Easy Glazed Donuts Using Milk Bread Dough
Soft, airy donuts made with Japanese milk bread dough and topped with a classic glaze. These bakery-style treats are fried until golden and melt-in-your-mouth delicious.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes (includes rising)
- Yield: 2 hours 15 minutes (includes rising) 1x
Ingredients
2 ½ cups bread flour
½ cup whole milk (warm)
3 tbsp bread flour (for tangzhong)
1/4 cup sugar
2 ¼ tsp instant yeast
½ tsp salt
1 large egg
3 tbsp unsalted butter, softened
Oil for frying
1 ½ cups powdered sugar
3–4 tbsp milk (for glaze)
½ tsp vanilla extract
Instructions
-
Make tangzhong by cooking 3 tbsp flour with ½ cup milk until thick. Cool.
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In mixer, combine flour, sugar, yeast, salt, tangzhong, warm milk, egg, and butter. Knead 10–12 minutes until smooth.
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Let dough rise in a greased bowl for 60–90 minutes, until doubled.
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Roll out to ½-inch thick. Cut donuts and let rise 30–45 minutes.
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Heat oil to 350°F. Fry donuts 1½–2 minutes per side until golden.
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Drain and cool slightly.
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Mix glaze ingredients until smooth. Dip warm donuts into glaze and let set.
Notes
Store in airtight container at room temperature up to 2 days. Reheat gently before serving.