Original donuts

Overview

The original donuts, which are full of milky flavor and soft in texture, are also loved by babies.

Combine all bread ingredients except butter in a bowl and stir until smooth.
Put the dough into the bread machine and start the first dough mixing program for 13 minutes.
At the end of the program, knead the dough until it is smooth and a rough and thick film can be pulled out, and add softened butter. Start the second kneading program for 13 minutes.
At the end of the program, the dough is kneaded to the expansion stage, and small pieces of thin film that are not easily broken can be pulled out.
Take the dough out and let it rise in a bowl until it doubles in size.
Take out the dough, sprinkle with dry flour to prevent sticking, knead the dough, remove the air, and rest for 10 minutes.
Roll the dough into a square sheet, about 8 mm thick.
Use a donut mold to press out a donut-shaped dough. Knead the remaining corners of the dough again and roll them out into a circular shape.
Do everything well, place on a baking sheet lined with greaseproof paper, spaced apart, and ferment for the second time.
Secondary fermentation is over. Heat a frying pan, add an appropriate amount of salad oil, turn the oil to 50% hot, and fold in the donut shells one by one. Fry until one side is golden brown and flip over.
Fry until golden brown on both sides and remove from oil.
After the donuts have cooled completely, use a mesh sieve to sprinkle powdered sugar on the front.