A doughnut is a sweet food made of flour, granulated sugar, cream and eggs and then fried. The two most common doughnut shapes are hollow rings, or closed doughnuts with a sweet filling in the middle of the dough, such as cream or egg paste (generally referring to egg-made liquid)

Doughnuts are still one of the most popular desserts in the United States and can be found in any bakery or fast food restaurant. It is universally loved by people from five years old to 75 years old. In Asia, doughnuts are mostly eaten as a snack, but in the United States, many people eat them as a breakfast staple and even have a "Donut Day."

Here are two ways to make donuts.

Approach 1

Ingredients: strong flour 200g, egg 25g, yeast 4g, milk 110g, sugar 25g, salt 2g.

1. Heat the milk to about 40 degrees Celsius. Dissolve the yeast and leave for a few minutes. Mix all the ingredients well, add oil and knead until the dough forms. Knead for ten minutes until the extension stage.

2. Put the dough in a plastic bag in a warm place and let it rise until it doubles in size. And then take it out to vent. Relax for 10 minutes. Roll out the dough into a square of about 1cm, and print doughnut-shaped cake embryos on it with a mold. Put in the fermentation box for secondary fermentation for 40 minutes (set temperature 35, humidity 65), depending on the fermentation state. Press it gently with your finger. If it does not rebound, it indicates that it has not fermented in place. If it rebounds quickly, it has gone too far. It's only good when it pops up slowly.

3. Heat the oil to 70% (180°C) and put the dough in the oil pan. After the intense reaction, turn over and fry for about 30 seconds, turn over again, you can remove the pan to filter the oil.

Approach 2

Ingredients: 200g strong flour, 9g dry yeast powder, 2g salt, 130cc milk, 53g high powder, 8g milk powder, 21g eggs, 2g salt, 31g sugar, 4cc milk, 30g cream (this amount can make 8-9 doughnut bread)

1. Mix the materials evenly and knead into a ball, and knead until the dough is bright and non-sticky.

2. The dough first rises for 90 minutes.

3. Mix all the ingredients except the cream and add to the dough that has been fermented in step 2.

4. Add cream to the dough and continue kneading (stirring).

5. Knead and knead until the dough is pulled up and has a smooth and bright expansion stage.

6. After taking out the dough, roll it out with a rolling pin to a thickness of 1-1.5cm, then wrap it in plastic wrap and let it rest for 10-15 minutes.

7. Press the doughnut shape with the donut model (if you don't have one, use the appropriate size of the bowl and the bottom of the bowl), hold it with your hands, and place it upside down on the plate. Leave to ferment for 40 minutes. (If you don't have a fermentation tank, look for a foam tank. Fill it with a bowl of hot water, put the doughnut plate in it, cover it, it will also help to ferment)

8. Fry in hot oil at 180 degrees for 30 seconds on one side. Fry until golden brown on both sides. Drain.