Doughnuts can be used for breakfast, lunch, snack depending on how you wish to enjoy it. Asides just combining ingredients together, you should know that there is a science behind food making and every step or ingredient is very important.
I will be talking about the science behind and the secret to getting a rich and fluffy donuts and the role of each ingredients. Some people come out with bad donuts even after following the exact measurements. Following the exact measurements alone is not enough. You can watch the video Here for more understanding.

Let’s go right into the procedure.

Table of Contents


  • 250g Flour
  • 1 large egg
  • 170g Milk
  • 1Tb spoon yeast 
  • 120g Sugar 
  • Pinch of salt
  • 60g Butter 
  • Oil for frying


Measure all Ingredients using a measuring cups or scale . 

Mix all the ingredients into a clean bowl

Mix with a wooden spoon for 2 minutes then transfer to a stand mix or a work surface for kneading. Using a stand mixer will be very helpful and save a lot of time and energy with better results but if you don’t have one, no need to worry, you still have your hands😁.

Using a stand mixer, kneading should take about 15 -20 minutes. Using the hands, kneading should take about 20-25 minutes.
After kneading, cut the dough into smaller parts, 75g each. The size of your thoughts must be equal and not too big to enable it cook probably.

Rub some oil on your palms and form smooth balls with the dough. Please watch the video on how to achieve this. The oil helps reduce friction between your palm and the dough.

Place the dough balls on a parchment paper or any nonstick paper. They should be a distance apart to give space for rising. Cover the though with a towel or with black nylon paper and keep in a dry and warm place for  40 minutes.

Slide between the before and after

Fry in a pot with enough oil giving room for doughnuts to float.

Ready to go😋

Try out this recipe and let me know the results you got on the comment section.

Hope you enjoyed this content and look forward to seeing you again.

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