Japanese Donut Recipe

All-purpose flour: The base of the donut batter, providing structure and texture.

Sugar: Adds sweetness to the donuts and helps with browning.

Baking powder: A leavening agent that helps the donuts rise and become fluffy.

Salt: Enhances the overall flavor of the donuts.

Milk: Adds moisture to the batter, making the donuts tender.

Eggs: Provide structure and richness to the batter.

Vanilla extract: Adds a delightful aroma and flavor to the donuts.

Vegetable oil: Used for frying the donuts to achieve a crispy exterior.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tougher texture. Aim for a smooth batter with no lumps, but stop mixing as soon as the ingredients are combined.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar texture and is often used in Japanese cooking, making it a suitable substitute.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with soy sauce: Soy sauce adds a unique umami flavor, though it will also add moisture, so adjust other liquids accordingly.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a common vegan substitute that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil is a healthier alternative and adds a subtle coconut flavor that pairs well with sweet dishes.

• Allow the donuts to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• Store the donuts in an airtight container at room temperature for up to 2 days. Line the container with a paper towel to absorb any excess oil and moisture.
• For longer storage, place the donuts in a single layer on a baking sheet and freeze them for about 1 hour. This prevents them from sticking together.
• Once frozen, transfer the donuts to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen donuts on a baking sheet and bake for 10-15 minutes, or until heated through.
• Alternatively, you can reheat the donuts in the microwave. Place a donut on a microwave-safe plate and heat on high for 20-30 seconds.
• For added freshness, sprinkle a bit of sugar or cinnamon on the reheated donuts before serving.

• Preheat your oven to 350°F (175°C). Place the leftover Japanese donuts on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are warm and slightly crispy.

• Use a toaster oven set to 350°F (175°C). Place the donuts on the rack and heat for 3-5 minutes. This method helps maintain their crispy exterior.

• For a quick reheat, use the microwave. Place the donuts on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious as this method can make them a bit soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the donuts in the basket in a single layer and heat for 3-4 minutes. This will help restore their crispy texture.

• For a stovetop method, heat a non-stick skillet over low heat. Place the donuts in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• Mixing bowl: Use this to combine your dry ingredients and wet ingredients separately before mixing them together.

• Whisk: This is essential for thoroughly mixing your dry ingredients and for beating the eggs.

• Measuring cups: These are necessary for accurately measuring your flour, sugar, and milk.

• Measuring spoons: Use these to measure out your baking powder, salt, and vanilla extract.

• Frying pan: You'll need this to heat the vegetable oil and fry the donuts.

• Spoon: Use this to drop spoonfuls of batter into the hot oil.

• Cooling rack: Place the fried donuts on this to drain excess oil and cool slightly before serving.

• Paper towels: These are useful for placing under the cooling rack to catch any excess oil.

• Spatula: This can help you flip the donuts in the frying pan to ensure they cook evenly on both sides.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a cookie scoop: This ensures uniform donut sizes and speeds up the frying process.

Preheat oil: Start heating the vegetable oil while you mix the batter to save time.

Batch frying: Fry multiple donuts at once to reduce overall cooking time.

Cooling rack setup: Have a cooling rack ready with paper towels underneath to quickly drain excess oil.