The Secret to Unforgettable Glazed Donuts: It’s All in the Milk Bread

👩‍🍳 Instructions

1. 1

   Prepare the Tangzhong: In a small saucepan, whisk 1/4 cup flour and 1/2 cup milk until smooth. Cook over medium-low heat, stirring constantly, until thickened to a paste (149°F/65°C). Transfer to a bowl, cover with plastic wrap pressed onto the surface, and cool completely.
2. 2

   Activate Yeast: In a stand mixer bowl, combine warmed milk, a pinch of sugar, and yeast. Let sit 5-10 minutes until foamy.
3. 3

   Make the Dough: Add remaining 1/4 cup sugar, egg, egg yolk, vanilla, cooled tangzhong, 3 1/2 cups flour, and 1 teaspoon salt to the yeast mixture. Mix on low with a dough hook until shaggy.
4. 4

   Knead Dough: Increase speed to medium-low and knead for 5 minutes. Add softened butter one tablespoon at a time, kneading for 10-15 more minutes until the dough is smooth, elastic, and passes the windowpane test.
5. 5

   First Rise: Lightly grease a large bowl, transfer dough, turn to coat. Cover tightly and let rise in a warm place for 1.5-2 hours, or until doubled. (Can refrigerate overnight for slow rise).
6. 6

   Shape Donuts: Gently punch down dough on a lightly floured surface. Roll to 1/2-inch thickness. Cut out circles with a 3-inch cutter and donut holes with a 1-inch cutter. Place on floured parchment squares.
7. 7

   Second Rise: Cover donuts loosely and let rise in a warm place for 30-45 minutes, until puffy.
8. 8

   Fry Donuts: Heat 3-4 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully place 2-3 donuts into the oil; fry 1-2 minutes per side until golden brown. Transfer to a wire rack lined with paper towels to drain. Maintain oil temperature.
9. 9

   Make Glaze: While donuts cool slightly, whisk powdered sugar, 1/4 cup milk, 1/2 teaspoon vanilla extract, vanilla bean paste (if using), and a pinch of salt in a shallow bowl until smooth.
10. 10

    Glaze Donuts: Dip warm donuts into the glaze, turning to coat. Place back on the wire rack to set. Serve immediately.