Combine the flour, sugar, and salt in the bowl of a stand mixer. I wondered whether adding a bit of cornstarch, in the manner of a pastry cream, might help. Bottled yuzu juice, though, is not too hard to find, and, as the idea for these doughnuts percolated, I purchased some on Amazon. A fluffy, pillowy doughnut, made with Hokkaido milk bread dough adapted from Cynthia Chen McTernan's recipe in A Common Table. Reserve the remaining egg for egg wash later. Hi! In a small saucepan, heat the yuzu juice on medium to medium-high heat until simmering. That will help with flavor and to retain the moisture in the bread. You'll fry the doughnuts in batches, 2 to 3 at a time. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F. Cook over medium-low heat, whisking constantly, until the tangzhong thickens and the whisk leaves a line as you mix. Stir with a spatula until well combined and a few small lumps remain. The information does not usually directly identify you, but it can give you a more personalized web experience. The consistency should be similar to gooey porridge. Pour the mixture back into the saucepan, place on the stove over medium low heat, and cook, whisking constantly, until mixture thickens and becomes pudding-like. Coincidentally, Hokkaido also produces about 70% of Japan’s wheat products. A wonderfully browned soft crust. So to enrich the dough we add egg and whipping cream. The mixture should be very smooth and shiny. It is made using a roux called Tangzhong, made from milk and flour. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Transfer to the stand mixer, fitted with a dough hook, and knead at the lowest setting until the dough is fairly smooth. Whisk in the butter, one piece at a time, waiting until each piece is fully incorporated before adding the next one. Hokkaido is an amazing place. The yuzu pastry cream below produces a somewhat thicker, more stable filling, but either option is delicious. The pre-ferment is not a classic pre-ferment where you ferment part of the flour with either sourdough starter or yeast. Transfer the dough to a clean bowl (no need to grease), cover with plastic wrap, and refrigerate for at least 8 hours or overnight. 1 egg, room temperature and beaten. That approach, however, muted the citrus too much for my taste. Instructions To make the tangzhong (starter): Combine the water, milk and flour in a small saucepan, and whisk together until no lumps remain. It is perfect for a sandwich and because of the way it is made it stays fresh for many days. Remove from the heat, transfer to a small bowl, and set aside to cool to warm room temperature (90-95 F is fine). Pour paste into a medium bowl. No matter how I did it, the crumb would always come out denser and cake-like, and I thought perhaps a bread machine would fix that problem. We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. Dough weight: 593 gram (1 bread)Hydration: 75%. It will become very long and should be about the same width as your bread pan, Roll the dough from the short edge and put it into the pan, Continue with the remaining three dough pieces and put them all in the pan. The last name listed is probably the most important, because that explains how the bread is made. As you fry the doughnuts, keep a watch on the temperature of the oil as well–it's okay if the temp rises a little, but you don't want it to go above 375. It’s possible to make these on a weekday morning, though they’re probably best enjoyed as a treat during a leisurely weekend breakfast. That would make me very happy. When it hits 65°C/149°F the starch molecules gelatinize, which is exactly what we want to happen. This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking. Then add yeast and warm milk … Flop it around until the ball is covered in oil, Cover the bowl and let the dough rise somewhere warm until it has doubled in size, Divide the dough into four equally sized pieces. 1/4 cup granulated sugar. I weighed the dough, but I am weird like that, Take a piece of dough and make it into a quick ball. Once the doughnuts are cut out and have gone through their last rise, the cooking goes very quickly. The answer is yes. And if you can’t find yuzu, feel free to substitute Meyer lemon or regular lemon in the curd, pastry cream, and/or sugar coating. About 20 minutes before the doughnuts are done rising, heat 2 to 3 inches of neutral oil (such as canola) in a large, heavy-bottomed pan or dutch oven, over medium-high heat. Delicious, but messy: the creamy filling, though, thick, tended to drizzle out of the filled doughnuts (in a sort of charming manner, but still, not what I envisioned). (The doughnuts should be fine for an hour or two, but will be best when freshest.). Remove from heat and set aside. Press it flat with your hand, Roll the dough to an approximate rectangle about a half cm thick, Press the dough flat and roll it out again. I kneaded for about 20 minutes before my dough passed the window pane test. Two more attempts, with different curd recipes, did not solve this problem, except when I dramatically increased the whipped cream:curd … Get 50% OFF your first order with Trade at http://bit.ly/tradeemmymade and use my code ‘emmy’. Hokkaido Milk Bread Doughnuts with Yuzu Cream. In the picture above, the doughnuts are filled with a yuzu cream made by folding whipped cream into yuzu curd. Because we respect your right to privacy, you can choose not to allow some types of cookies. I hope you want to try it. (If a skin forms, just carefully remove it with a fork or teaspoon.). If you used the optional zest, pour the cooked pastry cream through a fine sieve into a medium bowl. With the stand mixer, I generally don't need to add any extra flour at all.). Whatever the name, this is the best and most fluffy bread you will ever make. When I imagined these doughnuts, I also had a vision for a filling — something creamy and not too sweet. Essentially a custard without flavor. When you visit any website, it may store or retrieve information on your browser, mostly in the form of cookies. 