Miso Doughnuts Recipes

BOMBINI DOUGHNUTS

Steps:

• For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Pour the cream over the chocolate and let sit for 1 minute. Stir with a rubber spatula, until the chocolate has completely melted and the ganache is shiny and smooth. Transfer it to a plastic squeeze bottle or pastry bag fitted with a tip and set aside.
• For the white chocolate sauce: Put the heavy cream, vanilla caviar and split vanilla bean in a small saucepan over medium heat and bring to a simmer. Remove from the heat, cover, and steep for 5 to 10 minutes, breaking up the vanilla with a wooden spoon or spatula. Discard the bean and reheat the cream back to a simmer. Pour the cream over the white chocolate, let sit for 1 minute. Stir with a rubber spatula until the chocolate is melted and the sauce is mixed. Transfer to a squeeze bottle or a pastry bag fitted with a tip and set aside.
• For the strawberry sauce: Add the berries and corn starch to a blender and puree until smooth. Pour this mixture and the sugar into a small sauce pan, and bring to a boil. Cook, stirring with a whisk, until the sauce thickens, about 4 minutes. Cool completely before placing in a squeeze bottle or pastry bag.
• For the doughnuts: Fill a Dutch oven halfway with oil and heat to 350 degrees F.
• In a shallow bowl, combine the sugar and cinnamon. Set aside. Divide the prepared pizza dough into 12 pieces and, using floured hands, roll into balls. In batches, fry the dough until golden brown, 3 to 4 minutes. As soon as they are removed from the oil, toss the fried dough in the cinnamon sugar to coat.
• Once the bombinis have cooled enough, fill them with whatever filling you like by inserting the nozzle of the squeeze bottle or pastry tip into the bottom of the bombinis. Or dip the bombinis in the sauces and dip into sprinkles. Fill until you can't fill anymore, and enjoy!

MISO DOUGHNUTS

Steps:

• Pulse red miso and 1/2 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 1/2 hours. Pulse in food processor until no clumps remain. Transfer miso sugar to a medium bowl.
• Combine 1 tablespoon sugar and 1/4 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 1/4 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.

SUSHI DONUTS 4 WAYS RECIPE BY TASTY

Steps:

• Combine the rice, sudachi juice, and olive oil in a medium bowl.
• Fill 2 donut molds (circular and flower-shaped) with rice mixture. Fill one row of circular donuts half-way, add the cubed tuna for the Tuna Yamakake donuts, then fill the rest of the way with rice. Press the rice into the molds with your hands, then flip and release from molds.
• Make the mackerel tartare donuts: In a medium bowl, mix the Spanish mackerel, shiso, myoga, green onion, and miso until combined. Spoon the mixture over 3 flower rice donuts. Garnish with radish, okra, and hojiso.
• Make the tuna yamakake donuts: Dip one side of the 3 circular donuts with the cubed tuna in the white sesame seeds. Fill the centers with grated Chinese yam and garnish with wasabi.
• Make the sea urchin gunkan donuts: Arrange the sea urchin on top of 3 flower donuts. Garnish with shredded nori.
• Make the seared salmon and ikura donuts: Layer the sliced salmon over 3 circular donuts. Use a kitchen torch to sear the top of the salmon. Fill the centers with ikura and garnish with lemon slices.
• Enjoy!