FOOD CELEBRATE
YUZU DOUGHNUTS
Yuzu (a tart Asian citrus
fruit) comes into season in
early winter. “At the darkest
time of year, it’s refreshing
to have a flavor that’s so
bright,” Kristin says.- For dough: In a small bowl combine
2 Tbsp. sugar, the warm milk, and yeast.
Let stand 10 minutes. Meanwhile, in a
medium bowl combine flours and 1 tsp.
salt. Add milk mixture and butter. Stir until
a soft dough forms. Transfer to a lightly
floured surface. Knead 2 minutes or until
dough feels elastic and comes together
into a ball. Cover; let rise 1 to 11/2 hours or
until double in size. - Meanwhile, for filling: In a medium
bowl beat egg yolks with a mixer on
medium, slowly adding 1/4 cup sugar. Beat
1 to 2 minutes more until color lightens.
Sift cornstarch into egg mixture. Beat on
low just until combined. - In a small saucepan heat milk until
steam forms. (Do not boil.) Remove from
heat. Gradually whisk half the hot milk
into egg mixture. Return egg and milk
mixture to saucepan. Turn heat to
medium-low. Whisk 1 minute more or until
thickened and bubbly. Remove from heat.
Stir in zest. Transfer to a medium bowl. Lay
plastic wrap on filling to cover. Chill 1 hour. - On the floured surface, divide dough
into eight equal pieces. Shape each into
a ball. Cover. Let rest 15 minutes.- Line a baking sheet with parchment
paper. Using a rolling pin, roll each ball
into a 5-inch circle. For each doughnut:
Add 1 Tbsp. filling to center of dough.
Moisten edges with water; bring edges
up and over filling, pinching and folding
to seal. Place seam side down on
prepared baking sheet. Repeat with
remaining dough and filling. Cover; let
rise 45 to 60 minutes or until nearly
double in size. - Meanwhile, in a large saucepan heat
2 inches oil to 365°F. Place remaining
1/2 cup sugar in a shallow dish. Cook
doughnuts, two at a time, in hot oil
2 minutes or until golden, turning once.
Using a slotted spoon, remove to a
paper towel-lined baking sheet. While
warm, roll in sugar to coat. Repeat
with remaining doughnuts and sugar.
Makes 8 doughnuts.
per doughnut 291 cal, 11 g fat (3 g sat
fat), 53 mg chol, 171 mg sodium, 45 g carb,
1 g fiber, 24 g sugars, 5 g pro n
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