2 1/4 teaspoons active dry yeast, 1 yeast packet. Remove the rolls from the oven. About half way through the bake, turn the bread the other way around to promote even baking, Take it out of the oven and remove from the pan. Optional: In the morning, transfer the mixture to a food processer and pulse a few times, until the zest is even more finely grated and distributed in the sugar. Into your stand mixer's bowl, combine flour, sugar, salt and activate. Your email address will not be published. It is actually a type of custard. Transfer the doughnuts to the hot oil on their parchment squares — you'll place the parchment right in the oil, where it will dislodge from the doughnut. I found the recipe here though I’ve had to make changes – for one, the whipped cream wasn’t nearly enough for someone as heavy-handed as me (and trust me, more is better!). Then, fortuitously, I came across exactly the recipe I was looking for in the Washington Post — a Meyer lemon pastry cream doughnut filling. While the doughnuts are still slightly warm, coat them in the sugar or yuzu sugar, and transfer them to the clean wire rack. It’s just pure genius with some delicious butter on top. Fermented bread with lots of whole grains and taste, but then you meet a bread like this. 1/4 cup unsalted butter, softened. Recipe … Add the butter, one tablespoon at a time, waiting until the first tablespoon is fully incorporated before adding the second. Make the tangzhong by heating up milk in a small pot. For this recipe, I used SAF Gold instant yeast, which is specially formulated for enriched doughs. Since Hokkaido milk bread originated in Japan, my mind turned to yuzu, a Japanese citrus with a lovely, delicate flavor. It sat in my fridge for some time, as I continued to contemplate, but not actually make, the envisioned Hokkaido milk bread doughnuts. Cover the pastry cream with plastic wrap, placing the wrap directly on the surface to keep a skin from forming. Cut out the doughnuts using a lightly floured, 2.5 inch biscuit cutter, re-rolling the scraps as necessary. In the US, I’ve been fortunate enough to have local Asian bakeries that bake fresh milk bread rolls like Cream Pan or 85° Bakery and Cafe. Add the 25 grams of milk and yeast, or in case you added the yeast to the milk earlier add the mixture. One of the breads that I could never make quite right is Hokkaido Milk Bread–a sweet, buttery white bread that’s a staple at most Asian bakeries. Crack the egg into a bowl and mix it lightly with a fork. Place it on the gas stove and cook till until the flour thickens whilst stirring continuously. Refrigerate for at least 4 hours, or overnight. Put on a stove and heat over low-medium heat. In a saucepan, dissolve the flour in milk and water (mentioned under the roux ingredients). Make the Hokkaido bread recipe. (If the dough seems excessively sticky during this kneading, add up to 2 tablespoons more flour, just a little bit at a time. In a small bowl, rub the yuzu zest into the sugar. In a microwave safe bowl heat milk, whipping cream and butter for about 30 seconds and set aside. * Percent Daily Values are based on a 2000 calorie diet. Use heatproof tongs to fish out the parchment, then fry the doughnuts for about 1 minute to 1 minute and 15 seconds on each side (2 to 2.5 minutes total), until golden brown and with an internal temperature of between 195 and 200 F. To get the timing right, err on the shorter side for the first doughnut, check it with an instant read thermometer, and adjust as necessary with the remaining doughnuts. The previous relationship with bread maker machine left its mark. Sourdough Discard Loaf with Cornmeal, Cheddar, and Jalapeno, Small Batch Banana Sweet Rolls with Nutella, Low Effort, High Reward Cooking, and a Savory Biscuit Template, Orange Blossom Shortbread Cookies with Edible Flowers. Turn off the heat and add 1/2 cup milk from part 2 of the roux. They should about fill the bottom, Cover the pan and let the dough rise to double size, When the dough is about risen, heat the oven to 170°C/340°F½, Mix the remaining egg for earlier with a splash of milk, Bake the bread about 30-35 minutes until it is done. This bread screams bread porn: This is my recipe for hokkaido milk bread. However, once I finally got around to trying the recipe in Cynthia Chen McTernan’s wonderful cookbook, A Common Table, it confirmed my instinct that the dough had doughnut promise. Add cream, honey and cook, whisking until … Continue to knead with the stand mixer on low until the dough is smooth, stretchy, and passes the windowpane test. The doughnut recipe below incorporates a few tips and tricks I’ve learned from others: The trick of transferring the doughnuts to the hot oil on squares of parchment comes from Sweet, by Yotam Ottolenghi and Helen Goh. Asian Sweet Bread is a staple in all Asian bakeries. Scald the milk, either in a small saucepan on the stovetop, or by microwaving it for 1 minute. Make a hole in the middle of the flour, pour 25 grams of egg and 120 gram of the tangzhong into the hole. 7 – 8 mins. This is my recipe for hokkaido milk bread. If you make this recipe and post it on Instagram, please tag me as @foodgeek.dk so I can see it. Transfer the yuzu cream to a pastry bag fitted with a bismarck tip, and fill the doughnuts. Dough. This information might be about you, your preferences or your device and is mostly used to make the site work as you expect it to. These cookies helps us preserve user session state across page requests. When you hear the word hokkaido milk bread, most people would think of a bread made with hokkaido pumpkin. Stand for about 30 seconds and set aside french toast or a cheese. We are able to offer place on a 2000 calorie diet I started with a dough hook, fill. Cream into yuzu curd the stand mixer, I used SAF Gold Instant yeast or! 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