My Original Adzuki Doughnut Holes

My Original Adzuki Doughnut Holes

These are light yeast doughnut holes that melt in your mouth, made with just plain flour. I will show you how to deep-fry them in shallow oil. They're small and easy to eat.

Ingredients: small 16 to 18 doughnut holes

Plain flour
200 g
Panettone bread yeast starter
10 g (or 4 g of dry yeast)
120 ml
20 g
4 g
20 g
about 150 g
Granulated sugar
as needed
Powdered sugar
as needed


1. Put the ingredients in a bread machine. Complete the first rising and punch down on the dough.
2. Divide into 16 portions and cover with a tea towel. Leave to rest for 15 minutes.
3. Roll out the dough into rounds and wrap the portioned anko.
4. Seal the edges tightly.
5. Place the dough with the ends down and leave to rise a second time.
6. Proof until doubled in volume (do not over-proof).
7. Deep-fry in 160-170°C oil until golden browned. Refer to Hints.
8. Drop the doughnuts into the oil with your fingers or chopsticks gently to preserve its shape.
9. Drain excess oil on a paper towel and sprinkle with granulated sugar straight away. After cooling, sprinkle with powdered sugar to create a melt-in-your-mouth-like texture.
10. It looks like this cut in half.
11. Store the leftovers in a plastic bag as you do with bread.

Story Behind this Recipe

To make this recipe I referred to "Bread Loaf with 100% of Plain Flour and Whey" by user "Akkorin Mama" (Recipe ID: 401564). Using both granulated and powdered sugar gives it a pleasant melt-in-your-mouth texture.