Milk Bread Glazed Donuts That Melt in Your Mouth

Imagine biting into a donut so tender and soft, it nearly dissolves on your tongue—light as air, yet satisfyingly rich. That’s exactly what you get with these Glazed Donuts made with milk bread dough. Inspired by the Japanese-style shokupan, this enriched dough creates donuts with a supremely fluffy crumb and gentle chew. Once fried to golden perfection and dunked in a classic sweet glaze, they become the ultimate bakery-worthy treat.

What sets these apart is the milk bread base, which uses a tangzhong starter for superior moisture and softness. Unlike regular yeasted donuts, this dough stays tender for longer, making it perfect for making ahead or enjoying over the next day or two. Each bite is warm, buttery, and bathed in a delicate vanilla glaze that cracks slightly with each bite—just like your favorite donut shop, only better.

If you’re looking for a donut that combines artisan texture with nostalgic flavor, this recipe is your new go-to.

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Ingredients Overview

These Glazed Donuts use a few extra steps compared to standard recipes, but every ingredient is purposeful in building that ultra-soft texture and golden, sweet finish.

Bread Flour
Provides structure while keeping the interior soft and chewy. The higher protein content helps support the rise and fluffy texture. You can substitute with all-purpose in a pinch, but bread flour is best.

Tangzhong Starter (Flour + Milk + Water)
A mix of flour, water, and milk cooked into a paste, tangzhong locks moisture into the dough, extending softness and shelf life. It’s the magic behind that signature milk bread texture.

Whole Milk
Adds richness and tenderness to the dough. Warmed milk also helps activate the yeast for proper rise.

Active Dry or Instant Yeast
Drives the rise and fluffiness. Make sure it’s fresh and proofed properly if using active dry yeast.

Eggs
Contribute to the rich, soft dough and help bind ingredients. Use room-temperature eggs for even mixing.

Sugar
Sweetens the dough slightly and feeds the yeast. The glaze adds most of the sweetness, so the dough itself is subtly sweet.

Salt
Balances the flavor and strengthens the gluten in the dough.

Unsalted Butter
Adds a velvety richness to the dough, making each bite tender and flavorful. Room-temperature butter works best to blend into the dough.

Vegetable Oil (for frying)
Choose a neutral oil with a high smoke point, like canola or sunflower. Heat control is key for golden, non-greasy donuts.

Glaze (Powdered Sugar, Milk, Vanilla)
A classic three-ingredient glaze that sets to a perfect thin crust over the warm donuts. Adjust the milk for a thicker or thinner coating.

Realistic Substitutions:

• Non-dairy: Use plant milk and vegan butter alternatives.

• No bread flour: All-purpose works, though texture may be slightly less chewy.

• No tangzhong? Skip it, but expect slightly shorter shelf life and less softness.

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Step-by-Step Instructions

1. Make the Tangzhong Starter
   In a small saucepan, whisk together 2 tbsp bread flour, 2 tbsp water, and 2 tbsp milk. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 1–2 minutes). Let cool.

2. Mix the Dough
   In a stand mixer bowl, combine 3 cups bread flour, 2½ tbsp sugar, 1 tsp salt, and 2 tsp instant yeast. Add the cooled tangzhong, ¾ cup warm milk, 1 large egg, and mix on low with the dough hook.

3. Add Butter
   Once dough starts coming together, add 3 tbsp softened unsalted butter. Knead on medium speed for 10–12 minutes, until dough is smooth, elastic, and slightly tacky.

4. First Rise
   Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

5. Shape the Donuts
   Punch down the dough and roll it out on a lightly floured surface to ½-inch thickness. Use a donut cutter (or a large and small round cutter) to cut out rings. Reroll scraps as needed.

6. Second Rise
   Place donuts on parchment-lined baking sheets. Cover loosely with plastic wrap and let rise 30–45 minutes until puffed and airy.

7. Heat the Oil
   Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). Use a thermometer to monitor temperature—too hot and they brown too fast; too cool and they’ll absorb oil.

