Ingredients :

• T45 Flour — Finer than T55, it gives a lighter and more stringy crumb. If you only have T55, it works, but the texture will be slightly denser — not a tragedy, just a bit less airy.
• Active dry yeast — Not baking powder in a sachet — that does absolutely nothing here. You need baker’s yeast, fresh or dry. If using fresh, multiply the quantity by 3. To test if it’s still active: put it in warm milk with a pinch of sugar, wait 10 minutes. If it foams, it’s good.
• Whole milk — The fat in the milk brings softness and helps the crumb. Semi-skimmed works, but the result will be a notch below. Crucial point: it must be lukewarm, around 38°C. Hot, it kills the yeast. Cold, it blocks it.
• Unsalted butter — It must be soft, not melted. Melted, it changes the structure of the dough and makes the donut heavier. Take it out of the fridge 30 minutes before starting, that’s all.