Twice a year we make Donuts, because I would rather have them fried, sugary, light and airy twice a year then baked and heathified once a month!
This recipe is for a basic glazed donut.
Now, I love playing with flavors. The words Basic and Vanilla and Classic make me squirmy, but this recipe is an exception to that. It is melt-in-your-mouth amazing. I just can’t bring myself to mess with it.
Try it out and tell me what you think!
AND Check out the Yeast Bread Tips post to learn more about Tangzhong!
Donuts
Tangzhong
1/3 C. all-purpose Flour
1 C. Whole Milk
Cook in a saucepan over medium heat until thickened and smooth. It is done when it coats the back of a metal spoon. Set aside to cool.
1 C. Whole Milk
1 TBSP Sugar
4 tsp active dry Yeast
2 Eggs
1 tsp Salt
1/3 C. Sugar
6 TBSP Butter
5-7 C. Flour
Warm Milk in the microwave until comfortably warm to the touch, not too hot or it will kill the yeast.
Place 1 TBSP Sugar and into milk to sit until frothy
Mix Eggs in Bosch Mixer with Salt and 1/3 C. Sugar
Melt Butter in microwave
Place cooled Tangzhong, Milk mixture and Butter into the Bosch with the Eggs. Mix to combine.
Add 5 C. Flour
Mix. SLOWLY add more flour if needed. Should be tacky, but not sticky or shiny
Cover and rise 30 minutes
Roll into a rectangle, cut out donuts, cover and rise 30 minutes
Heat a deep pot with Frying Oil until it reaches 375 degrees
Fry each donut for 30 seconds on each side
Mix 1 C. Powdered Sugar, ½ tsp Vanilla and 1 TBSP Milk for glaze
Dip warm donuts in glaze
These are best fresh, but if you nuke them the next day they taste pretty amazing too. 🙂
