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