My Original Adzuki Doughnut Holes – a delicious recipe with flour, starter, Yogurt, Sugar, Salt, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the ingredients in a bread machine.
2
Complete the first rising and punch down on the dough.
3
Divide into 16 portions and cover with a tea towel.
4
Leave to rest for 15 minutes.
5
Roll out the dough into rounds and wrap the portioned anko.
6
Seal the edges tightly.
7
Place the dough with the ends down and leave to rise a second time.
8
Proof until doubled in volume (do not over-proof).
9
Deep-fry in 160-170C oil until golden browned.
10
Refer to Hints.
11
Drop the doughnuts into the oil with your fingers or chopsticks gently to preserve its shape.
12
Drain excess oil on a paper towel and sprinkle with granulated sugar straight away.
13
After cooling, sprinkle with powdered sugar to create a melt-in-your-mouth-like texture.
14
It looks like this cut in half.
15
Store the leftovers in a plastic bag as you do with bread.
448
kcal
Calories
5
g
Fat
95
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 grams Plain flour, 10 grams Panettone bread yeast starter, 120 ml Yogurt, 20 grams Sugar, and more.
Yes, My Original Adzuki Doughnut Holes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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