Sugar Donuts

 

high protein flour 180g (I used Jap bread flour) 
low protein flour 20g ( I used cake flour) 
instant yeast 1/3 tsp 
sugar 15g 
salt 1/4tsp 
egg 50g 
milk 80g 
unsalted butter 15g 

Combine all ingredients except butter. Knead them into a dough and rub in the butter, knead until window pane stage. Set aside to proof for 1-1.5hr, or until the dough doubled its original size. Deflate and rest 15mins. Shape according to your desired shape. Proof for 45mins. Bake in preheated oven at 170d for 12-15mins until the surface is browned. 

Recipe adapted from Carol 自在生活