1-First Step: Begin by creating the tangzhong starter that gives Nama donuts their signature soft texture. In a small saucepan over medium heat, whisk together 20g bread flour and 100ml milk until smooth. Continue stirring constantly as the mixture heats up and thickens to a paste-like consistency. This should take about 2-3 minutes. Once thickened, remove from heat and let it cool to room temperature. This starter can be made ahead and refrigerated for up to 24 hours.

2-Second Step: In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), combine 250g bread flour, 50g sugar, and 5g instant yeast. Mix these dry ingredients together well. Add the cooled tangzhong starter, 1 egg, and 120ml milk to the flour mixture. Knead on medium-low speed for about 5 minutes until the dough comes together and begins to develop elasticity.

3-Third Step: Add the 30g butter, softened to room temperature, to the dough. Continue kneading for another 8-10 minutes until the dough is smooth, shiny, and passes the windowpane test (when stretched, it should be thin enough to see light through without tearing). The dough should feel tacky but not overly sticky. If using a stand mixer, you may need to stop and scrape down the sides occasionally.

4-Fourth Step: Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. The ideal temperature for rising is around 80°F (26°C). To test if it’s ready, gently press your finger into the dough. If the indentation remains, the dough is properly risen.

5-Fifth Step: Once the dough has risen, gently punch it down to release air bubbles. Transfer it to a lightly floured surface and divide into 12 equal pieces. Roll each piece into a smooth ball, then flatten slightly and use your thumb to create a hole in the center. Gently stretch the ring to form the classic donut shape. For best results, keep the remaining dough covered while you work to prevent it from drying out.

6-Sixth Step: Place the shaped donuts on a baking sheet lined with parchment paper, leaving space between each one. Cover loosely with plastic wrap and let them proof for 30-45 minutes, or until they’ve increased in size by about half. Meanwhile, prepare the filling by whipping 200ml heavy cream with 20g sugar and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a narrow tip and refrigerate until needed.

7-Seventh Step: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 170°C (340°F). Use a kitchen thermometer to ensure accurate temperature, as this is crucial for proper frying. When the oil reaches the correct temperature, carefully add 2-3 donuts at a time, being careful not to overcrowd the pot.

8-Eighth Step: Fry the donuts for 1-2 minutes on the first side until golden brown, then carefully flip and fry for another 1-2 minutes on the second side. The donuts should be light golden in color, not dark brown. Using a slotted spoon or spider skimmer, transfer the fried donuts to a wire rack set over a baking sheet to drain excess oil. Let them cool completely before filling.

9-Ninth Step: Once the donuts are completely cool, it’s time to fill them with the whipped cream. Insert the piping tip into the side of each donut, making sure to reach the center. Gently squeeze to fill the donut with cream, being careful not to overfill which could cause the donut to split. You’ll know it’s full when you feel slight resistance.

10-Final Step: Dust the filled donuts generously with powdered sugar for a classic finish. For added visual appeal, you can also decorate with a drizzle of chocolate, a sprinkle of matcha powder, or fresh fruit. These Nama donuts are best enjoyed the same day they’re made, when their texture is at its peak. Serve them at room temperature to fully appreciate their delicate texture and creamy filling.