How long does it take to make these donuts?

The total time to make these donuts is about 2 hours.

What type of flour should I use for the donuts?

Use bread flour (400 grams) for the best chew and soft texture.

What temperature should the oil be for frying?

Heat the oil to 150°C-160°C for frying to achieve a soft, pillowy texture.

How can I tell if the dough is ready to rise?

Use the window pane test; if you can stretch a small piece of dough without it tearing, it's ready.

Soft, Fluffy, and Airy Donuts

Name: Soft, Fluffy, and Airy Donuts
Total time: 2 h
Yield: Varies
Ingredients: 150 ml lukewarm milk; 30 g sugar; 5 g active dry yeast; 120 g eggs (2 medium eggs (60g each)); 400 g bread flour; 1/2 teaspoon salt; 40 g soft unsalted butter

TThe apronYouTube2 hoursserves Varies

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Original video by The apron on YouTube8:12

About this recipe

If you've ever craved soft, fluffy, and melt-in-your-mouth donuts, this recipe is your answer. These donuts achieve that perfect airy texture you find in bakeries, making them a delightful treat for any occasion.

In this video, The Apron shares a foolproof method for making donuts that are light, pillowy, and just the right amount of chewy. With clear instructions and helpful tips, you'll be able to recreate these delicious donuts at home.

Ingredient notes

Use lukewarm milk (150 ml) that's warm to the touch, not hot, to activate the yeast properly.
For the eggs, use 2 medium eggs totaling 120 grams (60 grams each).
If you want even softer donuts, consider adding a spoonful of potato to the dough.

Tips from The apron’s video

Activate the yeast by letting it sit in lukewarm milk with sugar until foamy; this is crucial for the airy texture.
Knead the dough until it's slightly sticky but not too dry; this helps keep the donuts tender.
Gradually add the soft unsalted butter while kneading to create a soft and elastic dough.
Always allow for a second rise after shaping the donuts for that cloud-like texture.

Good to know

How long does it take to make these donuts?: The total time to make these donuts is about 2 hours.
What type of flour should I use for the donuts?: Use bread flour (400 grams) for the best chew and soft texture.
What temperature should the oil be for frying?: Heat the oil to 150°C-160°C for frying to achieve a soft, pillowy texture.
How can I tell if the dough is ready to rise?: Use the window pane test; if you can stretch a small piece of dough without it tearing, it's ready.

No life story here — the video and the recipe are the whole point. All credit to The apron: watch the original on YouTube.

The recipe

Serves VariesTime 2 hours

Ingredients

Steps

1
Activate the yeast by combining 150 ml of lukewarm milk with 15 grams of sugar and 5 grams of active dry yeast. Stir and let it sit for 10-15 minutes until foamy.
2
In a large bowl, mix 400 grams of bread flour, the remaining sugar, and 1/2 teaspoon of salt until evenly combined.
3
Once the yeast is foamy, add 2 room-temperature eggs to the mixture and combine with the dry ingredients.
4
Add the wet mixture to the dry ingredients and knead for 4-5 minutes until it starts to come together. The dough should be slightly sticky.
5
Gradually add 40 grams of soft unsalted butter while kneading. Continue kneading for another 15 minutes until the dough is soft and elastic.
6
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
7
Punch down the dough gently and roll it out to about 1/2-inch thickness. Cut out donuts using a donut cutter or a cup for the outer shape and a smaller cutter for the hole.
8
Place the cut donuts on a lined tray and let them rise for another hour until puffy.
9
Heat oil to 150°C-160°C. Fry the donuts in batches for about 2 minutes on each side until golden brown. Drain on a wire rack or paper towels.