This Donut recipe Went Viral for a Reason! The Secret Bakeries Never Share.

Learn bakery-style donut recipe step-by-step, egg & eggless, hand kneading & mixer methods, proofing, frying, and secret tips included…Homemade donuts, how to make donuts, donuts, doughnuts, donuts recipe, yeast donuts….Soft, fluffy homemade donuts!@Theapron41

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For the best results, I recommend using a kitchen scale to measure ingredients in grams. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks

In this video, I’ve explained everything about it in detail.
1-Yeast & Activation
2-Flour Types & Texture(Bread flour vs all-purpose flour.)
3-Dough Mixing & Kneading(stand mixer vs hand)
4-Proofing Technique(in winter / summer)
5-Shaping Donuts(Classic ring donut and round filled donut.)
6-Frying Donuts(right temperature)
7-Common Mistakes & Tips

Ingredients 1st recipe:
Milk -150ml, 0.65 cup, 5 oz
Sugar- 40g, 3.5tbsp, 1.4 oz
Instant dry yeast- 2 tsp, 6g
Eggs- 2, 55g each
Bread flour-400g, 3.2 cups, 14.1 oz
Milk powder- 2 tbsp, 20g, 0.7 oz
Salt- ½ tsp, 3 g
Butter – 30g, 2 tbsp, 1.1 oz

methods:
1-Mix Wet Ingredients: In a bowl, add milk, sugar, and instant yeast. Mix until dissolved. Add eggs and mix well.
2-Prepare Dry Mix: Sift bread flour, milk powder, and salt into your stand mixer bowl.
3-Combine: Pour the wet mix into the dry ingredients.
4-Knead: Use dough hook — knead on speed 2 for 5–6 minutes. Adjust with milk or flour if needed.
5-Add Butter: Add soft butter, knead for another 10 minutes until dough is smooth and elastic. (Passes windowpane test.)
6-Divide & Shape: Divide dough into same pieces, roll into balls, flatten slightly, make a hole in the center.
7-Proof: Let rise until puffy (about 45 min in summer or up to 2 hrs in winter).
8-Fry: Fry for 2–3 minutes per side. Maintain oil temperature.

Ingredients 2nd recipe:( EGG LESS)
Milk: 220ml, 1 cup, 7.6 oz
Sugar: 50g, 0.25 cup, 1.8 oz
Instant dry yeast- winter 9 g, 3 tsp/ summer- 6g, 2 tsp
Bread flour; 300g, 2.4 cups, 10.6 oz
All purpose flour: 100g, 0.8 cup, 3.5 oz
Salt- ½ tsp, 3g
Plain yoghurt: 2 tbsp, 30g, 1.06 oz
Butter- 40g, 2.5 tbsp, 1.4 oz

methods:
1-Mix Wet Ingredients: In a large bowl, combine milk, sugar, and yeast. Mix well. Add yogurt and stir.
2-Add Dry Mix: Sift in both flours and salt. Mix to form a dough.
3-Adjust Texture: If too soft, add a spoon of flour. If too firm, add a spoon of milk.
4-Hand Knead: Push, fold, and turn for about 10 minutes until dough turns smooth.
5-Add Butter: Add soft butter and knead for another 10–15 minutes. Perform windowpane test.
6-Divide & Shape: Roll into same size balls, flatten, and shape using a ring or small cutter.
7-Proof: Let rise for 45 min–2 hrs (depending on room temperature).
8-Fry: Fry for 2–3 minutes per side until golden and light.

