Super Soft Homemade Donuts

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Active dry yeast
  • 2 3/4 cups Flour
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 4 tbsp Sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Water or milk

• Liquids

  • 1 cup Water

• Other

  • 1/2 cup Milk or kefir
  • 1/2 cup Tangzhong (see just below-don't worry, it's super easy

Found on myhomemadeheaven.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 4 Tbsp sugar
• 3 Tbsp butter, softened
• 1/2 tsp salt
• 1/2 cup milk or kefir
• 1 egg
• 2 tsp Active Dry Yeast
• 1/2 cup tangzhong (see just below-dont worry, its super easy)
• Oil for frying
• 1/3 cup all-purpose flour
• 1 cup water
• 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

Directions

• 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. Itll make slightly more than 1/2 cup, but just add 1/2 cup to the dough. Add all the ingredients for making the dough in a bread machine and set it for the dough setting. If you dont have a bread machine, put it in a stand mixer and 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 itll 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 dont let them touch. (I 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. Ive noticed better results with them holding their shape when Ive used kefir instead of milk-although I tend to use almond milk instead of regular milk so they may just need something a bit thicker). 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 while the oil is heating. (You want to dip the donuts in the glaze while theyre still warm.) Fry donuts in oil for 30-45 seconds on each side, or until golden brown. Place donuts in glaze and flip the donut to cover both sides, then place on wax paper or parchment paper to cool and dry.