Best Donuts Recipe
- Total Time: 2 hours 30 minutes
Ingredients
Scale
- Tangzhong: 4 tbsp milk (50g, 1 tbsp flour (10g))
- 3/4 cup milk (180g)
- 1.5 tsp active dry yeast
- 3 cups all-purpose flour (400g)
- 2 tbsp milk powder (15g)
- 1/4 cup sugar (50g)
- 1 large egg (at room temperature)
- 5 tbsp softened butter (divided into 2 parts (70g))
- 1/2 tsp salt
- For the original glaze: 1.5 cups powdered sugar (3-4 tbsp milk)
- For the chocolate glaze: 3/4 cup chocolate chips + 1-2 tbsp oil
- Cinnamon sugar: 3 tbsp sugar + 1 tsp cinnamon
Instructions
- Make the tangzhong by mixing flour and milk in a nonstick pan over medium heat until a thick paste forms.
- Mix tangzhong with cold milk, yeast, and sugar. Rest for 10 min to activate the yeast.
- Add all other ingredients except half of the butter. Knead for 5 minutes at medium speed. Add the remaining butter and knead for 5-7 more minutes until a smooth dough forms.
- Cover and let it rise for 60-90 min in a warm place until it doubles in size.
- Roll out into a 1 cm thick circle. Cut out the donuts (~3.5” diameter) and holes. Gather dough scraps into a ball and roll out again until the dough is used up.
- Place donuts in a tray and let them rest for 30 minutes.
- Heat 2 inches of oil in a wok. Once it reaches 350F, turn the heat to medium-low and fry donuts 3 at a time for about 45-60 seconds per side. Fry the holes for about 90 seconds.
- Make the original glaze by mixing all ingredients.
- For the chocolate glaze, melt the chocolate and mix in the oil.
- Mix the sugar and cinnamon.
- While still warm, dip your donuts one by one into the glazes, and roll the donut holes in the cinnamon sugar.
- Category: Dessert
