Taking some flavor inspiration from Japanese cuisine and mixing it up with one of the most well know treats in the world being America’s Doughnut (assumed to have originated in Manhattan pre-mid 1900s), this recipe will surprise and delight.
I have dabbled in using Japanese stable ingredients in baking recently (black sesame macaroons to some) so I decided that I would make doughnuts but put my spin on them by using the black sesames as the chocolate sprinkles and miso paste with sugar as the doughut glaze.
To enhance the Miso flavor I have modified the doughnut batter to also incorporate the Miso paste.
The outcome was actually a really fluffy and surprisingly delicious doughnut.
I actually took these to work and no one knew they had miso paste and I had great feedback.
- 180ml milk
- 1 tbsn dry yeast
- 60g sugar
- 300g flour
- 2-egg yolk
- 30g butter
- 1 tsn miso paste
- 30g butter
- 50ml water
- 1 tbsn miso paste
- 290g icing sugar
- 1 tbsn black sesame seeds
- Place warm milk, 1 tbsn sugar and the yeast in a bowl and stir until the mix is combine.
- Leave the milk mix aside to bubble for 20 minutes.
- Place the remaining sugar, flour, yolks and the butter softened in a bowl.
- Pour in the milk mix and stir until well combine.
- Flour the bench and kneed the dough for 10 minutes until elastic and smooth.
- Spray a bowl with oil spray and place the dough in covered with cling wrap for 1 hour or until doubled in size.
- Flour the benchtop again, adding the miso paste to the dough and kneed for 3 minutes.
- Using a rolling pin roll the dough out to 1cm and using a 7cm cutter cut out the doughnuts.
- Following cut out the holes with a 2cm circle cookie cutter.
- Place the doughnuts aside for 30 mins and cover with a tea towel.
- Place the sesame seeds in a saucepan and on a medium heat warm through until the seeds are slightly roasted and release their aroma.
- Place oil for frying on a saucepan and using a candy thermometer heat the oil on medium until it reaches 175c degrees.
- Place the doughnuts in the oil for 30 seconds on each side until golden brown.
- Place the cooked doughnuts onto paper town to absorb the excess oil.
- For the icing place the water, miso and melted butter into a bowl and stir until combine.
- Add the icing sugar and using a hand whisk beat until combine,
- Place the doughnuts onto a tray and using a pastry brush ice the top of all the doughnuts until all the icing has been used.
- Top with the sesame seeds and enjoy.
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