Loading...

In a large mixing bowl, combine the 4 tablespoons of granulated sugar and 1 tablespoon of active dry yeast.

Pour the 1/2 cup of warm milk into the bowl with the sugar and yeast. Whisk the mixture well until combined and the yeast is dissolved. Let it sit for 5 minutes to activate the yeast.

Add the 1 cracked egg to the wet mixture and whisk until fully incorporated.

In a separate medium bowl, combine the 1 1/2 cups of tapioca starch and 1/2 cup of all-purpose flour.

Pour the wet mixture (sugar, yeast, milk, and egg) into the bowl containing the tapioca starch and flour.

Mix the ingredients together using a spoon or your hands until a shaggy dough forms.

Add the 2 tablespoons of melted unsalted butter to the dough. Continue mixing and kneading the dough until the butter is fully incorporated and the dough is smooth and elastic.

Cover the bowl with plastic wrap and let the dough sit in a warm place to rise for 1 hour, or until doubled in size.

Once the dough has risen, gently punch it down to release the air. Take small portions of the dough (about 1 tablespoon each) and roll them into small, uniform balls.

Cut several 4x4 inch squares of parchment paper. On each piece of parchment paper, arrange 7 to 8 small dough balls side-by-side in a circular pattern to form a flower-like or donut shape, pressing them gently together at the seams.

Place the shaped donuts on the parchment paper on a baking sheet. Let these shaped donuts proof for an additional 20 minutes in a warm place.

While the donuts are proofing, heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F. Ensure there is enough oil for the donuts to float without touching the bottom.

Carefully place 1-2 donuts (along with their parchment paper) into the hot oil. The parchment paper will detach from the donut during frying; remove it with tongs once it separates. Fry the donuts for about 1 minute per side, or until golden brown and puffed.

Using a slotted spoon or tongs, remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil and cool.

While the donuts cool, prepare the glazes. For vanilla glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1/2 teaspoon vanilla extract. For chocolate glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 tablespoon cocoa powder. For strawberry glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk, 1/4 teaspoon strawberry extract, and a drop of red food coloring. For matcha glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 teaspoon matcha powder. Add more milk, a few drops at a time, to reach desired consistency for each glaze.

Once the donuts are cooled but still slightly warm, dip them into the various glazes of your choice. Let the glaze set slightly before serving.


In a large mixing bowl, combine the 4 tablespoons of granulated sugar and 1 tablespoon of active dry yeast.

Pour the 1/2 cup of warm milk into the bowl with the sugar and yeast. Whisk the mixture well until combined and the yeast is dissolved. Let it sit for 5 minutes to activate the yeast.

Add the 1 cracked egg to the wet mixture and whisk until fully incorporated.

In a separate medium bowl, combine the 1 1/2 cups of tapioca starch and 1/2 cup of all-purpose flour.

Pour the wet mixture (sugar, yeast, milk, and egg) into the bowl containing the tapioca starch and flour.

Mix the ingredients together using a spoon or your hands until a shaggy dough forms.

Add the 2 tablespoons of melted unsalted butter to the dough. Continue mixing and kneading the dough until the butter is fully incorporated and the dough is smooth and elastic.

Cover the bowl with plastic wrap and let the dough sit in a warm place to rise for 1 hour, or until doubled in size.

Once the dough has risen, gently punch it down to release the air. Take small portions of the dough (about 1 tablespoon each) and roll them into small, uniform balls.

Cut several 4x4 inch squares of parchment paper. On each piece of parchment paper, arrange 7 to 8 small dough balls side-by-side in a circular pattern to form a flower-like or donut shape, pressing them gently together at the seams.

Place the shaped donuts on the parchment paper on a baking sheet. Let these shaped donuts proof for an additional 20 minutes in a warm place.

While the donuts are proofing, heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F. Ensure there is enough oil for the donuts to float without touching the bottom.

Carefully place 1-2 donuts (along with their parchment paper) into the hot oil. The parchment paper will detach from the donut during frying; remove it with tongs once it separates. Fry the donuts for about 1 minute per side, or until golden brown and puffed.

Using a slotted spoon or tongs, remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil and cool.

While the donuts cool, prepare the glazes. For vanilla glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1/2 teaspoon vanilla extract. For chocolate glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 tablespoon cocoa powder. For strawberry glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk, 1/4 teaspoon strawberry extract, and a drop of red food coloring. For matcha glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 teaspoon matcha powder. Add more milk, a few drops at a time, to reach desired consistency for each glaze.

Once the donuts are cooled but still slightly warm, dip them into the various glazes of your choice. Let the glaze set slightly before serving.
