Big Doughnuts. Pillow-Soft. Zero Regrets.

INGREDIENTS

For the Tangzhong

• 20 g all-purpose flour
• 100 g whole milk

For the Buttermilk Dough

• 550 g all-purpose flour
• 50 g granulated sugar
• 10 g instant yeast
• 8 g kosher salt
• 200 g buttermilk, room temperature
• 100 g whole eggs (approximately 2 large eggs, without shells)
• 60 g unsalted butter, softened
• 5 g vanilla extract
• All of the prepared tangzhong
• Vegetable or canola oil, for frying

For the Chocolate Glaze

• 200 g powdered sugar, sifted
• 50 g unsweetened cocoa powder, sifted
• 60 g unsalted butter, melted
• 60 g whole milk, warm
• 5 g vanilla extract

METHOD

1. Prepare the tangzhong. Whisk 20 g flour and 100 g whole milk in a small saucepan until smooth. Cook over medium-low heat, whisking continuously, until thick and smooth, approximately 149–150°F. Cover and cool until lukewarm.

2. Mix the dough. In a stand mixer fitted with a dough hook, combine 550 g flour, sugar, yeast and salt. Add buttermilk, eggs, vanilla and the cooled tangzhong. Mix on low for 2–3 minutes until a rough dough forms.

3. Add butter and knead. Gradually add the softened butter. Knead on medium-low for 8–12 minutes until elastic. The tested dough remained tacky after kneading; avoid adding extra flour just to make it dry.

4. First rise. Transfer to a lightly greased bowl, cover and rise until approximately doubled, about 1–2 hours. Overnight option: Instead, cover and refrigerate the bulk dough overnight (about 8–12 hours). The next day, allow it to warm just enough to roll comfortably, then continue with cutting and the final proof. The dough should be airy and properly proofed before frying.

5. Roll and cut. Roll the dough to ⅝-inch thickness. Cut with a 3¾-inch outside cutter and 1¼-inch center cutter. Place on parchment squares. Rest scraps 10–15 minutes before rerolling once. Overnight cut-doughnut option: Arrange the cut doughnuts on individual parchment squares on a tray, cover well without pressing on the dough, and refrigerate overnight (about 8–12 hours).

6. Final proof. Cover loosely and proof until noticeably puffy and airy, approximately 30–60 minutes for room-temperature dough. If refrigerated overnight, allow extra time at room temperature for the cut doughnuts to finish proofing; go by their light, puffy appearance rather than the clock. A light indentation should slowly spring back.

7. Fry using parchment squares. Heat 2–3 inches of neutral oil in a heavy-bottomed pot to 350°F, filling the pot no more than halfway. Keep each proofed doughnut on its parchment square and gently lower it into the hot oil using the paper, without dropping it or splashing. As the doughnut releases and slides off, carefully remove the parchment with tongs, keeping hands clear of the oil. Fry in small batches, approximately 60–90 seconds per side, adjusting for size, color and doneness. Cut open the first doughnut to check that the center is cooked. Drain on a wire rack.

8. Make the gooey chocolate glaze. Sift powdered sugar and cocoa together. Whisk in melted butter, warm milk and vanilla until glossy and smooth. Add additional warm milk, 1 tsp at a time, until the glaze is soft, glossy and dip-able. It remains gooey rather than hardening into a shell.

9. Glaze and finish. Cool doughnuts until just warm. Dip tops in the chocolate glaze and allow excess to drip off. Serve with napkins—the glaze stays gooey.