1/2 cup tangzhong (see just below-don’t worry, it’s super easy)
Oil for frying
Tangzhong (also see picture above)
1/3 cup all-purpose flour
1 cup water
Blend sugar into coarse powder with any flavoring or plain.
3 cups powdered sugar
1/2 cup water or milk (I like to use water) (You can use less water if you want the glaze thicker- maybe start with 1/3 cup instead)
4 tsp vanilla
Make the tangzhong by mixing 1/3 cup flour and 1 cup water together in a small sauce pan over medium heat until it thickens and swirl lines begin to form. Then set aside to cool. This is a dough enhancer. It’ll make slightly more than 1/2 cup, but just add 1/2 cup to the dough.
Knead for about 15 minutes, allow it to rise for approximately 45 minutes, then punch down, and allow to rise a second time for 30-45 more minutes.
Place dough on a floured surface and roll out to about 1/4″ thick (I try not to handle the dough too much besides dumping it out, sprinkling more flour on top of the dough, and rolling it out. The more you handle it, or if you try kneading it again, the tougher it’ll get-just fyi).
Cut into donuts (I use the rim of a drinking glass that is about 2 1/2 inches in diameter, and then a cap from a water bottle for the center hole).
Place cut donuts and donut holes on a floured surface like a cookie sheet, and don’t let them touch. ( use a lot of flour, because once they start to rise they will stick to anything they touch, and if you have to pull them apart they tend to deflate and lose their shape. I’ve noticed better results with them holding their shape when I’ve used kefir instead of milk).
Allow to rise for another hour.
Heat oil to approximately 350 degrees or just heat the oil over medium heat until warm. My oil was a little too hot-as you can see from the pictures, but they still tasted great! (I use olive oil and fry them in a deep sauce pan or medium sized pot-and will often cook a donut hole first to test the oil).
Make the glaze /sugar coating while the oil is heating.
Fry donuts in oil for 30-45 seconds on each side, or until golden brown. Place on paper bags to absorb excess oil.
Place warm donuts in glaze / coating and flip the donut to cover both sides, then place on wax paper or parchment paper to cool and dry.