Make the tangzhong: Combine all the tangzhong ingredients in a small saucepan and whisk until no lumps remain. Place over low heat and cook, whisking constantly, until the mixture is thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Let it cool to room temperature.

Make the dough: Combine the warm milk with yeast and 1 tbsp of the sugar and let it bloom. Add the cooled tangzhong and the remaining dough ingredients, mix well, then add in the flour and remaining sugar. Mix and knead by hand, mixer, or bread machine just until an elastic, tacky (not super sticky) dough forms. As soon as it's tacky and no longer sticky, stop kneading. This takes about 3 to 5 minutes.

First rise: Shape the dough into a ball and let it rest in a lightly greased, covered bowl until puffy. You're not looking for doubled in size here, more like 75% bigger. This takes about 75 to 80 minutes.

Shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it to about 1 inch thick and cut out doughnuts with a 2½ to 3 inch round cutter (I used 3.8 inch for jumbo donuts and it gave me 9).

Second rise: Cover loosely with plastic wrap or a towel and let the doughnuts humid proof for about 15 minutes until doubled in size. I like to pull them at 15 minutes to account for how long they'll sit out before frying. (See the humid proof tip above.)

Fry the doughnuts: Heat the oil in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, two or three at a time, and fry until golden brown. Flip and cook the second side. Each side should take no more than a minute. Remove with a slotted spoon and drain on absorbent paper or a wire rack. Repeat with the remaining dough.

Glaze: Whisk together all the glaze ingredients until smooth. Dip or drizzle over the doughnuts. For a matte, crackly top, let them sit at room temperature for at least 45 minutes per layer of glaze.