Fluffy Homemade Donuts with Tangzhong Technique
Homemade soft and fluffy donuts thanks to the tangzhong method, with a perfect sweet glaze.
Time: 150 min · Servings: 10 · Calories: 370 kcal
Ingredients
- 150 ml water
- 32 g strong flour
- 414 g strong flour
- 60 g sugar
- 9 g instant dry yeast
- 5 g salt
- 90 ml whole milk
- 30 ml heavy cream
- 55 g egg
- 70 g unsalted butter
- 5 g vanilla bean paste
- 200 g powdered sugar
- 45 ml water
- 2 g salt (to taste)
- 2 ml vanilla extract
- 500 ml sunflower oil
Method
- Mix the water and flour in a saucepan until dissolved.
- Cook over medium-low heat, stirring continuously until thickened, then let cool.
- In a bowl, mix the flour, sugar, salt, and instant dry yeast.
- Add the milk, egg, vanilla paste, and cold tangzhong to the dry mixture.
- Integrate the ingredients on low speed.
- Gradually incorporate the cubed butter while kneading.
- Continue kneading until the dough is smooth, elastic, and passes the windowpane test.
- Let the dough ferment until it doubles in size.
- Degas the dough and roll it out to the desired thickness.
- Cut the donuts and place them on pieces of parchment paper.
- Let the donuts ferment for a second time until they increase in volume.
- Mix the powdered sugar, hot water, salt, and vanilla paste to prepare the glaze.
- Heat the sunflower oil in a pot until it reaches the adequate temperature.
- Fry each donut on both sides until golden brown.
- Remove the donuts from the oil and place them on absorbent paper.
- Dip the donuts in the glaze while they are still warm.
- Let the glaze set before serving.
Categories: Desserts & Baking · All recipes
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