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My Original Adzuki Doughnut Holes Recipe

My Original Adzuki Doughnut Holes Recipe
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Prepare the ingredients before making My Original Adzuki Doughnut Holes in your home. Then, follow these steps below to serve My Original Adzuki Doughnut Holes for your family or friends.

Ingredients: My Original Adzuki Doughnut Holes

  • 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

How to Make My Original Adzuki Doughnut Holes

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make My Original Adzuki Doughnut Holes in your home by yourself.

    Step 1
  • Put the ingredients in a bread machine. Complete the first rising and punch down on the dough.
  • Step 2
  • Divide into 16 portions and cover with a tea towel. Leave to rest for 15 minutes.
  • Step 3
  • Roll out the dough into rounds and wrap the portioned anko.
  • Step 4
  • Seal the edges tightly.
  • Step 5
  • Place the dough with the ends down and leave to rise a second time.
  • Step 6
  • Proof until doubled in volume (do not over-proof).
  • Step 7
  • Deep-fry in 160-170°C oil until golden browned. Refer to Hints.
  • Step 8
  • Drop the doughnuts into the oil with your fingers or chopsticks gently to preserve its shape.
  • Step 9
  • 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.
  • Step 10
  • It looks like this cut in half.
  • Step 11
  • Store the leftovers in a plastic bag as you do with bread.
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