Ingredients
Method
For the tangzhong:
- In a small saucepan (off the heat), add the milk and flour and mix with a spoon until no lumps remain.
- Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula, for 3–4 minutes until slightly thickened.
- Remove from the heat, transfer the mixture to a small bowl, and cover with plastic wrap so it cools completely and doesn’t form a skin on top.
For the dough:
- In a large bowl, combine the milk, yeast, and half of the sugar. Mix with a spoon and let it rest for 15 minutes to activate the yeast.
- After resting, add all of the tangzhong, the remaining sugar, the eggs, and the vanilla paste, and whisk until everything is well combined.
- Add the flour and salt, and mix with the same spoon or your hands until a sticky dough forms. Transfer the dough to a clean work surface and knead by slapping and folding it over itself for about 10 minutes until it starts to come together.
- Add the butter and knead for another 10 minutes until fully incorporated and the dough is smooth and elastic. It’s important not to add more flour, as the kneading is what will develop the dough (this entire kneading process can also be done in a stand mixer using the dough hook).
- Place the donuts onto the prepared parchment squares on the baking sheets. Lightly cover them with a kitchen towel and let them rest for 1 hour, until doubled in size.
- While the dough rests, cut 12 squares of parchment paper and place them on 2 baking sheets. These will be used to hold the donuts once shaped and make it easier to transfer them into the oil for frying.
- Once the dough has doubled in size, deflate it and place it on a lightly floured surface. Using a rolling pin, roll it out to about ½ inch (1.25 cm) thick. Cut the donuts using a 3-inch (7.5 cm) cutter, a glass, or a jar lid. Then, using a small 1-inch (2.5 cm) cutter, cut out the center holes of each donut. Save the scraps to make “donut holes” or re-roll them to cut more donuts. You should end up with 12 donuts total.
- Once ready, shape the dough into a ball and place it in a clean bowl lightly greased with oil to prevent sticking. Cover the bowl with plastic wrap or a kitchen towel and let it rest for 1½ hours at room temperature, or refrigerate overnight for best results.
For the glaze and finishing:
- To make the glaze, in a medium bowl combine the powdered sugar, milk, butter, vanilla paste, and salt. Whisk with a hand whisk until smooth and fully combined. The mixture should be quite runny, which will help create a thin, crisp coating.
- Add oil to a medium pot and heat over medium heat. You’ll need about 2 inches (5 cm) of oil, depending on the size of your pot. The oil should reach 356°F (180°C) before frying the donuts, so adjust the heat as needed.
- Once the oil is hot, carefully place the donuts into the oil along with their parchment paper, 2 at a time. After 10–15 seconds, remove the paper—it will peel off easily. Fry the donuts for 1–2 minutes per side, until golden brown.
- Remove the donuts from the oil and place them on a wire rack or a plate lined with paper towels. Repeat the process with the remaining donuts until all are fried.
- While the rest of the donuts are frying, dip the still-warm donuts into the glaze, making sure to coat both sides well. Then place them on a wire rack set over a baking sheet to allow the glaze to set. Serve the donuts warm. They’re best eaten the same day for optimal texture and flavor.