I made these batch of donuts for my twin sister and some were given to the staff the work in my apartment building.
THESE WERE INCREDIBLE!!!
Pictured above here, the flavors are;
Glazed
Powdered
Boston Crème
And coffee Custard (this was the overall favorite!)
I just learned about “Tangzhong” which is used to make milk bread for pillowy soft and fluffy. It also stays that way for days instead of 12 hours which is awesome. Adding that Tangzhong roux to the dough made these yeast donuts taste incredible.
I will be posting a recipe with my notes in the comments later when I have time.
by Redditstorylover1100
27 Comments
What the 🙀 that awesome um do have ones with lemon filling
Frying in the wok what a great idea! Easier to cleanup!
Oh wow they are perfectly round!
They look great, and delicious.
They look absolutely amazing!! Well done!
I am very much so looking forward to the recipe, thank you!
Following for recipe
Wow, looks delicious!
Looks fabulous mmmm
Can’t wait to see the recipe. Would love to try. Are they cake or raised?
Those are not only beautiful looking donuts they look absolutely delicious! I would love to try it and will look for your post of the recipe.
This looks so good! Hoping the recipe can be shared 🙂
They’re beautiful!! Tangzhong is such a cool idea for donuts, I’m inspired to try it. The people in your life are lucky to have you and your donuts 😭
I’m not a big fan of doughnut… but these ones look GOOD god damn! Great job!!!
Need recipe
These look great I make and fry donuts everyday at work not much difference.
Looks excellent! Bravo
Can’t wait for the recipe!
SHUT UP AND TAKE MY MONEY
Following for recipe 🍩
Followed for recipe
Yeast Donut Recipe
My sister, boyfriend and my nephew and they raved! They came out soft, rich, and buttery. Adding tangzhong to the dough made a huge difference!!! the texture stayed soft for days and the flavor was amazing.
What’s Tangzhong
It’s a milk and flour roux used in Japanese milk bread. You cook it until thick like pudding. It locks in moisture and keeps the dough soft and fluffy.
Ingredients
Tangzhong:
50g bread flour
250g milk
Dough:
14g yeast
75g milk (warm)
100g sugar
2 large eggs (100g total)
8g salt
5g nutmeg
8g vanilla paste or extract
550g bread flour
68g butter
Instructions
1. Make the Tangzhong
Whisk 50g flour and 250g milk in a small saucepan until smooth.
Cook over medium heat, stirring constantly, until it thickens into a smooth paste.
Let it cool until it’s warm but not hot.
2. Activate the Yeast
Mix yeast with 75g warm milk and a pinch of sugar. Let it bubble for 5–10 minutes until foamy.
3. Mix the Dough
In a mixing bowl, combine the yeast mixture, sugar, eggs, salt, nutmeg, vanilla, tangzhong, and half the flour. Mix until smooth.
Add the rest of the flour and softened butter. Mix or knead until the dough is smooth, elastic, and slightly tacky (7–10 minutes).
4. First Rise
Cover and let it rise for 1–2 hours depending on your kitchen temp.
(I’m in New York, so mine took about 2 hours.)
5. Shape
Weigh out each piece to 3.2–3.3 oz. Roll into smooth balls.
Flatten each one gently with your fingers until it’s about ½ inch thick.
Cut a hole in the center if you’re making ring donuts.
Leave them whole if you plan to fill them later. they’ll rise the same way.
Place each one on parchment squares to make frying easier.
6. Second Rise
Let them rise again for 45 minutes to 1 hour, depending on your climate.
7. Fry
I use my wok. it heats fast, cleans easy, and gives me space to work.
Keep oil around 325F.
Use a candy thermometer or test with a chopstick (bubbles mean it’s ready).
Donut holes are perfect for testing the oil first.
Fry until golden, about 1 minute per side. Don’t overcrowd the pan.
8. Finish
Drain on paper towels. Glaze or sugar while still warm.
Quick Tips
• Tangzhong = soft, pillowy donuts that stay fresh longer
• Wok heats fast but burns fast so be sure to watch your oil
• Use parchment squares to move donuts easily
• Always test oil temp with a donut hole first
• Cold kitchens mean longer proof times don’t rush it
Thank you so much for providing the recipe!
Coffee custard sounds divine! Did you use instant coffee for the custard?
Thank you!
I could eat all of them!
These look great! What type of yeast do you use?
Amazing, homemade melt in your mouth donuts!! They look soft & fluffy. Did you make the donut holes too?