Beth O’Brien’s ring doughnuts

1. To make the tangzhong, place the milk and flour in a saucepan over a low heat, and whisk until it thickens into a roux – about two to three minutes. Set aside to cool.

2. Place the tangzhong, flour, sugar, salt, yeast, eggs and milk in the bowl of a stand mixer with the hook attachment. Knead on a low speed for two minutes, then increase to a medium speed, and knead until smooth and strong – about eight to 10 minutes. With the mixer running, add the butter one tablespoon at a time, mixing between each addition until fully incorporated. When all the butter has been added, shape into a neat ball and place in an oiled bowl. Cover with a tea towel, and refrigerate overnight.

3. Divide the dough into 60g-65g pieces. Shape each piece into a neat ball, creating a taut surface. Poke a finger through the centre of the dough, before using your forefinger and middle finger on both hands to stretch the dough into a ring shape. Cut greaseproof baking paper into 10cm squares, line a baking tray with the squares and brush each one liberally with oil.

4. Place the doughnuts on to the oiled squares of greaseproof paper, and put the baking tray in a warm place to prove for one to two hours. When they have doubled in size and are puffy, start heating the oil in a wide saucepan, and line another baking tray with kitchen roll.

5. Carefully monitor the temperature of the oil, and when it reaches 170 degrees, drop two or three doughnuts into the saucepan. Fry for about two minutes each side, until golden brown. Remove from the oil using a slotted spoon, and place on to the lined baking tray. Cool fully.

6. Place all glaze ingredients apart from the milk in a bowl. Add a small amount of milk, and mix, gradually adding more milk until it becomes a smooth thick paste. Dip each one in the glaze, before flipping over on to a cooling rack. Generously cover in sprinkles and allow to set before eating.