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💡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
   • EGGLESS FLUFFY DONUT | NO Milk| NO Bu...  

NO YEAST DONUTS
   • NO YEAST DONUTS | No Egg | Donut Ball...  

SUGAR GLAZED DONUT | ALL PURPOSE FLOUR
   • Soft GLAZED DONUTS | DOUGHNUTS | Swee...  

CREME BRULEE DONUT
   • CREME BRULEE DOUGHNUT / Caramel Coate...  

TWISTED CHEESE DONUT
   • TWISTED CHEESE DONUT or Shakoy / Pili...  

UBE CHEESE DONUT
   • UBE CHEESE DONUTS No Bake Recipe  

CHEESE ROLLS
   • No Bake CHEESE ROLLS Recipe  

CHOCO DONUTS
   • CHOCO DONUTS, No Oven, Easy Recipe wi...  

ASSORTED GLAZED DONUTS
   • Assorted Glazed DONUTS with only 3 Fl...  

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