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You see this that perfect color, that soft white ring line You might think this came from a bakery but no this is homemade In this video I’m sharing everything from all the donuts I’ve made till now The flour the yeast dough kneading techniques proofing techniques even frying Every tiny secret that makes a donut truly perfect Everything you need to make the perfect donuts at home Stay with me till the end because after this you’ll know donuts better than anyone In this video, I’ll be showing you two doughnut recipes both made in different ways One with using a stand mixer and one hand kneading One with eggs and the other fully eggless You’ll also see different shaping technique so you can master every style of donuts at home All right get a small mixing bowl and add milk sugar and instant dry yeast I’m using regular milk here just kept at room temperature for a while because instant yeast doesn’t need warm liquid That’s the beauty of it Give it a good mix until everything is nicely dissolved Now, crack in two medium-sized eggs This version is made with eggs but don’t worry in the next part I’ll show you the eggless version, too Mix it all well until everything comes together The best part about instant yeast you don’t need to activate it It starts working right away saving time But if you’re using active dry yeast always make sure it’s properly activated It should look foamy and bubbly before you use it Now, let’s move to the flour For this recipe, I’m using bread flour only It has about 11.7% protein When you use different flours always adjust your liquid while kneading Every flour absorbs differently depending on the protein level So, always check your dough Now, sift the flour Sifting is important It removes lumps and helps create smoother dough Next, add milk powder This gives your donuts a beautiful richness and flavor I always recommend it If you don’t have milk powder, don’t worry Just skip it And finally, add salt to balance the flavors Now, give the dry ingredients a quick mix with Let’s combine everything Pour the wet mixture into the flour and start kneading on low speed I’m using speed two here While it’s coming together watch your dough closely If it looks too soft, add one or two spoons of flour just a little If it feels too tight add a tablespoon or two of milk The key is balanced smooth elastic dough that’s not too sticky or too firm Once it starts to combine nicely increase the speed to three and continue kneading for about 5 to 6 minutes Now it’s time to add the butter Make sure your butter is soft It should blend easily into the dough In winter you can keep it somewhere  slightly warm before using Add the butter and keep kneading for another 5 to 7 minutes If your dough feels warm, especially during summer just pause for a bit then keep it in the fridge for 10 to 15 minutes then continue kneading again And here’s one little summer tip If you’re making donuts when it’s warm add a few ice cubes while kneading because the dough can get hot while mixing and we don’t want that Ice cubes help keep it cool and prevent the dough from overheating especially kneading it for a long time to get the right texture Dough usually takes around 15 to 20 minutes of kneading That’s when the dough turns smooth, soft, and silky but don’t over knead Too much can make the dough tight and it might shrink later during shaping or frying Now, let’s check the dough You can see it looks soft, elastic, and smooth It passes the window pane test perfectly That’s when you stretch the dough and it doesn’t tear easily That means it’s ready Let the dough rest for 10 minutes before we shape Shaping is such an important step It decides how your donuts will look and fry evenly Use a kitchen scale to divide the dough equally I’m making 40 g portions but you can do 30 or even 50 g if you prefer bigger ones Take each portion and roll it into a tight smooth ball Cup your hand over the dough and roll gently in a circular motion If you see cracks fold the dough inward Pinch the seams and roll again until smooth Once all your dough balls are ready dust a little flour on your tray Place them neatly and cover Let them rest for about 15 to 20 minutes They’ll relax and be ready for the next step Now, let’s start shaping the dough balls Here, I’m using a shaping ring something I got up from a local market But don’t worry if you don’t have this You can use any small measuring cup or round cutter They work beautifully and you’ll still get that perfect even donut shape Take one dough ball place it on the ring and gently press it down This helps remove any trapped air and gives an even surface Once that’s done take the dough in your hand and with your finger poke a hole right in the center Stretch it slightly just a little bit because remember the hole will shrink during proofing Don’t make it too big Now place all your shaped doughnuts on small pieces of baking paper Leave enough space between them They’ll need room to expand Baking paper makes it so much easier to handle later while frying No sticking and no mess Once all are shaped leave for proofing This step is everything Perfect proofing gives that beautiful rise and the soft white ring you see on bakery donuts To check if your donuts are ready press one gently with your finger If the indentation springs back slowly, it’s ready If it bounces back too fast it needs more time And if it doesn’t spring back at all that means it’s overproofed Now, once proofing is almost done it’s time to heat the oil Set the temperature between 150 to 160° C This is the sweet spot for perfect donuts Not too high, not too low Start by frying one piece first just to test When you drop it in let it float and fry slowly for 2 to 3 minutes Then when it turns that beautiful golden color flip it gently to fry the other side Always maintain the oil temperature If the oil is too cold donuts will absorb too much oil and turn greasy If it’s too hot the outside will brown too fast and the inside will stay raw You’ll notice your donuts float with the center slightly above the oil surface That’s when that perfect white ring forms naturally So remember, everything matters the dough texture the kneading dividing equally shaping gently proofing perfectly and