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How to make the perfect milky doughnuts

How to make the perfect milky doughnuts

Milky doughnuts

Fellow food enthusiasts! With the sudden popularity of milky doughnuts have you ever craved a doughnut so bad but then remembered the ones from the store just don't cut it?

Get ready to impress yourself and others with these delectably soft and rich doughnuts.

Ingredients: 500g all-purpose flour 50g sugar, plus extra for coating 1 tsp salt 14g dry yeast (2 packets) 250ml warm milk (not hot) 2 large eggs, beaten 50g unsalted butter, melted Oil, for deep frying milk powder Optional: Cream for filling

Steps to doughnut delight 1. Activate the yeast: In a small bowl, dissolve the yeast in the warm milk with a teaspoon of sugar. Let it sit for about 5 minutes until it becomes frothy, signaling that the yeast is active. 2. Mix the dough: 3.In a large mixing bowl, whisk together the flour, the remaining sugar, and salt. Make a well in the center and add the activated yeast mixture, beaten eggs, and melted butter. Mix everything together until a soft dough forms. If it's too sticky, add a little more flour; if too dry, add a splash of milk.

3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it's smooth and elastic. Place the kneaded dough in a greased bowl, covering it with a clean cloth. Let it rise in a warm, draft-free place for 1-2 hours or until it has doubled in size. 4. Shape the doughnuts: Punch down the risen dough to release any air bubbles. Turn it out onto a floured surface and roll it to about 1/2 inch thickness. Use a doughnut cutter or a large and a small round cutter to cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto a floured tray, leaving space between them. Cover them with a cloth and let them rise again for about 30 minutes, or until they puff up. 5. Fry to perfection: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place the doughnuts in the oil, not overcrowding the pan. Fry for about 1 minute on each side or until golden brown. Remove them with a slotted spoon and drain on paper towels. While still warm, roll them in sugar and milk powder and fill them with your cream filling using a piping bag.

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