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Crispy Milk Donuts

Enjoy a healthier twist on a classic favorite with these Crispy Milk Donuts, which boast a light texture and lower calorie count, perfect for guilt-free indulgence.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 170 g 1/2 + 1/3 cup Bread Flour Provides gluten structure for chewy texture.
  • 30 g 1/4 cup Cake Flour Achieves a tender crumb.
  • 24 g 2 tbsp Sugar Adds sweetness and helps in browning.
  • 8 g 1 tbsp Milk Powder Enhances flavor.
  • 92 ml 1/3 cup + 1 1/2 tbsp Water Incorporates dry ingredients and activates yeast.
  • 32 g 2/3 Large Egg Provides moisture and acts as a binding agent.
  • 24 g 1 + 2 tsp Butter Adds rich flavor or can be substituted with coconut oil.
  • 3 g 2/3 tsp Salt Enhances overall flavor.
  • 3 g 2/3 tsp Yeast Makes the donuts rise.
  • 17 g 1.5 tbsp Potato Starch Improves texture.
  • 0.5 tsp 1/2 tsp Baking Powder Serves as an additional leavening agent.
  • 100 ml 1/3 cup + 1.5 tbsp Additional Water Crucial for final dough consistency.
  • 25 ml 2 tbsp Oil Used for frying or added moisture.
Finishing Touches
  • 40 g 1/3 cup Powdered Sugar For dusting on top.
  • 12 g 1.5 tbsp Milk Powder (for glaze) Enriches the glaze.

Method
 

Mix the Dough
  1. In a stand mixer, combine all dough ingredients except butter. Mix on low speed for 2-3 minutes until a rough dough forms.
  2. For hand kneading, mix in a large bowl until a sticky dough forms, then knead on a clean surface for 8-10 minutes until smooth.
Add the Butter
  1. Add softened butter to the dough and mix on medium speed for 7-8 minutes until smooth and elastic.
  2. If kneading by hand, incorporate butter gently until fully blended.
Primary Fermentation
  1. Cover the dough with plastic wrap and let rise in a warm area for about 60 minutes until it doubles in size.
Divide
  1. Press dough to release excess gas and divide into 6 equal pieces using a kitchen scale.
Rolling and Bench Time
  1. Roll each piece into a smooth ball, cover with plastic wrap, and let rest for 10-15 minutes.
Shaping
  1. Gently flatten each ball and create a hole in the center using your fingers or a bottle cap.

Notes

These donuts can be batch-made and stored in an airtight container in the fridge for up to a week. Reheat in an air fryer or oven before enjoying. Explore gluten-free options by using gluten-free flour mixes and binders like xanthan gum. Add spices or dip in dark chocolate for creative variations!