of making homemade donuts lies in the comfort of the process and the sweetness of the finished product. With patience, you can make your own delicious donuts to comfort every ordinary day.
