Red bean donut innards


These doughnuts were inspired by an-doughnuts(red bean doughnuts) that I found in my local Japanese grocery store.

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The doughnuts that I purchased were a cake doughnut base with a chunkier red bean paste(called tsubu-an) in the middle, finished with granulated sugar around it. While I liked the concept of it, I felt lượt thích there was a lot of potential for these doughnuts khổng lồ be made even better than what I had tasted – the original showed promise, but maybe a few things I would tweak here và there. The first was the dough – I love cake doughnuts, but I felt like it did eat a cảm biến dryer than I would have liked. My solution to lớn that? Use a mochi-based doughnut dough instead. Made from taking miso-infused mochi và mixing it with mochiko, baking powder, and some soy milk to form an entirely gluten-free and vegan dough, I can happily say that I’m obsessed with this mochi doughnut texture. For the filling, I went with koshi-an, which is a finer red bean paste, because I wanted it to lớn be more similar khổng lồ a jelly doughnut, & I found that the tsubu-an got dryer faster from being fried. For the sugar, I went with a roasted miso & kinako sugar, that is blended to be less granular & more fine và powdered sugar-like.


It’s important to lớn make sure that you freeze the red bean filling beforehand, as red bean paste is super soft, và you’ll wind up with it squeezing out of the sides if you tried lớn just pipe it straight into the dough. It’s important lớn keep the filling completely surrounded, or it will burn in the fryer. Other things to lớn keep in mind are the frying times – unlike most doughs, you don’t want lớn fry this one until completely golden brown. Mochi has a tendency to lớn puff up a lot, and with a paste-type of filling, that could cause a giant mess. You literally just want khổng lồ fry the dough until it becomes blonde, since the dough is vegan, và is made of half already-cooked mochi, you don’t need to fry it for long for it khổng lồ be fully cooked. The usage of miso paste in the dough replaces the egg, but it also helps keep the dough from puffing up too much. I took a similar approach lớn making boba with using half cooked and half uncooked starch so that your doughnuts can hold together, but will not come out tasting dense. The over result is a crispy, crunchy doughnut dough with a nutty & smoky sugar, & a sweet bean filling.

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For the dough:1 cup mochiko, in two parts2/3 cups soy milk, in two parts1 tbsp miso paste1 tspn baking powder1 tspn vanilla extractRed bean paste(I used koshi-an, which is the smooth paste)*canola oil

Divide your red bean paste into 2-tablespoon portions và transfer into either the refrigerator or freezer to harden for at least trăng tròn minutes. Microwave half of the mochiko with half of the soy milk for 1 minute. Transfer the microwaved mochi mixture into a bowl và mix with the remaining mochiko, miso, baking powder, soy milk, and vanilla to khung your dough. Roll out the dough on a surface that is dusted with either mochiko or cornstarch so that it forms a 1-inch thick log. Divide the dough into 12 pieces. Flatten a piece into a thin disk, and place into that disk your red bean paste. Press the sides together khổng lồ seal the dough around the paste in an even layer.

In a pot, heat up 2 inches of canola oil to lớn about 330 degrees F. Fry the doughnuts for about 2 minutes, or until completely golden brown. Drain on a towel và toss in the roasted miso sugar to lớn finish. Serve right away so that they stay nice và crunchy!

For the roasted miso sugar:2 tbsp miso paste1 cup granulated sugar2 tbsp kinako(toasted soy bean powder)*

Spread the miso paste in a thin layer onto a parchment-lined sheet tray. Bake at 350 degrees F for at least 5 minutes, or until almost completely black. Transfer into a blender và puree with sugar và optionally kinako powder. The over result should be a fine powder. When not using this lớn toss doughnuts in, phối 2 tbsp of it with 1 cup of milk & a 1 tspn of hojicha powder if you want milk tea!