Crispy Chinese Milk Bread Donuts

1. First Proofing

Let the Milk Bread dough proof for 1 to 2 hours, until it doubles in size.

2. Knead Dough

Punch down the risen dough and knead it on a clean, unfloured surface for about 5 minutes to eliminate any large air bubbles.

3. Shape and Cut Dough

Prepare a sheet pan by lining it with parchment paper. Shape the dough into a ball, then use a rolling pin to roll it out to a thickness of about ½-inch. Using a 2½-inch round biscuit cutter, cut the dough into circles. Make a small dimple in the center of each dough circle with your index finger.

4. Second Proofing

Cover the dough circles with a clean kitchen towel and let them proof for another 15 minutes.

5. Heat Oil

Meanwhile, heat the neutral oil in a deep medium pot to a temperature of 300°F.

6. Fry Donuts

Set up a cooling station with a wire cooling rack placed over a sheet pan. Fry the donuts in batches, maintaining the oil temperature between 285 to 300°F. Fry each batch for 10 to 12 minutes until the donuts are light golden brown. Transfer them to the wire cooling rack to cool for about 10 minutes.

7. Toss in Sugar

While the donuts are still warm, toss them in a medium bowl filled with white granulated sugar. The sugar adheres best when the donuts are warm. Transfer the sugared donuts back to the wire rack to finish cooling.