Japanese · Dessert
Red Bean Filled Donut
A pillowy Japanese-style yeasted donut, deep-fried to a golden crust and filled with a sweet, thick date paste standing in for traditional anko red bean filling, then rolled in sugar while warm.
$0
30 minsPrep
4 minsCook
99 minsTotal
MediumLevel
Nutrition per serving
317Calories
4.9gProtein
14.5gFat
43.4gCarbs
19.9gSugar
2.4gFiber
223mgSodium
57mgChol
3gSat Fat
188mgPotassium
38mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Asahi Super Dry Beer
local
Matcha Latte
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk to lukewarm and stir in the yeast and half the sugar; let sit 10 minutes until foamy.
2
In a bowl combine the flour, remaining sugar and salt, then mix in the yeasted milk, egg yolk and softened butter to form a soft dough.
3
Knead on a lightly floured surface for 8 minutes until smooth and elastic, then place in a clean bowl, cover and let rise 45 minutes until doubled.
4
Punch down the dough and divide into 2 equal pieces; flatten each into a disc, spoon the mashed date paste into the centre, then pleat the edges up and pinch firmly to seal into a ball.
5
Rest the filled dough balls seam-side down on a floured surface for 20 minutes until puffed.
6
Heat the vegetable oil in a deep pan to 170C, checking with a thermometer.
7
Fry the donuts two at a time, seam-side down first, for 2 minutes per side until deep golden brown and cooked through.
8
Lift onto a wire rack lined with paper towel to drain briefly, then while still warm roll each donut in the reserved sugar to coat.
9
Serve warm or at room temperature the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 28g28g Whole Milk, warmed
- 2g2g Yeast Dried
- 8g8g Sugar White
- 9g9g Egg Yolk, beaten
- 6g6g Butter, softened
- 1g1g Salt
- 250g250g Vegetable Oil, heated to 170C for frying, partial_absorption, fats
- 35g35g Date, pitted, simmered soft and mashed with a touch of water into a thick paste to stand in for sweet red bean filling
- 8g8g Sugar White, for rolling the fried donut while still warm, 1
