Milk Bread Glazed Donuts That Melt in Your Mouth
These Glazed Donuts are made with soft and pillowy milk bread dough, using a tangzhong starter for a melt-in-your-mouth texture. Lightly fried and dipped in vanilla glaze, they’re a bakery favorite you can make at home.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2½ hours (with rising)
- Yield: 8–10 donuts
Ingredients
Tangzhong:
2 tbsp bread flour
2 tbsp water
2 tbsp milk
Dough:
3 cups bread flour
2½ tbsp sugar
1 tsp salt
2 tsp instant yeast
¾ cup warm milk
1 large egg
3 tbsp unsalted butter, softened
Prepared tangzhong
Glaze:
1½ cups powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Frying:
Vegetable oil, for frying
Instructions
-
Make tangzhong: cook flour, water, and milk until thick paste forms. Cool.
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Mix dough ingredients and tangzhong. Knead 10–12 minutes until smooth.
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Cover and rise 1–1½ hours until doubled.
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Roll dough to ½ inch. Cut into donuts. Let rise 30–45 minutes.
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Heat oil to 350°F. Fry donuts 1–2 minutes per side until golden. Drain.
-
Mix glaze. Dip warm donuts and let set on rack.
Notes
Use thermometer for accurate oil temp. Don’t overproof. Glaze while warm for best coating.