Ingredients
-
- Tangzhong:
- 3/4 cup water
- 1/4 cup bread flour
-
- Donut Dough:
- 3 cups plus 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Prepared tangzhong
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying
- Homemade Caramel Glaze:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed and room temperature
- 1/4 cup plus 1 tablespoon heavy cream, room temperature
- 1 teaspoon vanilla bean paste
- Flaky sea salt, for topping
Instructions
- Make the tangzhong: Whisk water and flour in a small saucepan over medium heat until it thickens into a paste. Transfer to a bowl and let cool.
- In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong; mix until a dough forms.
- With the mixer running, add butter one tablespoon at a time, letting it incorporate fully. Knead until dough is smooth and elastic.
- Place dough in a greased bowl, cover, and let rest in a warm spot until slightly risen.
- Roll dough out to 1/2–3/4 inch thick. Cut out donuts and place each on a parchment square. Let rise until puffy and doubled.
- Heat oil to 350°F (175°C). Fry donuts in batches, flipping once, until golden brown. Cool on a wire rack.
- To make the caramel: Melt sugar in a saucepan over medium heat until deep amber. Remove from heat and whisk in butter, then cream. Stir in vanilla and let cool until thick and glossy.
- Pipe or spoon caramel over cooled donuts and immediately sprinkle with flaky sea salt.
Notes
- Roll donuts in granulated sugar after frying for extra sweetness.
- Add a pinch of espresso powder to the caramel for deeper flavor.
- Top with apple‑flavored caramel instead for a seasonal twist.
- Dough can be made ahead and refrigerated overnight before shaping.
- Best enjoyed the same day with caramel added just before serving.
- Prep Time: 40 minutes (plus rising time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 380
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
