You may also like
Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 200 grams Plain flour
- 10 grams Panettone bread yeast starter
- 120 ml Yogurt
- 20 grams Sugar
- 4 grams Salt
- 20 grams Butter
- 150 grams Anko
- 1 Granulated sugar
- 1 Powdered sugar
Method
- Put the ingredients in a bread machine.
- Complete the first rising and punch down on the dough.
- Divide into 16 portions and cover with a tea towel.
- Leave to rest for 15 minutes.
- Roll out the dough into rounds and wrap the portioned anko.
- Seal the edges tightly.
- Place the dough with the ends down and leave to rise a second time.
- Proof until doubled in volume (do not over-proof).
- Deep-fry in 160-170C oil until golden browned.
- Refer to Hints.
- Drop the doughnuts into the oil with your fingers or chopsticks gently to preserve its shape.
- Drain excess oil on a paper towel and sprinkle with granulated sugar straight away.
- After cooling, sprinkle with powdered sugar to create a melt-in-your-mouth-like texture.
- It looks like this cut in half.
- Store the leftovers in a plastic bag as you do with bread.
