Name: Tangzhong Doughnuts with Vanilla Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Yield: 12 doughnuts
Cuisine: Japanese-American
Ingredients: 2 tbsp bread flour (for tangzhong); 1/3 cup milk (for tangzhong); 2 1/2 cups bread flour; 2 1/4 tsp active dry yeast; 1/2 cup whole milk, warmed; 1/4 cup granulated sugar; 1/2 tsp salt; 1 large egg; 1/4 cup unsalted butter, softened; Vegetable oil, for frying; 1 cup powdered sugar (for glaze); 2 tbsp milk (for glaze); 1/2 tsp vanilla extract (for glaze)

About This Recipe

Inspired by popular bakery-style doughnuts, this recipe uses the tangzhong method—also known as water roux—to create exceptionally light and airy doughnuts that stay soft for longer. Tangzhong is a simple technique that involves cooking a portion of the flour and liquid into a thick paste before adding it to the dough.

The result? Doughnuts that are soft, pillowy, and wonderfully tender. Topped with a classic vanilla glaze, these homemade treats will rival anything from the donut shop. Perfect for brunches, celebrations, or indulgent weekends.

Instructions

Make the tangzhong

In a small saucepan, whisk together 2 tbsp flour and 1/3 cup milk. Cook over medium heat, stirring constantly until it thickens into a paste. Remove from heat and let cool to lukewarm.

Prepare the dough

In a large bowl, combine warm milk and yeast. Let sit until foamy, about 5–10 minutes. Add sugar, salt, egg, softened butter, cooled tangzhong, and bread flour. Mix until a dough forms.

Knead and rise

Knead the dough by hand or mixer until smooth and elastic, about 8–10 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Shape the doughnuts

Roll the dough out to 1/2-inch thickness and cut into doughnut shapes. Place on a floured tray, cover lightly, and let rise again for 30 minutes.

Fry the doughnuts

Heat oil in a deep pot to 350°F (175°C). Fry doughnuts 1–2 minutes per side or until golden. Drain on paper towels.

Make the vanilla glaze

Whisk together powdered sugar, milk, and vanilla until smooth. Dip warm doughnuts in glaze and let set on a wire rack.

Ingredients

2 tbsp bread flour (for tangzhong)

1/3 cup milk (for tangzhong)

2 1/2 cups bread flour

2 1/4 tsp active dry yeast

1/2 cup whole milk, warmed

1/4 cup granulated sugar

1/2 tsp salt

1 large egg

1/4 cup unsalted butter, softened

Vegetable oil, for frying

1 cup powdered sugar (for glaze)

2 tbsp milk (for glaze)

1/2 tsp vanilla extract (for glaze)

Tangzhong Doughnuts with Vanilla Glaze