8. Fry the Donuts
   Gently lower 2–3 donuts at a time into the oil. Fry 1–2 minutes per side, or until deep golden brown. Drain on paper towels and cool slightly.

9. Make the Glaze
   Whisk together 1½ cups powdered sugar, 2–3 tbsp milk, and ½ tsp vanilla extract until smooth. Dip the warm donuts into the glaze and place on a wire rack to set.

Common Mistakes to Avoid:

• Over-proofing: Causes collapse when fried. The donuts should be puffy but still slightly springy.

• Oil too hot or cold: Use a thermometer for consistent results.

• Skipping the cooling before glazing: Hot donuts will absorb the glaze instead of creating that beautiful sheen.

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Tips, Variations & Substitutions

Tips for Success:

• Keep your oil at a consistent 350°F for even frying.

• Dust excess flour off the donuts before frying to avoid burnt spots.

• Glaze while warm—not hot—for the best shine and coverage.

Flavor Variations:

• Chocolate Glaze: Mix cocoa powder into the glaze or melt chocolate with cream.

• Maple Glaze: Use maple syrup in place of milk for a sweet twist.

• Filled Option: Skip the hole and fill with jam, pastry cream, or Nutella after frying.

Dietary Options:

• Vegan: Use dairy-free milk, egg replacer, and plant-based butter.

• Gluten-Free: Try a high-protein gluten-free flour blend, though results may vary.

• Low Sugar: Cut glaze in half or dust with cinnamon instead.

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Serving Ideas & Occasions

Glazed Donuts made with milk bread dough are perfect for slow weekends, brunch spreads, or special breakfasts.

Serve With:

• Fresh coffee or espresso

• Chai, matcha, or hot chocolate

• Fresh fruit or yogurt for a balanced plate

Occasions:
Ideal for holidays, birthdays, or just a cozy treat at home. They also make great gifts—wrap a few in parchment and tie with twine for a bakery-style bundle.

Storing Leftovers:
Keep donuts in an airtight container at room temperature for up to 2 days. Warm slightly before serving for best texture. Freeze unglazed donuts and thaw before glazing.

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Nutritional & Health Notes

While indulgent, these donuts offer a fresher, preservative-free alternative to store-bought or fast food versions.

Soft and Light Texture:
Thanks to the tangzhong and enriched dough, they stay soft longer and feel lighter than standard fried donuts.

Ingredient Quality:
Homemade lets you control the ingredients—real butter, quality milk, and no artificial flavorings.

Portion Control Tips:
These are rich, so one donut is a satisfying serving. You can also make mini donuts by cutting smaller rounds and adjusting fry time.

Frying Notes:
Using fresh oil and keeping the right temperature reduces oil absorption and makes for a cleaner taste.

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FAQs

1. What makes milk bread donuts different from regular donuts?
Milk bread donuts use a tangzhong starter and enriched dough, making them extra soft, fluffy, and moist compared to standard yeasted donuts.

2. Do I need a stand mixer?
It helps, but you can knead by hand. Just expect it to take 12–15 minutes of steady kneading to reach a smooth, elastic dough.

3. Can I bake these instead of frying?
You can, but the texture will be more like a soft bun than a donut. Brush with butter before baking at 350°F for 15–18 minutes, then glaze.

4. How do I know when the oil is ready?
Use a thermometer to check for 350°F. Or test with a scrap of dough—it should sizzle and float within seconds.

5. Can I prepare the dough ahead of time?
Yes. Let the dough rise in the fridge overnight, then bring it to room temperature before shaping and frying the next day.

6. What’s the best way to keep the donuts fresh?
Store in an airtight container at room temperature. Refresh with a few seconds in the microwave. Avoid the fridge—it dries them out.

7. Can I make them without the glaze?
Absolutely. Dust with powdered sugar, cinnamon sugar, or enjoy plain. The dough is rich enough to stand on its own.

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