These flower doughnuts are not just tasty but also look fantastic. They stay soft for days and are a perfect treat for your family and friends. Start by putting all the ingredients in a mixing bucket except butter and dry yeast. Mix at low speed and then increase it to medium and high to make a rough dough. Now, add the butter and yeast paste. Mix low speed, then switch to medium and high for smooth dough.

If you are making the dough by hand, knead it until it is soft and tacky but not sticky; the secret to making these doughnuts perfect lies in making the dough. Divide this dough into ten pieces, cover them with plastic wrap, and put them in the fridge for 15 minutes. After chilling the dough, roll each piece into an 8cm circle, make a small hole in the middle with a rolling pin, and cut it into six parts with a sharp knife.

Pinch the ends of each part together to make a petal shape. Once all that’s done, cover them and place them in a warm place until they double in size. It will be white, plump, and light, bouncing back when lightly pressed with your fingers. Heat the oil pan to 160 degrees Celcius/ 320F, put the dough in and fry until one side turns golden. Flip it and continue frying until the other side is golden, too.

Once well cooked, remove the doughnuts from the oil and place them on kitchen paper to absorb excess oil. Once warm, enjoy them as is or sprinkle them with powdered sugar. Store all the doughnuts in a sealed container if you can’t finish them. They will stay soft and tasty for three days. Give them a try and enjoy.


  • 265 grams/ 2 1/8 cups/ 9.3Oz Flour
  • 40ml of milk
  • 25 grams/ 1/8 cup/ 0.8Oz Butter
  • One teaspoon of dry yeast
  • 1/2 teaspoon of salt
  • 65g / ⅓ cup/ 2.3Oz Sugar
  • Two eggs, beaten