Steps

1. In a bowl, combine 100g Bread Flour and 50g Cake Flour and mix.
   🕒 00:57
2. Make a well in the center of the flour mixture. Add 2g Salt and 20g Egg to one side.
   🕒 01:05
3. On the other side, add 15g Sugar and 2g Instant Yeast. Pour 80g Milk (lukewarm to the touch) over the yeast and mix with chopsticks.
   🕒 01:13
4. Once the ingredients are partially combined, knead the dough until it comes together.
   🕒 01:26
5. Once smooth, add 20g Butter and knead it into the dough.
   🕒 01:42
6. Knead for about 10-15 minutes until the dough is smooth and can form a thin membrane. Shape into a ball, place in the bowl with the seam side down.
   🕒 02:00
7. Cover with plastic wrap and let it undergo its first fermentation in a warm place for 1 hour.
   🕒 02:11
8. Once the dough has doubled in size after the first fermentation, punch down the air.
   🕒 02:20
9. Divide the dough into 6 equal portions, shape them into balls, place them seam-side down, cover with plastic wrap, and let them rest for 10 minutes.
   🕒 02:28
10. Lightly dust your work surface with flour. Gently press down on each dough ball to flatten it.
    🕒 02:58
11. Use chopsticks to create a hole in the center of the dough, then spread it with your fingers to form a ring shape. (Key Tip!) Make the center hole slightly larger than you think, as it will puff up.
    🕒 03:08
12. Arrange the dough rings (about 5-8cm in diameter) on a baking sheet lightly dusted with flour or lined with parchment paper.
    🕒 03:37
13. Cover with plastic wrap and let it undergo its second fermentation for 20-30 minutes.
    🕒 04:18
14. While the dough is proofing, prepare the batter. In a bowl, combine 60g Cake Flour, 20g Rice Flour (can be substituted with Potato Starch), and 1/2 tsp Baking Powder and mix.
    🕒 04:35
15. Gradually add 120ml Water to the dry ingredients in about three additions, mixing to avoid lumps.
    🕒 04:55
16. Add 2 tbsp Sesame Oil (can be substituted with Vegetable Oil) and mix. (Key Tip!) The batter should have a thin consistency, similar to tempura batter.
    🕒 05:03
17. Heat the oil to about 170°C (338°F). The oil is ready when bubbles immediately form around chopsticks inserted into it.
    🕒 05:22
18. Dip the proofed dough into the batter and carefully place it into the hot oil.
    🕒 05:30
19. After about 1 minute and 30 seconds to 2 minutes, when the batter starts to turn golden brown, flip the donut.
    🕒 05:54
20. After flipping, fry for another 1 minute and 30 seconds until both sides are golden brown. Remove from the oil.
    🕒 06:05
21. Fry the remaining donuts in the same way.
    🕒 06:28
22. Let the fried donuts cool down slightly.
    🕒 07:08
23. Prepare the cooled donuts. In a separate bowl, combine 1 tbsp Powdered Sugar and 1 tsp Milk Powder and mix.
    🕒 07:22
24. Arrange the donuts on a wire rack. Sprinkle the milk sugar mixture evenly over the donuts.
    🕒 07:36