Glazed Tofu Donuts

Glazed Tofu Donuts

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Dog sniffing food

This recipe is inspired by a Tofu Donut recipe made by Jun Yoshizuki from Juns' Kitchen., and the photo of Aisla sniffing the tray of tofu donuts is also inspired by Jun Yoshizuki from Jun’s Kitchen. Watch a couple of his videos and you’ll see why.

So I came across this video of Juns' just in time to make Tofu Doughnuts for our vegetables in desserts feature, and yes I know that technically Tofu isn't a vegetable, but it's made from soybeans, and a legume is close enough ok!

This super simple tofu donut recipe WITHOUT yeast is quick and easy to make, and freaking delicious! (you can thank me later). Now, I love tofu, so when I heard about this popular Japanese breakfast donut, I just had to try them! But for those who may be a little sceptical about the use of tofu in a donut recipe (like my husband was, keyword being ‘was’, he loved them!) let me assure you that they don’t make the donut taste like tofu, they simply provide the perfect amount of moisture and the ‘mochi mochi’ soft, bouncy texture that makes these babies a force to be reckoned with. Just trust me, this recipe will change your life!

MY TOP TIPS FOR MASTERING THIS BAKE 
#1 For this recipe I used Greens Pancake Mix Buttermilk Shake 325g. I trialled multiple different pancake mixes and the more ‘gourmet’ mixes, they just didn't lend the doughnuts enough flavour and were quite thick, bland and cakey due to the use of heavy flours and a lot of leavening agents. Greens Buttermilk Pancake Mix contains the perfect amount of sugar, buttermilk flavouring, leavening agents and the fine texture of the mix is perfect for this recipe.

Due to it’s fine texture, I also trialled rice flour as suggested by Jun in the original tofu donut recipe, however, I found it created a chalky texture of which I just wasn't used to and wasn’t a huge fan of. 

#2 That's it, seriously, for a doughnut recipe it's super simple, and a lot of fun!

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Japanese
Yield: 5
Author: Dayna Hoskin

Glazed Tofu Donuts

prep time: 30 Mcook time: 30 Mtotal time: 60 M
Inspired by a Tofu Donut recipe made by Jun Yoshizuki from Juns' Kitchen.

ingredients:

Doughnuts
  • 325g buttermilk pancake mix (dry)
  • 150g silken tofu
  • 1tsp full cream milk
Glaze
  • 2cups icing sugar
  • 1/4 cup full cream milk
  • 1tsp lemon juice

instructions:

How to cook Glazed Tofu Donuts

  1. Fill a medium saucepan halfway with oil and place over a low heat. Over the next half an hour slowly bring the oil temperature up to around 170 degrees Celsius. If you heat it up too quickly and it goes past 170 degrees it takes a long time to bring the temperature back down, so take your time.
  2. Line a large bowl with paper towel and place next to your cooktop.
  3. Place silken tofu into a mixing bowl and break it up with a whisk.
  4. Add 325g buttermilk pancake mix and 1tsp full cream milk and mix until well combined and a sticky dough has formed.
  5. Lightly flour your benchtop, tip out your dough and knead it until it's smooth.
  6. Roll your dough out until roughly 1cm thick and using a large cookie cutter (roughly 8.5cm in diameter) and a small cookie cutter to make your doughnut hole in the centre (roughly 3cm in diameter), cut out as many donuts as you can.
  7. Collect all your dough scraps, bring them together and repeat the previous step until all the dough has been used. NOTE: Once there's not enough dough left to make large doughnuts, continue to cut out donut holes using the 3cm diameter cookie cutter until all your dough has been used.
  8. Once your oil is at temperature, gently drop your doughnuts into the oil one at a time and cook for 1 1/2 minutes each side.
  9. Remove your doughnuts from the oil, drop them on the paper towel to drain off excess oil. Continue until all dough rounds have been fried.
  10. Set aside to cool.
  11. Once completely cooled, In a large pouring jug or mixing bowl combine 2 cups icing sugar, 1/4 cup of milk and 1tsp lemon juice. Whisk together until smooth.
  12. Set your doughnuts up on a rack over a piece of parchment paper, and pour icing over each individually.

NOTES:

EQUIPMENT medium saucepan or a fryer paper towel parchment paper cooling rack cooking thermometer whisk large pouring jug rolling pin cookies cutters (8.5cm diameter and 3cm diameter)
Created using The Recipes Generator
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