Best White Ring Donuts Recipe. One proofing only. Donut, doughnut, how to make donuts!

To make bakery‑style soft donuts with a perfect white ring, start by dissolving 150 ml lukewarm milk, 40 g sugar, and 6 g instant dry yeast in a bowl, then add two eggs. Sift 400 g bread flour, 2 Tbsp milk powder, and ½ tsp salt into a stand mixer, combine with the wet mixture, and knead on low speed for 4–5 min. Add 30 g softened butter in small pieces, knead for another 10 min on medium speed until the dough is smooth and elastic. Test the dough with the windowpane test; if it tears, knead a few more minutes. Divide the dough into 30 g portions, roll each into a tight ball, flatten, poke a hole, and stretch to form rings. Let the shaped dough proof on a floured tray for 1.5–2 h until it doubles in size. Heat oil to 160 °C (320 °F) and fry the donuts two to three at a time, 2 min per side, flipping once to achieve a crisp white ring. The result is soft, fluffy donuts with a bakery‑quality white line.