Miso sugar: also excellent on popcorn or in place of brown sugar in barbecue dry-rub recipes.
- ¾ cup plus 1 tablespoon sugar, divided
- 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons whole milk, room temperature
- 1 cup all-purpose flour, plus more for dusting
- Nonstick vegetable oil spray
- Vegetable oil (for frying; about 8 cups)
- 1½"-diameter biscuit cutter; a deep-fry thermometer
Pulse red miso and ½ cup sugar in a food processor until mixture resembles brown sugar. Spread out evenly on a parchment-lined rimmed baking sheet and let sit until dry, 2−2 ½ hours. Pulse in food processor until no clumps remain. Transfer miso sugar to a medium bowl.
Combine 1 Tbsp. sugar and ¼ cup warm water in a small bowl. Sprinkle yeast over and let sit until foamy, 5−10 minutes.
Beat egg, egg yolk, butter, milk, white miso, and remaining ¼ cup sugar in the bowl of a stand mixer fitted with whisk attachment (or use a whisk and a medium bowl) until miso breaks up into small pieces and mixture is almost smooth. Add yeast mixture along with bread flour and 1 cup all-purpose flour and mix until a shaggy ball forms (or, use a sturdy wooden spoon and some effort).
Switch to dough hook and mix on medium until dough is soft, smooth, elastic, and climbing up hook, 5−7 minutes. (Or, knead on a lightly floured surface, 8−10 minutes.) If dough is wet, add more all-purpose flour as needed.
Place dough in a large bowl lightly coated with nonstick spray. Cover and let sit in a warm place until nearly doubled in size, 1−2 hours.
Line a baking sheet with parchment paper; lightly flour. Turn out dough onto a lightly floured surface and pat out to 1" thick. Punch out rounds with biscuit cutter. Repeat with scraps. Transfer rounds to prepared baking sheet, cover loosely, and let rise in a warm place until almost doubled in size, 45−60 minutes.
Pour oil into a large heavy saucepan to a depth of 2". Heat over medium-high until thermometer registers 325°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to paper towels and let cool slightly before tossing in miso sugar.
Do Ahead: Dough (before rise) can be made 1 day ahead; cover and chill.
Nutritional ContentPer doughnut: Calories (kcal) 100 Fat (g) 4 Saturated Fat (g) 1 Cholesterol (mg) 15 Carbohydrates (g) 13 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 70Reviews Section
Sufganiyot: Israeli Doughnuts with Jam or Miso Caramel
The long blogging hiatus wasn’t intentional. The reason mostly being life. Summer turned into Fall and now into (almost) Winter faster than I imagined it could. But I’m happy to be back with a doughnut recipe because it means Chanukah is here. It’s a magical holiday and not in the glittery, romantic sense. Watching the humble flames dancing on top of the menorah is the reminder of the miracles big and small we experience day after day, generation after generation. I believe the magic is seeing that small blessings are big and feeling gratitude for the good and, well, not so good.
There’s also the family time that’s more relaxed and the fun the kids inevitably have with gold coins, dreidels, crafts and sometimes a present or two. Of course all those fried foods need a notable mention. There’s just so much to love about these 8 days.
Miso-caramel glazed doughnuts with crunchie chocolate topping
1 To make the miso caramel, melt the butter and brown sugar in a pan over a medium heat, swirling the pan.
2 Allow to caramelise, then reduce the heat to low and stir in the cream. If any lumps form, continue stirring until they have melted into the sauce.
4 Drizzle the hot miso caramel over the doughnuts, then sprinkle over the crushed Crunchies to serve.
Sweet tooth? Check out more sweet stuff here.Recipe by: Clement Pedro View all recipes
Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.
- Classic Glazed Doughnuts
- Basic Cake Doughnuts
- Baked Cake Doughnuts
- French Crullers
- Mini Cake Doughnuts
- Coffee-Glazed Doughnuts
- Ginger Doughnuts
- Vanilla Cream९illed Doughnuts
- Jelly Doughnuts
- Warm Miniature Doughnuts
- Maple Syrup-Soaked Doughnut Holes
- Mini Churros
P icture a doughnut. Did you imagine something "O" shaped? There&aposs a pretty good chance you did, but round doughnuts are only one type in a very diverse group of pastries. There are even two common ways to refer to these irresistible treats—"doughnut" and "donut." But in its most basic form, a doughnut is simply that delightful combination of flour, fat, and sugar that seems to push a certain satisfaction button on our tongues and in our bellies.