finally frying at the right temperature That’s how you get donuts that look and taste better than any bakery So how was the first recipe? I hope you liked it because this one covers everything from kneading to frying in full detail If you’d like to learn how to make glaze I already have a full video on that You can find it in my donut playlist on the channel Now let’s move to the second recipe And in this one I’m going to show you some unique techniques and tips After this you’ll truly know donuts better than anyone In this part of the video I’m going to show you something a little different We’ll do everything by hand The kneading technique the shaping and a few really helpful tips in between All right, let’s start Get a big mixing bowl and pour in milk, sugar and instant dry yeast Here I’m using instant yeast again so no need to activate it Even if you’re using fresh yeast you can just mix it straight into the liquid No activation needed Give it a good mix until everything is combined For this recipe I’m using a mix of bread flour and all purpose flour 75% bread flour and 25% all purpose flour That combination gives the perfect balance Strength from the bread flour and softness from the all purpose You can use either one alone too But remember this while kneading always adjust your liquid to get the perfect dough texture Now add a little salt as well That balances the flavor And for this recipe I’m using yogurt instead of eggs Yogurt works beautifully as a natural egg substitute It gives structure, softness and keeps the donuts moist If you don’t want to use yogurt you can also use smooth mashed potatoes not grainy It adds moisture and a bit of starch keeping the donuts soft and fluffy even after they cool Once everything’s in start combining all the ingredients You know while you’re mixing in the bowl always feel the dough with your hands If it feels too soft or too hard just adjust with a bit of milk or a bit of flour That’s one of the most important tips Always check your dough When it starts coming together nicely transfer it onto your working table Now it’s time for hand kneading Push, fold, and turn That’s the rhythm Use the heel of your palm to push the dough away Fold it back Turn slightly and repeat At first, the dough will look sticky messy, but don’t worry As you keep kneading, it slowly becomes smooth and soft If the dough is sticking too much lightly dust your table with flour But remember not too much just enough to handle it easily Too much flour will make your donuts dense Once the dough starts feeling smoother add the soft butter Make sure the butter is really soft so it blends easily Now, continue kneading for at least 10 to 15 minutes Usually 15 minutes is perfect If you knead continuously check the dough in between I know hand kneading takes some effort If it feels tough take a short break and come back Just don’t rush Do the window pain test Stretch If it doesn’t tear easily and light passes through it’s ready That means gluten is well developed Now cover the dough and let it rest for about 15 minutes While resting you can also divide the dough slowly so it doesn’t dry out Take each portion and roll it into a tight smooth ball Cup your hand over the dough and with light pressure roll it in a circular motion just like we did in the first video Once you have a smooth ball press it slightly to flatten Here I’m using a ring and a spray bottle cap to cut the shape Simple, right? Honestly you don’t need any fancy tools here Use whatever you have at home After pressing each ball, place them on a floured tray I’m actually using coffee saucers here Easy alternative and it works great Always make your work easier Go with what’s available Now, leave them for proofing This step is really important It decides how your donuts will turn out Depending on your kitchen temperature proofing can take anywhere between 45 minutes to 2 hours Don’t rush Watch your dough not the clock Once the dough is nicely proofed, we’ll make the hole In the previous recipe, we used a finger to poke a hole but this time I’m using a small cutter It gives a clean, even shape Just dust the cutter lightly with flour and press in the center Here’s something very important Never ever overproof the dough If it over proofs you won’t be able to cut the hole cleanly and the donuts will collapse while frying They’ll turn soggy and lose their shape completely So, always check your dough If it’s puffed up nicely and springs back slowly when you touch it that’s perfect You’ll notice both recipes give slightly different shapes So, follow whichever style you prefer ring or round After making the holes let the donuts rest again for about 15 minutes While they rest heat your oil between 150 and 160° C That’s the ideal range for soft, fluffy donuts with a beautiful white ring Once the oil is hot enough it’s time to fry the donuts If you don’t have a thermometer, don’t worry There’s an easy way to check Just drop a small piece of dough into the oil If it rises slowly and starts bubbling that means the oil is ready But if it turns brown too quickly your oil is too hot Now, gently place the donuts into the oil Once they’re in don’t move them too much Just let them fry slowly It usually takes around 2 to 3 minutes per side to get that perfect color You’ll see them floating beautifully forming that soft white ring around the center That’s the sign of perfect proofing and ideal temperature When one side turns golden flip them gently and fry the other side Always control your oil temperature That’s the key to light, airy doughnuts If it’s too low, they’ll absorb oil If it’s too high they’ll brown too fast and stay raw inside Once fried remove them carefully and place on a wire rack or paper towel to drain any excess oil Let them cool slightly before glazing or filling They’ll be soft fluffy, and melt in your mouth delicious I hope you enjoyed both versions Try them at home and once you do you’ll never want store-bought donuts again So how are the recipes? If you have any doubts let me know in  the comments section below If you like the video, give it a thumbs up and share it with someone who always wanted to make donuts at home. And don’t forget to subscribe for more delicious recipes like this Until then enjoy your homemade donuts…