Japanese · Dessert
Fried Bread Stick Donut
A Japanese-style agepan, this is the fried bread stick donut beloved from school lunch trays and bakery counters: a soft, slightly sweet yeasted dough twisted into a stick, deep-fried to a golden crackling crust, then rolled warm in sugar while the outside is still glistening with oil. Unlike ring donuts, the stick shape gives a higher crust-to-crumb ratio, so every bite carries that contrast between the crisp, sugar-crackled exterior and the pillowy, milk-enriched interior beneath.
$0
25 minsPrep
5 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
355Calories
4.4gProtein
21.5gFat
36.8gCarbs
14.9gSugar
0.9gFiber
182mgSodium
8mgChol
3.2gSat Fat
64mgPotassium
24mgCalcium
1.5mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Yuzu Ramune
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk gently so it is lukewarm, then whisk in the yeast and a pinch of the sugar; let it sit 5-8 minutes until foamy.
2
In a bowl combine the bread flour, remaining sugar and salt, then pour in the yeast mixture and softened butter.
3
Knead by hand for 8-10 minutes until the dough is smooth and elastic, then form into a ball, cover and leave to rise in a warm spot for 45-60 minutes until doubled.
4
Punch down the dough and divide into 2 equal pieces; roll each into a rope about 15cm long and twist or shape into a stick.
5
Lay the shaped sticks on a floured tray, cover loosely and let them prove again for 20-25 minutes until puffy.
6
Pour the vegetable oil into a deep pan to a depth of 5cm and heat to 170-175°C, checking with a thermometer.
7
Fry the bread sticks in the oil for 90 seconds per side, turning once, until deep golden brown all over.
8
Lift onto a wire rack lined with paper to drain excess oil for 1 minute.
9
While still warm, roll each fried stick in the coating sugar until evenly coated, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Bread Flour, sifted
- 10g10g Sugar White
- 1.5g1.5g Yeast Dried
- 0.8g0.8g Salt
- 32g32g Whole Milk, lukewarm
- 6g6g Butter, softened
- 400g400g Vegetable Oil, for deep-frying, partial_absorption, fats
- 18g18g Sugar White, for coating, rolled while warm, 1
