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1
Bring the butter to room temperature.
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2
Combine the milk and egg well and warm to about 35C.
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3
Add the ingredients to a bowl and use a rubber spatula to combine.
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4
Make a hole in the center.
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5
Pour the egg mixture into the hole and mix into the powdered ingredients by caving in the sides.
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6
Use a rubber spatula to bring it all together.
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7
If you use your hands in the beginning, it will stick to them which is kind of annoying.
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8
Place onto a work surface and knead until smooth.
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9
There isn't a lot of moisture in the dough so it will be firm.
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10
Sprinkle the salt onto the work surface and knead it into the dough.
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11
Once the dough becomes elastic, knead in the butter.
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12
It will be pretty sticky at first, but ignore it, don't dust with extra flour, and continue kneading.
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13
Occasionally use a scraper to scrape off any dough that sticks to the work surface and add it to the main dough.
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14
Also gather up the dough that sticks to your hands or the scraper.
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15
It will become a light and fluffy dough.
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16
Once it's smooth, pull out the side and slap it down on top to fold it over.
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17
Do this 50 times.
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18
Dust the bowl you used previously with flour.
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19
Form the dough into a ball by stretching out the surface and tightly seal the seam.
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20
Spray with water, cover with plastic wrap, and let it rise at 40 for 40 minutes.
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21
Once it has risen, place on a sheet of plastic wrap and weigh it.
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22
Place the dough on a flour coated countertop and lightly punch out the air pockets.
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23
Measure out 8 portions.
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24
Each portion should be about 47 g.
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25
Stick the cut end into the center and round out each portion by stretching the surfaces.
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26
If you form them into neat circles now, the donuts will be round.
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27
Place the seam on the bottom and place on a flour coated counter.
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28
Spray with water.
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29
Cover with plastic wrap and let them sit for 15 minutes.
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30
Cut out 8 pieces each of 8cm x 8cm, 3cm x 3cm sized parchment paper.
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31
Dust with flour and use the palm of your hand to push the dough into 7cm diameter circle.
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32
Use the plastic bottle cap to cut out a circle in the center.
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33
Place the dough on the parchment paper.
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34
Spray with water, cover with plastic wrap, and let rise a second time at 40C for 30 minutes.
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35
Gently remove the plastic wrap and let sit at room temperature for 5 minutes.
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36
Make sure the dough doesn't dry out or it will wrinkle when fried.
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37
The oil should be at a very low temperature.
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38
Place the donuts into the oil with the parchment paper on top.
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39
Do 2 at a time.
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40
They brown quickly, so pay attention!
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41
When you turn them over, remove the parchment paper.
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42
Stick the chopsticks into the center hole and the paper will come off.
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43
Also fry the cut out pieces of dough from making the holes.
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44
The white center line looks so cute!
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45
Combine the honey glaze ingredients in a small bowl and dip the doughnuts in it.
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46
If you use water instead of milk, the glaze will be transparent.
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47
They're done.
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48
They're so fluffy.
