Japanese · Dessert
Japanese Raised Donut
A Japanese-style raised yeast donut rebuilt around whey protein isolate in the dough and a whipped cottage cheese, cocoa and raspberry filling injected after frying, keeping the pillowy, milk-bread crumb intact while nearly doubling the protein of a bakery version.
$1
30 minsPrep
6 minsCook
106 minsTotal
MediumLevel
Nutrition per serving
281Calories
14.5gProtein
14.8gFat
23.9gCarbs
7gSugar
2.1gFiber
291mgSodium
49mgChol
1.7gSat Fat
142mgPotassium
85mgCalcium
1.6mgIron
0.3mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Craft Beer
local
Matcha Latte
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to just hand-hot and whisk in the dried yeast and a pinch of the sugar; let it foam for 8 minutes.
2
In a stand mixer bowl, combine the bread flour, whey protein isolate, remaining sugar and salt, then add the beaten egg and the yeast mixture.
3
Knead on low-medium speed for 8-10 minutes until the dough is smooth and slightly tacky, then work in the 5g of oil until absorbed.
4
Cover and prove in a warm spot for 45 minutes, until roughly doubled.
5
Knock back the dough, divide into 2 equal rounds, shape into tight balls, and prove again on a floured tray for 25 minutes.
6
Meanwhile blend the lowfat cottage cheese with cocoa powder, mashed raspberry and monk fruit extract into a smooth, pipeable filling; chill until needed.
7
Heat the frying oil in a deep pan to 170C, checked with a thermometer.
8
Fry the donuts for 90 seconds per side until deep golden brown, then lift onto a wire rack to drain.
9
Once cool enough to handle, use a piping bag to inject the chocolate-raspberry cottage cheese filling into the centre of each donut.
10
Serve immediately while still faintly warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted bread flour
- 0.6 oz18g whey protein isolate
- 0.1 oz2g activated in warm milk yeast dried
- 1.2 oz35g warmed skim milk
- 1/21/2 eggs, beaten (25g)
- 0.4 oz10g sugar white
- 0 oz1g salt
- 0.2 oz5g kneaded into dough vegetable oil
- 8.8 oz250g heated to 170C for frying vegetable oil
- 0.7 oz20g blended smooth for filling cottage cheese lowfat
- 0.1 oz4g whisked into filling cocoa powder
- 0.7 oz20g mashed into filling raspberry
- 0 oz1g stirred into filling monk fruit extract
