Fluffy Milk Doughnuts

1. 1

   Let the bread machine knead and do the first rising for 40 minutes.

2. 2

   Break the dough into 10 pieces.

3. 3

   (One should weigh just under 50 g) Next make them into round balls and let them sit for 15 minutes.

4. 4

   With the palms of your hands, punch the dough lightly and then with a rolling pin, roll them out till they are about 7-8cm wide.

5. 5

   Using a 2cm round mold, cut out the center.

6. 6

   (I used a 10mm metal cap to cut them out)

7. 7

   Let them rise a second time for 20 minutes.

8. 8

   After 15 minutes has passed, take them out to let the surface dry out slightly.

9. 9

   Heat up the oil to 350F (180C).

10. 10

    Combine all the ingredients for the glaze in a bowl and mix them well.

11. 11

    Fry each side for 2 minutes at 350F (180C).

12. 12

    Fry the side that is going to be the top first.

13. 13

    Once they have been fried, and ideally while they are still hot, coat them with the glaze.

14. 14

    Just do the topside because if you do both, then it will become sticky.

15. 15

    (Yikes!)

16. 16

    Transfer them to a baking tray to cool.

17. 17

    While they are cooling, the glaze will harden.

18. 18

    They're also good if you use granulated sugar If you chose this route, also be sure to coat them while they're still hot.

19. 19

    (I used finely powdered confectioners sugar.)

20. 20

    Don't forget to fry the centers that you cut out of the dough to make the holes.

21. 21

    About 2 minutes before it's done kneading the dough, you can add citrus peel zest to the mixture and it's delicious!

22. 22

    Add as much as you want but, I recommend about 60-70 g. If you do, it will make about 11 doughnuts.

* Per serving · 4 servings · Values may vary.