Crispy Tangzhong Donuts
2,454
Published 2022-07-17
Ambient Conditions:
Temperature: 72°F (22°C)
Humidity: 50%
Ingredients
Tangzhong
- 330g milk
- 45g(5.5 tbsp) *strong all-purpose flour - 11.7% protein
Main Dough
- 11g (2 tsp) kosher salt
- 45g (1/4 cup) sugar
- 1 large egg - 50g without shell
- 4g (1 tsp) instant dry yeast or
- 405g (1 1/3 cup + 1 tbsp) *strong all-purpose flour - 11.7% protein
- 45g (3 tbsp) unsalted butter
Cinnamon Sugar
- 150g (3/4 cup) sugar
- 5g (2 tsp) cinnamon
Please measure ingredients using a scale.
*I used King Arthur all-purpose flour in this recipe. If you do not have access to all-purpose flour with a similar protein content, please substitute bread flour.
KitchenAid Mixer Instructions
Speed 2 - 2 minuets
Rest 15 minutes
Speed 4 - 10-14 minutes
Rest 15 minutes
Add softened butter
Speed 3 - 3 minutes
Speed 4 - 4-5 minutes
Speed 3 - 3 minutes
Speed 2 - 5 minutes
Remove dough from bowl
Chapters
0:00 Intro
0:56 Tangzhong
2:00 Main Dough
5:26 Divide and Shape
7:07 Frying
All Comments (13)
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Wow in this hour my tummy start rumbling by watching and hearing the crisp sound of that donuts 😍
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I'd love to try your recipe
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Kasarap ng crispy dounut
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wow looks so yummy
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Delicioso y muy buena explicación
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Wow, ang sarap naman lalo kung may coke.
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I made this just today with cheese... Its nice with black coffee
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Very well explained and detailed video 😊😊😊will surely try this 😊😊😊
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Wow it looks delicious yum yum 😋 New subscriber here from @RTBL Greetings from India 🇮🇳
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Why is my tangzhong is not creamy after brining out from the ref (overnite). And resulted dry dough
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What is the final weight of your tangzhong after boiling?
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