The viral milky doughnuts is a business that I hold dear to me. From measurements, kneading, moulding, proofing, frying, to filling is so so easy when you understand the process. This recipe will yield 13 pieces of doughnuts Recipe in grams 500g All purpose flour 15g instant dry yeast 250mls room temperature water 60g granulated white sugar 50g margarine or butter 2 medium sized eggs Recipe in cups 4 cups All purpose flour 1 tablespoon instant dry yeast 1 cup room temperature water 4 tablespoons granulated white sugar 2-3 tablespoons margarine or butter 2 medium sized eggs Recipe for first milk filling recipe 1 cup powdered milk 1 cup condensed milk 1/4 teaspoons vanilla extract 2 tablespoons evaporated milk Recipe for the second milk cream which is more stable and whiter in color 1/2 cup powdered whipped cream 1/8 cup chilled/cold water 1/2 cup condensed milk 1/2 cup powdered milk 1/4 teaspoon vanilla extract (optional) Others Dry rub for warm donuts 1/2 cup powdered milk 2 tablespoons sugar Others Vegetable oil You can knead by 3 methods By hands By stand mixer By food processor Note: 1. Kneaded dough was cut into 75g each 2. Doughnuts should be proofed for 30-45 minutes to avoid deflation during frying 3. Doughnuts should float on oil and not sink to the bottom of the pan 4. Coat Donuts with milk mixture while it’s still warm 5. Fill donuts only when it’s completely cold Would you like the recipe that requires cold or ice water during kneading? Let me know in the comment section. Don’t forget to follow, subscribe, share and comment for more simple amazing recipes 🙏🏼 Enjoy watching ☺️