Japanese Yuzu Doughnuts

These doughnuts are like have a yeasty pie crust rolled out and pinched into 8 5-inch half crescent moon shapes, stuffed with lemon-flavored cream and deep fried for two minutes, covered with sugar.

When I tried out this recipe, I passed the doughnuts out to friends. I got the feedback that I should open a bakery because of the doughnuts and how good they were. They were warm and freshly fried less than an hour before.

The real secret to these doughnuts is that I got a candy/fry thermometer for less than $7 at my grocery store. When you heat the oil to 365 degrees Fahrenheit, which is the temperature for the doughnuts, the doughnuts stay heated in a Ziploc bag for a very long time.

If you want to reheat them, you can reheat them in the microwave the next day.

If you only have the flours as salt ready at hand, make the mix below. If you do not have the Yuzu fruit, use a lemon instead or reduce milk in filling to 1/2 cup and use 2 tablespoons bottled yuzu juice, which is available at Asian markets.

Yuzu Doughnuts Mix

Makes: 1 (8-doughnuts) mix

1 ¼ cups bread flour

¼ cup all-purpose flour

1 tsp. Kosher salt

Mix in a medium-sized bowl. Store for later or give away with a label (with the name and date written) and the recipe below.

Yuzu Doughnuts

Hands-On: 25 mins, Total: 3 hrs 20 mins, Servings: 8, Yield: 8 cream-filled doughnuts

Bottled Yuzu Juice: If you can’t find fresh yuzu, substitute Meyer lemon or reduce milk in filling to 1/2 cup and use 2 tablespoons bottled yuzu juice, which is available at Asian markets.

¾ cup plus 2 tbsps. Sugar, divided

½ cup warm milk (105°F to 115°F)

1 tsp. Active dry yeast

1 Yuzu Doughnuts

1 tsp. Butter, cubed and softened

2 egg yolks

2 tbsps. cornstarch

⅔ cup milk

2 yuzu, zested (2 tsp.)

Vegetable oil for deep-frying

For dough: In a small bowl combine 2 tbsps. sugar, the warm milk, and yeast. Let stand 10 minutes. Meanwhile, in a medium bowl add milk mixture, butter and dry mix. Stir until a soft dough forms. Transfer to a lightly floured surface. Knead 2 minutes or until the dough feels elastic and comes together into a ball. Cover; let rise 1 to 1 1/2 hours or until doubled in size.

Meanwhile, for filling: In a medium bowl, beat egg yolks with a mixer on medium, slowly adding 1/4 cup sugar. Beat 1 to 2 minutes more until color lightens. Sift cornstarch into egg mixture. Beat on low just until combined.

In a small saucepan, heat milk until steam forms. (Do not boil.) Remove from heat. Gradually whisk half the hot milk into egg mixture. Return egg and milk mixture to saucepan. Turn heat to medium-low. Whisk 1 minute more or until thickened and bubbly. Remove from heat. Stir in zest. Transfer to a medium bowl. Lay plastic wrap on filling to cover. Chill 1 hour.

On the floured surface, divide dough into eight equal pieces. Shape each into a ball. Cover. Let it rest for 15 minutes.

Line a baking sheet with parchment paper. Using a rolling pin, roll each ball into a 5-inch circle. For each doughnut: Add 1 tablespoon filling to the center of dough. Moisten edges with water; bring edges up and over filling, pinching and folding to seal. Place the seam side down on the prepared baking sheet. Repeat with remaining dough and filling. Cover; let rise 45 to 60 minutes or until nearly doubled in size.

Meanwhile, in a large saucepan, heat 2 inches of oil to 365°F. Place remaining 1/2 cup sugar in a shallow dish. Cook doughnuts, two at a time, in hot oil 2 minutes or until golden, turning once. Using a slotted spoon, remove to a paper towel-lined baking sheet. While warm, roll in sugar to coat. Repeat with remaining doughnuts and sugar. Makes 8 doughnuts.

Nutrition Facts Per Serving: 291 calories; 11 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 2 g monounsaturated fat; 53 mg cholesterol; 171 mg sodium. 87 mg potassium; 45 g carbohydrates; 1 g fiber; 24 g sugar; 5 g protein; 0 g trans fatty acid; 174 IU vitamin a; 1 mg Vitamin C; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 66 mcg folate; 0 mcg vitamin b12; 54 mg calcium; 1 mg iron;

*This recipe, adapted and tested by Karen Phillips, based upon the YUZU DOUGHNUTS recipe from the Better Homes And Garden December 2019, page 76.*

Published by Karen Loraine

Crafter and experimenter

%d bloggers like this: