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Donuts Ring de Prestígio 55 g
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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!@Theapron41nnEggless donuts recipe video:nhttps://www.youtube.com/watch?v=hp_WS3A7zhcnnFor 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 ningredients:-nLuke warm milk- 30 ml, 0.125 cups, 1.05 oz nSugar-10 gm, 1 tbsp, 0.35 oz nActive dry yeast- 4 g, 1 tsp, 0.15 oz nBread flour- 275 g, 2.3 cups, 9.70 oz nSugar- 30 gm, 0.15 cups, 1.05 oz nSalt- ½ tsp, 3 g, 0.1 oz nCold milk- 70 ml, 0.3 cups, 2.45 oz nIce cubes- 20 g nEgg- 1 (medium size) 50 g nSoft unsalted butter- 30 g, 1.05 oznnmethods:-nDon’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!nn1. Activate the YeastnMix 30 ml lukewarm milk, 10g sugar, and 4g active dry yeast.nLet it sit for 10–12 mins until foamy.nUsing instant yeast? no need to activate—just mix.n2. Dry IngredientsnIn a bowl, sift 275g bread flour, 30g sugar, and ½ tsp salt.nAdd 1–2 tbsp milk powder (optional) for extra flavor.n3. Ice Milk + Egg MixnWhisk cold milk with a few ice cubes and 1 egg.nIt keeps the dough cool while kneading—great for summer!n4. Knead the DoughnAdd yeast mix + egg milk mix to dry ingredients slowly.nKnead for 4–5 minutes, then add 30g soft butter in stages.nKnead for 10–12 minutes or until soft, elastic, and smooth.nDo a windowpane test to check readiness.n5. ShapingnDivide into 40g pieces, roll into smooth balls.nLet rest 15 minutes.nFlatten slightly, poke a hole in the center, stretch gently.n(Or use a donut cutter method—see my other video, check the donuts playlist!)n6. ProofingnCover and proof until doubled in size.nIn summer: 30–45 mins, winter may take up to 2 hrs.nDough should spring back slowly when pressed.n7. FryingnHeat oil to 160°C (320°F).nFry each side for 2–3 minutes until golden.nnBest tips:n1. All flours are not the same.nDifferent 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.nn2. Kneading by hand? Go slow and feel the dough.nIf 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.nn3. Texture matters more than time.nAlways 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.nn4. Proofing is everything.nDon’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.nn5. Keep the dough cool while kneading.nEspecially 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.nn6. Don’t overload your oil.nFry in small batches so the oil temperature stays stable. Too many donuts at once will drop the heat and make your donuts greasy.nn7. Rest after shaping.nLetting your shaped donuts rest—even briefly—relaxes the gluten and gives you a lighter texture and better rise during proofing.nnmore donuts video:nhttps://youtu.be/1YyXjjPnesA?si=OJtiJ6_GtEx0A6LTnhttps://youtu.be/2NuolVavOZA?si=zh6HI46HEDbHhYGLnhttps://youtu.be/hp_WS3A7zhc?si=AW2MJMfyRjsLKx7Gn#donuts #easyrecipe #donutrecipe #softdonuts #easydonuts #donutlovers #donutsathome #howtomakedonuts #easyrecipe #theapron #theapron41
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Donuts Ring de Prestígio 55 g
