Ingredients
Equipment
Method
Making the Donuts
- Make the tangzhong by stirring the flour and milk in a nonstick pan over medium heat until they form a thick paste.
- Mix the tangzhong with cold milk and yeast in a bowl and let sit for 5 minutes.
- Add all other dough ingredients, leaving out half of the butter. Knead at medium-high speed using a dough hook for 5 minutes.
- Add the remaining butter and knead again for 5-8 minutes until a smooth and stretchy dough forms.
- Cover and let the dough rise for about 1 hour until it doubles in size.
- Roll the dough into a ½ inch thick sheet and cut out 4" circles.
- Place the circle donuts onto parchment paper and rest for about 30-45 minutes at room temperature.
- Heat 2-3 inches of oil in a wok over medium heat to 350°F, then fry the donuts for about 2 minutes per side.
- Let the donuts cool on a wire rack while making the crème pâtissière.
Making the Crème Pâtissière
- Whisk the eggs, corn starch, salt, and sugar in a bowl for the crème pâtissière.
- Boil the milk and vanilla in a nonstick pan, then pour into the egg mixture while whisking continuously.
- Return the mixture to the pan and cook on low heat, stirring constantly until thick.
- Add the butter, mix, pass through a strainer, and place in the fridge for at least 15 minutes.
- Transfer the crème pâtissière into a piping bag and fill each donut until heavy.
Making the Caramel
- For the caramel, mix sugar, salt, and water in a pan on low heat, allowing the sugar to dissolve.
- Once caramel reaches a deep golden color, take it off heat and dip donuts for a thin coating.
- Allow the donuts to cool and the caramel to form a crispy coating.
Nutrition
Notes
These donuts are best enjoyed fresh but can be stored in an airtight container for up to two days.