As promised, I just cut out my apple cider doughnut dough and fried my doughnuts, and all I have to say is “WOW!” They are AMAZING.

This Japanese bread-making technique, tangzhong, really works! Although the dough was very soft while cutting it, once fried, the finished doughnuts were soft and really fluffy (and ready to be dipped in either maple caramel glaze or apple pie spice and sugar!).

I have made my share of doughnuts throughout the years. Some recipes used yeast, some used chemical leaveners, but I have never used this unusual method before. I can tell you right now that I will certainly use it again when making a dough where a light texture is desired.

These were perhaps the BEST doughnuts I have ever tasted.

Happy Holidays and Happy Baking!

Chef Gail