1. After softening the butter, add salt, sugar, and milk powder, and mix well.
2. Add eggs, yeast powder, water, and mix well.
3. Add flour and knead into a smooth dough. Cover with plastic wrap and ferment for one hour at room temperature.
4. Ferment the dough to twice its original size. You can dip your fingers in dry flour and poke a small hole in the dough. If the hole does not shrink, the fermentation is complete.
5. After pressing out the air in the dough by hand, take the noodle station to roll out a 1cm dough, and use a mold to press out the shape of the doughnut (without a mold, you can use a bottle cap or a bowl to press out)
6. Cover the cut doughnuts with plastic wrap and proof them again at room temperature for an hour. The doughnuts can be proofed to twice their previous size.
7. Heat the oil in the pan, and fry the donuts until golden on both sides (baking at 180° for 15 minutes is fine)
8. Wait for the donuts to cool down before decorating.
9. Decoration method: ①Melted chocolate+sugar beads ②Chocolate+milk steamed buns ③Strawberry-flavored chocolate+sugar beads ④Chocolate+coconut ⑤chocolate+biscuits ⑥chocolate+oatmeal
