Fluffy White-line Donuts

Name: Fluffy White-line Donuts
Total time: 7200 s
Yield: Yields 7 large donuts
Cuisine: British
Ingredients: 312 g bread flour; 25 g sugar; 9 g Instant yeast; 1/8 tsp salt; 1 egg; 28 g margarine; 174 ml warm milk; as needed Oil for frying

Bianca Mwale @bianca_eatsy

Zomba, Malawi

White-line donuts are all the rage in Malawi right now, and I think l cracked the code to getting them just right. It all begins with the basics, fresh yeast that hasn’t overstayed its welcome for that perfect rise. Next comes proofing: let the dough rise enough the first time, but do not let it over-expand (save that drama for the second, longer proof). Then there’s the oil. Perfect donuts aren’t born from oil that is too hot or too cool, 170°C is the sweet spot, or simply test it with a wooden spoon; a gentle sizzle means you’re good to go. Finally, the secret to that signature white line lies in the oil depth. Too shallow or too deep won’t cut it, aim for about 3 inches so your donuts float freely, giving them room to puff up and form that gorgeous white line.

Worth noting is that donuts in any shape or form, are a breakfast favorite in Malawi. They aren’t too sweet and go well with a perfectly brewed cup of tea.

#CA2025

Worth noting is that donuts in any shape or form, are a breakfast favorite in Malawi. They aren’t too sweet and go well with a perfectly brewed cup of tea.

#CA2025

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Worth noting is that donuts in any shape or form, are a breakfast favorite in Malawi. They aren’t too sweet and go well with a perfectly brewed cup of tea.

#CA2025

Worth noting is that donuts in any shape or form, are a breakfast favorite in Malawi. They aren’t too sweet and go well with a perfectly brewed cup of tea.

Saved

Ingredients

2hr

Yields 7 large donuts

312 gbread flour
25 gsugar
9 gInstant yeast
1/8 tspsalt
1egg
28 gmargarine
174 mlwarm milk
as neededOil for frying

Saved

Steps

2hr

1

Mix bread flour, sugar, salt, yeast, milk, butter, and egg to form a shaggy dough
2

Knead until smooth and bouncy when lightly pressed with a fingertip, then proof (let rest and rise) for 35 minutes in an oiled and covered bowl
3

Punch air out of the dough and shape into donuts of roughly 90grams each (this recipe yields 7 donut rounds). Place each donut on a piece of floured parchment on a tray, lightly dust the tops, cover lightly with cling firm, and proof for 1 hour
4

Heat oil (filled to about 3-inches in the pan) to 170°C. Fry donuts 2 minutes per side until golden with a white middle line
5

Drain and cool. Dust with sugar or glaze if desired or enjoy as is