Chinese Doughnut

Chinese Doughnut

Ingredients

• 3 cups (375 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 egg
• ¾ cup (180 ml) warm milk
• 2 tablespoons (30 g) unsalted butter, softened
• Oil for frying
• Extra sugar for coating (optional)

Instructions

In a large bowl, combine flour, sugar, salt, and instant yeast.

Add the egg and warm milk, then mix until a soft dough forms.

Add the softened butter and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.

Place the dough in a lightly greased bowl, cover, and allow to rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and roll it out on a lightly floured surface to about 1 cm thickness.

Cut into rounds using a cutter or glass cup.

Place the cut dough on a tray, cover lightly, and let rise again for 20–30 minutes until slightly puffy.

Heat oil in a deep pot to 170–180°C.

Fry the doughnuts in batches, turning occasionally, until golden brown on both sides (about 2–3 minutes per side).

Remove and drain on paper towels. Roll in sugar while still warm if desired.

Serve warm and fresh 🤍