Bring the butter to room temperature. Combine the milk and egg well and warm to about 35°C.
Add the ☆ ingredients to a bowl and use a rubber spatula to combine. Make a hole in the center.
Pour the egg mixture into the hole and mix into the powdered ingredients by caving in the sides.
Use a rubber spatula to bring it all together. If you use your hands in the beginning, it will stick to them which is kind of annoying.
Place onto a work surface and knead until smooth. There isn't a lot of moisture in the dough so it will be firm. Sprinkle the salt onto the work surface and knead it into the dough.
Once the dough becomes elastic, knead in the butter. It will be pretty sticky at first, but ignore it, don't dust with extra flour, and continue kneading.
Occasionally use a scraper to scrape off any dough that sticks to the work surface and add it to the main dough. Also gather up the dough that sticks to your hands or the scraper. It will become a light and fluffy dough.
Once it's smooth, pull out the side and slap it down on top to fold it over. Do this 50 times.
Dust the bowl you used previously with flour. Form the dough into a ball by stretching out the surface and tightly seal the seam.
Spray with water, cover with plastic wrap, and let it rise at 40° for 40 minutes. Once it has risen, place on a sheet of plastic wrap and weigh it.
Place the dough on a flour coated countertop and lightly punch out the air pockets. Measure out 8 portions. Each portion should be about 47 g.
Stick the cut end into the center and round out each portion by stretching the surfaces. If you form them into neat circles now, the donuts will be round.
Place the seam on the bottom and place on a flour coated counter. Spray with water. Cover with plastic wrap and let them sit for 15 minutes.
Cut out 8 pieces each of 8cm x 8cm, 3cm x 3cm sized parchment paper.
Dust with flour and use the palm of your hand to push the dough into 7cm diameter circle. Use the plastic bottle cap to cut out a circle in the center.
Place the dough on the parchment paper. Spray with water, cover with plastic wrap, and let rise a second time at 40°C for 30 minutes.
Gently remove the plastic wrap and let sit at room temperature for 5 minutes. Make sure the dough doesn't dry out or it will wrinkle when fried.
The oil should be at a very low temperature. Place the donuts into the oil with the parchment paper on top. Do 2 at a time. They brown quickly, so pay attention!
When you turn them over, remove the parchment paper. Stick the chopsticks into the center hole and the paper will come off.
Also fry the cut out pieces of dough from making the holes. The white center line looks so cute!
Combine the honey glaze ingredients in a small bowl and dip the doughnuts in it. If you use water instead of milk, the glaze will be transparent.
They're done. They're so fluffy.
Story Behind this Recipe
I have attempted so many bread type doughnut recipes. I took the best ingredient ratios, mixing then adding to pan, then coating, from several recipes.
Try to use new oil to fry these!
You can substitute the egg with milk, but they will begin hardening the next day.
If the dough contains too much moisture, it will evaporate when fried and they will wither when taken out of the oil. So please control the amount of moisture in the dough. I increased the amount of butter to give it a richer taste.