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Jun 4, 2026
This nearly forgotten, 100-year-old donut recipe beats any modern bakery recipe out there! Discover the secret, ancient folding technique for that perfect crunch and incredible layers. 🍩✨

In this video, I’m sharing a pro secret: a nearly forgotten baking method that lets you whip up the crispiest, most delicious donuts right in your own kitchen. If you love baking and want to create a 100-layer dough with the ideal crunch, this step-by-step guide is just what you need. Forget everything you thought you knew about donuts—this time-tested method outshines every modern recipe I’ve tried!

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Ingredients and recipe:
100 ml milk (1/2 cup or 3.4 fl oz)
300 ml water (1 1/2 cups or 10.1 fl oz)
8 g dry yeast (2 tsp or 0.3 oz)
50 g sugar (1/4 cup or 1.76 oz)
1. Whisk together
2. Prefer dry yeast or fresh yeast?
1 egg white
100 ml vegetable oil (1/2 cup or 3.4 fl oz)
5 g vanilla sugar (1 tsp or 0.3 oz)
3. Mix well
750 g flour (5 cups or 26.5 oz)
5 g salt (1 tsp or 0.3 oz)
4. Mix thoroughly with a dough scraper
5. Add the flour in portions
6. Watch till the end—I’ll show you an easy way to layer the dough
7. Knead the dough on the table for 5–7 minutes
9. The dough should be smooth and not stick to your hands
10. Grease the bowl
11. Cover the dough and let it rest for 60 minutes
12. The dough has grown 3 to 4 times—beautiful!
13. These are the tastiest donuts I’ve ever tried!
14. Dough weight: 1331 g (46.9 oz)
15. Divide the dough into 16 equal pieces
16. Shape into balls
17. Next, I’ll show you some handy tricks old bakers use
18. Cover with a towel and let rest for 10–15 minutes
20. Watch closely and follow along
21. Generously dust each dough piece with flour
22. Stack them on top of each other
23. Roll out into a circle 25–30 cm wide
24. This is a super simple method—give it a try!
25. You’ll save a ton of time
150 g butter (1 cup or 5.3 oz)
26. Spread butter over the dough
27. Stack the dough pieces again
28. Do the same with the remaining dough pieces
29. Now I’ll show you a very quick and easy way to layer the dough
30. Make cuts
31. Fold the dough—follow my lead
32. It’s really simple and fast
33. Place the dough on a cutting board
34. Fold the rest of the dough the exact same way
35. Cover the dough and freeze for 1 hour
36. We’re making two kinds of the yummiest fillings
50 g sugar (1/4 cup or 1.8 oz)
1 egg
30 g starch (1/5 cup or 2 tbsp)
37. Whisk together
30 g cocoa powder (1/5 cup or 2 tbsp)
10 g vanilla sugar (2 tsp or 0.35 oz)
38. Mix well
50 g shredded coconut (1/4 cup or 1.8 oz)
250 ml milk (1 1/4 cups or 8.5 fl oz)
39. Bring to a boil
40. Stir constantly with a whisk
41. The cream should have the consistency shown in the video
30 g butter (1/5 cup or 1.1 oz)
42. Stir until the butter is fully melted
43. Cover the cream and let it cool
44. The dough is ready, and the butter has set
45. Fill the cream into a piping bag
46. Roll the dough out to 25 x 30 cm
47. Use a patterned roller to make cuts
48. Pipe two dollops of cream on the edge and roll it up
49. Pinch the edges together (donut shape)
50. Place on a baking sheet
51. Shape the rest of the donuts
52. One baking sheet wasn’t enough for me, so I’m using a second one 😁
53. Cover the first batch of donuts with a towel
54. Shape more donuts
56. The most beautiful donuts in the world!
57. Cover with a towel and let rest for 40 minutes
58. The donuts have risen and look amazing!
1 tbsp milk
1 egg yolk
59. Brush the donuts
60. Bake at 180 °C (360 °F) for 30 minutes
62. Let’s brew some delicious tea
15 g cherries (1 tbsp or 0.5 oz)
15 g rose hips (1 tbsp or 0.5 oz)
8 g hibiscus (2 tsp or 0.3 oz)
8 g lemon balm (2 tsp or 0.3 oz)

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