I stumbled upon this recipe a while back thinking they would just be another recipe and nothing super special about this . but boy -I was wrong.They tasted similar to the Krispy Kreme Sugar Glazed versions-i would rather say much better .I am sure there should have some kind of magic that happened in the entire process in making these donuts. They are so delicious and intoxicatingly irresistible,so fluffy on the inside with a slight crisp exterior. and the lusciously smooth glaze adds to the beauty.
Ingredients:
Tangzhong:
Dough:
Directions:
Making Tangzhong:
Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool. (This recipe will provide a double batch of tangzhong – store the unused half in the refrigerator for your next batch, for up to 3 days.)
For the Dough:
If you are using a bread machine dump , dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.
else
In a bowl add the milk beaten with the egg, sugar, salt, and butter (at room tep).
Add 1/2 cup of the cooled tangzhong.Now add the flour and the yeast and knead well for about 10 to 15 minutes to build up the gluten in the dough, and allow to rise in a warm place(loosely for about an hour or until well rised.When the dough is done, roll it out into a rectangle on a floured surface – somewhere between 1/4 inch and 1/2 inch thick.
Use a large round biscuit or cookie cutter to cut large circles, then use a smaller cutter to cut the centre or even easier if you have a donut cutter.Now Cover loosely with plastic wrap (don’t let the donuts touch each other!), then set in a warm place to rise for about 1 hour,
**(With the remaining dough scraps you can knead them together and use to make dinner rolls or a small loaf of milk bread. Or, you CAN re-roll the scraps and cut out more donuts if you like – but I wouldn’t recommend re-rolling the scraps more than once, otherwise the dough will get too tough and harder donuts.
Now heat oil in a pan and fry the risen dough for about 35 to 40 secs or until well cooked. Make a glaze of your choice and dip the donut while they are still warm . Here i used plain sugar glazed ones and sugar glazed with cocoa-cinammon dust.
Tangzhong:
- 1/3 c. all purpose flour
- 1 c. water
Dough:
- Tang Zhong - gives the dough a soft fluffy texture.
- 2 1/2 c. all purpose flour
- 3 tbsp unsalted butter
- 4 tbsp sugar
- 1/2 tsp. salt
- 1/2 cup milk
- 1 egg
- 2 tsp.instant yeast
- 1/2 c. tangzhong
Directions:
Making Tangzhong:
Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool. (This recipe will provide a double batch of tangzhong – store the unused half in the refrigerator for your next batch, for up to 3 days.)
For the Dough:
If you are using a bread machine dump , dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.
else
In a bowl add the milk beaten with the egg, sugar, salt, and butter (at room tep).
Add 1/2 cup of the cooled tangzhong.Now add the flour and the yeast and knead well for about 10 to 15 minutes to build up the gluten in the dough, and allow to rise in a warm place(loosely for about an hour or until well rised.When the dough is done, roll it out into a rectangle on a floured surface – somewhere between 1/4 inch and 1/2 inch thick.
Use a large round biscuit or cookie cutter to cut large circles, then use a smaller cutter to cut the centre or even easier if you have a donut cutter.Now Cover loosely with plastic wrap (don’t let the donuts touch each other!), then set in a warm place to rise for about 1 hour,
**(With the remaining dough scraps you can knead them together and use to make dinner rolls or a small loaf of milk bread. Or, you CAN re-roll the scraps and cut out more donuts if you like – but I wouldn’t recommend re-rolling the scraps more than once, otherwise the dough will get too tough and harder donuts.
Now heat oil in a pan and fry the risen dough for about 35 to 40 secs or until well cooked. Make a glaze of your choice and dip the donut while they are still warm . Here i used plain sugar glazed ones and sugar glazed with cocoa-cinammon dust.
