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Mix 300 g bread flour, 35 g sugar, 6 g instant yeast, and 170 ml milk until a dough forms.

Knead until smoother and elastic, then let it rise in a warm spot for the first proof.

Keep 180 g butter cold and flatten it into an even slab.

Enclose it in the dough, roll gently, fold, and chill before the butter softens or leaks through the dough layers.

Repeat the rolling and folding turns to build clear laminated layers.

If the dough feels sticky or butter becomes visible, chill it at once so the layers stay separate instead of smearing together.

Roll the chilled dough to 1.5 cm thickness and cut it into doughnut rings.

Avoid pressing the cut edges, because compressed layers rise poorly, and keep any remaining dough cold while working.

Proof the cut rings briefly at room temperature.

Stop when they look slightly puffy and jiggle lightly when moved, because overproofed laminated dough can collapse or leak butter in the fryer.

Heat 800 ml frying oil to 170C and fry until both sides are evenly golden.

If the oil temperature drops, wait before adding more pieces, then drain well and coat with sugar while still warm.