Ingredients :

• T45 Flour — Use T45, the one used for brioche and pastries. T55 will also work, but the dough will be slightly less supple. T45 gives that characteristic stretch we look for in a well-puffed donut.
• Instant Dry Baker’s Yeast — Instant dry yeast (like SAF or Bruggeman) is mixed directly into the flour, no need to reactivate it in warm liquid. If you have fresh yeast on hand, double the amount. Both work perfectly.
• Whole Milk — No semi-skimmed here. The fat in whole milk feeds the dough and makes it soft. Heat it just to body temperature — about 37°C, no hotter, otherwise you kill the yeast and the dough will never rise.
• Unsalted Butter — It must be soft, not melted. That’s why you need to take it out 30 minutes before starting. Melted butter would completely change the structure of the dough. 84% fat butter if you want to be precise, but classic butter will do just fine.