How to Make Soft & Fluffy Donuts | Secret to a Glossy Chocolate Glaze! Full Recipe & Pro Tips!

Want to make bakery-style donuts at home? This easy homemade donut recipe will give you light, fluffy, and airy donuts with a perfect glossy chocolate glaze! I’ll share pro tips for kneading, proofing, shaping, and frying to get the best homemade donuts!@Theapron41

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

Love GARLIC BREAD? There’s a new EASY garlic bread recipe video on the channel! Don’t miss out—check it out here: https://youtu.be/wCTcGjZWJLM?si=YI76ljYx25PMhWjs

If you love donuts, be sure to check out my other donut videos too—each one has different techniques and tips to help you get the best results!

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more donuts video-

ingredients:-
Milk – 100 ml, ⅓ cup, 3.4 fl oz
Flour – 300 gm, (150+150gm) 2 ½ cups, 10.6 oz (for bread flour/all-purpose flour)
Milk Powder – 30 g, ¼ cup,1 oz
Butter – 30 gm, 2 tbsp,1 oz
Salt- ½ tsp, 3gm
Sugar – 2 tbsp, 30 gm
Instant dry yeast- 1.5 tsp,4.5 gm
Eggs- 2 nos, 110 gm

Cream – 200 ml (100ml+100ml) ¾ cups, 6.8 fl oz
Dark chocolate-200 gm
White chocolate-200gm
Matcha powder -2 tsp

Method:-
• In a bowl, pour 100 ml of room-temperature milk, crack in two medium-sized eggs (110g), and add 1.5 tsp of instant yeast. If using active dry yeast, activate it first. Whisk it all together—this is the foundation for light, pillowy donuts!
• combine 300g of flour (half bread, half all-purpose for the perfect balance), 30g of milk powder for extra richness, ½ tsp salt, and 2 tbsp sugar. Mix well—this step ensures an evenly structured dough.
• Slowly pour in the yeast mixture and knead on low speed until combined. Always add liquid gradually to control the dough texture. If too sticky, add 1 tbsp flour; if too firm, add 1 tbsp milk. After 3-4 minutes, knead in soft butter gradually and continue for 12-15 minutes until the dough is soft, smooth, and passes the windowpane test.
• Now, let it rise until doubled in size (about 1 hour, depending on weather). Once risen, divide using a kitchen scale, shape into smooth balls, and rest for 15-20 minutes—this makes handling easier! Flatten, poke a hole in the center, and proof again—1 hour in summer, 2 hours in winter. Be careful not to over proof, or the donuts will collapse when frying!
• While proofing, let’s make the silkiest, glossiest chocolate glaze! Heat cooking cream to a gentle simmer, then add chopped chocolate and whisk until smooth. Keep whisking over low heat, then add 1 tbsp butter for that mirror-like shine. Strain for a perfect finish!
• Finally, it’s frying time! Heat oil to 150°C-160°C. Fry for 2-3 minutes until golden brown, flipping halfway. Too hot? They’ll be raw inside. Too cold? They’ll absorb oil and turn greasy.

please note:-
Every flour absorbs liquid differently, so always adjust accordingly! Some flours, like bread flour, need more hydration, while all-purpose flour absorbs less. If your dough feels too dry, add 1 tablespoon of milk at a time. If it’s too sticky, sprinkle in 1 tablespoon of flour and knead until you get a soft, smooth, and elastic dough. Adjusting the liquid properly is the key to achieving light, fluffy, bakery-style donuts!
Proofing is the key to perfect donuts! If your dough is properly proofed, your donuts will be light, airy, and fluffy with a soft bite. Underproofed dough makes dense, heavy donuts, while over proofed dough collapses during frying, making them greasy and flat. Always check the dough instead of just following time!

Tips:-
1-Use room-temperature milk—not too hot, not too cold. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate properly if you are using active dry yeast.
2-Use a mix of bread flour and all-purpose flour—bread flour adds strength, while all-purpose keeps it tender.
3-Add liquid gradually to control dough consistency.
4-Let the dough rise in a warm environment (not too hot). In winter, proof inside an oven with just light on.
5-Don’t rush this step! Under proofing will give dense donuts, and over proofing will cause collapse during frying.
6-Use a kitchen scale to divide dough evenly—this ensures uniform frying.
7-Proofing time varies! About 1 hour in summer, 2 hours in winter—but always check dough instead of following time strictly.
8-If dough overproofed, it will collapse when frying.

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