1. All the bread ingredients except butter are mixed in a basin and stirred into a dough without dry powder.
2. Put the dough into the bread machine and start the first dough mixing 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. Start the second mixing procedure, 13 minutes.
4. At the end of the program, the dough is kneaded to the expansion stage, and small pieces of unbreakable film can be pulled out.
5. Take out the dough and put it in a basin to ferment until it doubles in 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 square sheet, about 8 mm thick.
8. Use the doughnut mold to press out the doughnut embryo. Knead and roll out the remaining dough corners again to form a ring shape.
9. Do everything, put it on a baking tray lined with greased paper, and leave it for a second fermentation.
10. The second fermentation is over. Heat up the pan, add a proper amount of salad oil, and the oil is half-hot, then turn in the doughnut embryos one by one. Fry until one side is golden and turned over.
11. Fry it until golden on both sides and remove the oil to control it.
12. After the doughnuts are completely cooled, sprinkle powdered sugar on the front with a mesh sieve.
Tips:1. The temperature in summer is high and the powdered sugar is easy to melt. It is best to sprinkle the powdered sugar before eating instead of doing it all at once.
2. In summer, the temperature is high. It is best to open the lid of the bread machine for kneading and use the liquid material of ice.
3. Donuts have a large amount of sugar and are fried foods. Excessive consumption will affect digestion.
