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: 350 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 units egg
• 70 g unsalted butter
• 5 g vanilla bean paste
• 200 g powdered sugar
• 45 ml water
• 2 to taste salt
• 2 teaspoon of vanilla extract
• 500 ml sunflower oil

Method

1. Mix the water and flour in a saucepan until dissolved.
2. Cook over medium-low heat, stirring continuously until thickened, then let cool.
3. In a bowl, mix the flour, sugar, salt, and instant dry yeast.
4. Add the milk, egg, vanilla paste, and cold tangzhong to the dry mixture.
5. Integrate the ingredients on low speed.
6. Gradually incorporate the cubed butter while kneading.
7. Continue kneading until the dough is smooth, elastic, and passes the windowpane test.
8. Let the dough ferment until it doubles in size.
9. Degas the dough and roll it out to the desired thickness.
10. Cut the donuts and place them on pieces of parchment paper.
11. Let the donuts ferment for a second time until they increase in volume.
12. Mix the powdered sugar, hot water, salt, and vanilla paste to prepare the glaze.
13. Heat the sunflower oil in a pot until it reaches the adequate temperature.
14. Fry each donut on both sides until golden brown.
15. Remove the donuts from the oil and place them on absorbent paper.
16. Dip the donuts in the glaze while they are still warm.
17. Let the glaze set before serving.

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Categories: Desserts & Baking · All recipes

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