Milk Bread Doughnuts with Yuzu Cream
Fluffy and tender milk bread doughnuts filled with bright citrus yuzu cream—cozy and crisp in every bite.
Equipment
- 1 Mixing bowl for kneading dough
Ingredients
Main Ingredients
- ½ cup Whole milk warmed lukewarm
- 1 Large egg
- 1 ½ teaspoon Instant yeast or active dry yeast alternative
- 2 tablespoon Sugar
- ½ teaspoon Salt
- 1 tablespoon Nonfat dry milk powder
- 320 g Bread flour plus up to 15 g extra
- 2 tablespoon Unsalted butter very soft
- Neutral frying oil like canola or vegetable
- Yuzu cream filling homemade or citrus curd works
Instructions
Instructions
- Warm your milk until it's just lukewarm. Pour it into your mixer bowl fitted with the dough hook.
- Add egg, instant yeast, sugar, salt, nonfat dry milk powder, and 320g bread flour. Mix slow till you see a rough dough form.
- Add softened butter and crank mixer to medium speed. Knead 8-10 minutes till dough’s smooth and elastic.
- Cover bowl with a towel and let dough rise in warm spot till doubled, about 1 to 1.5 hours.
- Punch down dough, place onto floured surface, portion into equal balls. Place on parchment-lined tray, cover loosely, let rise 30-45 minutes.
- Heat oil in deep pot or fryer to 350°F (175°C). Gently lower dough balls in batches.
- Fry 2-3 minutes each side till golden brown. Drain on paper towels.
- Let cool before piping in yuzu cream filling with long tip piping bag.
Notes
Store filled doughnuts in airtight container for up to 2 days. Yuzu curd alternative works great for filling.