I’ve been craving those sugar and cinnamon covered donuts from back when I was younger but I could never find a recipe I liked. Most of the donut recipes I’ve tried gave me tough and doughy tasting donuts that tasted more like fried dinner rolls than anything else. Then I came across this recipe that uses tangzhong and I thought I’d give it a whirl and boy, I was glad I did.
For those who are unfamiliar with tangzhong it is a water roux method originating from Japan but further developed by the Chinese to make softer, fluffier bread. In a ratio of 1:5 (one part flour to five parts water) one usually mixes 50 gms flour to 250 ml water brings it to a boil, constantly stirring until swirl lines appear. The tangzhong makes bread fluffier and softer for days. You can microwave a tangzhong made bread for 10 to 15 seconds and it will be as soft and fluffy as the day it was made. But, back to the donuts.
I used the recipe I found on 365 Degree Oven’s Homemade Glazed Donut’s recipe and let me just tell you, they were the best donuts I ever had. You can click on the link to bring you to her site but I’m also posting the recipe here just because I don’t want to lose it. I also wrote it how I did it.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
