Japanese · Dessert
Soy Milk Donuts
A Japanese bakery-style donut made with a soft, slightly sweet soy milk enriched dough, deep-fried to a golden crust and finished with either a fine sugar coating or a thin soy milk glaze. The soy milk replaces regular dairy milk in the dough, giving a faint nutty sweetness and an exceptionally tender, pillowy crumb typical of Japanese convenience-store and bakery donuts.
$0
25 minsPrep
5 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
278Calories
4.3gProtein
13.3gFat
35.9gCarbs
13.1gSugar
1gFiber
224mgSodium
6mgChol
2.4gSat Fat
64mgPotassium
29mgCalcium
1.6mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Soy Milk Latte
local
Amazake
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the soy milk until just lukewarm, then whisk in the yeast and a pinch of the sugar; let it sit 5 minutes until foamy.
2
In a bowl combine the bread flour, cake flour, remaining sugar and salt, then pour in the soy milk mixture and bring together into a shaggy dough.
3
Knead in the softened butter a little at a time until the dough is smooth and elastic, about 8 minutes by hand.
4
Cover and prove in a warm spot for 45 minutes, or until doubled in size.
5
Punch down, divide into 2 equal pieces, and shape each into a small ring, then rest uncovered for 20 minutes to puff slightly.
6
Heat the vegetable oil in a deep pan to 170C using a thermometer to monitor temperature.
7
Fry the rings for about 90 seconds per side until deep golden brown, then lift onto a wire rack to drain briefly.
8
While still warm, either toss the donuts in the coating sugar or brush with the soy milk reduced to a thin glaze.
9
Rest 5 minutes so the coating sets before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Bread Flour
- 20g20g Cake Flour
- 10g10g Sugar White
- 2g2g Yeast Dried
- 28g28g Soy Milk, warmed
- 6g6g Butter, softened
- 1g1g Salt
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 15g15g Sugar White, for coating, 1
- 10g10g Soy Milk, reduced into glaze, 1
