Скачать или смотреть The Secret Behind My Perfect Donuts—Every Time!! Even Beginners Can Master! The apron

Donuts, donuts recipe, doughnuts recipe, …..Learn how to make soft, fluffy homemade donuts with a perfect white ring—just like the bakery! This easy donut recipe uses simple ingredients and no fancy tools. Perfect for beginners or pros. Watch till the end for pro tips on proofing, frying, and shaping. Make these delicious donuts at home today!‪@Theapron41‬

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Eggless donuts recipe video:
   • How to make EGG-LESS  DONUTS at Home: Soft...  

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 no worries! i have converted to cup measurements and ounces so you can still follow along. thanks
ingredients:-
Luke warm milk- 30 ml, 0.125 cups, 1.05 oz
Sugar-10 gm, 1 tbsp, 0.35 oz
Active dry yeast- 4 g, 1 tsp, 0.15 oz
Bread flour- 275 g, 2.3 cups, 9.70 oz
Sugar- 30 gm, 0.15 cups, 1.05 oz
Salt- ½ tsp, 3 g, 0.1 oz
Cold milk- 70 ml, 0.3 cups, 2.45 oz
Ice cubes- 20 g
Egg- 1 (medium size) 50 g
Soft unsalted butter- 30 g, 1.05 oz

methods:-
Don’t forget to watch the video till the end for my top 5 tips—these are the key to getting perfect donuts every single time!

1. Activate the Yeast
Mix 30 ml lukewarm milk, 10g sugar, and 4g active dry yeast.
Let it sit for 10–12 mins until foamy.
Using instant yeast? no need to activate—just mix.
2. Dry Ingredients
In a bowl, sift 275g bread flour, 30g sugar, and ½ tsp salt.
Add 1–2 tbsp milk powder (optional) for extra flavor.
3. Ice Milk + Egg Mix
Whisk cold milk with a few ice cubes and 1 egg.
It keeps the dough cool while kneading—great for summer!
4. Knead the Dough
Add yeast mix + egg milk mix to dry ingredients slowly.
Knead for 4–5 minutes, then add 30g soft butter in stages.
Knead for 10–12 minutes or until soft, elastic, and smooth.
Do a windowpane test to check readiness.
5. Shaping
Divide into 40g pieces, roll into smooth balls.
Let rest 15 minutes.
Flatten slightly, poke a hole in the center, stretch gently.
(Or use a donut cutter method—see my other video, check the donuts playlist!)
6. Proofing
Cover and proof until doubled in size.
In summer: 30–45 mins, winter may take up to 2 hrs.
Dough should spring back slowly when pressed.
7. Frying
Heat oil to 160°C (320°F).
Fry each side for 2–3 minutes until golden.

Best tips:
1. All flours are not the same.
Different flour( bread flour, all purpose flour, T55, T65) absorb liquids differently. So if your dough feels too dry or too sticky, don’t panic. Just adjust with a little extra milk or flour, a spoonful at a time.

2. Kneading by hand? Go slow and feel the dough.
If you’re not using a mixer, knead until the dough feels soft, stretchy, and smooth. It should pass the windowpane test—gently stretch it, and if you can see light through it without tearing, it’s ready.

3. Texture matters more than time.
Always check the feel of your dough rather than relying on strict timing. A perfect dough should be soft, elastic, and slightly tacky—not dry, not sticky.

4. Proofing is everything.
Don’t just follow the clock. Watch the dough. If it doubles in size and springs back slowly when gently pressed, it’s ready. Over-proofed dough will collapse when frying or soak up too much oil.

5. Keep the dough cool while kneading.
Especially in summer, dough can overheat. If you’re kneading for a long time, try using chilled ingredients or rest the dough halfway through to keep the yeast under control.

6. Don’t overload your oil.
Fry in small batches so the oil temperature stays stable. Too many donuts at once will drop the heat and make your donuts greasy.

7. Rest after shaping.
Letting your shaped donuts rest—even briefly—relaxes the gluten and gives you a lighter texture and better rise during proofing.

more donuts video:
   • How to make Soft, fluffy and Airy donuts a...  
   • What I Do Differently for Perfect Donuts E...  
   • How to make EGG-LESS  DONUTS at Home: Soft...  
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