Tangzhong Doughnuts
Jul 20, 2024 01:49 PM
These milkbread doughnuts, made with a tangzhong, are just about the softest, lightest, and most heavenly doughnuts you'll ever make.
If you've ever made a bread with a tangzhong (a small amount of the flour and milk and water in the dough that is cooked and cooled), you know about the light and fluffy results in rolls, sandwich bread, bao buns, and even hot dog buns. Why not doughnuts?
One bite of one of these doughnuts will convince you that you've found doughnut heaven. The only problem will be stopping yourself from finishing off all of them before sharing.
You can either use a thin glaze to coat these doughnuts, a thicker glaze flavored with vanilla, chocolate, or maple (and even add a few sprinkles), dust them with confectioner's sugar, or just leave them plain. I dipped them in granulated sugar while they were still warm from frying.
Ingredients:
For the Tangzhong
- 43 grams (3 tablespoons) water
- 43 grams (3 tablespoons) whole milk
- 14 grams (2 tablespoons) bread flour
For the Doughnuts
- 300 grams (2 1/2 cups) bread flour
- 14 grams (2 tablespoons nonfat dry milk
- 50 grams (1/4 cup) granulated sugar
- 1 teaspoon table salt
- 9 grams (1 tablespoon) instant yeast
- 113 grams (1/2 cup) whole milk
- 1 large egg
- 57 grams (4 tablespoons) unsalted butter, melted
- All of the tangzhong
- 2 to 3 inches peanut or vegetable oil, for frying
- granulated sugar, for dipping
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
230 minutes
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