An-doughnut
An-doughnut is a popular Japanese confectionery that gets its name from the sweet red bean filling (an). The soft, yeasty doughnut and the sweet bean paste create a perfect harmony, making it a long-time favorite pastry in Japan. An-doughnut became truly popular in Japan in the 20th century when Western baking techniques met traditional Japanese ingredients. Adzuki bean paste is one of the most common fillings in Japanese sweets, and in the form of a doughnut, it adds a modern twist to classic flavors. If you love Japanese pastries or are looking for something special yet easy to make, an-doughnut is a great choice. Perfect for breakfast, a snack, or with a cup of green tea.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then mix in the sugar and yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, sift the flour, then add the salt, vanilla extract, egg, and melted butter.
3
Pour in the yeast mixture and knead the dough for 8-10 minutes, until smooth and elastic.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 2 cm thickness, then use a glass or doughnut cutter to cut out circles.
6
Place a spoonful of adzuki bean paste in the center of each dough circle, then fold over and press the edges firmly to seal.
7
Heat the oil in a deep skillet or fryer to about 340°F (170°C).
8
Fry the doughnuts for 2-3 minutes per side, until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
9
While still warm, sprinkle with powdered sugar and serve.
