The Best White Ring Donuts Recipe. One proofing only. Soft, Fluffy & White Ring !!

The white ring is actually a sign of quality showing that the yeast dough has risen well enough, resulting in good volume and a fine & light texture. Today, I am making the ultimate bakery-style donuts—soft, fluffy, and with that perfect white line you’ve always wanted.

Ingredients:-
Milk- 150 ml/ 5.07 ounces/ 3/4 cups
Sugar- 40 gm/ 1.41 ounces/ 0.2 cups
Instant dry yeast- 6 gm/ 2 tsp
Eggs- 2 nos/ 55 gram each
Bread flour- 400 gm/ 3.33 cups/ 14.10 ounces
Milk powder- 2 tbsp/ 20 gram
Salt- ½ tsp/ 3 gram
Unsalted butter – 30 gram/ 0.13 cups/ 1.06 ounces

Method:-
1: Mixing the Wet Ingredients
In a bowl, mix 150 ml lukewarm milk, 40 gram sugar, and 6 gram instant dry yeast until dissolved. Instant yeast doesn’t need activation, saving time, but if using active dry yeast, activate it in Luke warm milk with sugar for 5–10 minutes until frothy. Add 2 medium-sized eggs and mix until fully combined.
Tip: if you are using active dry yeast. Lukewarm milk ensures the yeast works efficiently without killing it.

2: Preparing the Dry Ingredients
Sift 400 gram bread flour into the stand mixer bowl. Add 2 tablespoons of milk powder (optional, but adds richness) and 1/2 teaspoon of salt. Mix with a spatula.
Tip: Sifting ensures lump-free, smooth dough and better incorporation of ingredients.

3: Mixing the Dough
Combine the wet and dry ingredients. Attach the dough hook and knead on low speed for 4–5 minutes.
Tip: The dough will look rough initially—this is normal. Avoid adding more flour; stickiness resolves during kneading or after adding butter. if your dough looks too wet, just add 1 tbsp flour and start to knead again. make sure do not add more flour.

4: Adding Butter
Add 30 gram softened unsalted butter in small pieces while the mixer runs. Allow each piece to incorporate before adding the next.
Knead for another 10 minutes on medium speed until smooth and elastic.
Tip: Butter makes the dough rich and silky. If the dough feels too sticky or warm, let it rest for 5-10 minutes to cool down before shaping.

5: Checking and Extending Kneading
Check the dough using the windowpane test: Stretch a small piece thin enough to see light through it without tearing. If it tears, knead for another 4–5 minutes and test again.
Tip: Over-kneading can make the dough tight, causing it to shrink during frying.

6: Shaping the Dough
Divide the dough into 30-gram portions using a kitchen scale. Roll each portion into a smooth, tight ball. For classic ring donuts, gently flatten the balls, poke a hole in the centre, and stretch.
Tip: Use light pressure when rolling to avoid deflating the dough. if dough looks too sticky, apply some oil , and start to roll the dough.

7: Proofing the Dough
Place the shaped dough on a floured tray, leaving space for expansion. proof for 1.5–2 hours until doubled in size.
Tip: Proof in a warm spot . If the kitchen is cold, use the oven light or a bowl of hot water nearby.
Check Readiness: Gently press the dough—if the indentation springs back slowly, it’s ready.

8: Frying the Donuts
Heat oil to 160°C (320°F). Fry 2–3 donuts at a time for 2 minutes per side, flipping only once to achieve a perfect white ring.
Tip: Maintain consistent oil temperature using a thermometer.
Troubleshooting:
Too hot: Donuts brown too quickly and stay raw inside.
Too cool: Donuts absorb oil and become greasy.

important tips:-

1. Soft and Elastic Texture: The dough must be smooth, soft, and elastic to puff up properly during frying.
2.Uniform Shaping: Roll smooth dough balls and stretch holes for ring donuts. Consistency ensures even frying.
3.Proper Proofing: Proof dough until it doubles in size and springs back slowly when pressed. Avoid over proofing to prevent collapse during frying.
4. Ideal Frying Temperature: Maintain oil around 160°C (320°F). Too hot or too cool oil affects puffing and the white ring.
5.Flip Once: Fry each side to achieve an even white ring

To achieve perfect white ring donuts, everything must align—your dough needs to be smooth and elastic, proofing should be just right, and frying must be done at the correct temperature and technique. Only then will you get that iconic bakery-quality result!

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If you try this recipe, let me know how it turned out in the comments, I’d love to hear from you! And don’t forget to like this video, share it with your friends, and subscribe to the channel for more delicious recipes.
Thanks so much for watching, and I’ll see you in the next one!”

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