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This recipe guides you through creating incredibly soft, fluffy, and tender yeast donuts that truly melt in your mouth. Covered in a simple yet delicious glaze, they are even better than store-bought and perfect for a special treat. The key is a very soft, enriched dough that results in an airy, delicate texture once fried.
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Prepare a soft, sticky dough with flour, yeast, milk, egg, and butter; knead until elastic. → Allow the dough to rise until doubled, then roll it out and cut into donut shapes. → After a second brief rise, deep-fry the donuts at 160°C (320-330°F) until golden brown. → Prepare a simple glaze by whisking together melted butter, powdered sugar, and milk. → Dip the warm, fried donuts into the glaze and let them set on a wire rack before serving.
Prepare a soft, sticky dough with flour, yeast, milk, egg, and butter; knead until elastic. → Allow the dough to rise until doubled, then roll it out and cut into donut shapes. → After a second brief rise, deep-fry the donuts at 160°C (320-330°F) until golden brown. → Prepare a simple glaze by whisking together melted butter, powdered sugar, and milk. → Dip the warm, fried donuts into the glaze and let them set on a wire rack before serving.
This recipe guides you through creating incredibly soft, fluffy, and tender yeast donuts that truly melt in your mouth. Covered in a simple yet delicious glaze, they are even better than store-bought and perfect for a special treat. The key is a very soft, enriched dough that results in an airy, delicate texture once fried.
In a large bowl, combine the all-purpose flour, freshly grated nutmeg, sugar, and salt. Give the dry ingredients a quick mix.
In a separate measuring cup, combine the warm milk, egg, melted butter, and dry yeast. Stir to combine.
Pour the wet ingredients into the dry ingredients. Use a spatula to mix everything together until a very sticky, shaggy dough forms.
Lightly oil a work surface and your hands to prevent sticking. Turn the dough out and knead for 10-15 minutes. The dough will be very soft and sticky, but will become smooth and elastic with kneading.
Place the kneaded dough into a lightly greased bowl. Cover it with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.
This dough is intentionally very soft and sticky, which is the secret to the melt-in-your-mouth texture. Avoid adding too much extra flour; instead, oil your hands and work surface to make kneading manageable.
A stand mixer with a dough hook can make the kneading process much easier.
The ideal frying temperature is crucial. Frying at a slightly lower temperature of 160°C (320-330°F) ensures the donuts cook through evenly and develop a soft crust rather than a crispy one.
Glaze the donuts while they are still warm. This helps the glaze melt slightly and create a thin, even coating that sets perfectly.
These donuts are best enjoyed fresh on the day they are made. To refresh leftovers, microwave them for about 30 seconds.
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