Making homemade donuts can be a rewarding experience, especially when you get that perfect soft and fluffy texture. From my personal experience, using instant yeast is crucial for a good rise, but don't rush the proofing time—allowing the dough to sit for about an hour, like in this recipe, makes a huge difference in lightness. I've found that substituting regular butter with margarine still yields excellent softness, as margarine helps keep the dough moist. The addition of cornstarch (tepung maizena) in the dough also contributes to a tender crumb and helps the donuts stay soft longer. Another tip is to keep the frying oil temperature steady—not too hot, so the donuts cook evenly without burning outside and remaining doughy inside. Gently frying the donuts until golden brown on both sides ensures they turn out beautifully soft as pictured. For flavor variations, you might consider adding a splash of vanilla extract or replacing powdered milk with sweetened condensed milk to enrich the dough flavor, although the recipe here suggests these as optional. After frying, letting the donuts rest on a wire rack helps prevent sogginess. You can dust them with powdered sugar, glaze with your favorite icing, or enjoy them plain to truly appreciate the soft texture. This recipe is beginner-friendly and uses straightforward ingredients, making it a great project if you want to try baking something delicious at home. The words from the OCR, like 'empuk' (soft) and 'banget lembut' (very soft), perfectly describe the delightful texture you can achieve, motivating any donut lover to try this soon. Enjoy your baking adventure!