1. Mix the dough ingredients, except for the butter, evenly, knead the dough until it becomes gluten, add butter and continue kneading until the expansion stage. After the second proof
2. Sprinkle some flour on the countertop and roll the dough into a 5 mm thick round cake.
3. Using a doughnut mold, press out the circle shape, the dough can be re-mixed and repeat the process, reducing waste
4. Put the completed basic circle on a non-stick mat or baking tray for the third proofing (28-30 degrees, about 20 minutes)
5. Put the oil in the pan about 4 cm thick, and heat the oil until it is warm (use chopsticks to test, small bubbles around it, or put a small ball of noodles in, the dough slowly rises in about five seconds is also a suitable temperature. The oil temperature must not be high), put in the proofed doughnuts, the doughnuts will float after 15 seconds
6. Turn it over frequently, and when both sides are golden brown, remove it and place it in a place where you can drain the oil to control the oil and let it cool.
7. Decorate the donuts. After the chocolate is set, you can start enjoying it!
Tips:Follow the recipe, it is easy to succeed, and donuts do not use the oven, try it quickly.
