My Original Adzuki Doughnut Holes

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, My Original Adzuki Doughnut Holes. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

My Original Adzuki Doughnut Holes is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes delicious. My Original Adzuki Doughnut Holes is something which I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from My Original Adzuki Doughnut Holes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Original Adzuki Doughnut Holes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook My Original Adzuki Doughnut Holes using 9 ingredients and 11 steps. Here is how you can achieve that.

To make this recipe I referred to "Bread Loaf with 100% of Plain Flour and Whey" by user "Akkorin Mama". Using both granulated and powdered sugar gives it a pleasant melt-in-your-mouth texture.

How to deep-fry the doughnuts in shallow oil my way: Pour enough oil into the pot so the doughnuts do not to touch the base of the pot. After the first batch, add a little oil. By doing this, the temperature of the oil will drop and the doughnuts won't burn easily in shallow oil. If the temperature of the oil rises too much, try adding some new unheated oil to bring the temperature down again. For small 16 to 18 doughnut holes. Recipe by miyuki12

Ingredients and spices that need to be Get to make My Original Adzuki Doughnut Holes:

1. 200 grams Plain flour
2. 10 grams Panettone bread yeast starter
3. 120 ml Yogurt
4. 20 grams Sugar
5. 4 grams Salt
6. 20 grams Butter
7. 150 grams Anko
8. 1 Granulated sugar
9. 1 Powdered sugar

Instructions to make to make My Original Adzuki Doughnut Holes

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

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