Ingredients
Method
- In a big bowl, mix the milk with the sugar and yeast. Let it sit for 20 min.
- Then add in the butter, the salt, the egg and the 1/2 C of tanzhong already cooled and mix with a wooden spoon.
- Add in the flour and salt and start kneading until it´s all incorporated.
- Place the dough on the work surface and keep kneading for about 15 min. until you get a soft elastic dough. (this whole kneading process can also be done in a standing mixer with the kneading hook attached)
- Form a ball with this dough, spread some oil on it and place it in a bowl which we will cover with plastic wrap or a kitchen towel.
- Now let it rest for 1 hour or until it doubles its size.
- Pinch the dough and let it rest again, this time for 30 min.
- On the working surface, roll out the dough until it is 1/2 inch thick and cut it out with a donut shape cutter (you can knead and roll out again the leftover dough but the resulting donuts won´t have the same consistency).
- Place the donuts (the small bits of the holes can also be used) on a previously greased baking sheet and cover them with plastic wrap or a kitchen towel and let them rise 1 more hour.
- In a medium size pot heat enough oil. Once the temperature is right deel fry them until they turn golden brown.
- Once they are done, place them on a plate with some absorbing paper underneath.
- For the glaze, mix all the ingredients, and once the donuts are cool glaze them. And you´re done!