Tangzhong Yeast Donuts

Instructions

1. Prepare the tangzhong by whisking together 25g flour and 125ml milk in a small saucepan over medium heat. Cook until it thickens to a paste, then let it cool.
2. Warm the additional 225ml milk until it feels slightly warm to the touch.
3. Sprinkle the yeast over the warm milk and let it sit for 10 minutes.
4. In a large bowl, beat the cooled tangzhong, melted butter, sugar, salt, then eggs, and vanilla extract if using.
5. Add the yeast mixture and half of the remaining flour, mix until smooth.
6. Gradually add the rest of the flour and mix until the dough pulls away from the sides of the bowl.
7. Knead the dough for about 10 minutes, or until smooth and elastic.
8. Place the dough in a greased bowl, cover it with a towel, and let it rise until doubled in size, about 1 to 2 hours.
9. Roll out the dough to about 1.5cm thick, cut out the donuts with a 75mm (3 inch) cutter. Optionally, make small holes into the centre.
10. Let the shaped doughnuts rest until they slightly puff up, about 30 minutes.
11. While the dough rests, make the sugar glaze by melting the sugar with 2 tablespoons of milk in a small saucepan.
12. Heat oil in a large pot until it reaches 180°C (350°F). Fry the doughnuts, flipping once, until golden brown.
13. Drain the donuts on paper towels and then dip in the sugar glaze.