To start to preheat the airfryer or oven at 200℃.

If the butter is not soft, microwave butter in a bowl with low power for about 20 seconds. Mix the butter well with a whipper and add sugar. Mix well.

Sift over flour and baking powder. Mix the dough like cutting movements with a spatula. But please do not knead. It is a bit like when you make scones. Try not to form gluten.

Add milk and mix. Please adjust the amount of the milk as the amount you need will depend on the size of the egg. I would add first one Tablespoon of milk and add half and check. If you think you need it a bit another half etc. Please make it not too tough but not too runny. Place the dough in moulds

Turn down the oven or air fryer to 180 and bake them for about 15-20 mins till golden brown. The length of the baking time will depend on the the size of you molds and oven.

While baking the doughnuts, melt the chocolate and oil. I use a precision cooker and at 46.1℃ for 20 mins to tempered with the perfect temperature. And dip the doughnuts with chocolate.

If you do not have a precision cooker, put chocolate in a microwave-safe bowl and microwave for in the microwave for 40 seconds with 600w (medium) and stir and microwave for another 20 seconds with 600w. Then, stir the chocolate again and when all melt, add 1 tsp of oil and mix. Then, microwave it for further 10 seconds. And dip the doughnuts with chocolate.