Chinese Sugar Donut

1. First Proofing

Allow your Milk Bread dough to proof for 1 to 2 hours until it has visibly doubled in size. This will give the dough the necessary rise and fluffiness that make these donuts irresistible.

2. Prepare Dough

Once the dough has proofed, punch it down gently and knead it on a clean, unfloured surface for about 5 minutes to release any excess gas and ensure an even texture.

3. Shape Dough

Roll the dough out to a thickness of about ½ inch. Using a 2½-inch round biscuit cutter, stamp out circles of dough and place them on a parchment-lined sheet pan. With your index finger, make a small dimple in the center of each circle. Cover the dough circles with a kitchen towel and let them proof for an additional 15 minutes.

4. Fry Donuts

While the dough is proofing, heat your neutral oil in a pot to 300°F. Once the oil reaches the correct temperature, reduce the heat to medium-low to maintain it. Fry the donuts in batches of 3 or 4, ensuring the oil temperature stays between 285 to 300°F. Fry each batch for 10 to 12 minutes, flipping them halfway through to achieve an even golden brown color on both sides.

5. Coat with Sugar

After frying, transfer the donuts to a wire rack and let them cool for about 10 minutes. While the donuts are still warm, toss them in granulated sugar, ensuring they are evenly coated.

6. Serve

Serve the donuts while they are still warm for the best taste and texture.