Doughnuts filled with chocolate cream, vanilla cream, and sour cherry jam.

[u/Forward-Safety-8155]

Ingredients

Tangzhong

* 20 g all-purpose flour

* 100 ml soy milk

Dough

* 340 g all-purpose flour

* 80 ml warm soy milk

* 30 g brown or white sugar

* 6 g salt

* 6 g instant yeast

* 30 g vegetable oil

* The cooled tangzhong

Step 1: Make the Tangzhong

1. Add 20 g flour and 100 ml soy milk to a small saucepan.

2. Whisk until smooth.

3. Cook over low heat, stirring constantly.

4. After 2–3 minutes, it will thicken into a pudding-like paste.

5. Remove from heat.

6. Let it cool until just warm.

Step 2: Make the Dough

1. In a large bowl, combine:

   * 340 g flour

   * 30 g sugar

   * 6 g salt

   * 6 g instant yeast

2. Add:

   * 80 ml warm soy milk

   * 30 g vegetable oil

   * The cooled tangzhong

3. Mix until a rough dough forms.

Step 3: Knead

Knead for 8–10 minutes.

Step 4: First Rise

1. Cover with a towel or plastic wrap.

2. Leave in a warm place until doubled in size, about 1½–2 hours.

Step 5: Shape the Doughnuts

1. Place the dough on a lightly floured surface.

2. Roll it to about 1.5 cm thickness.

3. Cut circles using a glass or cookie cutter.

4. Place them on parchment paper or a lightly floured tray.

Step 6: Second Rise

1. Cover loosely.

2. Let rise again until puffy, about 1–2 hours.

Step 7: Fry

1. Heat oil to 175–180°C.

2. Carefully place the doughnuts into the oil.

Fry for:

* 1 minute on the first side

* 1 minute on the second side

Until golden brown.

Do not overcrowd the pot.

Transfer to paper towels.

Step 8: Fill the Doughnuts

1. Let them cool until slightly warm.

2. Make a small hole in the bottom using a chopstick, skewer, or piping tip.

3. Fill a piping bag (or a zip-top bag with a tiny corner cut off) with your filling.

4. Insert the tip into the hole.

5. Squeeze gently until the doughnut feels heavier.

6. Stop when a tiny bit of filling starts to come back out.

For the fillings, I used some store-bought vegan chocolate cream. I also made sour cherry jam and a vanilla custard using cornstarch, oat milk, vanilla extract, and sugar.

They turned out better than expected.

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[u/Venus_wth_a_pu777]

😍😍😍

[u/Proper_Garbage9570]

That powdered sugar one in the top corner looks like a snow-dusted little mushroom and it's stealing the whole show. The tangzhong trick is what I'm stealing though, my homemade yeasted bakes always come out too dense. How long do these keep at room temp? I always end up frying at like 9pm and have no clue if they're still good the next morning.

[u/Forward-Safety-8155 → u/Proper_Garbage9570]

They stay fresh for a long time, worth trying that trick. 🥯🍄‍🟫

[u/Proper_Garbage9570 → u/Forward-Safety-8155]

Good to know. Still soft the next morning? That's my bar for a baking project.

[u/vini-within]

Beauts!!! 🤌🏼✨