Doughnuts
Formula
- 450 g flour
- 200 g milk
- 60 g sugar
- 8 g yeast
- 7 g salt
- 2 eggs
- 70 g butter
Method
- Start. Knead, rise, roll ½ inch thick, and cut rings. Proof on parchment squares.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
- Then. Fry at 350°F / 175°C about 60–75 seconds per side.Watch for: Monitor the temperature continuously and work carefully—hot syrup and oil continue cooking after the heat is lowered.
- Finish. Drain briefly, then toss in sugar or glaze warm.Watch for: Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
The concept
Frying is rapid heat transfer controlled by temperature and dough thickness.