Doughnut 🍩 recipe .Once you know this technique, your doughnut will always be perfect.

[@ColdFuse96]

Very nice! I especially love this technique of dividing the dough into individual balls before proofing them! It's much more efficient than rolling the dough into a sheet and then cutting the donuts out!!!

[@Theapron41]

Thanks so much 😊

[@MultiTHEJOKER]

@@Theapron41this was a disaster 😂 I did every step but the donuts deflated like a balloon and it wasn’t even smooth any tips

[@Theapron41]

@MultiTHEJOKER …If the dough rises too long, the yeast overworks, and the gluten structure weakens, leading to deflated donuts when fried., If the dough isn't kneaded properly, gluten won't develop fully, leading to an unsmooth dough. Knead the dough for the right amount of time until it becomes elastic and smooth..If the dough is too wet or dry, it can affect its smoothness and rise. Adjust the liquid or flour amounts to achieve a balanced dough…thanks

[@linahrangsu3132]

Nice 😊

[@Kayaga-y2j]

Great work

[@rukeyamohamed1644]

Must try ❤

[@lucianalippmann647]

❤

[@jeangaledo888]

What is the purpose of using a parchment paper then while frying you have to remove it?

[@Theapron41]

The paper comes off easily because of the oil when you fry donuts . You use the paper because the dough is sticky when you proof it, make it easy

[@ZR-bm4wl]

Hi Can we knead with hand if we don’t want to use machine?

[@Theapron41]

Sure why not…just knead until smooth and elastic. Thanks

[@ammuch8620]

In eggless donuts how much potato use for donuts

[@Theapron41]

Almost 100 gm smooth mashed potatoes , no grainy , perfect texture.

[@ammuch8620]

Thank you 😊

[@tango21_]

how it impacts if we cut the amount of sugar

[@Theapron41]

That’s fine we can cut the sugar.. So use sugar or not as you desire, but be prepared for a somewhat more leisurely rising if you don’t.

[@athenayu8804]

Why do you use milk powder?

[@Theapron41]

It enhances the flavor by adding a creamy, slightly sweet taste, enriching the overall flavour, create a softer, more tender texture.

[@tatianamaria7842]

Can you make without it?

[@madisongunn9417]

I tried the recipe a few times but it doesn’t look the same after the first 5 minutes. Yours is a lot wetter and gooier. I have all the correct measurements. I don’t know what I’m doing wrong 😢

[@Theapron41]

Actually higher protein level bread flour absorb more water than lower protein level bread flour. If the texture is not same just adjust your self, if not soft add little bit water. If dough is too soft add some flour, and knead more time until get soft and elastic texture…thanks