1

Mastering the Tangzhong. This is your secret weapon for super soft donuts. In a small saucepan, whisk together water and bread flour until no lumps remain. Cook this mixture over medium heat, stirring continuously with a whisk, for approximately 4-5 minutes. The mixture will gradually thicken into a smooth, paste-like consistency, similar to a roux or pudding. It’s crucial not to overcook it; remove it from the heat as soon as it forms a thick paste. Scrape the tangzhong into a clean bowl and let it cool completely to room temperature before adding it to your donut dough. This cooling step prevents it from cooking your yeast and ensures optimal texture.

2

Knead the Donut Dough to Perfection. In the bowl of a stand mixer fitted with a dough hook, combine your dry ingredients: bread flour, granulated sugar, instant yeast, and fine sea salt. Give them a quick whisk to distribute evenly. Then, add the wet ingredients: room temperature whole milk, a large egg, and the cooled tangzhong paste. Begin kneading on low speed for about 2 minutes. The dough will start to come together, forming a shaggy mass. Once a cohesive dough forms, it should feel soft, smooth, and slightly tacky to the touch. This initial kneading helps hydrate the flour and begin gluten development.

3

Achieve a Strong Gluten Windowpane. With the mixer still running on low, gradually add the softened unsalted butter, one tablespoon at a time. Allow each addition to be fully incorporated into the dough before adding the next. Once all the butter is in, increase the mixer speed to medium (around ‘2’ on a KitchenAid stand mixer) and continue kneading for about 12 minutes. The dough should become wonderfully smooth, elastic, and pull away from the sides of the bowl. To test for proper gluten development, grease your fingers lightly, pinch off a golf ball-sized piece of dough, and gently stretch it. If you can stretch it thin enough to see light through it without tearing (like a windowpane), your gluten is perfectly developed. If it tears quickly, continue kneading for another couple of minutes and retest. This strong, well-developed gluten network is what gives you that coveted soft, pull-apart crumb in a classic donut.

4

Rest, Roll, and Cut the Dough. After kneading, shape the dough into a ball and place it in a lightly greased bowl. Cover it loosely with plastic wrap and let it rest at room temperature for 30-45 minutes. This rest allows the gluten to relax, making the dough easier to roll. While the dough rests, prepare 8-9 individual squares of parchment paper. Once rested, turn the dough out onto a lightly floured surface, dusting the top lightly as well. Roll the dough evenly to a thickness of ½ to ¾-inch. For a classic donut shape, use a round donut cutter. Don’t discard the donut holes – fry them up too for delightful mini treats! Carefully transfer each cut donut onto its own parchment square and arrange them on a baking tray. Gently knead any dough scraps together, let them rest for 5-10 minutes, then roll and cut additional donuts. This method helps maintain a uniform shape and prevents sticking during the next rise.

5

Proof the Donuts for Optimal Puffiness. Cover the baking tray loosely with plastic wrap or a clean kitchen towel. Allow the donuts to rise in a warm, draft-free place until they appear noticeably puffy and have nearly doubled in size, which typically takes 45-65 minutes. The exact time will depend on the temperature and humidity of your kitchen. A good test: gently poke a donut with a floured finger; if the indentation slowly springs back halfway, it’s ready. If it springs back immediately, it needs more time. If it doesn’t spring back at all, it’s over-proofed. Midway through the final proofing, begin heating 3-4 inches of neutral oil (such as canola, vegetable, or avocado oil) in a heavy-bottomed pot or Dutch oven to 350°F (180°C). Use a candy or deep-fry thermometer to monitor the oil temperature, as maintaining it is crucial for perfect frying. If the oil reaches temperature before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.

6

Fry the Donuts to Golden Perfection. Line a baking sheet with a wire rack for draining the fried donuts. Working in small batches of 2-3 donuts at a time, carefully lower each donut (still on its parchment square) into the hot oil using a metal slotted spoon or spider. The parchment paper helps prevent deflating the delicate dough. After a few seconds, use tongs to gently peel away the parchment paper from the donut. Fry for approximately 2 ½ minutes total, flipping each donut once halfway through, until both sides are beautifully golden brown. Frying too many at once will lower the oil temperature and result in greasy donuts. Once fried, transfer them immediately to the prepared wire rack to drain any excess oil. While the classic vanilla glaze is irresistible, sometimes I opt for a different coating. My cinnamon sugar donuts are a forever favorite in my house, offering a different but equally delicious experience!.

