Creamy donuts, hand-kneaded version recipe, a perfect partner for breakfast, crispy on the outside and tender on the inside, fragrant and delicious.

First, we make the dough. Mix together 250 grams of regular flour, 30 grams of white sugar, 10 grams of milk powder, 2 grams of salt, and 4 grams of yeast until well combined.

Add 1 egg yolk and 140 grams of warm milk.

First, mix evenly with a spatula.

Then knead it into a ball by hand, cover it with a damp towel or plastic wrap, and let it rest for 20 minutes.

Take out the relaxed dough and add 30 grams of unsalted butter softened to room temperature.

Knead for about 4 minutes first.

Let the butter melt completely into it.

Then slap and knead the dough for about 4 minutes, and you should be able to get a relatively thin membrane.

Making regular bread is enough. (If you want a thinner film, just continue to pound and knead the dough)

Finally, organize the dough and divide it directly into 8 equal portions.

Shape each dough into a round ball, cover with plastic wrap, and let it rest for 10 minutes.

Take a well-relaxed dough and lightly coat it with a thin layer of flour.

Then flatten it with your hand.

Use the piping tip to create the hole in the center.

Then cover with plastic wrap and ferment until it is 1.5 times larger.

Fermented dough, fried slowly at low temperature.

Fry until both sides are golden brown.

A completely cooled donut, cut a slit in the middle.

Just spread a layer of cream (Note: also sprinkle a layer of powdered sugar). For the cream filling, you can use 200g of heavy cream and 20g of white sugar, whipped until it reaches soft peaks, then it can be used.

Cream donut, done O(∩_∩)O

A great breakfast companion, crispy on the outside, tender on the inside, fragrant and sweet.

Whether it's having milk with breakfast or coffee with afternoon tea, it has a unique taste.