RECIPE FORMATTED FOR EASIER VIEWING
2 1/2 cups all-purpose flour
4 Tbsp sugar
3 Tbsp butter, softened
1/2 tsp salt
1/2 cup milk or kefir
2 tsp Active Dry Yeast
1/2 cup tangzhong (see just below-don't worry, it's super easy)
Oil for frying Tangzhong (also see picture above)
1/3 cup all-purpose flour
1 cup water
3 cups powdered sugar
1/2 cup water or milk (I like to use water) (You can use less water if you want the glaze thicker- maybe start with 1/3 cup instead)
4 tsp vanilla
Make the tangzhong by mixing 1/3 cup flour and 1 cup water together in a small sauce pan over medium heat until it thickens and swirl lines begin to form.
Then set aside to cool. This is a dough enhancer. It'll make slightly more than 1/2 cup, but just add 1/2 cup to the dough.
Add all the ingredients for making the dough in a bread machine and set it for the "dough" setting. If you don't have a bread machine, put it in a stand mixer and knead for about 15 minutes, allow it to rise for approximately 45 minutes, then punch down, and allow to rise a second time for 30-45 more minutes.
Place dough on a floured surface and roll out to about 1/4" thick (I try not to handle the dough too much besides dumping it out, sprinkling more flour on top of the dough, and rolling it out. The more you handle it, or if you try kneading it again, the tougher it'll get-just fyi).
Cut into donuts (I use the rim of a drinking glass that is about 2 1/2 inches in diameter, and then a cap from a water bottle for the center hole).
Place cut donuts and donut holes on a floured surface like a cookie sheet, and don't let them touch. (I use a lot of flour, because once they start to rise they will stick to anything they touch, and if you have to pull them apart they tend to deflate and lose their shape. Allow to rise for another hour.
Heat oil to approximately 350 degrees or just heat the oil over medium heat until warm.
Make the glaze while the oil is heating. (You want to dip the donuts in the glaze while they're still warm.)
Fry donuts in oil for 30-45 seconds on each side, or until golden brown.
Place donuts in glaze and flip the donut to cover both sides, then place on wax paper or parchment paper to cool and dry.
Thank you for this 😍
Omg thank you so much for posting this! I kept trying to post it and didn't work. Is it because the formatting?
So you add the tangzhong into the mix as though it were a new ingredient? And did you have to mix the yeast with warm water before adding it to the mix?
That depends on your type of yeast. Follow the proofing instructions for your specific yeast. Not OP, just a guy who's been baking using a jar of one type of yeast and everyone's recipes seem to require the other.
Yes you add it once it has cooled! No you don't have to mix the yeast with warm water like when you make breads, just throw it straight into the bowl with everything!
Omg thank you so much
The hero we needed
*edit shit...wrong person
Great now can we get it in metric?
Quick ask. Could you make the source an actual url for those of us on mobile app?
I cant seem to highlight specific text
No, that blog link is not allowed.
Is that what all the fuss in this thread is about?
I hate reading the bs blogs to scroll forever for a recipe as much as the next guy, bur thats ridiculous
Great job! Super excited to make these
On my second attempt at these, first attempt I ended up adding about another half cup of flower. Second time I have added nutmeg and vanilla essence. Dough is much better with those but again added about another 3/4 cup of flour because it was too wet.
Might be because I am raising my yeast in some water first.
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