Ingredients
Tangzhong
- 3/4 cup water (155 g)
- 1/4 cup bread flour (32 g)
Donut Dough
- 3 cups + 2 tablespoons bread flour (406 g)
- 1/3 cup granulated sugar (66 g)
- 1 tablespoon instant yeast (9 g)
- 1 1/4 teaspoon fine sea salt (6 g)
- 1/2 cup whole milk, room temperature (120 g)
- 1 large egg, room temperature (55 g)
- Tangzhong (from recipe above)
- 5 tablespoons unsalted butter, room temperature (70 g)
- Neutral oil, for frying (about 4 cups or as needed)
Homemade Caramel
- 1 cup granulated sugar (200 g)
- 6 tablespoons cubed unsalted butter, room temperature (85 g)
- 1/4 cup + 1 tablespoon heavy cream, room temperature (75 ml)
- 1 teaspoon vanilla bean paste
- Flaky sea salt, for topping
Instructions
- Make the Tangzhong: In a small saucepan, whisk together the water and bread flour until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste, about 4 to 5 minutes. Transfer to a small bowl and set aside to cool.
- Prepare the Donut Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, instant yeast, and sea salt. Add the whole milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until the dough starts to form.
- Incorporate Butter: With the mixer running on low, add softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more. Once all butter is incorporated, increase mixer speed to medium (speed 2) and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test.
- First Rise: Shape the dough into a ball, place in a lightly greased bowl, cover, and let it rise at room temperature for 30 to 45 minutes until slightly puffy.
- Shape Donuts: On a lightly floured surface, roll the dough to 1/2 to 3/4-inch thickness. Use a large round donut cutter to cut out donuts. Re-roll scraps once more after resting the dough for 5 to 10 minutes. Place each donut on a square of parchment paper and arrange them on a baking tray.
- Second Rise: Loosely cover the donuts with plastic wrap and let them rise until doubled and puffy, about 45 to 65 minutes.
- Fry the Donuts: Heat neutral oil in a deep fryer or large, deep skillet to 350°F (175°C). Carefully transfer each donut with the parchment paper into the hot oil; the parchment will release quickly. Fry donuts in batches for about 1 to 2 minutes per side or until golden brown. Drain on paper towels.
- Make the Caramel Sauce: In a medium saucepan over medium heat, melt granulated sugar without stirring until it turns a deep amber color. Remove from heat and whisk in the cubed unsalted butter until melted and smooth. Slowly add the heavy cream and vanilla bean paste while whisking vigorously until smooth. Allow to cool slightly.
- Glaze and Finish: Dip or drizzle the warm caramel sauce over the fried donuts. Sprinkle flaky sea salt on top while the caramel is still tacky to achieve the perfect sweet and salty flavor contrast.
Notes
- Use bread flour for a tender yet sturdy donut dough that holds shape well.
- Tangzhong is a cooked flour-water paste that keeps the donuts extra soft and fluffy.
- Ensure all dairy ingredients like milk, egg, butter, and cream are at room temperature for best dough texture and caramel consistency.
- Neutral oils such as canola, vegetable, or peanut oil work best for frying as they have a high smoke point and do not affect flavor.
- Be cautious when frying to avoid overcrowding the pan; fry in small batches for even cooking.
- Caramel sauce can be made ahead and gently reheated before glazing.
- Prep Time: 3 hours 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
