Milk-Bread Tangzhong Doughnuts

Instructions

1. Make the tangzhong by whisking together 3/4 cup (90 g) flour and 1 cup (240 ml) milk in a small saucepan until smooth. Cook over medium-low heat, stirring continuously, until the mixture thickens to a pudding-like consistency about 149°F (65°C). Remove from heat and let cool to room temperature, about 30 minutes.
2. In a large bowl or stand mixer, combine 2 1/2 cups (300 g) all-purpose flour, sugar, instant yeast, and salt. Add the cooled tangzhong, 1/4 cup (60 ml) milk, egg, softened butter, and vanilla bean paste. Mix and knead until a soft, smooth, slightly sticky dough forms, about 8-10 minutes by mixer or 12 minutes by hand.
3. Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 90 minutes.
4. Turn the risen dough onto a lightly floured surface and gently deflate it. Roll it out to about 1/2 inch (1.3 cm) thickness. Use a 3-inch (7.5 cm) round cutter to cut out doughnuts. Gather scraps, reroll once, and cut more doughnuts.
5. Place doughnuts on parchment-lined baking sheets, cover loosely with plastic wrap or a towel, and rest for 15 minutes to slightly rise before frying.
6. Heat frying oil in a deep pot or heavy pan to 350°F (175°C). Fry doughnuts in batches, 1-2 minutes per side or until golden brown and puffed. Use a slotted spoon to remove and drain on paper towels.
7. Prepare the vanilla glaze by whisking powdered sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If glaze is too thick, add milk 1 teaspoon at a time to reach a pourable consistency.
8. While still warm, dip the tops of the doughnuts into the vanilla glaze. Place on a rack to set the glaze before serving.