Making your own delicious glazed doughnuts is much simpler than you might think, and it’s definitely worth the wait! In just around 2.5 hours, you can enjoy doughnuts that rival your favorite bakery’s, all from the comfort of your own kitchen.
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Glazed Donuts
- Total Time: 2 hours 30 minutes
- Yield: 14 4” donuts 1x
- Category: Dessert
Ingredients
Scale
Dough:
- Tangzhong: 4 tablespoons of milk (50g and 1 tablespoon of flour (10g))
- 3/4 cup of milk (180g)
- 1.5 teaspoons of active dry yeast
- 3 cups of all-purpose flour (400g)
- 2 tablespoons of milk powder (15g)
- 1/4 cup of sugar (50g)
- 1 large egg at room temperature
- 5 tablespoons of softened butter (divided into 2 parts (70g))
- 1/2 teaspoon of salt
Instructions
- Begin by making the tangzhong. Mix the flour and milk in a nonstick pan over medium heat until they form a thick paste.
- Combine tangzhong with cold milk, yeast, and sugar. Let it rest for 10 minutes to activate the yeast.
- Add all the remaining ingredients, except half of the butter. Knead for 5 minutes at medium speed. Then, add the remaining butter and knead for another 5-7 minutes until a smooth dough forms.
- Cover the dough and let it rise for 60-90 minutes in a warm place until it doubles in size.
- Roll out the dough into a 1 cm thick circle. Cut out the doughnuts (approximately 3.5” in diameter) and holes. Gather the dough scraps, roll them out again, and repeat until all the dough is used.
- Place the doughnuts on a tray and let them rest for 30 minutes.
- Heat 2 inches of oil in a wok. Once it reaches 350°F, turn the heat to medium-low and fry the doughnuts three at a time for about 45-60 seconds per side. Fry the holes for about 90 seconds.
- Make the original glaze by mixing all the ingredients. For the chocolate glaze, melt the chocolate and mix in the oil. Also, mix the sugar and cinnamon.
- While still warm, dip each doughnut into the glazes, and roll the doughnut holes in the cinnamon sugar.
- Now, savor the deliciousness! These doughnuts are at their absolute BEST when enjoyed fresh. Enjoy!
