Скачать или смотреть Perfect Airy Donuts at Home | with simple tools! Soft, Light & Sugar-Coated!

donuts, donut recipe, homemade donuts, glazed donuts, how to make donuts at home, doughnuts, doughnuts recipe, easy homemade donuts, yeast donuts.... Make ultra fluffy, airy donuts at home! Soft inside, golden outside. Easy homemade recipe—no oven needed. Perfect for beginners.‪@Theapron41‬

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.- check out my donuts playlist...thanks.

“For EGGLESS donuts, I’ve already uploaded a full eggless version—please check it out on my channel!”

Ingredients:-
Lukewarm Milk:- 150 ml/ ⅔ cup/5 oz
Sugar:- 30 grams/ 1/8 cup/ 1 oz
Active Dry Yeast:- 5 grams / 1.5 teaspoons/ 0.18 oz
Eggs: 2 medium( 60 gm each)
Bread Flour:- 400 grams/ 3 1/4 cups/ 14 oz
Salt: 1/2 teaspoon
Soft Unsalted Butter: 40 grams/ 3 tablespoon/ 1.4 oz

methods:
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. 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.
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.

Tips:
Different flours absorb liquid differently, depending on their protein and starch content. That’s why you should always adjust the liquid and check the dough’s texture as you go.

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 over kneading, under proofing, low fat or liquid, or overfrying. Use soft dough, proof properly, and fry at 150°C–160°C for the best results.
3-Keep the milk just warm, not hot, to avoid killing the yeast.
4-Resist adding extra flour if the dough feels sticky—lightly flour your hands instead.
5-Always allow for a second rise; it’s essential for that cloud-like texture.

Best Summer Tips for Donuts:
-Use cold milk and eggs – This slows yeast activation so your dough doesn't overproof too fast.
-Reduce proofing time – In summer heat, dough can double in just 30-45 minutes. Keep a close eye!
-Use less yeast – If your kitchen is really warm, slightly reduce the yeast to avoid over fermentation.

Don’t forget to like, subscribe, and share your results in the comments. Enjoy!"

more donuts recipe:---
   • What I Do Differently for Perfect Donuts E...  
   • Best White Ring Donuts Recipe. One proofin...  
   • The Secret Behind My Perfect Donuts—Every ...  

#donuts #donutrecipe #doughnut #howtomakedonuts #easydonutrecipe #donut #donutshop #softdonuts #theapron #theapron41