Milk Bread Doughnuts

Step 1

To make the tangzhong: Combine all of the tangzhong ingredients in a small saucepan, and whisk until no lumps remain.

Step 2

, Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Step 5

, Transfer the tangzhong to a small bowl and let it cool to room temperature.

Step 6

, To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the tangzhong and the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

Step 10

, Shape the dough into a ball, and let it rest in a lightly greased covered bowl until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.

Step 13

, To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter.

Step 14

, Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled in size.

Step 15

, To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute.

Step 16

, Remove the doughnuts from the oil with a slotted spoon and drain on absorbent paper. Repeat with the remaining dough.

Step 17

, Frost the doughnuts as desired, using your choice of sugar topping or glaze.

Step 18

, Storage information: Doughnuts are best eaten the day they're made, ideally served still warm. Store leftovers, unfrosted and unfilled, in an airtight container at room temperature for up to two days; freeze for longer storage.