Japanese · Dessert
Red Bean Filled Donut
A Japanese-bakery-style anko donut rebuilt to cut calories without losing the pillowy yeasted crumb: the usual sweet red bean paste is replaced with a date-and-low-fat-cottage-cheese filling sharpened with cocoa for body and fibre, then fried briefly in shallow batches so only a light share of oil is absorbed.
$0
30 minsPrep
5 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
233Calories
6.9gProtein
6.9gFat
37.7gCarbs
13.2gSugar
2.7gFiber
245mgSodium
20mgChol
0.9gSat Fat
199mgPotassium
44mgCalcium
1.9mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Asahi Super Dry Beer
local
Azuki (Red Bean) Milk Tea
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to blood temperature and whisk in the yeast and 3g of the sugar; leave 10 minutes until foamy.
2
In a bowl combine bread flour, remaining sugar and salt, then work in the beaten egg, the yeast mixture and 5g vegetable oil to form a soft dough.
3
Knead 8 minutes until smooth and elastic, then cover and prove in a warm spot for 45 minutes until doubled.
4
Meanwhile make the filling
simmer the mashed date paste with 1 tbsp water for 3 minutes until jammy, cool slightly, then stir through the blended cottage cheese and cocoa powder until glossy and thick.
5
Knock back the dough, divide into 2 equal pieces, flatten each into a disc, spoon the filling into the centre and pinch the edges tightly to seal into a ball.
6
Rest the filled dough balls seam-side down for 20 minutes until slightly puffed.
7
Heat the deep-frying oil in a pan to 170C, checking with a thermometer.
8
Fry the donuts for 90 seconds per side, turning gently, until deep golden brown all over.
9
Lift onto a wire rack lined with paper to drain any surface oil before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted bread flour
- 0.1 oz2g yeast dried
- 0.2 oz6g sugar white
- 1 oz28g warmed skim milk
- 1/61/6 eggs, beaten (10g)
- 0 oz1g salt
- 0.2 oz5g vegetable oil
- 1 oz28g pitted, mashed into a paste with a little water date
- 0.7 oz20g blended smooth cottage cheese lowfat
- 0.1 oz3g cocoa powder
- 8.8 oz250g for deep frying vegetable oil
