Adventures in Japanese donuts

1. mochi donuts — they have tofu?!?

Recipe: https://eatwithjean.com/mochi-donut/?amp=1

Reflections:

  • The dough was too sticky to roll into balls. I added more flour but they were still too sticky. So I coated my hands in cornstarch. That worked but it was hard to regulate ball size.
  • Cooking time varied.
  • If they sit overnight they become quite chewy.
  • I would increase the jelly in the frosting to increase flavor.

Rating: 7/10 would try again with modifications. Would eat again. Very pretty to look at.

2. Mochi donut holes – milk, butter, & vanilla

Recipe: https://keepingitrelle.com/mochi-donuts-recipe/

Reflection:

  • Flavor is quite bland.
  • Texture was tough outside and doughy inside
  • I made the individual balls too big and the temperature of the oil was 350f but cooked the outside too fast and the inside didn’t get finished.
  • I would make the balls smaller & turn down the oil temp to evenly cook the dough.
  • I would also consider adding additional flavoring to the dough. The only flavor that stood out was the sugar (to which I added ginger and cinnamon)

Rating: 5/10 am skeptical but would still try again for curiosity’s sake.

3. Ube donuts – buttermilk & ube flavoring

Recipe: https://thesweetandsourbaker.com/home/2018/2/9/ube-donuts-with-coconut-glaze

Refections:

  • Easiest recipe
  • Josh’s favorite
  • He says it NEEDS some kind of texture. Besides the frosting (thus all the coconut, nuts, etc we tried)
  • Frosting carries a lot of coconut flavor
  • I would consider adding shredded ube into the batter
  • Most cake like of the three
  • Easiest to mass produce
  • Perhaps go super extra by adding a mochi in the middle?
  • Could sweet soy sauce work with this?

Rating: 8/10 planning to experiment more with decorations but best texture and flavor.

UPDATE: additional recipe attempt

I attempted a modification to recipe 1.

Modifications:

  • Added matcha & green food coloring to batter
  • Added more all purpose flour and glutinous rice flour and sugar.
  • Rolled the dough into ‘snakes’ and shaped like a donut
  • Fried at lower temp for same period of time
  • Coated the donut in matcha sugar

Results: not pretty but tasty. ‘snake’ method didn’t work for a donut shape. Still really chewy (think fried donut from a fair)

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