Gather all your ingredients on the counter to streamline the process.

In a small saucepan, whisk together the 20 g of bread flour and 100 ml of whole milk until smooth. Cook over medium heat for 1–2 minutes until thickened into a paste. Let it cool for about 5 minutes.

In a large mixing bowl, combine the bread flour, granulated sugar, salt, and milk powder. Then add the instant yeast, egg, egg yolk, prepared Tangzhong, and warm milk. Mix until a shaggy dough forms.

Add the softened unsalted butter and knead the dough by hand or with a stand mixer for about 15 minutes until smooth and elastic.

Lightly oil a bowl, place the dough in it, cover with a damp cloth, and let it rise in a warm area for 1–2 hours until doubled in size.

Once risen, gently punch down the dough. Divide into 80 g portions and roll each into balls. Flatten into thick discs and let them rest for about 45 minutes.

Heat vegetable oil to around 320°F (160°C). Fry the donuts in batches for about 2–3 minutes on each side until golden brown.

Remove the donuts and place them on a wire rack to drain excess oil. Roll in granulated sugar while still warm.

Poke a small hole in each cooled donut and pipe in the pistachio cream until they slightly bulge.

Serve the donuts fresh for the best experience.