Best Donuts Recipe Ever

Start by making the Tangzhong – mix flour and milk in a nonstick pan over medium heat until it thickens.

Combine the Tangzhong with cold milk, add yeast, and let it chill for 5 minutes.

Add in all the other dough ingredients, keeping half of the butter aside.

Knead at medium speed for 5 minutes, then add the remaining butter and knead for another 5 minutes until you have a smooth dough.

Cover the dough and let it rise for 1 hour.

Roll out the dough into a 1/2 inch thick circle and cut out the donuts (about 3 inches in diameter). Don’t forget the donut holes!

Let them rest for 30 minutes, then fry those beauties until golden perfection – 45 seconds per side for donuts and 75-90 seconds for the holes.

Mix up your glazes: maple glaze in one bowl, melted chocolate with oil in another.

Also, blend sugar and cinnamon for the donut hole roll.

While the donuts are still warm, dip them in the glazes and let them drip on a wire rack.

Roll those donut holes in cinnamon sugar.

Now, the best part – Enjoy!!! Devour them warm for the ultimate delight, or savor them up to 1 day at room temperature.