💡Bread Flour is another type of flour that has higher protein which produces more gluten, results a higher dough rise & becomes more elastic than what All Purpose Flour can have.
💡For some will find the dough too wet, add up flour if it needs it. Dough consistency varies on some factors like absorption quality, protein amount and type of the flour, fat content of the milk, and size of the egg.
✔️How to make good shape Soft Donut | Sugar Donut
1 cup warm milk (fresh or evap) [240 ml]
1 egg
1/8 cup sugar [or 2 tbsp/30 grams]
2 tsp instant yeast
2 & 3/4 cups bread flour or apf [352 grams]
1/2 tsp salt
2 tbsp margarine/butter
powdered or granulated sugar (for dusting/coating)
⬇️⬇️⬇️Try these donut variants⬇️⬇️⬇️
EGGLESS DONUT | NO MILK | NO BUTTER
NO YEAST DONUTS
SUGAR GLAZED DONUT | ALL PURPOSE FLOUR
CREME BRULEE DONUT
TWISTED CHEESE DONUT
UBE CHEESE DONUT
CHEESE ROLLS
CHOCO DONUTS
ASSORTED GLAZED DONUTS
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Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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