Ingredients

3/4 cup water

1/4 cup bread flour

3 cups + 2 tablespoons bread flour (see notes below for measuring)

1/3 cup granulated sugar

1 tablespoon instant yeast

1 1/4 teaspoon fine sea salt

1/2 cup whole milk (room temperature)

1 large egg (room temperature)

Tangzhong (from recipe above)

5 tablespoons unsalted butter (room temperature)

Neutral oil for frying (canola, vegetable, or avocado oil)

3 1/2 cups powdered sugar

1/3 cup + 1 tablespoon hot water

1 teaspoon vanilla paste or extract

Pinch of fine sea salt

Instructions

Step 1: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set aside.

Step 2: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.

Step 3: With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Once all butter is added, increase speed and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.

Step 4: Shape the dough into a ball, place in a lightly greased bowl, cover, and let rest at room temperature for 30-45 minutes.

Step 5: Meanwhile, cut out 8-9 squares of parchment paper.

Step 6: Turn dough onto a floured surface, flour the top lightly, and roll to 3/4-inch thickness. Use a large round donut cutter to cut about eight donuts. Gently knead scraps, rest 5-10 minutes, then roll and cut more.

Step 7: Place each donut on a parchment square and arrange on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.

Step 8: When donuts are halfway through their final proof, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack and maintain oil temperature carefully.

Step 9: Working in small batches, lower 2–3 donuts (with parchment) into hot oil using a slotted spoon. Peel away parchment with tongs. Fry about 2 ½ minutes total, flipping once until golden brown. Transfer to wire rack to drain.

Step 10: In a medium bowl, whisk together powdered sugar, hot water, vanilla, and salt until smooth. Adjust thickness with more water or sugar as needed for a thick but runny glaze.

Step 11: Dip both sides of the warm donuts into the glaze, let excess drip off, then place back on wire rack over baking sheet.

Step 12: Let glaze fully set for 45-60 minutes before enjoying your homemade glazed donuts.

Tips & Variations

Use a candy thermometer to keep oil temperature steady for even frying.

If you don’t have tangzhong ready, you can make a quick roux by cooking flour and water together to add softness to the donuts.

Swap vanilla paste for almond extract for a different glaze flavor.

Try frying in avocado oil for a slightly richer flavor and high smoke point.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, though bread flour gives the donuts a slightly chewier texture due to higher protein content.

How can I tell when the oil is at the right temperature?

Using a candy or deep-fry thermometer is best. The oil should be around 350°F (180°C). If you don’t have one, test by dropping a small bit of dough—if it bubbles and rises quickly without browning too fast, the oil is ready.