Ingredients
For the Tangzhong:
2 tbsp all-purpose flour (15g)
¼ cup non-dairy milk (60mL)
2 tbsp water (30mL)
For the Donuts:
3 cups all-purpose flour (360g), plus up to 2 tbsp for kneading
¼ cup brown sugar (50g)
2 ¼ tsp instant yeast
½ tsp sea salt
¾ cup warm non-dairy milk (180mL)
⅓ cup melted vegan butter (69g)
1 tsp vanilla or almond extract
6 cups oil for frying (peanut or other high-heat oil)
For the Glaze:
2 cups sifted confectioners’ sugar
¼ cup warm non-dairy milk
1 tsp vanilla or almond extract
Equipment:
Candy/deep fry thermometer
Heavy, deep skillet
Donut or biscuit cutters
Instructions
Tangzhong:
- Whisk flour, milk, and water in a small pan.
- Heat over medium-high, stirring until thickened (1–2 minutes).
- Chill in the fridge for 10 minutes.
Dough:
- Mix flour, sugar, yeast, and salt in a large bowl.
- Whisk tangzhong, milk, melted butter, and extract separately.
- Combine wet and dry ingredients; knead until soft and slightly sticky. Cover and rest 10 minutes.
- Knead 6–8 more minutes, adding up to 2 tbsp flour if needed.
- Transfer to a greased bowl; cover and rise 2 hours.
Shaping & Second Rise:
- Punch down dough and roll to ¼–½ inch thickness.
- Cut donuts; re-roll scraps.
- Place on parchment, cover, and rise 45–60 minutes.
Frying:
- Heat oil to 350°F (180°C).
- Fry donuts 1 minute per side until golden. Drain on paper towels.
Glazing:
- Mix sugar, milk, and extract until smooth.
- Dip warm donuts and holes; let excess drip on a wire rack.
Notes
- Best eaten fresh; store in an airtight container up to 1 day.
- Don’t freeze for best texture.
- Tangzhong helps keep donuts soft and tender.
- Prep Time: 20 min
- Cook Time: 20 min