Check out these amazing, super soft, and incredibly fluffy donuts! I may have devoured three of these in one go, but who’s keeping track, right?
Recipe for 12-14 donuts with a 4-inch diameter:
Best Donuts Recipe
- Tangzhong: 4 tbsp milk 50g, 1 tbsp flour (10g)
- 3/4 cup milk 180g
- 1.5 tsp active dry yeast
- 3 cups all-purpose flour 400g
- 2 tbsp milk powder 15g
- 1/4 cup sugar 50g
- 1 large egg at room temperature
- 5 tbsp softened butter divided into 2 parts (70g)
- 1/2 tsp salt
- For the original glaze: 1.5 cups powdered sugar 3-4 tbsp milk
- For the chocolate glaze: 3/4 cup chocolate chips + 1-2 tbsp oil
- Cinnamon sugar: 3 tbsp sugar + 1 tsp cinnamon
- Make the tangzhong by mixing flour and milk in a nonstick pan over medium heat until a thick paste forms.
- Mix tangzhong with cold milk, yeast, and sugar. Rest for 10 min to activate the yeast.
- Add all other ingredients except half of the butter. Knead for 5 minutes at medium speed. Add the remaining butter and knead for 5-7 more minutes until a smooth dough forms.
- Cover and let it rise for 60-90 min in a warm place until it doubles in size.
- Roll out into a 1 cm thick circle. Cut out the donuts (~3.5” diameter) and holes. Gather dough scraps into a ball and roll out again until the dough is used up.
- Place donuts in a tray and let them rest for 30 minutes.
- Heat 2 inches of oil in a wok. Once it reaches 350F, turn the heat to medium-low and fry donuts 3 at a time for about 45-60 seconds per side. Fry the holes for about 90 seconds.
- Make the original glaze by mixing all ingredients.
- For the chocolate glaze, melt the chocolate and mix in the oil.
- Mix the sugar and cinnamon.
- While still warm, dip your donuts one by one into the glazes, and roll the donut holes in the cinnamon sugar.
Enjoy these delicious donuts! They’re at their absolute best when eaten fresh. Happy indulging!