Homemade Sugar Donuts
User Reviews
5
Homemade Sugar Donuts
Description
The recipe begins with preparing tangzhong, a cooked mixture of flour and water heated until thickened, which is cooled before addition. This technique boosts softness by gelatinizing starches, helping retain moisture during baking. The dough incorporates milk, sugar, softened butter, egg, and activated yeast, blended with bread or all-purpose flour and salt. After thorough mixing and kneading, the dough is allowed to rise in a warm environment to develop structure.
Dough portions are formed into balls and shaped into classic donut rings, with the cut center pieces reserved for additional frying. The donuts are deep fried at controlled temperatures between 360°F and 375°F, ensuring a golden exterior without overly absorbing oil. After frying, they are rolled in granulated sugar, giving a sweet exterior crunch contrasted by the light, airy interior.
Proper warming of the oil and correct timing during frying are crucial for optimal texture, while cooled tangzhong prevents yeast denaturation. Softened butter used here enhances tenderness without melting into the dough. These donuts are ideal fresh but can be reheated carefully to preserve softness.
Ingredients
Tangzhong 湯種 (water roux):
- ¼ cup flour (Bread flour or all purpose flour)
- ¾ cup water
Dough:
- ½ cup milk
- 4 tablespoons sugar
- 3 tablespoons butter (Softened)
- 1 egg (Large)
- 2 teaspoons active dry yeast
- 2.5 cups flour (Bread flour or all purpose flour)
- ½ teaspoon salt
Other:
- 2 cups vegetable oil (For deep fry the doughnuts)
- ¼ cup sugar (For dusting the doughnuts)
Instructions
- Put ¼ cup of flour (bread flour or all purpose flour) into the pot. Pour ¾ cup of water. Mix it very well.
- Turn on medium small fire. Keep stirring until the mixture becomes thickened. Then, put it aside and let it cool off.
- Pour ½ cup of milk (warm or room temperature) into the Bosch mixer.
- Next, add 4 tablespoons of sugar, 3 tablespoons of butter (softened), 1 large egg and 2 teaspoons of active dry yeast into the Bosch mixer.
- Turn on the Bosch mixer to # 1 the lowest setting. Let it mix a little bit and wait for 5 minutes.
- In the meanwhile, put 2.5 cups of flour (bread flour or all purpose flour) into the bowl and add ½ teaspoon of salt. Mix it well.
- After that, turn on the mixer to #1 the lowest setting. Slowly add the flour mixture from step 6 into the yeast mixture. Let it mix a little bit. Then, add the warm tangzhong from step 2. ( Remember the tangzhong needs to be cooled off. Not too hot, just a little warm.)
- After, change the Bosch mixer speed to #3 the medium high speed setting. Let the mixer run for 8-10 minutes.
- Put the dough into a bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 30 minutes.)
- The dough rises to double its size.
- Roughly divide the dough into 12 pieces.
- Roll the dough into a ball shape.
- Take a ball shaped dough, use your palm to press the dough.
- Use a small circle cutter, put in the middle of the flatten dough and cut the middle part out. Repeat steps 13 and 14 for the rest of the dough.
- Cover the doughnut dough with wet cloth. Let it rise for 30 minutes at room temperature. (To speed up the rising time. Normally, I preheat the oven to 200F. Then, turn off the oven and put the dough in for 15 minutes.)
- While waiting for doughnut dough to rise, pour 2 cups of vegetable oil into the wok. Turn on a small fire, heat up the oil temperature around 360-375F. You can use a thermometer or wooden chopsticks to test the temperature. When you put the wooden chopsticks into the oil, if there are little bubbles around the chopsticks. It's a sign to show that the oil is hot enough.
- Slowly put the dough into the oil and deep fry for around 1 minute. Then, flip the other side and deep fry for around 1 minute.
- Repeat step 17 until all the dough is deep fried.
- Lastly, put ¼ cup of sugar on a plate. Then, put the deep fried doughnuts on the plate. Cover and dust the doughnuts with sugar.
Notes
- Tangzhong must be cooled before adding to dough to protect yeast activity.
- Use softened, not melted, butter to maintain dough texture.
- Bread flour is preferred for better structure but all-purpose flour works with tangzhong method.
- Maintain oil temperature between 360°F–375°F; fry donuts about 1 minute per side.
- Let dough rise in a warm, moist place; 30 minutes in an oven at 200°F turned off works well.
- Cut-out doughnut centers can be fried as small treats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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