In a small saucepan, whisk together the water and bread flour to make the tangzhong mixture. Whisk on medium heat until the mixture thickens to a paste (4-5 minutes). Set aside.

In your mixer, combine the bread flour, sugar, yeast, and salt. Add the milk, applesauce, and tangzhong. Knead with the dough hook on low speed for 2 minutes until a dough forms.

Add the softened butter one tablespoon at a time while it mixes in.

After all the butter is added, increase the speed and knead for 12 minutes, or until the dough is smooth and elastic

Shape the dough into a ball and put it in a greased bowl. Cover and let it rest at room temperature, about 30 minutes.

On a floured surface, roll your dough out to a 3/4th inch thickness. Dust with flour as needed. Cut donuts with a large round cookie cutter. (Makes about 10-12 donuts)

Place the donuts on a baking tray, letting them rest for 45 minutes

Heat 3 inches of oil in a large pot to 350°F (180°C). Prepare a plate with paper towels to absorb excess oil.

Fry 2–3 donuts at a time, flipping when they are browned. Remove when they are your desired amount of crispy.

Prepare a wire rack over a tray to do your glaze

In a bowl, whisk together powdered sugar, water, vanilla extract, and salt until smooth and runny.

Once cooled and set, enjoy!