Chinese · Dessert
Red Bean Paste Donuts
A Chinese street-stall classic: soft, lightly sweet yeasted dough is wrapped around a thick, mashed sweet bean-style paste, deep-fried to a golden crackling shell, then rolled in sugar while still warm. Inside, the filling stays dense, dark and faintly sweet against the airy, pillowy dough.
$0
25 minsPrep
8 minsCook
113 minsTotal
MediumLevel
Nutrition per serving
302Calories
4.8gProtein
13.4gFat
42.1gCarbs
17.3gSugar
2.1gFiber
224mgSodium
25mgChol
2.4gSat Fat
169mgPotassium
33mgCalcium
1.6mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chinese Rice Lager
local
Jasmine Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk to lukewarm and stir in the yeast and half the sugar; let it sit 10 minutes until foamy.
2
In a bowl, combine the flour, remaining sugar and salt, then mix in the beaten egg, softened butter and the yeast mixture to form a soft dough.
3
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 60 minutes until doubled.
4
Punch down the dough and divide into 2 equal pieces. Flatten each into a disc, place a spoonful of the mashed date paste in the centre, and pinch the edges closed to seal the filling inside.
5
Roll each filled piece gently between your palms into a smooth ball, seam-side down, and let rest covered for 20 minutes to proof again.
6
Heat the vegetable oil in a deep pan or fryer to 170C using a thermometer to monitor temperature.
7
Carefully lower the dough balls into the hot oil and fry for 2-3 minutes, turning frequently, until deep golden brown all over and cooked through.
8
Lift the donuts out with a slotted spoon onto a wire rack or paper towel to drain briefly, then roll them while still warm in the sugar for coating.
9
Serve the donuts warm, seam-side down, with the red bean filling visible if sliced for presentation.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour
- 1g1g Yeast Dried
- 6g6g Sugar White
- 28g28g Whole Milk, warmed
- 5g5g Butter, softened
- 10g10g Egg, beaten
- 1g1g Salt
- 30g30g Date, cooked down and mashed into a thick red-bean-style paste with the azuki substitute flavourings, filling
- 250g250g Vegetable Oil, heated to 170C for deep-frying, partial_absorption, fats
- 8g8g Sugar White, for rolling the fried donuts while warm, coating, 1
