This Donut recipe Went Viral for a Reason! The Secret Bakeries Never Share.

267,324 views Oct 23, 2025 #donutsathome #easydonutrecipe #donutsrecipe
Learn bakery-style donut recipe step-by-step, egg & eggless, hand kneading & mixer methods, proofing, frying, and secret tips included...Homemade donuts, how to make donuts, donuts, doughnuts, donuts recipe, yeast donuts....Soft, fluffy homemade donuts!‪@Theapron41‬

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For the best results, I recommend using a kitchen scale to measure ingredients in grams. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks

In this video, I’ve explained everything about it in detail.
1-Yeast & Activation
2-Flour Types & Texture(Bread flour vs all-purpose flour.)
3-Dough Mixing & Kneading(stand mixer vs hand)
4-Proofing Technique(in winter / summer)
5-Shaping Donuts(Classic ring donut and round filled donut.)
6-Frying Donuts(right temperature)
7-Common Mistakes & Tips

Ingredients 1st recipe:
Milk -150ml, 0.65 cup, 5 oz
Sugar- 40g, 3.5tbsp, 1.4 oz
Instant dry yeast- 2 tsp, 6g
Eggs- 2, 55g each
Bread flour-400g, 3.2 cups, 14.1 oz
Milk powder- 2 tbsp, 20g, 0.7 oz
Salt- ½ tsp, 3 g
Butter – 30g, 2 tbsp, 1.1 oz

methods:
1-Mix Wet Ingredients: In a bowl, add milk, sugar, and instant yeast. Mix until dissolved. Add eggs and mix well.
2-Prepare Dry Mix: Sift bread flour, milk powder, and salt into your stand mixer bowl.
3-Combine: Pour the wet mix into the dry ingredients.
4-Knead: Use dough hook — knead on speed 2 for 5–6 minutes. Adjust with milk or flour if needed.
5-Add Butter: Add soft butter, knead for another 10 minutes until dough is smooth and elastic. (Passes windowpane test.)
6-Divide & Shape: Divide dough into same pieces, roll into balls, flatten slightly, make a hole in the center.
7-Proof: Let rise until puffy (about 45 min in summer or up to 2 hrs in winter).
8-Fry: Fry for 2–3 minutes per side. Maintain oil temperature.

Ingredients 2nd recipe:( EGG LESS)
Milk: 220ml, 1 cup, 7.6 oz
Sugar: 50g, 0.25 cup, 1.8 oz
Instant dry yeast- winter 9 g, 3 tsp/ summer- 6g, 2 tsp
Bread flour; 300g, 2.4 cups, 10.6 oz
All purpose flour: 100g, 0.8 cup, 3.5 oz
Salt- ½ tsp, 3g
Plain yoghurt: 2 tbsp, 30g, 1.06 oz
Butter- 40g, 2.5 tbsp, 1.4 oz

methods:
1-Mix Wet Ingredients: In a large bowl, combine milk, sugar, and yeast. Mix well. Add yogurt and stir.
2-Add Dry Mix: Sift in both flours and salt. Mix to form a dough.
3-Adjust Texture: If too soft, add a spoon of flour. If too firm, add a spoon of milk.
4-Hand Knead: Push, fold, and turn for about 10 minutes until dough turns smooth.
5-Add Butter: Add soft butter and knead for another 10–15 minutes. Perform windowpane test.
6-Divide & Shape: Roll into same size balls, flatten, and shape using a ring or small cutter.
7-Proof: Let rise for 45 min–2 hrs (depending on room temperature).
8-Fry: Fry for 2–3 minutes per side until golden and light.

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url: https://www.youtube.com/watch?v=DzxNB71s1tE