Japanese · Dessert
Japanese Raised Donut
A Japanese-style raised yeast donut lightened by swapping whole milk and butter for skim milk and Greek yogurt, keeping the pillowy fried crumb and sugar coating while trimming the calorie load per piece.
$0
20 minsPrep
3 minsCook
88 minsTotal
MediumLevel
Nutrition per serving
350Calories
6.1gProtein
21.7gFat
33.2gCarbs
11.2gSugar
1gFiber
214mgSodium
29mgChol
2gSat Fat
84mgPotassium
34mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Wheat Beer (Witbier)
local
Hojicha (Roasted Green Tea)
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to lukewarm and whisk in the yeast and a pinch of the sugar; leave 5 minutes until foamy.
2
In a bowl combine the bread flour, remaining sugar and salt, then mix in the beaten egg, Greek yogurt and the yeast mixture to form a soft dough.
3
Knead on a lightly floured surface for 7-8 minutes until smooth and elastic, then place in an oiled bowl, cover and prove for 45 minutes until doubled.
4
Punch down the dough, divide into one ball, shape into a smooth round, and prove again for 20 minutes on a floured sheet.
5
Heat the vegetable oil in a deep pan to 170°C/340°F using a thermometer to check temperature.
6
Carefully lower the dough round into the oil and fry for 90 seconds per side until deep golden brown and cooked through.
7
Lift onto a wire rack to drain excess oil for 1 minute.
8
While still warm, roll the donut in the coating sugar until evenly covered, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g bread flour
- 1 oz28g warmed skim milk
- 0.1 oz2g yeast dried
- 0.4 oz10g sugar white
- 1/31/3 eggs, beaten (15g)
- 0.5 oz15g greek yogurt
- 0 oz1g salt
- 18 oz500g for frying vegetable oil
- 0.4 oz10g for coating sugar white
