Donut bread

Add milk, eggs, granulated sugar, corn, oil, and salt into the bread pan.

Then add the bread flour and yeast.

Put it into the bread machine and start the kneading program for 36 minutes.

Knead until a thin yet elastic glove-like membrane forms, then shape it smoothly and place it in the bread machine to ferment for an hour and a half.

After the dough has fermented, check whether the fermentation is complete, then take it out and press to release the gas.

After venting, divide into eight equal parts.

Then separately roll each portion into a ball.

Take a piece of dough and roll it into a rectangle, pressing the bottom with your hand to stick it to the kneading mat.

Roll it up from top to bottom.

The sealed edge faces up, and one end is rolled out with a rolling pin and stuck to the kneading mat.

Then wrap the other end, pinch the seam tight, and flip it over to make a donut-shaped dough piece.

Cover everything with plastic wrap and let it ferment a second time for 30 minutes.

Heat oil in a pot. When the oil is moderately hot, add the dough pieces and fry over low heat. Continuously turn them with chopsticks, fry until the surface is golden. When the donuts float and noticeably expand, becoming light, remove them and drain the oil.

Then sift powdered sugar over the surface.

The soft and sweet donut bread is ready.

Finished product picture!

Finished product picture!