Crispy Milk Donuts (Taiwanese Style)
Crispy Milk Donuts (Taiwanese Style)
Ingredients
For the Milk Dough
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For the Sugar Coating
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon, optional
Instructions
- 1
Warm the whole milk in a small saucepan or microwave until it reaches about 105-115°F (40-46°C). It should be warm to the touch, but not hot. Pour the warm milk into a large mixing bowl.
⏱️ 2 min
- 2
Stir in the 1/4 cup granulated sugar and active dry yeast into the warm milk. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 3
In a separate bowl, whisk together the all-purpose flour and salt. Add the flour mixture to the yeast mixture, along with the melted unsalted butter. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
⏱️ 10 min
- 5
Lightly grease a large bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
⏱️ 5 min
- 7
Using a donut cutter or two different sized round cookie cutters (one larger for the donut and one smaller for the hole), cut out the donuts. You should get about 12-15 donuts and donut holes. Reroll scraps as needed.
⏱️ 10 min
- 8
Place the cut donuts and donut holes on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap and let them rise again for 20-30 minutes, or until slightly puffy.
⏱️ 30 min
- 9
While the donuts are proofing, prepare the sugar coating by combining 1/2 cup granulated sugar and optional cinnamon in a shallow dish. Set aside.
⏱️ 2 min
- 10
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 11
Carefully lower 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. Donut holes will cook faster, about 30-60 seconds per side.
⏱️ 8 min•🌡️ 350
- 12
Using a slotted spoon or spider, remove the fried donuts and immediately transfer them to the prepared sugar coating. Toss gently to coat evenly. Place coated donuts on a wire rack set over a baking sheet to cool slightly.
⏱️ 5 min
- 13
Repeat with the remaining donuts and donut holes, ensuring the oil temperature stays consistent between batches. Serve warm and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Milk Donuts (Taiwanese Style)
Ingredients
For the Milk Dough
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For the Sugar Coating
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon, optional
Instructions
- 1
Warm the whole milk in a small saucepan or microwave until it reaches about 105-115°F (40-46°C). It should be warm to the touch, but not hot. Pour the warm milk into a large mixing bowl.
⏱️ 2 min - 2
Stir in the 1/4 cup granulated sugar and active dry yeast into the warm milk. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 3
In a separate bowl, whisk together the all-purpose flour and salt. Add the flour mixture to the yeast mixture, along with the melted unsalted butter. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
⏱️ 10 min - 5
Lightly grease a large bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
⏱️ 5 min - 7
Using a donut cutter or two different sized round cookie cutters (one larger for the donut and one smaller for the hole), cut out the donuts. You should get about 12-15 donuts and donut holes. Reroll scraps as needed.
⏱️ 10 min - 8
Place the cut donuts and donut holes on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap and let them rise again for 20-30 minutes, or until slightly puffy.
⏱️ 30 min - 9
While the donuts are proofing, prepare the sugar coating by combining 1/2 cup granulated sugar and optional cinnamon in a shallow dish. Set aside.
⏱️ 2 min - 10
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 11
Carefully lower 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. Donut holes will cook faster, about 30-60 seconds per side.
⏱️ 8 min•🌡️ 350 - 12
Using a slotted spoon or spider, remove the fried donuts and immediately transfer them to the prepared sugar coating. Toss gently to coat evenly. Place coated donuts on a wire rack set over a baking sheet to cool slightly.
⏱️ 5 min - 13
Repeat with the remaining donuts and donut holes, ensuring the oil temperature stays consistent between batches. Serve warm and enjoy!
⏱️ 10 min