• Bread flour140g
• Cake flour60g
• Sugar30g
• Dry yeast3g
• 1/2 egg + milk110ml
• Salt2g
• Unsalted butter30g
• Plastic bottle cap1
• ★Powdered sugar50g
• ★Honey7g
• ★Lemon juice1/2 tsp
• ★Milk2 1/2 tsp

1. 1

   Bring 30g unsalted butter to room temperature. Mix 1/2 egg with milk to make 110ml total, then warm to about 35°C.

2. 2

   In a bowl, combine 140g bread flour, 60g cake flour, 30g sugar, and 3g dry yeast. Mix with a rubber spatula.

3. 3

   Make a well in the center and pour in the warmed egg mixture. Gradually incorporate the flour from the edges until combined.

4. 4

   Continue mixing with a rubber spatula until the dough comes together. Using a tool instead of your hands will keep things cleaner.

5. 5

   Transfer dough to a work surface and knead gently until smooth. The dough will be slightly firm due to lower moisture content.

6. 6

   Sprinkle 2g salt on the work surface and knead it into the dough. Then add 30g unsalted butter and knead it in. The dough will be quite sticky at first, but continue kneading without using extra flour.

7. 7

   Once the dough becomes smooth and shiny, slap it down and fold it up repeatedly for 50 times.

8. 8

   Shape the dough into a smooth ball with the seam side down and place it in a floured bowl.

9. 9

   Mist with water, cover with plastic wrap, and let it proof at 40°C for 40 minutes. After proofing, weigh the dough.

10. 10

    Turn the dough out onto a floured surface, gently pat to release gas, and divide into 8 equal pieces of about 47g each.

11. 11

    Fold the cut edges inward and shape each piece into a smooth, even ball for uniform-looking donuts.

12. 12

    Place seam side down on a floured surface, mist with water, cover with plastic wrap, and rest for 15 minutes.

13. 13

    Do not knead the dough at this stage to avoid a bumpy surface.

14. 14

    Prepare 8 pieces each of 8cm × 8cm and 3cm × 3cm parchment paper squares.

15. 15

    Dust with flour, flatten each ball to 7cm diameter with your palm, and use a plastic bottle cap to poke a hole in the center.

16. 16

    Place on parchment paper, mist with water, cover loosely with plastic wrap, and proof at 40°C for 30 minutes until dough doubles. If you have a steamer, no need for plastic wrap.

17. 17

    Gently remove plastic wrap and let dough rest at room temperature for 5 minutes to dry the surface, which prevents wrinkles when frying.

18. 18

    Heat oil to 150°C. Fry 2 donuts at a time on their parchment paper. Watch carefully as they brown quickly.

19. 19

    Flip the donuts and remove the parchment paper. Insert a chopstick through the center hole for easy removal. Wipe and reuse the parchment paper.

20. 20

    Fry the small center rounds the same way. A white line in the middle looks cute!

21. 21

    Mix the ★ glazing ingredients (50g powdered sugar, 7g honey, 1/2 tsp lemon juice, 2 1/2 tsp milk) in a small bowl. Dip the warm donuts to coat with glaze and enjoy!

Using fresh frying oil gives the best results. You can substitute the egg with milk, but donuts may become slightly firmer the next day. The moisture content is carefully balanced to prevent the donuts from falling apart while frying and creating a rich texture.

• Calories462 kcal
• Protein9.5 g
• Fat13 g
• Carbs73.8 g
• Sodium0.6 g