Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup plain yogurt
- 1 egg
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 cup misukaru powder (Japanese roasted soybean flour)
Special equipment needed:
- Donut pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a donut pan with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the milk, yogurt, egg, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the misukaru powder until evenly distributed.
6. Spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 6 donuts
Nutritional information:
Per serving:
Calories: 200
Fat: 9g
Carbohydrates: 26g
Protein: 5g
Sodium: 280mg
Sugar: 11g
Substitutions for ingredients:
- Misukaru powder can be substituted with roasted soybean flour or almond flour.
- Yogurt can be substituted with sour cream or buttermilk.
Variations:
- Add 1/4 cup of chocolate chips to the batter for a chocolate twist.
- Top the donuts with a misukaru glaze made with powdered sugar, milk, and misukaru powder.
- Add 1/4 cup of chopped nuts to the batter for a crunchy texture.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough donuts.
- Use a piping bag or a ziplock bag with the corner snipped off to easily fill the donut molds.
- Dust the cooled donuts with powdered sugar for a simple finishing touch.
Storage instructions:
Store the donuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the donuts in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the donuts on a platter and dust with powdered sugar. Serve with a cup of coffee or tea.
Garnishes:
Dust the donuts with cocoa powder or matcha powder for a colorful and flavorful garnish.
Pairings:
Pair the Misukaru Donuts with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the Misukaru Donuts with fresh fruit or a side of yogurt for a balanced breakfast.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the donuts are too dry, try reducing the baking time or adding a bit more butter to the batter.
Food safety advice:
Make sure to properly store the donuts in an airtight container to prevent spoilage.
Food history:
Misukaru powder is a traditional ingredient in Japanese cuisine, often used in sweets and baked goods.
Flavor profiles:
The Misukaru Donuts have a nutty and slightly sweet flavor, with a soft and fluffy texture.
Serving suggestions:
Serve the Misukaru Donuts for breakfast, brunch, or as a sweet snack.
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