Description
These classic glazed donuts are soft, fluffy, and melt-in-your-mouth delicious, made with a tender milk bread tangzhong dough and finished with a delicate vanilla sugar glaze for a bakery-style treat at home.
Ingredients
- 3/4 cup water
- 1/4 cup bread flour (for tangzhong)
- 3 cups + 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (prepared from above)
- 5 tablespoons unsalted butter, room temperature
- Neutral oil for frying (such as canola or vegetable oil)
- 3 1/2 cups powdered sugar
- 1/3 cup + 1 tablespoon hot water
- 1 teaspoon vanilla paste or extract
- Pinch of fine sea salt (for glaze)
Instructions
- Make the tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, stirring constantly, until thickened into a paste (about 4–5 minutes). Remove from heat and let cool.
- Make the dough: In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong. Knead on low speed until a dough forms.
- Add the butter: With the mixer running, add softened butter one tablespoon at a time. Increase speed and knead for about 12 minutes until the dough is smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover, and let rise for 30–45 minutes until puffy.
- Shape the donuts: Roll the dough to about 3/4-inch thickness. Cut into donut shapes and place each on a parchment square. Cover and let rise until doubled in size, about 45–65 minutes.
- Heat the oil: In a heavy-bottomed pot, heat 3–4 inches of neutral oil to 350°F (180°C).
- Fry the donuts: Fry 2–3 donuts at a time, flipping halfway through, until golden brown (about 2 1/2 minutes total). Remove and drain on a wire rack.
- Make the glaze: In a bowl, whisk together powdered sugar, hot water, vanilla, and a pinch of salt until smooth.
- Glaze the donuts: Dip both sides of each warm donut into the glaze. Let excess drip off, then return to the rack until the glaze sets.
Notes
- For cinnamon sugar donuts, skip the glaze and roll warm donuts in cinnamon sugar.
- For strawberry glaze, add a few tablespoons of pureed strawberries to the glaze mixture.
- For chocolate glaze, replace vanilla with cocoa powder and adjust with a little milk.
- Dough can be made ahead and refrigerated overnight; bring to room temperature before shaping and frying.
- Best enjoyed the same day, but can be stored at room temperature for 2–3 days in a loosely covered container.
- Reheat in a 300°F (150°C) oven for 5–7 minutes to refresh texture.
- If freezing, freeze without glaze and add glaze after thawing and reheating.
- Prep Time: 3 hours 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
