Best Donuts Recipe

Posted on

Best Donuts Recipe

Total Time 2 hours 30 minutes
Course Dessert


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating