This dough is extremely sticky, but do not add more flour! The original recipe used only 1/2 cup of the tangzhong mixture, but I just added the whole thing in because I had no intention of using the tangzhong for anything else. Additionally, in real Krispy Kreme factories, you'll see the dough texture is so soft it's actually deposited from a doughnut-extruder, instead of being rolled and cut. I wanted to replicate that extremely soft texture with this tangzhong, so the only extra flour I used was during the final rolling and cutting.

It's not a perfect Krispy Kreme replica, but this is incredibly soft and just slightly chewy. The glaze is spot-on. I would say the hardest thing to copy is the melt-in-your-mouth texture and bite that a Krispy Kreme doughnut has, but you can get a little closer to that texture by almost over-proofing the cut doughnuts. It will make them very fluffy and airy.

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Tangzhong

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• 1/3 cup all-purpose flour

• 1 cup water
   

Dough

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• 2 teaspoons active dry yeast

• 1/2 cup evaporated milk (or whole milk), 110F

• 1/3 cup sugar

• 1 egg

• Tangzhong above)

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 3 Tablespoons butter, softened

• Oil for frying (use a neutral flavored oil like canola, vegetable, grapeseed, or a light flavored olive oil)​, at least 1 1/2 inches in the pot

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Doughnut Glaze

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• 1/2 cup butter, melted

• 2 cups powdered sugar

• 2 teaspoons vanilla

• 5-7 Tablespoons evaporated milk

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Instructions

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1. Make the tangzhong by mixing 1/3 cup flour and 1 cup water together in a small sauce pan over medium heat until it thickens and swirl lines begin to form. Then set aside to cool. This acts as a dough enhancer (see milk bread recipe for more information). 

2. In a large bowl, sprinkle the yeast and sugar over the warm milk and let sit for 5 minutes. Add in the egg and tangzhong and mix to combine. Stir in the flour and salt and knead into a shaggy dough. Add in the butter and continue kneading until a smooth dough forms. A stand mixer with a dough hook will make this much easier, as it takes about 15 minutes to mix with the machine.
   *If you don't have a machine, you can knead the dough until a smooth dough forms. After each bulk rise, stretch and fold the dough on itself. The hydrated flour and rested gluten will allow you to create a smooth elastic dough with good gluten development during folding.

3. Allow it to rise for approximately 45 minutes, then punch down. Allow to rise a second time for 30-45 minutes.

4. Place dough on a floured surface and roll out to between 1/4-1/2-inch thick (I try not to handle the dough too much besides dumping it out, sprinkling more flour on top of the dough, and rolling it out. The more you handle it, or if you try kneading it again, the tougher it'll get).

5. Cut into donuts (you can use a cutter about 2 1/2 inches in diameter, and then a smaller circle cutter for the doughnut hole).

6. Place cut donuts and donut holes on a floured surface like a cookie sheet, and don't let them touch. (Use a lot of flour, because once they start to rise they will stick to anything they touch, and if you have to pull them apart they tend to deflate and lose their shape.)

   • You can also cut them out onto parchment paper and cut around the doughnuts for easier transfer into the oil. In that case, you would drop the doughnut + parchment square into the oil and peel the parchment away once the doughnut has cooked a little.

7. Cover and allow to rise for another hour, or until dough is puffed and tender. When you gently press the dough with a wet finger, it should bounce back about halfway.

8. Heat oil to approximately 375°F. You can cook a donut hole first to test the oil if you don't have a thermometer. It should bubble and float quickly, puff in the oil from the rise, and become golden brown but not burnt.

9. Make the glaze while the oil is heating. (You want to dip the donuts in the glaze while they're still warm.) Whisk together the melted butter, powdered sugar, and evaporated milk. Add more milk if you want a thinner consistency.

10. Fry donuts in oil for 30-45 seconds on each side, or until golden brown. Drain on a wire rack or paper towels to remove excess grease.

11. Dip doughnuts in glaze until halfway submerged, then invert onto a wire rack to let excess glaze drip down and set. 

12. Any leftover doughnuts can be stored in an airtight container and microwaved for about 10 seconds the next day if desired!

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BONUS: I used the same doughnut dough, leftover matcha cream, leftover thickened Portuguese egg tart cream, and sugar to make the cream-filled doughnuts below!

I call the Egg Tart one "Pao de Nata" (Custard Bread). It's bruleed on top to replicate the blackened tops of the egg tarts.​