Glazed Donuts
Servings 14 4” donuts
Ingredients
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
For the original glaze: 1.5 cups of powdered sugar, 3-4 tablespoons of milk
For the chocolate glaze: 3/4 cup of chocolate chips + 1-2 tablespoons of oil
Cinnamon sugar: 3 tablespoons of sugar + 1 teaspoon of cinnamon
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!