VIRAL MILKY DOUGHNUT | super easy |2 milk filling recipes

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.

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