In addition to the classic pillowlike rounds, doughnuts can be puffy rectangles (sopaipillas), long crunchy sticks (churros), or bite-size balls (doughnut holes). Raised doughnuts are puffed with yeast, while cake doughnuts rely on the leavening power of baking powder or baking soda. And some doughnuts, like French crullers, get their rise through the magic of beaten eggs. Most doughnuts are fried, but others can be baked. And there&aposs a practically endless assortment of doughnut flavors, fillings, and toppings. They&aposre all doughnuts, and all are at their peak within their first hour, so homemade is best.
Making doughnuts at home is probably a lot easier than you think, and it requires almost no special ingredients or equipment. Yes, you can use a countertop deep fryer, but a heavy-bottomed pot is all you really need. And if you don&apost want to spring for doughnut cutters, improvise with cookie cutters or even juice glasses.
Read on for everything you need to know to make doughnuts at home, including classic recipes, safe and easy deep-frying techniques, tips for glazing and storing doughnuts, and an overview of ingredients and equipment.
- 1 pound raw large unpeeled shrimp
- 2 tablespoons canola oil
- 6 tablespoons unsalted tomato paste
- 2 cups chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 6 cups water
- 1 bay leaf
- 4 cups chicken stock
- 1/2 cup uncooked long-grain white rice
- 5 tablespoons red miso
- 1/4 cup cream sherry
- 2 teaspoons sherry vinegar
- 1/8 teaspoon cayenne pepper
- 1/4 cup unsalted butter
- 2 tablespoons chopped fresh dill, divided
- Coarsely ground black pepper (optional)
- Calories 239
- Fat 11g
- Satfat 4g
- Unsatfat 6g
- Protein 13g
- Carbohydrate 20g
- Fiber 2g
- Sugars 6g
- Added sugars 0g
- Sodium 641mg
- Calcium 6% DV
- Potassium 10% DV
I’ll Take A Dozen of Those Umami Doughnuts, Please!
When Pablo Picasso said “Everything you can imagine is real,” I’m not sure he was talking about food… especially not referencing the umami-rich maple bacon doughnuts that are finding their way into trendy bake shops, recipe pages in glossy magazines, and online.
When it comes to food, bacon and maple are just the beginning to a world of culinary possibilities. Why not let your imagination blossom? That is what many pastry chefs and bakers around the world are doing as they sing the praises of the savory goodness of umami.
“… lately chefs can’t seem to get enough of it,” according to the article Umami takes over: Innovative chefs are embracing the “fifth taste.” The author of the article explains, “The Japanese word roughly translates to a ‘pleasant savory taste.’ It’s a filling, savory, ‘meaty’ sensation one tastes in foods rich in glutamate.”
As recently as 10 years ago, would pastry chefs and bakers have thought about incorporating savory umami ingredients into desserts and other sweets? I am not so sure, but it is a “burgeoning pastry trend with bacon-tinged desserts representing one of the most successful sweet-savory pairings…”
“The first approach in exploring umami’s potential role in the pastry kitchen involves using umami-rich ingredients to make umami desserts. Even the most talented pastry chef is not going to make dessert with braised meats and anchovies, but other umami-rich ingredients—cheese, tomatoes, truffles, bacon, and green tea—are more versatile and can be employed with great panache.”
The author continues: “While two of our most popular desserts—tiramisu and cheesecake—are based on fresh cheeses, but aged cheeses like Pecorino and Parmesan, one of the richest sources of umami, can fare equally well in the pastry kitchen where they create an even contrast of sweet and savory pleasure. Maple-walnut tart in parmesan crust with olive oil gelato and roasted grapes: The umami contributed by the Parmesan cheese tones down what could be a cloyingly sweet dessert and amplifies the meaty nuttiness of the walnuts while downplaying its bitter tinge. The fruity acidity of the olive oil and grapes adds harmony to the sweet and savory elements of this dessert.”
