Hello Breadit!
I saw a Future Canoe video where he ate some Japanese Donuts at a place called "I'm donut?", and I've been trying to recreate an eggless version of it at home on weekends. Looking for some feedback on my modified recipe and some tips for problems I've run into.
- The donuts from that shop had a yellow-warm tint (I guess from the egg?) and I've added some pumpkin powder to recreate that, but it's not great after the dough cooks. Would a bit of turmeric powder work?
- I am really satisfied with the dough and the chewy texture I am getting but still unsure about the frying temp… Does the color and crumb look correct? It's not raw, that I can confirm, but would a higher temp lead to more airiness? I'm frying at 160-170C in filtered peanut oil.
- What would you add to, or change in, the recipe? (Donut image and recipe in imgur below!)
https://imgur.com/gallery/nama-donuts-s7M0Upd
by TheNawab1203
12 Comments
Put Jan inside and you have a classic Jewish pastry called Sufganiyot, traditionally eaten during Hanukkah!
I wouldn’t worry about the color of the crumb is good and it tastes good, you did good. My two cents for Nutella and peanut butter filled as well
Edit: forgot oil temp should be over 200, are you temping internally? I usually cook stuff to at least 200f inside
Texture looks spot on. Good effort
save one for me pls
I would like to try 24 of them please.
That fork doesn’t look very ligma to me
Since you asked for help, I’ll gladly help you eat them
gimmegimmegimmegimmegimme
Mind sharing the recipe? Would love to give these a try – mouth is watering looking at them!!
What about steeping some saffron in the milk or water for the colour?
Omg
🤩🤩🤩
Reminds me of Leonard’s malasadas from Hawaii. Anyone have a solid recipe that is pretty close?