7

Prepare the Classic Vanilla Glaze. In a medium bowl, whisk together the powdered sugar, hot water, vanilla paste or extract, and a pinch of fine sea salt until the mixture is completely smooth and free of lumps. The hot water helps dissolve the sugar quickly and creates a glossy finish. You’re looking for a thick yet still runny consistency – it should coat the back of a spoon but drip off slowly. Adjust the consistency by adding a tiny bit more hot water if it’s too thick, or a tablespoon of powdered sugar if it’s too thin. Ensure your glaze is ready before the donuts cool down completely for best results.

8

Glaze and Enjoy! While the donuts are still warm (but not piping hot), dunk both sides into the prepared vanilla glaze. Allow any excess glaze to drip off back into the bowl before carefully placing the glazed donuts back onto the wire rack, positioned over the baking sheet, to catch any drips. The warmth of the donuts helps the glaze adhere beautifully and set with that perfect, delicate crackle. The glaze will need approximately 45-60 minutes to fully set and firm up. Once set, your homemade glazed donuts are ready to be devoured! They are truly best enjoyed the day they are made, offering maximum freshness and flavor.

Tangzhong

• ▢ 3/4 cup water
• ▢ 1/4 cup bread flour

Donut Dough

• ▢ 3 cups + 2 tablespoons bread flour, *See notes below for measuring*
• ▢ 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, from recipe above
• ▢ 5 tablespoons unsalted butter, room temperature
• ▢ Neutral oil, for frying, Like canola, vegetable, or avocado oil

Sugar Glaze

• ▢ 3 1/2 cups powdered sugar
• ▢ 1/3 cup + 1 tablespoon hot water
• ▢ 1 teaspoon vanilla paste or extract
• ▢ Pinch of fine sea salt

Make the Donuts

• In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.
  3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
• In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
  3 cups + 2 tablespoons (406 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoon (6 g) fine sea salt, 1/2 cup (120 g) whole milk, 1 (55 g) large egg, Tangzhong
• With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to 2 on a KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
  5 tablespoons (70 g) unsalted butter
• Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature, about 30-45 minutes.
• Meanwhile, cut out 8-9 squares of parchment paper.
• Turn the dough onto a floured surface, and lightly flour the top and roll to 1/2-3/4-inch thickness. Use a large round donut cutter to cut donuts (you will get about eight donuts rolled to 3/4-inch, or 9-10 donuts rolled to 1/2-inch). I always roll my dough to 3/4″ thickness, because I prefer thicker donuts! 

  Gently knead the scraps together, then let the dough rest for 5-10 minutes before rolling out and cutting more.

• Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
• When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.
  Neutral oil, for frying
• Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 ½ minutes total, flipping once halfway through, until golden brown. Then, transfer to the wire rack to drain.

Make the Vanilla Glaze

• In a medium bowl, whisk together the powdered sugar, hot water, vanilla, and salt until smooth. Adjust with more water or powdered sugar until you have a thick, yet runny glaze.
  3 1/2 cups (420 g) powdered sugar, 1/3 cup + 1 tablespoon (92 g) hot water, 1 teaspoon vanilla paste or extract, Pinch of fine sea salt
• Dip both sides of the donuts in the glaze, let any excess drip off, then place them back on the wire rack over the baking sheet.
• The donuts will need roughly 45-60 minutes for the glaze to fully set, then enjoy!

Storage Tips for Homemade Glazed Donuts: While these fried donuts are undeniably at their absolute best when enjoyed fresh, ideally on the very same day they are made, this particular recipe, thanks to the tangzhong method, maintains its remarkable softness and freshness for an impressive 2-3 days. To store them, arrange the cooled, glazed donuts on a baking tray and cover them loosely with plastic wrap or aluminum foil. Keep them at room temperature; refrigeration can cause them to become stiff and dry out quickly. It’s important to note that after the first day, the delicate vanilla glaze may begin to soften and slightly melt due to the natural moisture released by the donuts. This is completely normal and doesn’t affect their delicious taste or delightful texture. If you anticipate having leftovers, consider glazing only the donuts you plan to eat immediately and storing the unglazed fried donuts in an airtight container at room temperature. You can then quickly whisk up a fresh batch of glaze for a renewed treat!

Alternative Coatings: While the vanilla glaze is a timeless classic, feel free to experiment with other toppings! For a simpler option, toss warm, freshly fried donuts in cinnamon sugar for a delightful twist, as mentioned earlier with my cinnamon sugar donut recipe. You can also make a chocolate glaze, a maple glaze, or even a citrus glaze using lemon or orange zest for a burst of flavor. Add sprinkles for a fun, festive touch!

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.