Pillowy-Soft Salted Honey Mochi Bread Doughnuts | At Home With Us
86.1 هزار بار بازدید -
3 سال پیش
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These mochi bread doughnuts are
These mochi bread doughnuts are pillowy-soft and will cradle all your fancy doughnut dreams. The batter is made with sticky rice flour, which gives it a light, airy, and chewy texture all at the same time. It is then coated with dark floral honey to counterbalance the sweetness and dusted with ground cardamom and cinnamon for a hint of spiciness. You will definitely want more than one! GET THE RECIPE ►► https://f52.co/3iPQVdi
Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/
PREP TIME: 4 hours, 30 minutes
COOK TIME: 15 minutes
SERVES: 15 doughnuts
INGREDIENTS
Mochi Bread Dough
1 cup (117 grams) sticky rice flour (sometimes called glutinous rice flour or mochiko flour)
1 cup (235 grams) boiling water
1 1/2 cups (200 grams) bread flour
1 1/2 cups (190 grams) all-purpose flour
1 large egg, plus 1 yolk
3 tablespoons (46 grams) granulated sugar
1 1/2 teaspoons instant dry yeast (if your kitchen is warmer than 78°F/26°C, use ¾ teaspoon)
1 teaspoon sea salt
1 tablespoon (13 grams) unsalted butter
Doughnut Assembly
All-purpose flour, for dusting
1/4 cup (60 milliliters) honey
1 tablespoon unsalted butter
1/2 teaspoon sea salt
1/2 teaspoon ground green cardamom (see Author Notes)
1/2 teaspoon ground cinnamon
Canola oil, for frying
Recipe adapted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. Copyright © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pups
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/
PREP TIME: 4 hours, 30 minutes
COOK TIME: 15 minutes
SERVES: 15 doughnuts
INGREDIENTS
Mochi Bread Dough
1 cup (117 grams) sticky rice flour (sometimes called glutinous rice flour or mochiko flour)
1 cup (235 grams) boiling water
1 1/2 cups (200 grams) bread flour
1 1/2 cups (190 grams) all-purpose flour
1 large egg, plus 1 yolk
3 tablespoons (46 grams) granulated sugar
1 1/2 teaspoons instant dry yeast (if your kitchen is warmer than 78°F/26°C, use ¾ teaspoon)
1 teaspoon sea salt
1 tablespoon (13 grams) unsalted butter
Doughnut Assembly
All-purpose flour, for dusting
1/4 cup (60 milliliters) honey
1 tablespoon unsalted butter
1/2 teaspoon sea salt
1/2 teaspoon ground green cardamom (see Author Notes)
1/2 teaspoon ground cinnamon
Canola oil, for frying
Recipe adapted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. Copyright © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pups
SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: https://food52.com
Facebook: Facebook: food52
Instagram: Instagram: Food52
Pinterest: Pinterest: food52
Twitter: Twitter: Food52
TikTok: TikTok: food52
Food52 newsletter: https://f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
3 سال پیش
در تاریخ 1400/03/31 منتشر شده
است.
86,134
بـار بازدید شده