There is a catch, however. Using savory ingredients requires some experimentation so that the umami flavorful foods can combine to create a rich and satisfying dessert experience.
But aside from doughnuts and fancy pastries, can you also envision making “miso butterscotch ice cream?” Never heard of miso? Miso is one food ingredient that has umami in “spades” and is now playing a starring role in some delectable desserts. But what is miso anyway? According to RealSimple.com, it is a “rich, pungent paste made from steamed soybeans that have been fermented with rice, barley, or rye.”
Are you up for taking the umami/sweets challenge? Here is a recipe for Butterscotch Miso Ice Cream. Another easy-to-love favorite would be these Maple-Bacon Cupcakes.
As a result of making either of these for your family, you will probably receive rave reviews. When you think about it, how different is the maple-bacon flavor combo from what oodles of people have been doing… eating a waffle embedded/topped with bacon, laced with melting butter and real maple syrup, at your local pancake/waffle restaurant? They were experiencing umami in its sweetest form, but likely did not know it!
About Kaye Taylor, MS
Kaye is an author and consulting nutritionist with more than 15 years’ experience representing clients in the food industry, providing strategic leadership and consulting on meal planning, recipe development, consumer-focused educational materials relating to food and nutrition, science-based communications, and media relations. Read more about her background on the About page.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 19
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
- ¾ cup (180ml) lukewarm milk
- 3 teaspoons dry yeast
- ¼ cup (55g) caster (superfine) sugar
- 2 cups (300g) plain (all-purpose) flour, plus extra for dusting
- 2 egg yolks
- 25g unsalted butter, softened
- vegetable oil, for deep-frying
- 1 tablespoon black sesame seeds
- 2 cups (320g) icing (confectioner’s) sugar, sifted
- 30g unsalted butter, melted
- ¼ cup (60ml) boiling water
- 1 tablespoon white miso paste
- Place the milk, yeast and 1 tablespoon of the caster sugar in a small bowl and mix to combine. Set aside in a warm place for 5–10 minutes or until the surface is foamy. Place the remaining 2 tablespoons of sugar, the flour, egg yolks, butter and the yeast mixture in the bowl of an electric mixer with a dough hook attached. Beat on low speed for 4–5 minutes or until the dough is smooth and elastic. Place in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 45 minutes or until doubled in size.
- Line a baking tray with non-stick baking paper. Turn out the dough on a lightly floured surface and knead for 5 minutes or until smooth and elastic. Roll out to 1cm thick. Using an 8cm round cookie cutter, lightly dusted in flour, cut 8 rounds from the dough. Place on the tray, allowing room to spread. Using a 3cm round cutter, lightly dusted in flour, cut and remove the centre of each round. Cover the tray loosely with plastic wrap and set aside in a warm place for 30 minutes or until the doughnuts have doubled in size.
- To make the miso glaze, place the sugar, butter, water and miso in a medium bowl and whisk to combine.
- Half-fill a large, deep saucepan with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Deep-fry the doughnuts, in batches, for 30 seconds each side or until golden brown. Drain on absorbent kitchen paper. While the doughnuts are still hot, carefully dip each side in the miso glaze. Working quickly, sprinkle with the sesame seeds and place on a wire rack to set, before serving. Makes 8
Tip: You can also deep-fry the ‘holes’ of the doughnuts to make mini doughnut rounds. Because they’re smaller, you only need to cook them for 20 seconds each side.
Soba Noodle Salad with Miso Dressing
Cut the salmon into 5mm thick rectangular slices. For the dressing, whisk all the ingredients together in a small bowl.
Cook the soba noodles as per the packet instructions, drain and cool under a tap of running cold water, then drain again.
Combine the noodles with the salmon, avocado, orange segments, cucumber and spring onion in a large bowl.
Drain the wakame (if using), roughly chop and add to the noodle salad. Pour on the dressing and toss well. Arrange the noodle salad on a platter and sprinkle with the sesame seeds.