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1 ¼ cups Whole Milk

2 ¼ teaspoons Instant Yeast (one packet)

2 Large Eggs

8 tablespoons Unsalted Butter (Room temp)

½ cup Granulated Sugar

1 teaspoon Salt

4 ¼ (542g) cups Bread Flour

Oil for frying

3 cups Powdered Sugar

⅓ cup Water

1 pinch Salt

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Optional: Tangzhong use ¼ cup of the flour and add 1¼ cup milk to make Tangzhong. Cook to make a paste. After letting it cool add this into your dough mixture.

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1¼ cup of milk

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1. To start, heat 1 ¼ cups of whole milk to 109°f and activate 2 ¼ teaspoons of instant yeast and granulated sugar. Let sit for 5 minutes. Then, mix in 2 large eggs, and salt.

2. In a stand mixer Gradually incorporate 4 ¼ cups of bread flour into the mixture. Slowly add the softened butter until it completely mixes in to the dough. Increase speed to medium low (2) Knead the dough until it becomes smooth (8 min),

3. Once dough has come together and comes away cleanly from side of bowl (not the bottom), put it into an oiled bowl - cover with a towel and let proof till doubled in size (~1hr)

4. After the first rise, roll out the dough and cut it into donut shapes. You can use a large drinking glass and a shot glass to cut. Let the shaped donuts rise for an additional 45 minutes.

5. Once risen, fry the donuts in 350°f oil until they are golden brown on both sides.

6. For the glaze, combine 3 cups of powdered sugar, ⅓ cup of water, and a pinch of salt. Dip each donut into the glaze, ensuring they are well coated.