Ingredients
Tangzhong
- 3/4 cup (155 g) water
- 1/4 cup (32 g) bread flour
Donut Dough
- 3 cups + 2 tablespoons (406 g) bread flour
- 1/3 cup (66 g) granulated sugar
- 1 tablespoon (9 g) instant yeast
- 1 1/4 teaspoon (6 g) fine sea salt
- 1/2 cup (120 g) whole milk, room temperature
- 1 large egg (55 g), room temperature
- Tangzhong (from above)
- 5 tablespoons (70 g) unsalted butter, room temperature
For Frying & Filling
- Neutral oil (canola, vegetable, or avocado oil), for frying
- Granulated sugar, for rolling donuts
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly until mixture thickens into a paste, about 4–5 minutes. Scrape into a bowl and set aside to cool.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, and salt.
- Add Wet Ingredients: Add milk, egg, and the prepared tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a dough forms.
- Incorporate Butter: With mixer running on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Once all butter is added, increase speed to medium (speed 2) and knead for 12 minutes until dough is smooth, elastic and passes the windowpane test.
- First Rest: Shape the dough into a ball and place in a lightly greased bowl. Cover and let rest 20–30 minutes to relax.
- Prepare for Cutting: Cut 9 squares of parchment paper and set aside. Turn dough onto floured surface, lightly flour top and roll to 3/4-inch thickness.
- Cut Donuts: Use a large ~3-inch round cutter to cut donuts. Gently re-roll scraps once and rest dough 5–10 minutes before cutting remaining pieces.
- Proof Donuts: Place each donut on a parchment square, arrange on a baking tray. Cover loosely with plastic wrap and let rise until doubled and puffy, about 45–65 minutes. Monitor and maintain oil temperature during this time.
- Heat Oil: Heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to 350°F (180°C). Use a candy thermometer to monitor heat.
- Fry Donuts: Fry donuts in batches a few at a time until golden brown on each side, about 1–2 minutes per side. Use tongs or a slotted spoon to turn and remove donuts quickly to prevent overcooking.
- Drain and Sugar Coat: Place fried donuts on a wire rack-lined baking sheet to drain excess oil. While still warm, roll each donut in granulated sugar to coat evenly.
- Fill Donuts: Using a piping bag fitted with a small nozzle or a syringe, inject each donut with about 1–2 tablespoons of raspberry jelly until well filled.
Notes
- Use bread flour for better gluten development and dough elasticity, which results in fluffier donuts.
- Tangzhong (water roux) helps achieve soft, pillowy bread texture by pre-gelatinizing flour.
- Maintain oil temperature at 350°F (180°C) to ensure even frying without greasy donuts.
- Allow donuts to fully proof before frying to help achieve light texture.
- If donuts brown too fast, reduce oil heat to avoid burning before inside cooks.
- Store filled donuts in an airtight container at room temperature and consume within 1-2 days for best freshness.
- Prep Time: 3 hours 45 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
