1. All the bread materials except butter are mixed in a basin, and stirred evenly to form a dough without dry powder.
2. Put it in the bread machine and start the first kneading program for 13 minutes.
3. At the end of the program, the dough is kneaded until it is smooth, a rough and thick film can be pulled out, and softened butter is added.
4. Start the second dough mixing program of the bread machine, 13 minutes, the program ends, the dough can be pulled out a small piece of slightly transparent, not easy to break film.
5. Ferment in a pot to double the size.
6. Take out the dough, sprinkle dry powder to prevent stickiness, knead the dough, remove the air, and relax for 10 minutes.
7. Roll the dough into a large square piece with a thickness of about 8 mm.
8. Use a doughnut mold to press out the doughnut into a doughnut embryo. Knead the edges and corners of the dough again into a ball and roll it out to make a round shape, repeating all the parts.
9. Padded with greased paper to prevent sticking, arrange on a baking tray for secondary fermentation.
10. The second fermentation of the doughnut is completed. Heat the pan and put it in the salad oil. Add the doughnut embryos in the oil and fry until golden and turned over.
11. Fry until the doughnuts are golden on both sides and remove the oil and let cool thoroughly.
12. Put the chocolate in a bowl, melt it in water, and make it more viscous. Add a little milk and stir evenly to form a chocolate sauce.
13. Put the chocolate sauce into the piping bag, cut a small opening, squeeze the chocolate sauce on the donut, and sprinkle an appropriate amount of colored bead candy to decorate.
Tips:1. In summer, the temperature is high. It is best to use iced liquid materials and open the lid of the bread to knead.
2. The chocolate is more viscous after melting, you can add a little milk to dilute it.
3. Let the donuts cool thoroughly before decorating.
4. If you don't like color bead candy, it is good to use crushed nuts, or sprinkle with powdered sugar.
