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glazed donuts made with fresh milled flour
Fresh Milled Mama

The Best Donuts With Fresh Milled Flour (Yeast Donuts | Brioche)

5 from 7 votes
These are the best donuts made with fresh milled flour! They are soft and rich in flavor! This dough will make amazing donuts whether they're the OG glazed, cream or Bavarian filled, or donut holes!
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Prep Time 40 minutes
Cook Time 10 minutes
Rising (1st & 2nd) 1 hour 45 minutes
Total Time 2 hours 35 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For Tangzhong
  • 18 grams fresh milled hard white wheat flour (2 tbsp.)
  • 60 grams milk (1/4 cup)
  • 30 grams water (2 tbsp.)
Dough
  • 180 grams milk (3/4 cup)
  • 2 1/2 tbsp sugar
  • 425 grams fresh milled hard white wheat flour
  • 2 eggs
  • 36 grams butter softened, (3 tbsp.)
  • 9.3 grams instant yeast (1 tbsp.) (I use SAF brand)
  • 1 1/2 tsp Salt
Glaze
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

Method
 

Make Tangzhong
  1. Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
  2. Stir constantly until thickened.2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make Dough
  1. In your mixing bowl add the Tangzhong mixture, milk, sugar, flour, eggs, and softened butter. Remember, DON'T ADD the yeast or salt at this step. Mix until thoroughly combined. We're not fully kneading in this step. Cover and let this mixture Autolyse for 20-60 minutes.
  2. After you've autolysed, add in your yeast and salt. Knead in your mixer for 6-8 minutes or until windowpane is reached. This will vary depending on your mixer.
  3. Form the dough into a ball, put it in a greased bowl, cover and rise for about an hour or until doubled in size. This will vary by the temperature in your home.
  4. Once it’s doubled in size, oil your hands and punch the dough down. Roll out dough on an oiled surface to 1/2-3/4in thick. Cut donuts (I used the 3 1/4in. cutter) and set aside covered to rise until slightly puffed and delicate, about 45 minutes.*Note your dough thickness and cutter diameter will affect how many donuts you get in a batch.
  5. About 15 minutes before your donuts are done rising add your frying oil to a pan or deep fryer and heat to 350 degrees F and make the glaze.
    If baking your donuts pre-heat your oven.
  6. Fry your donuts for about 40 seconds per side. This may vary a little bit if you're doing it on the stovetop so definitely watch the color, too. I hovered around medium heat on my propane stovetop. (If frying donuts that you are going to fill fry for 1-2 minutes each side to ensure they are done in the middle.)
    If baking, bake at 350℉ for 10-15 minutes (oven times will vary). You can brush with an egg wash, butter, or bake them plain.
  7. Remove the donuts using a slotted spoon and cool on a wire rack. When warm, but cool enough to handle dip in glaze or other toppings or fill and enjoy!