- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
Tangzhong starter
ingredients
- 2 1/2 tablespoons bread flour
- 1/4 cup water
- 3 tablespoons (45g) milk
Milk Bread Dough
ingredients
- 1/2 cup whole milk, warmed (105°F)
- 1 1/2 teaspoons instant yeast
- 2 3/4 cups bread flour
- 1/4 cup granulated sugar
- 1 tablespoon milk powder
- 1 teaspoon fine salt
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, at room temperature
Frying & Finishing
ingredients
- Vegetable Oil, at least 4 inches deep
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup Nutella®
Method
Step 1
Combine the tangzhong ingredients in a small saucepan, and mix with a rubber spatula until no lumps are left. Then heat over medium heat while mixing constantly until the mixture thickens into a paste, about 2 minutes.
Step 2
Remove from heat, transfer to a small bowl and wrap with plastic wrap. Make sure plastic wrap is touching tangzhong to prevent a film from forming. Refrigerate until it has cooled to room temperature. Alternatively, you can refrigerate overnight, and leave at room temperature for 1 hour before using.
Step 1
Mix together warm milk and yeast in a small bowl or large measuring cup. Let it bloom for 5-10 minutes or until it has risen to a thick foam.
Step 2
In the bowl of your stand mixer with a dough attachment, mix the bread flour, granulated sugar, milk powder, and salt on low speed until combined. Next, add the yeast mixture and tangzhong, and egg. Continue mixing until the mixture forms into a dough for about 2 minutes.
Step 3
When the dough has just formed, add the softened room temperature butter and knead on low until combined about 1 minute. Then increase the speed to medium-high and knead until smooth, 7-8 minutes. The dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add 1-2 tablespoons of bread flour.) The dough should be smooth and elastic.
Step 4
Shape the dough into a ball and place in a greased mixing bowl, cover with plastic wrap, and proof in a warm place for about 1-1 ½ hours or until puffy and almost double in size. This may more or less time depending on the humidity and temperature in your home.
Step 5
Cut about 8-10, parchment squares and lightly grease them.
Step 6
Deflate the dough and turn it out onto a lightly floured work surface. Gently roll the dough 1/2 inch thick and cut out the donuts with a 2 ½ inch round cutter. Place each cut-out onto a parchment square on a baking sheet.
Step 7
Cover with a kitchen towel or with another baking sheet and proof in a warm space for another 30-45 minutes or until double in size. Once it doubles in size, refrigerate the dough for about 15 minutes. This will stabilize the dough when fried.
Fry the Donuts
Step 1
While the dough is in the refrigerator, heat about 4 inches of vegetable oil in a large heavy-bottomed pot until it reaches 350°F. Use a candy thermometer or fry oil thermometer to measure the temperature.
Step 2
Place a paper towel over a wire rack over a baking sheet. And in a shallow mixing bowl, mix together the granulated sugar, and salt until combined.
Step 3
Once the oil has reached 350°F, place 2-3 donuts into the oil to fry for 2 minutes on one side or until golden brown. Gently flip the donuts and fry on the other side for another 2-3 minutes until golden brown. Then using a spider strainer carefully remove the donuts and place them on top of the wire rack to cool for a few seconds.
Step 4
After the donuts have cooled for a few seconds, quickly toss them in the sugar bowl. The donuts need to still be hot/warm so that the sugar sticks. Repeat until all the donuts are cooked and coated.
Fill the Donuts
Step 1
Poke the side of the donuts with a chopstick or wooden skewer about 1/2 way deep and gently jostle it around side to side to create room for the filling. Make sure to poke only a little to the other side.
Step 2
Place Nutella® into a piping bag fitted with a medium round piping tip. Then place the piping tip into the hole and fill the donut with your desired amount of filling. You know there is enough filling when the filling starts to ooze out of the donut.