Crispy Tangzhong Donuts

Can a donut really be crispy? These homemade cinnamon sugar donuts are so good that they will make you cry (in a good way). Cold bulk fermenting your dough in the fridge will dramatically increase the donut's flavor. Most bakeries or donut shops usually do not use this method to ferment their dough because it takes up a lot space in the cooler. A long fermented enriched dough is a special treat, that we can take advantage as home donut makers :) Ambient Conditions: Temperature: 72°F (22°C) Humidity: 50% Ingredients Tangzhong 330g milk 45g(5.5 tbsp) *strong all-purpose flour - 11.7% protein Main Dough 11g (2 tsp) kosher salt 45g (1/4 cup) sugar 1 large egg - 50g without shell 4g (1 tsp) instant dry yeast or 405g (3-1/3 cup + 1 tbsp) *strong all-purpose flour - 11.7% protein 45g (3 tbsp) unsalted butter Cinnamon Sugar 150g (3/4 cup) sugar 5g (2 tsp) cinnamon Please measure ingredients using a scale. *I used King Arthur all-purpose flour in this recipe. If you do not have access to all-purpose flour with a similar protein content, please substitute bread flour. KitchenAid Mixer Instructions Speed 2 - 2 minuets Rest 15 minutes Speed 4 - 10-14 minutes Rest 15 minutes Add softened butter Speed 3 - 3 minutes Speed 4 - 4-5 minutes Speed 3 - 3 minutes Speed 2 - 5 minutes Remove dough from bowl Chapters 0:00 Intro 0:56 Tangzhong 2:00 Main Dough 5:26 Divide and Shape 7:07 Frying