Vegan Tangzhong Doughnuts
These doughnuts are vegan but still fluffy and delicious even without eggs and dairy products such as butter and milk. Tangzhong makes it possible to keep your doughnuts fluffy even next day!
Equipment
- 1 Large Pot For frying
Ingredients
For Tangzhong
- 40 g Bread Flour
- 60 g Boiling Water
For the Doughnuts
- 160 g Bread Flour
- 30 g Sugar
- 3 g Active Dry Yeast
- ½ tsp Salt
- 90-100 ml Plant Based Milk ( room temperature )
- 20 g Vegan Butter
- some Bread Flour For flouring
For the Sugar Glaze
- 150 g Icing Sugar
- 35 g Boiling Water
- 1 pinch Salt
- ½ tsp Vanilla Extract
Instructions
For the Tangzhong
- Put 40g flour and 60mil boiling water and mix well to haydrate every bit of flour. It looks like lumpy mashed potato. Leave it for about 30min.
For the Dough
- In a bowl of stand mixer, put flour, sugar and yeast. Put salt in the opposite side of yeast and pour the milk. Beat the dough for about 3 minutes before adding tangzhong and beat the dough again until it becomes elastic and pulls away from the sides of the bowl. Add the vegan butter and beat the dough until it becomes shiny.You can make the dough by hand. Please knead your dough at least 15minutes.
- Lightly grease a large bowl with oil and place your dough. Cover the bowel with a damp tea towel and let the dough rise at room temperature for 1-2 hours or until double in size. You can check if it's finised proofing by poking your floured forefinger into your dough. If the hole keep it's shape and doesn't spring back, it's done.
- Punch the dough to release the gas trapped in the dough and tip it onto the floured surface and roll it to about 1/2 inch thick with a floured rolling pin. Cut your dough with doughnut cutter. You can reroll your scraps and cut again.
- Grease a tray with oil and place your doughnuts and cover them with a clean towel. Leave them at room temperature for about 1 hour or until they become plump. Push the dough with your forefinger softly. If it sprangs back quickly, the dough is not ready yet.
- Once your dough has finished second proof, fry them in hot oil at 160-175C (320-347F) until golden brown.
For the Glaze
- Sift the icing sugar in a bowl and pour the boiling water. Whisk it until smooth and dip your doughnuts and sit them on a wire rack. Leave the doughnuts until the glaze has set. If you eat them next day, put them in an airtight container or a freezer bag to prevent them from drying. They can be frozen perfectly up to 1 months.