1. Cut the butter into small pieces and soften it. Put the high gluten flour, butter, milk, dry yeast, fine granulated sugar, eggs, salt and milk powder into the bread machine and start the dough procedure to knead the dough
2. Knead until the dough can pull out the film gently, which is the expansion stage of the dough. Cover the wet cloth and ferment for 1 hour
3. Take out the fermented dough and knead it. Let it simmer for 20 minutes. Roll the dough into 2 cm thick pancakes
4. Use the doughnut mold to press out the doughnut dough. Place the dough on the cutting board and relax for 20 minutes
5. Heat the pan with vegetable oil. When the oil is 50% hot, fry the doughnut in the pan. Fry both sides until golden yellow. Sprinkle sugar powder and decorate chocolate after cooling