Classic Cake Donuts 10 Steps
Stir together milk, sugar and instant yeast.
Add eggs, flour and salt to your milk and mix the whole mixture well. If you have a stand mixer, use it.
Knead until the mixture is relatively smooth, add butter and continue to knead until the dough is smooth.
Let the dough rise at room temperature for 1 hour, the dough will double in size.
Divide the dough into 8 equal parts, if you want the cake to be smaller, you can divide it into 16 parts.
Shape a round donut and let the dough rest for another 30-45 minutes at room temperature.
Heat the oil and keep the oil at a stable temperature of about 80°C, fry the dough and flip the cake over after about 45 seconds.
Let the cake cool and make the sugar coating.
Mix the ingredients for the sugar coating and roll the cake over, let the cake rest for about 30 minutes for the sugar coating to penetrate into the cake.
Use dulce de leche sauce (optional) and enjoy immediately.