Soft & Chewy Homemade Donuts
NO MIX Home Baking: Easy and Delicious Homemade Donuts Recipe
Lately, I’ve been having so much fun baking and enjoying bread, it’s become a bit of an obsession! While I know eating too much flour isn’t ideal for health, I’ve developed a strong interest in baking. The way dough transforms with precise measurements and fermentation times is utterly fascinating. Perhaps as a beginner baker, the novelty of it all captures my attention. And honestly, a day spent baking just flies by – it’s the perfect way to pass the time! I recently made glutinous rice twisted donuts twice in a row, and they were devoured instantly! So, this time, I decided to try making donuts without the glutinous rice. Surprisingly, even without it, the texture wasn’t entirely lacking in chewiness. They turned out soft with a delightful hint of chewiness, and a fluffy texture that offered a different, yet equally delicious, experience compared to the twisted donuts. Seeing my twins gobble them all up in one sitting and wish for more made me eager to bake them again! It feels like I’m handling and eating more flour than ever before in my life. The taste of homemade donuts is truly on another level compared to store-bought ones, making it hard to resist baking them. Enjoy these delicious homemade donuts as a snack for your kids! Wishing you a wonderful and delicious weekend~♡
Donut Ingredients
- 300g Bread flour
- 1 pack Milk (approx. 200ml)
- 30g Unsalted butter, softened at room temperature
- 1 tsp Salt
- 5 Tbsp Sugar
- 7g Instant dry yeast
- Vegetable oil for frying (generous amount)
Cooking Instructions
Step 1
Make the Dough: If using a bread machine, combine bread flour, milk, butter, salt, sugar, and dry yeast. Select the ‘Dough’ or ‘Knead’ cycle and run for about 15-20 minutes. If kneading by hand, mix flour, sugar, and yeast in a bowl. Add warm milk and salt, then mix until a cohesive dough forms. Add softened butter to the work surface and knead until smooth. Once the dough is ready, cover it with plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size (first proofing).
Step 2
Divide the Dough: Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface and divide it into equal portions according to your desired donut size (around 50-60g each is typical).
Step 3
Shape into Balls: Gently shape each portion of dough into a smooth ball. Place the dough seam-side down on the work surface. Let the dough balls rest, covered, for 10-15 minutes to relax the gluten, making them easier to shape.
Step 4
Form the Donuts: Shape the rested dough balls into donuts. Flatten each ball gently with your palm, then press your finger into the center to create a hole. Alternatively, you can roll out the dough lightly and use a donut cutter. Place the shaped donuts on a baking sheet lined with parchment paper. Cover with a damp kitchen towel and let them proof for a second time in a warm place for 30-40 minutes, or until they have increased in size by about 50%.
Step 5
Fry the Donuts: Pour enough vegetable oil into a deep pot or Dutch oven to a depth of about 2-3 inches. Heat the oil to 170-180°C (340-355°F). You can test the oil temperature by dropping a small piece of dough; it should sizzle and float to the surface immediately. Carefully place the proofed donuts into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, turning gently, until golden brown. Adjust the heat as needed to maintain the oil temperature.
Step 6
Drain and Cool: Remove the fried donuts from the oil using a slotted spoon or spider strainer. Place them on a wire rack set over paper towels or directly onto a plate lined with paper towels to drain excess oil. While they are still warm, they will absorb sugar better, but letting them cool slightly before coating ensures a neater finish.
Step 7
Sugar Coating: Once the donuts have cooled slightly (or completely, for a less sticky coating), roll them generously in granulated sugar until evenly coated. You can also mix cinnamon with sugar for cinnamon sugar donuts, or dust them with powdered sugar for a different finish.
Step 8
Serve and Store: Arrange the sugar-coated donuts on a serving plate or in an airtight container. They are best enjoyed fresh. If you have any leftovers, store them in an airtight container at room temperature for a day or two.
