You look kind of down Ash.
HUH? Have a doughnut.
That always cheers me up! Pika Pika
These donuts are great!
Jelly filled are my favorite!
Nothing beats a jelly filled donut.
Hey, what's up guys. Welcome back Too Binging with Babish.
Where this week, we're
taking a look at traditional Japanese jelly filled
donuts. They're called "Onigiri" and
per Brock's
specifications, the best ones are filled with jelly. So we're gonna start off by
making our donut dough. We've done this on basics before, but just as
a recap, we,re combining 350 grams (about 1 and 3/4 cups) of all purpose flour
our 75 grams of sugar (about 6 tbsp) and a teaspoon of Kosher salt
in the bowl of a stand mixer. Give it a nice, tiny whiskin'.
And then, we're going to bloom our yeast in 1 cup of whole milk heated to
110 degrees fahrenheit or there abouts. (about 43 degrees celsius) So that's
one packet of active yeast and
about a tablespoon of sugar. Give it a little mix and let it sit for 10 minutes.
During this time, you can really do whatever you want with your life,
but I recommend separating 3 egg yolks, because we're gonna add them
to the bowl of the stand mixer, along with our frothy,
yeasty mixture. Then, we are affixing dough hooks
and letting this guy go at medium-low speed for 5 to 7 minutes
until a smooth, tacky, supple ball of dough forms.
You can add a little bit of flour if it's a little too sticky, but
only if it's not clearing the sides of the bowl. Then, we're de-dough hooking
our dough, placing it in a well oiled bowl, topping
with well oiled plastic wrap and letting it rest for 1 hour,
or until doubled in size. Which is perfect, because we need time
to make marzipan, which is what I think that dark green strip
on the bottom of Brock's donuts are. So into the bowl of a
food processor goes about 100 grams of almond flour (about 1 cup and 1 and 1/2 teaspoons)
150 grams of powdered sugar (about 1 and 3 tablespoons) a tablespoon of corn syrup
And a little bit of food coloring. I'm going with green and black to get that sort of
almost seaweed like color. Anyway, we're processing that together and
while it's running we're going to pour in about 2 tablespoons
of water. Start slow and ad only as much as necessary
to make our marzipan form into a ball. There's still a little bit of color
inconsistency, so I'm going to knead it until the color is uniform
and this guy is ready for the fridge
one hour to be precise and again the perfect amount of time to get
to work on the other side of our project, the donut
dough that we are now going to roll to about 1/8 inch thick
and then I'm going to cut it into a rectangle
so I can more easily cut triangles. Since the donuts that Brock
was eating were clearly triangular, but they
have sort of rounded edges. Quite unlike any donut I've
ever seen, so I'm going to trim off the edges and round them out
before dropping them into a bath of
375 degree fahrenheit vegetable oil (about 191 degrees celsius) flipping constantly,
because we want these to both brown and rise as evenly as possible.
Takes a little bit of practice, so I recommend
doing it one at a time, at first, until you master your donut craft and
then you can start frying in tandem.
Then, once they're nice and uniformly golden brown, we're moving them onto
a wire rack to drain for about 15 minutes. Again,
the perfect amount of time to make our glaze. I'm going with about
2 cups of powdered sugar, 2 and maybe 1/4 cup of skim milk.
You can and should, however, start small, add more as necessary
until you get a nice, smooth, but thin not watery glaze
and then, these would not be Brock's favorite donuts if
they were not jelly filled. So, we're going to punch a hole in the bottom
using a pairing knife and then squeeze in side comma
a whole bunch of strawberry jelly before dropping into our glaze
and then into, what looked like to me, some desiccated coconut.
I am definitely not a Japanese donut expert.
All it needs now is those green strips of marzipan and ours is
fresh out the fridge *oo woops*
Ours is fresh out the fridge and all we need to do now is roll it out onto a
powdered sugar dusted workshop. I think I'm only going to use 1/2 here
I'm going to save the rest for future donuts, which you can do in the fridge for
up to 3 weeks or in the freezer for up to 3 months.
The rest, however, we are rolling out to a very very thin sheet
which I'm going to cut into little rectangular strips
which I'm going to coat with a thin layer of our glaze
to act as a sort of glue to hold the marzipan onto the donut
And there you have it. It's always really exciting to master another culture's
cuisine and I think I did that here today-eh-hhh happy April fools!